Cantonese Char Siu 2.0 Recipe

Char siu, or Chinese barbecued pork, is a beloved Cantonese classic that strikes the perfect balance of sweet and savory flavors.

The name “char siu” literally translates to “fork-roasted,” referring to the traditional method of cooking: skewering the meat on a long fork and roasting it over an open flame or in an oven. While my version simplifies the process, it still captures all the deliciousness, and it’s easy to prepare at home.

Traditionally, the vibrant red hue of char siu comes from red yeast rice, but since it can be hard to find, I’ve swapped it with fermented red bean curd, which is readily available at most Chinese supermarkets. While you’re there, be sure to pick up a few other essential ingredients: chu hou paste, rose cooking wine, and maltose.

To get the best results, you’ll need to begin the process a day ahead, allowing the pork to marinate overnight. The following day, roast the pork in the oven, basting it with the leftover marinade as it cooks. By the end, the meat will be tender and juicy on the inside, beautifully glazed with a sticky-sweet coating on the outside.

Finally, slice the char siu and serve it over a bed of freshly steamed rice. Sit back, take a bite, and savor the flavors!

Cantonese Char Siu Recipe

Prep Time: Overnight
Cook Time: 90 minutes
Serves 4

For the pork and the marinade:
1 1/2 pounds pork butt
2 pieces fermented red bean curd, plus 2 tablespoons of the sauce from the jar
2 tablespoons chu hou paste (or substitute with hoisin sauce)
2 tablespoons oyster sauce
2 tablespoons soy sauce
1 tablespoon dark soy sauce
2 tablespoons rose cooking wine (mei kuei lu chiew) (or substitute with rice wine or shaoxing wine)
4 tablespoons sugar
1/2 teaspoon five-spice powder
1/2 teaspoon white pepper
1 teaspoon minced ginger
3 cloves garlic, minced
1 stalk scallions, cut into 2-inch pieces, lightly smashed
1 bunch cilantro, cut into 2-inch pieces, lightly smashed
1 shallot, sliced into 1/4-inch pieces lengthwise, lightly smashed

For the glaze:
3 tablespoons maltose or honey
3 tablespoons sugar
6 tablespoons water

Cantonese Char Siu Instructions

1. The night before, marinate the pork. Use a fork to lightly stab the pork all over. This will tenderize the meat and help it develop deeper flavors while marinating.
2. In a bowl, combine all the seasonings and ingredients for the marinade. Whisk thoroughly, breaking up the bean curd until mostly smooth. (Tiny pieces of bean curd will remain.)
3. Transfer pork to a large Ziploc bag and pour in the marinade. Squeeze most of the air out of the Ziploc bag and seal it. Distribute and rub the marinade all over the meat. Transfer the bag to the fridge to marinate overnight, flipping it about halfway through.
4. The next day, roast the pork. Preheat the oven to 400 degrees F and position a baking rack in the middle of the oven. Remove the marinated pork from the fridge to allow it to come closer to room temperature while the oven preheats.
5. Line a roasting pan with aluminum foil (for easier clean-up) and place a roasting rack on top of the roasting pan. Remove the pork from the Ziploc bag and place it on the roasting rack. Reserve the marinade in a bowl; you’ll use it to baste the meat as it roasts.
6. Transfer the roasting pan to the middle rack of the oven and roast for 30 minutes.
7. After 30 minutes, remove the roasting pan from the oven. Brush the reserved marinade all over the pork. Flip the pork and brush the marinade over this side, too. Return the roasting pan to the middle rack of the oven and roast for another 30 minutes.
8. In the meantime, in a small saucepan over low heat, combine all the ingredients for the glaze. Stir until dissolved, about 3 minutes.
9. After 30 minutes, remove the roasting pan from the oven and brush the glaze all over the pork. Flip the pork and brush the glaze on this side as well. Return the roasting pan to the middle rack of the oven and roast for a final 20 minutes.
10. After 20 minutes, remove the char siu from the oven. Let it rest for about 10 minutes before slicing it into bite-sized pieces to serve. Enjoy!