This char siu pork is the Chinese-style barbecue pork that transformed weeknight dinners at my house into a small celebration. I first tasted a version of this at a neighborhood Chinese BBQ shop and spent years chasing that lacquered, slightly charred glaze at home. When I finally developed this version, it was during a rainy weekend experiment with pantry staples. The slow roast brought out incredible juiciness in the pork while the marinade reduced into a sticky, glossy glaze that clung to the meat—sweet, salty, aromatic with five-spice and a little honeyed char. My family asks for it at every gathering now, and leftovers become a quick star in fried rice or noodle bowls.

What makes this preparation special is the balance between a long, gentle roast and repeated glazing. The low oven temperature lets the fat render and the meat stay tender without turning into pulled meat; repeated basting builds layers of flavor and that classic shiny skin. This version uses readily available ingredients—hoisin, light soy sauce, honey, and a pinch of Chinese five-spice—so you can recreate an authentic, mouthwatering result without a charcoal grill. If you love sticky, umami-forward barbecue, this will become a go-to for dinners and weekend projects alike.

Ingredients

• Brown sugar (1 1/2 tablespoons): Adds caramel notes and helps the glaze thicken during roasting. Light or dark brown sugar both work; I prefer light for balance.
• Honey (1/4 cup + 2 tablespoons extra): Provides glossy shine and sticky texture when reduced. Use a mild-flavored honey so it doesn’t overpower the five-spice.
• Hoisin sauce (1/4 cup): Brings depth, sweetness and a savory backbone. Choose a familiar supermarket brand or Lee Kum Kee for consistent flavor.
• Light soy sauce (2 tablespoons) and ordinary soy sauce (1 tablespoon): Light soy adds salt and brightness; ordinary (all-purpose) soy adds body. Do not use dark soy—flavor is too intense.
• Chinese five-spice powder (1 teaspoon): A small amount provides key aromatic notes—anise, cinnamon and clove—so don’t skip it. Found in spice aisles of major supermarkets.
• Neutral oil (1 tablespoon): Helps the marinade cling to the pork and aids caramelization—use vegetable or canola oil.
• Optional red food coloring (2 teaspoons) or red bean curd: For the traditional red hue. Red bean curd adds subtle flavor and color if you can source it.
• Pork (2.4–3 lb / about 1.2–1.5 kg): Best cuts are pork scotch fillet (pork neck/collar) or pork shoulder—both stay juicy during slow roasting. Trim very thick fat on shoulder and cut into long strips for even cooking.

Instructions

Prepare the pork and marinade: Cut the pork into two long strips if needed so each piece is roughly even in thickness—this ensures uniform cooking. Combine brown sugar, honey, hoisin, light soy, ordinary soy, Chinese five-spice, oil and optional red coloring in a bowl and whisk until smooth. Place pork and marinade in a stain-proof container or heavy-duty zip-top bag. Refrigerate 24–48 hours; 3 hours is the minimum if you’re short on time. Longer marination deepens flavor. Preheat and set up: Preheat the oven to 320°F (160°C). Line a baking tray with foil for easy cleanup and place a rack on top—this allows heat circulation and keeps the pork lifted to caramelize evenly. Remove pork from marinade and reserve the liquid for cooking into a glaze. First roast: Place pork on the rack and roast for 30 minutes at 320°F. This gentle initial roast renders fat slowly and starts the browning process without drying the meat. Make the glaze: While the pork roasts, pour the reserved marinade into a small saucepan, stir in the extra 2 tablespoons honey, and bring to a simmer over medium-high heat. Cook 1–2 minutes until slightly syrupy—this sanitizes the marinade and concentrates the flavor. Remove from heat and set aside. Glaze and continue roasting: Remove pork and brush the glaze all over. Return to oven and roast another 30 minutes. Repeat brushing, turn the meat, and roast for an additional 20 minutes. If the edges char too quickly, tent with foil. Finish with a final brush and a 10-minute bake until the surface is deeply caramelized and sticky but the meat remains tender, not falling apart. Rest 10 minutes before slicing thinly against the grain.

Storage Tips

Store cooled pork in an airtight container in the refrigerator for up to 4–5 days. For longer storage, slice and freeze in portioned packets up to 3 months. To reheat, steam or gently pan-fry slices over medium heat with a splash of water to loosen the glaze—microwaving can harden the glaze, so cover loosely and use short bursts. Check for signs of spoilage (off smell, sliminess) before eating. For best texture, reheat only the portion you’ll use.

Ingredient Substitutions

If you can’t find hoisin, substitute with 1/4 cup soy sauce plus 1 tablespoon peanut butter and 1 teaspoon molasses to mimic the sweet-savory body. Chinese five-spice can be replaced by 1 tablespoon extra hoisin but reduce sugar to 1 teaspoon to avoid excessive sweetness. For the red hue, use 2 tablespoons red bean curd (skip food coloring) for a more authentic color and slight tang. If you prefer less sugar, reduce brown sugar and honey by up to 25% but expect a lighter glaze.

Serving Suggestions

Serve thinly sliced with steamed jasmine rice and quickly blanched Chinese broccoli (gai lan) dressed in oyster sauce. It’s fantastic tossed into fried rice or chopped and added to noodle soups. Garnish with sliced scallions and a sprinkle of toasted sesame seeds. For casual meals, pile it into soft bao or hoagie rolls with pickled cucumber and a smear of mayo for a fusion-style sandwich.

Cultural Background

Char siu (literally "fork-roast") is a Cantonese method of barbecuing pork, traditionally roasted on skewers over open flames. The red color and glossy finish in shop-bought versions often come from red bean curd or food coloring and the heat of a charcoal fire. Home versions recreate the flavor with a sweet-savory marinade and oven-roasting; the flavors—hoisin, five-spice, honey—are emblematic of Cantonese barbecue culture and have been adapted globally in many dishes from noodle bowls to buns.

Seasonal Adaptations

In winter, serve the pork on a bed of warm scallion pancakes and braised bok choy; in summer, turn it into cold noodle salads with cucumber, carrot ribbons and a sesame-soy dressing. For festive occasions, glaze with an additional tablespoon of honey and broil briefly to create a deeper char. Swap to pork shoulder in colder months for a richer mouthfeel; in warmer months, a slightly leaner cut or shorter roast keeps the meal lighter.

Meal Prep Tips

Slice the pork after resting and arrange in airtight, portion-sized containers for grab-and-go lunches. Keep a small jar of reserved, heated glaze to refresh slices when reheating. Roast once and plan two to three meals from the result: dinner with rice, fried rice next day, and sandwiches or noodle bowls later. Label and date frozen portions and try to consume within three months for best quality.

At the end of the day, this char siu brings people together: it’s a dish that rewards a little patience and rewards you with slices of deeply flavored, sticky pork that taste like celebration. Try it once and you’ll find yourself building menus around the leftovers.