This Chinese-style barbecue pork has been a household favorite since I first tried a home-friendly version of the classic from the takeaway shop. I remember the first time I made it: the kitchen filled with sweet, spicy and umami aromas, and the kids showed up as if magnetized by the smell. It’s the sort of dish that translates across generations — glossy lacquered edges, tender, juicy interior and a balance of sweet and savory that keeps you reaching for another slice. I often make this for weekend gatherings because it’s impressive on the table yet unbelievably straightforward to prepare.

I learned this method while adapting a recipe from my favorite food blog and testing different cuts of pork. The trick is a long, cold marinate to let the flavors sink in, then slow roasting at a moderate oven temperature so the exterior caramelizes without drying the center. The result is sticky, slightly charred edges and succulent meat inside. Serve it with steamed rice and greens, or slice thinly for fried rice and noodle bowls — it keeps brilliantly and even improves a day after the roast.

Ingredients

• Pork (2.4–3 lb): Use boneless pork scotch fillet (pork neck/collar) or pork shoulder. These cuts are well-marbled and stay juicy during long roasting. Look for a single boneless piece about 2.5–3 lb for even cooking.
• Honey (1/4 cup + 2 tbsp): Use a mild-tasting honey for glaze and marinade; contributes sweetness and glossy caramelization. I often use clover or wildflower honey.
• Hoisin sauce (1/4 cup): Adds umami, sweetness and thickness; buy a recognizable brand from the supermarket and give it a stir before measuring.
• Light soy sauce (2 tbsp) + regular soy sauce (1 tbsp): The light soy provides saltiness and thin consistency; the regular soy adds depth. If you only have one type, use 3 tbsp total but avoid dark soy.
• Brown sugar (1 1/2 tbsp): Helps with caramelization and a rounded sweetness. White sugar may be substituted if needed.
• Chinese five-spice powder (1 tsp): A small amount gives characteristic warmth; if unavailable, substitute with 1 tbsp extra hoisin and reduce sugar to 1 tsp to avoid cloying sweetness.
• Neutral oil (1 tbsp): Vegetable or canola oil helps the marinade coat the meat evenly and promotes even browning.
• Red food colouring (2 tsp): Optional — for that iconic red appearance. Authentic shops often use red bean curd; this is optional and purely visual.

Instructions

Prepare the pork: Trim any thick fat cap if using shoulder, then cut the roast in half lengthwise so you have two long strips about 1–1.5 inches thick. This ensures even marination and roasting. Place the strips in a large zip-top bag or non-reactive container. Make the marinade: Whisk together 1/4 cup honey, 1/4 cup hoisin sauce, 2 tbsp light soy sauce, 1 tbsp regular soy sauce, 1 1/2 tbsp brown sugar, 1 tsp Chinese five-spice, 1 tbsp oil and optional 2 tsp red colouring. The marinade should be glossy and pourable; taste and adjust salt or sweet as needed. Marinate cold: Pour the marinade over the pork, ensuring each strip is well coated. Refrigerate for 24–48 hours; 3 hours is the bare minimum. Long marination lets the honey and hoisin penetrate the surface for richer flavor. Preheat and set up: Preheat the oven to 320°F (160°C). Line a baking tray with foil and place a wire rack on top. Removing the pork from the marinade before roasting allows excess liquid to drip away and encourages caramelization. Roast low and slow: Place the pork on the rack and roast for 30 minutes. Meanwhile, pour the reserved marinade into a small saucepan, stir in 2 tbsp extra honey and simmer for about 2 minutes until slightly syrupy — this becomes your basting glaze. Baste and continue roasting: After 30 minutes, remove the pork and dab the glaze across the surface (dab rather than pour to build layers). Turn the strips and baste again, then roast another 30 minutes. Repeat a final round of basting and roast 20 minutes, covering with foil if the edges char too quickly. Finish with a final 10 minutes to fully caramelize the glaze. Internal temperature should be around 145–160°F (65–70°C) depending on the cut. Rest and serve: Let the pork rest 10 minutes before slicing against the grain into 1/4-inch slices. Resting lets juices redistribute so slices remain glossy and moist.

Storage Tips

Cool the cooked pork to room temperature within two hours of roasting, then refrigerate in an airtight container. Sliced pork stores well for 3–4 days. For longer storage, freeze slices in single-layer portions on a tray, then transfer to freezer bags; label with date and use within 3 months. Reheat gently in a covered pan over low heat with a splash of stock or water to restore moisture, or microwave covered for short bursts. Thaw overnight in the fridge for best texture.

Ingredient Substitutions

If you need to avoid gluten, swap soy sauce and hoisin for gluten-free alternatives (tamari and gluten-free hoisin). For a smokier finish, add a teaspoon of liquid smoke to the glaze or quickly char slices under a hot broiler. If red food colouring is unwanted, omit it — the pork will still brown beautifully. For a less sugary version, reduce honey by 1 tbsp and increase soy by 1 tsp to maintain balance.

Serving Suggestions

Serve thinly sliced over steamed jasmine rice with blanched Chinese greens, or tuck into steamed buns with hoisin and sliced cucumber for a party-style approach. It’s also terrific chopped into fried rice with scallions and eggs, or added to a noodle soup for extra richness. Garnish with finely sliced scallions and toasted sesame seeds for color and texture contrast.

Cultural Background

Char siu originates from Cantonese barbecue traditions; the name literally means “fork roasted,” referring to how it was historically cooked over open flames on long forks. Traditional methods used red bean curd for colouring and a charcoal fire for smoky notes. The modern home approach simplifies ingredients while preserving that distinctive sweet-savory glaze and tender texture, reflecting how classic preparations adapt to home kitchens worldwide.

Seasonal Adaptations

In summer, finish sliced pork on a hot grill for a smoky char and serve with a light cucumber salad. In winter, fold slices into a warming noodle soup with bok choy and a soft-boiled egg. Around holidays, double the recipe for a crowd and set up a carving station so guests can assemble bowls and baos to their liking.

Meal Prep Tips

Marinate the meat up to 48 hours in advance and roast on the day you plan to serve. Cooked slices portion into meal-sized containers, add rice and vegetables, and refrigerate for ready-made lunches. To reheat, use a skillet with a splash of water and cover to steam through without drying. Vacuum-sealed portions freeze best for long-term storage.

Make this the next time you want a crowd-pleasing, comforting centerpiece — it’s reliably delicious, impressively glossy, and far easier than ordering takeaway. Enjoy the process of layering glazes and watching the sugar caramelize into that irresistible lacquer.