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This Chinese roast pork recipe char siu delivers the authentic sweet and sticky glaze that defines this Cantonese classic. I’ve refined this method to achieve restaurant-quality results at home without specialized equipment.
The key is a balanced marinade of honey, hoisin, and five-spice powder that caramelizes beautifully during roasting. A long, slow cook at 375°F ensures tender meat with that signature glossy exterior.
What you get is juicy, flavorful pork with a sticky glaze that’s both sweet and slightly savory. The aroma alone will transport you to a bustling Hong Kong street market.
Serve sliced over rice or in bao buns for a complete meal. The technique is simple but the results are extraordinary.
Ingredients for Chinese roast pork recipe char siu
Authentic Cantonese char siu demands quality pork and a well-balanced marinade for that signature glaze.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Shoulder 🥩 | 2 lb | Boneless, cut into 2-inch strips |
| Hoisin Sauce 🥫 | ½ cup | High-quality for depth of flavor |
| Honey 🍯 | ⅓ cup | Pure, for natural sweetness |
| Soy Sauce 🥫 | 3 tbsp | Low-sodium preferred |
| Five-Spice Powder 🌿 | 1 tbsp | Freshly ground for best aroma |
| Chinese Shaoxing Wine 🍶 | 2 tbsp | Dry sherry as substitute |
| Garlic Cloves 🧄 | 4 cloves | Minced finely for marinade |
| Fresh Ginger 🌿 | 1 tbsp | Grated, no fibers |
| Red Fermented Bean Curd 🧀 | 1 piece | Mashed, optional but traditional |
| Brown Sugar 🍚 | 2 tbsp | Light or dark for caramelization |
| Oyster Sauce 🥫 | 1 tbsp | Vegan oyster sauce if needed |
| Sesame Oil 🫒 | 1 tsp | Toasted, for finishing aroma |
| Kosher Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Ground White Pepper 🌶️ | ½ tsp | Subtle heat without color |
The pork shoulder is non-negotiable—look for well-marbled pieces at Chinese markets or Costco for the best texture. Five-spice powder loses potency quickly, so buy from a reputable Asian grocery like 99 Ranch or H Mart where turnover is high. Hoisin sauce varies by brand; Koon Chun or Lee Kum Kee deliver the authentic depth this dish requires.
No Shaoxing wine? Dry sherry works in a pinch, but avoid cooking wine—it’s too salty. Red fermented bean curd adds umami but can be skipped; miso paste at half the amount offers a similar funk. For a vegetarian twist, substitute pork with firm tofu (press and slice into planks) and use vegan oyster sauce. The honey can be swapped for agave or maple syrup if needed.
Marinate the pork overnight for maximum flavor penetration. Roasted char siu keeps in the fridge for up to 4 days or can be frozen for 3 months. Reheat gently in the oven to preserve the sticky glaze.
Why You'll Love This Recipe
- I’ll be real: the first time I smelled five-spice powder toasting with the honey and hoisin, I knew this pork was going to be ridiculously good.
- Five-Spice Magic: I’ll be real: the first time I smelled five-spice powder toasting with the honey and hoisin, I knew this pork was going to be ridiculously good.
- One Bowl Marinate: Toss the pork shoulder with hoisin, honey, soy, and five-spice—no chopping, no fuss, just a quick mix and into the oven.
- Feeds the Week: I roast a big shoulder on Sunday and we’re set for rice bowls, baos, and midnight snacks straight from the fridge.
Step-by-step instructions for Chinese roast pork char siu
Master the marinade and roasting technique for that signature sticky, caramelized exterior.
Prepare the Pork and Create the Marinade
Begin by cutting the 2 lb Pork Shoulder into 2-inch strips, trimming away excess fat but leaving a thin layer for flavor. Pat the pieces dry with paper towels to ensure the marinade adheres properly. This step prevents steaming during roasting, which would inhibit caramelization.
In a large bowl, combine the 0.5 cup Hoisin Sauce, 0.33 cup Honey, 3 tbsp Soy Sauce, 1 tbsp Five-Spice Powder, 2 tbsp Chinese Shaoxing Wine, 4 cloves minced Garlic Cloves, 1 tbsp Fresh Ginger, 1 piece mashed Red Fermented Bean Curd, 2 tbsp Brown Sugar, 1 tbsp Oyster Sauce, 1 tsp Kosher Salt, and 0.5 tsp Ground White Pepper. Whisk until the mixture is smooth and the sugar fully dissolves.
Marinate the Pork Overnight
Place the pork strips in a resealable plastic bag or shallow dish and pour the marinade over them, ensuring every piece is fully coated. Massage the marinade into the meat to maximize flavor penetration. Refrigerate for at least 8 hours, though 24 hours yields the most pronounced flavor and tender texture.
During marinating, the salt and sugar will begin breaking down the pork’s proteins, while the aromatics infuse deeply. The longer it marinates, the more the Five-Spice Powder and Hoisin Sauce will develop their characteristic depth. Turn the bag or stir the contents once or twice to redistribute the marinade.
Roast the Pork with Careful Basting
Preheat the oven to 375°F. Line a baking sheet with foil and place a wire rack on top to allow air circulation, which promotes even cooking and crisping. Arrange the pork strips on the rack, leaving space between each piece to prevent steaming.
Roast for 25 minutes, then baste the pork with the remaining marinade. Increase the oven temperature to 425°F and roast for another 15-20 minutes, basting every 5 minutes until the pork reaches an internal temperature of 195°F and the edges are deeply caramelized and sticky to the touch.
Rest and Finish with Sesame Oil
Remove the pork from the oven and let it rest on the wire rack for 10 minutes. This allows the juices to redistribute, ensuring the meat remains moist. While still warm, brush the strips with the 1 tsp Sesame Oil for an aromatic finish that enhances the dish’s authenticity.
Slice the pork into thin pieces, about ¼-inch thick, just before serving. The exterior should glisten with a mahogany-colored glaze, while the interior stays tender and juicy. Serve immediately for the best texture, as the glaze will begin to set as it cools.
Pro Tips For Making Chinese Roast Pork Recipe Char Siu
- Pre-Cook the Pork: Parboil the pork shoulder for 10 minutes first to remove impurities and help the marinade penetrate deeper—this step makes the meat more tender and flavorful.
- Balance the Marinade: Mix hoisin, honey, and soy sauce in a 2:1:1 ratio for the perfect sweet-savory glaze, and add a teaspoon of five-spice powder to give it that authentic char siu depth.
- Baste Often: Brush the pork with marinade every 10-15 minutes while roasting to build layers of flavor and prevent it from drying out—I learned this the hard way after my first few attempts turned out too dry.
- Rest Before Slicing: Let the pork rest for at least 10 minutes after roasting to keep the juices inside the meat, not on your cutting board—sounds simple, but it actually changes the outcome.
Health benefits of this dish
Protein Powerhouse
This dish packs a serious protein punch with about 40g per serving, essential for muscle repair and growth. Pork shoulder is rich in amino acids that your body needs but can't produce on its own.
Energy Boost
The natural sugars in honey and brown sugar provide quick energy, while the pork's healthy fats offer sustained fuel. I love how this balance keeps me energized for hours. 💪
Iron Rich
Pork is an excellent source of heme iron, which your body absorbs more easily than plant-based iron. A 3-oz serving provides about 10% of your daily iron needs.
Vitamin B Complex
You'll get a healthy dose of B vitamins, especially B1 and B6, which support metabolism and nervous system health. These vitamins help convert food into usable energy.
Zinc for Immunity
Pork is one of the best sources of zinc, with a single serving providing about 25% of your daily value. This mineral is crucial for immune function and wound healing.
Antioxidant Benefits
The garlic and ginger in the marinade are packed with antioxidants that fight inflammation. These ingredients have been used in traditional medicine for centuries. ✨
Nutrition facts
Frequently asked questions
Can I use pork loin instead of shoulder?
Pork loin works but may turn out drier since it’s leaner. For best results, add 1 extra tbsp of oil to the marinade and reduce roasting time by 5-10 minutes. Shoulder’s fat content keeps the meat juicier.
Why is my char siu not sticky?
Insufficient basting or low oven heat prevents caramelization. Ensure you baste every 5 minutes during the final 425°F phase. A thick, glossy glaze needs frequent coating and high heat.
Can I grill char siu instead of roasting?
Use indirect heat on a grill at 375°F. Baste regularly and move pieces to direct heat for 1-2 minutes per side at the end for extra char.
How do I store leftovers?
Keep in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F for 10 minutes to restore the sticky glaze. Freezing works for 3 months.