Cantonese Char Siu Recipe

Cantonese 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

Serves: 4
Prep time: Overnight
Cook time: 90 minutes

For the pork and 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 lengthwise into 1/4-inch pieces, lightly smashed

For the glaze:

3 tablespoons maltose or honey
3 tablespoons sugar
6 tablespoons water

Cantonese Char Siu Instructions

1. Marinate the pork (day before)

• Use a fork to lightly stab the pork all over. This helps tenderize the meat and enhances flavor absorption.
• In a bowl, combine all the marinade ingredients. Whisk thoroughly, breaking up the red bean curd until mostly smooth. Small bits are okay.
• Transfer the pork to a large Ziploc bag. Pour in the marinade, squeeze out most of the air, and seal the bag.
• Rub the marinade all over the pork. Refrigerate overnight, flipping once halfway through for even marination.

2. Roast the pork (day of)

• Preheat the oven to 400°F and place a rack in the middle position.
• Remove the pork from the fridge and let it sit at room temperature while the oven preheats.
• Line a roasting pan with aluminum foil for easier cleanup. Place a roasting rack over it.
• Remove the pork from the marinade and place it on the rack. Reserve the leftover marinade for basting.
• Roast the pork for 30 minutes.

3. Baste and continue roasting

• After 30 minutes, remove the pork from the oven. Brush all sides with the reserved marinade.
• Flip the pork and baste the other side. Return to the oven and roast for another 30 minutes.

4. Prepare the glaze

• In a small saucepan over low heat, combine maltose (or honey), sugar, and water.
• Stir until fully dissolved, about 3 minutes. Set aside.

5. Final glaze and roast

• After the second 30 minutes of roasting, remove the pork and brush generously with the glaze on all sides.
• Flip and repeat. Return to the oven and roast for a final 20 minutes.

6. Rest and serve

• Remove the pork from the oven and let it rest for 10 minutes.
• Slice into bite-sized pieces and serve over steamed rice.

Tips & notes

• Pork cut: Pork butt (also called pork shoulder) offers the best balance of fat and tenderness for char siu.
• Red bean curd: This adds both color and depth of flavor. Be sure to use the sauce from the jar too.
• Chu hou paste: A savory, slightly sweet Cantonese sauce made from soybeans, garlic, and spices. Hoisin is a decent substitute.
• Marination time: Overnight marination is key. It ensures the pork absorbs all the aromatics and seasonings.
• Rest before slicing: Letting the pork rest helps redistribute juices for a moist, flavorful bite.
• Sticky glaze: Maltose gives a thick, glossy finish. If using honey, your glaze may be slightly looser but still delicious.