Chinese Char Sui Pork is a delight to eat. The moist pork with a crispy bark of the Char Sui sauce makes this a dish worth the effort. Serve a part of a main dish with rice and seasonal vegetables for a filling yet healthy dish. Follow these instructions to make a restaurant quality Cantonese dish every time. I roast the pork in the oven but its also an ideal recipe for the bbq. Making the marinade and coating the pork in advance saves time and effort.
Char Siu pork is a popular Chinese dish known for its vibrant red hue and sweet, savoury flavour. It is a form of barbecued pork often found in Chinese restaurants and homes, particularly in Hong Kong and Cantonese cuisine. The dish derives its name from the method of cooking, “char” meaning fork and “siu” meaning roast, as the pork is traditionally cooked over an open flame or in a roasting oven.
Char Siu pork is typically made using pork shoulder or another cut with good marbling, which helps retain moisture and tenderness during cooking. The marinade, integral to the dish, is a delightful mix of dark soy sauce, hoisin sauce, rice wine, and five-spice powder. These ingredients are balanced with sweetness from honey and treacle or golden syrup, while garlic and toasted sesame oil add depth to the flavour. This rich combination ensures that each bite offers a tantalising blend of sweet, salty, and umami notes.
Once marinated, the pork is slow-cooked or roasted until caramelised, resulting in a slightly sticky exterior and succulent interior. This dish is often served sliced and can be eaten with rice, noodles, or steamed buns, making it a versatile favourite in both Chinese cuisine and international dining.
Chinese Char Sui Pork
A traditional Cantonese dish that is finger licking good every time. Make a lot as it never lasts long.
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Servings: 4 People
Calories: 191kcal
Ingredients
- 1 1/2 lbs pork shoulder boneless
Marinade
- ½ tbsp dark soy sauce
- ½ tbsp rice wine
- ½ tbsp hoisin sauce
- 1 tsp molasses treacle, golden syrup
- 2 pinch five spice powder
- ½ tsp toasted sesame oil
- 2 cloves garlic peel/mince
- 1 tbsp honey runny
Instructions
- Slice the pork shoulder into chunks about 2 inches thick. I leave them large enough to be skewered easily without breaking when barbecuing.1 1/2 lbs pork shoulder
- In a large bowl, add the hoisin, dark soy, rice wine, toasted sesame oil, white pepper, five spice, salt, sugar, molasses and minced garlic and thoroughly stir to combine.½ tbsp dark soy sauce, ½ tbsp rice wine, ½ tbsp hoisin sauce, 1 tsp molasses, 2 pinch five spice powder, ½ tsp toasted sesame oil, 2 cloves garlic
- Pour about 2 – 3 tbsp of the marinade into a separate container for later and put to one side.
- Add the sliced pork and massage the marinade to make sure the pork is fully covered. Cover the dish with plastic wrap/clingfilm an place in the fridge ideally overnight. A minimum of 6 – 8 hours is needed for the flavours to fully come out.
- When ready to cook, remove the pork from the fridge and allow to come to room temperature. Preheat your oven to 250C/480F/Gas Mark
Oven Cooking
- Line a deep side baking tray with foil and place a metal rack on top. Add the pork to the wire rack leaving space between each piece.
- Add the water to the baking tray without touching the pork. See Note1.
- Place the baking tray into the preheated oven in the upper half and cook/roast for 10 minutes before reducing the temperature to 190C/375F/Gas Mark for a further 15 minutes.
- While waiting add the marinade you put to one side into a mixing bowl together with the honey. This will be the mixture we baste the pork with to keep it lovely and moist.1 tbsp honey
- After the full 25 minutes has passed remove the tray and turn the pork slices over and add more water if needed. Place back in the oven for a further 15 minutes but keep an eye on it to make sure it doesn’t burn.
- After 15 minutes remove from the oven, baste the pork well, turn it over again and pop it back into the oven for the last 10 minutes.
- The pork should be cooked through and the outer texture should be slightly caramelised for that crisp yet soft texture. If you have a meat thermometer, the pork should be at least 155F.
- If the pork is not as caramelised as you like, turn a grill/broiler on high and pop the pork under it for a minute or two but do not leave it unattended.
- Once your happy, cover the pork with foil and leave for 10 minutes to relax before serving.
Barbecuing
- Light the bbq and while waiting place the wooden skewers into water to prevent them from catching light.
- As in the oven method, remove the marinated pork and bring to room temperature before preparing and/or cooking.
- When ready to cook, skewer the pork pieces evenly on the skewers and place on the bbq racks or suspend the skewers if your bbq has the ability.
- Keep an eye on the pork and turn them over to make sure they don’t burn. Baste with the marinade every time to maintain moisture.
- As the bbq is a more intense heat, the pork will be cooked within 10 – 15 minutes each side but this depends on the heat of your bbq. Remember to keep basting the pork.
- When the pork is cooked, remove from the heat and serve. Leave the pork on the skewers to make it easier to pick up and saves on washing up.
Nutrition
Calories: 191kcal | Carbohydrates: 7g | Protein: 21g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 70mg | Sodium: 184mg | Potassium: 405mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 2mg
15 comments
When I home cook a Chinese meal, I always include this. So easy but so good.
Char Siu pork is hands down one of the best dishes I’ve had. The balance of sweetness from the honey and treacle with the savoury richness of soy sauce and five-spice is perfect.
Char Siu pork is everything you want in a dish: tender, juicy, and packed with flavour. The pork melts in your mouth, and the caramelised coating adds a delightful texture.
I had Char Siu pork last night, and it was the ultimate comfort food. The pork was incredibly tender, and the marinade really seeped into the meat, giving it a deep, rich flavour.
Every bite has that perfect blend of savoury and sweet. It’s a dish that I would come back to time and time again.
I’ll definitely be making it again. It was so easy to make and went so well with the chicken I was cooking.
Char Siu pork is the perfect combination of sweet and savoury. I was impressed by how well the honey and treacle worked with the dark soy sauce and hoisin.
The pork had a lovely sticky glaze on the outside and was incredibly tender inside. I found it a bit sweet for my taste, but the overall experience was still delicious.
I loved the hint of five-spice that added a warm, aromatic note. Paired with some steamed vegetables and rice, it made a filling and satisfying meal. I’ll definitely make it a regular part of my dinners.
I appreciated the touch of garlic and sesame oil, which brought more complexity to the taste. Whether you serve it with rice, in a sandwich, or on its own, this dish will not disappoint.
The pork comes out tender and juicy with a slight caramelised crust. It’s a real treat whether you pair it with rice or noodles. Definitely a must-try for fans of Chinese cuisine.
I served Char Siu pork at a family gathering, and it was a huge hit. Everyone commented on the delicious glaze and how tender the pork was.
The marinade is packed with flavour, and the slow cooking gives the pork an amazing texture. The sweet and sticky glaze is just the right amount, not too overpowering.
The marinade has just the right mix of sweetness from the honey and treacle, with the savoury notes of soy sauce and garlic rounding it out.
If you want to experience authentic Chinese flavours, Char Siu pork is the way to go.