This Char Siu pork is the version I make when I want that sticky, slightly sweet Chinese barbecue pork you get at the roast meat shop, but at home and without the charcoal. I first learned this particular marinade combination during a weekend of experimenting with pantry staples, and it immediately replaced the jarred sauces I used to reach for. The glaze becomes deeply caramelized on the outside while the interior stays juicy and tender — not pulled pork soft, but sliceable and succulent. It’s one of those dishes that always causes people to napkin-dive for extra sauce and ask for seconds.

I remember the first time I served this at a casual family gathering: the air filled with honey-hoisin aroma and everyone paused mid-conversation to watch the glossy pork come out of the oven. It’s versatile — great on steamed rice, folded into noodles, or chopped and added to fried rice. Because it uses common supermarket ingredients, it’s an easy weekday treat that can also be dressed up for celebrations.

Ingredients

• Pork (2.5–3 lb): I prefer pork scotch fillet (aka pork collar or neck) for its marbling; it remains juicy when cooked longer. If you use pork shoulder, choose boneless and trim excess fat. Pork tenderloin is an option if you prefer leaner meat, but the texture will be firmer.
• Honey (1/4 cup + 2 tbsp): Use a good runny honey for the glaze; it helps create that lacquer. If using local or mild-flavored honey, the taste will be subtler. Avoid crystallized honey.
• Hoisin sauce (1/4 cup): Provides the backbone: umami, sweet-salty depth and body. Lee Kum Kee brand or any full-flavored hoisin works well.
• Light soy sauce (2 tbsp) & All-purpose soy sauce (1 tbsp): Light soy adds salt and seasoning, while a dash of all-purpose soy rounds out flavor. Do not substitute dark soy — it’s too intense.
• Brown sugar (1 1/2 tbsp): Adds caramel notes and feeds the glaze. White sugar can be used in a pinch but brown gives nuance.
• Chinese five spice (1 tsp): Adds warm, aromatic notes — buy a quality blend in the spice aisle. If unavailable, 1 tbsp extra hoisin and reduce sugar to 1 tsp is a practical swap.
• Neutral oil (1 tbsp): Vegetable or canola oil smooths the marinade and helps heat distribution during roasting.
• Red food coloring (2 tsp) — optional: For the classic store-bought reddish hue; authentic shops sometimes use red fermented bean curd (about 2 tbsp) instead.

Instructions

Prepare the pork: Trim excess fat if using shoulder. Cut the pork into two long strips about 1.5–2 inches thick so it cooks evenly. If your piece is very thick, slice horizontally to make two flatter pieces. Pat dry with paper towels — this helps the marinade adhere. Make the marinade: In a bowl, whisk together 1/4 cup honey, 1/4 cup hoisin sauce, 2 tbsp light soy sauce, 1 tbsp all-purpose soy sauce, 1 1/2 tbsp brown sugar, 1 tsp Chinese five spice, 1 tbsp neutral oil and 2 tsp red food coloring (optional). The texture should be glossy and pourable. Marinate: Place pork and marinade in a sealable bag or non-reactive container. Refrigerate 24–48 hours for best flavor; 3 hours is the bare minimum. Turn the bag once or twice to ensure even coating. Long marination lets the salt and sugar penetrate and tenderize the meat. Roast — first phase: Preheat the oven to 320°F. Line a roasting pan with foil and position a rack on top. Remove pork from the marinade (reserve the marinade). Place pork on the rack and roast for 30 minutes to start rendering fat and building color. Simmer reserved marinade: While pork roasts, pour the reserved marinade into a small saucepan, add 2 tbsp extra honey, and bring to a gentle simmer over medium-high heat. Simmer 2 minutes until slightly syrupy — this ensures any raw meat juices are cooked and turns the marinade into a basting glaze. Baste and roast in stages: Remove pork and dab excess marinade on the tray. Brush the syrupy glaze all over the pork, turn, baste again and roast another 30 minutes. Repeat: brush, turn, and roast for 20 minutes, covering with foil if edges char too quickly. Finally, baste and roast for 10 minutes until deeply caramelized and sticky. Use a meat thermometer: aim for 145–160°F for tenderloin or let collar/shoulder reach a tender but sliceable doneness. Rest and slice: Allow the meat to rest 10 minutes so juices redistribute. Slice thinly across the grain and serve with steamed rice and greens. Leftovers are brilliant in fried rice or noodles.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, slice and freeze in single-use portions for up to 3 months. Thaw overnight in the fridge and reheat gently under a low oven (275–300°F) covered with foil, brushing with a little warmed glaze to refresh the lacquer. Avoid microwaving for long periods — it can toughen the meat and dull the glaze.

Ingredient Substitutions

Short on hoisin? Add 1 tbsp ketchup + 1 tbsp soy + 1 tsp sugar as a quick substitute, though flavor will be less complex. If you can’t find light soy, use all-purpose soy but reduce added salt slightly. Swap honey for maple syrup in a pinch, but the caramelization will be different. For authentic color/flavor, replace red food coloring with 2 tbsp red fermented bean curd and omit the extra coloring.

Serving Suggestions

This pork is brilliant with steamed jasmine rice and wilted bok choy drizzled with sesame oil. Try it in Singapore-style noodles, chopped into egg fried rice, or tucked into crusty rolls with quick pickled cucumber for a BBQ pork sandwich. Garnish with thinly sliced scallions and toasted sesame seeds for texture and freshness.

Cultural Background

Char Siu is the Cantonese method of barbecuing pork, traditionally roasted over charcoal with red-tinted marinades to achieve a distinct aroma and lacquered surface. Street-side and shop-style versions often use higher heat and red bean curd for color. This home approach reproduces the signature sweet-savory lacquer and tender interior without specialised equipment, honoring the flavours of Cantonese roast meats.

Seasonal Adaptations

In winter, serve it with warming stir-fried greens and steamed buns. In summer, slice chilled leftovers thin and serve over a crisp salad with a sesame-ginger dressing. For holiday gatherings, make multiple smaller loins and lay them out on a platter with pickled vegetables and steamed bao for communal sharing.

Meal Prep Tips

Marinate the pork up to 48 hours ahead and roast on the day you’ll serve to retain peak glaze and texture. Slice and portion into lunch-ready containers with rice and quick-steamed greens. The cooked, glazed pork reheats well and maintains flavor for 3–4 days in the fridge — perfect for weekday lunches.

Make this recipe your own: tweak the honey level, add a touch of chili for heat, or use authentic fermented bean curd for an earthy twist. The joy is in the glossy finish and the way the flavors concentrate during roasting — it never fails to impress.