Char Siu Pork is a Cantonese-style barbecued pork known for its sweet-savory glaze, vibrant red color, and caramelized edges. Marinated in a mix of hoisin sauce, soy sauce, honey, and five-spice, it’s roasted until tender and slightly charred. Often served with rice, noodles, or in buns, it’s a flavorful favorite in Chinese cuisine.
Ingredients
Serves: 2–3 people
Best cut:
500 g pork (cut into long strips, 4–5 cm thick)
Pork neck / pork collar (ideal – juicy & tender)
Pork shoulder works well too.
Marinade
2 tbsp hoisin sauce
2 tbsp honey (plus extra for glazing)
1½ tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce
1 tbsp Shaoxing wine (or dry sherry)
1 tsp sesame oil
1 tsp sugar
½ tsp five-spice powder
½ tsp white pepper
1 tsp red fermented bean curd (optional, but very authentic color & flavor)
Substitute: ½ tsp red food coloring if you want the classic red look
Method
Marinating
Mix all marinade ingredients until smooth.
Massage pork thoroughly with marinade.
Cover and marinate overnight (minimum 4 hours).
Cooking – Oven Method (Best for Home)
Preheat oven to 200°C (fan 180°C).
Place pork on a rack over a lined tray (important for caramelization).
Roast for 20 minutes, then turn.
Brush generously with honey + leftover marinade.
Roast another 15–20 minutes, brushing once more.
Pork should be glossy, slightly charred at edges, and juicy inside.
👉 Internal temp target: about 68–70°C (will rise while resting).
Alternative: Air Fryer (Quick!)
180°C for 12 minutes, turn
Brush glaze
180°C another 8–10 minutes
Finish at 200°C for 2–3 minutes if you want more char
Rest & Slice
Rest 5 minutes
Slice thinly against the grain
Serving Ideas
Over jasmine rice with pak choy
Char Siu fried rice
Char Siu noodles (dry or soup)
As a topping for ramen or wonton noodles
Pro Tips (Restaurant-Level)
Pork neck beats lean cuts every time
Don’t skip the rack — sitting in juices = no char
Honey glaze goes on late, or it burns
A tiny bit of five-spice goes a long way
🍷 Top Wines to Pair with Char Siu Pork
Riesling Kabinett – Oberwesel, Mittelrhein, Germany
Light sweetness and crisp acidity balance the caramelized glaze while refreshing the palate.
Riesling Kabinett – Piesporter Goldtröpfchen, Mosel, Germany
Delicate sweetness, ripe stone fruit, and lively acidity echo the sweet–savory BBQ flavors beautifully.
Gewürztraminer – Wachenheim, Pfalz, Germany
Aromatic spice, lychee, and rose complement five-spice seasoning and smoky notes.
Chenin Blanc Reserve – PB Valley, Khao Yai, Thailand
Bright acidity with tropical fruit notes cuts through the richness and enhances the honeyed char.
Shiraz Rosé – PB Valley, Khao Yai, Thailand
Juicy red fruit with gentle spice mirrors the BBQ character without overpowering the pork.
Rosé de Provence – France
Dry, crisp, and refreshing, offering contrast to the sweet glaze while keeping the pairing light.