Char Siu-Chinese BBQ Pork

Ingredients

• 300 gpork butt (pork shoulder)
• 1 thumbginger, sliced
• 2 clovesgarlic, sliced
• 2 tablespoonslight soy sauce
• 1/2 teaspoonChinese five-spice powder
• 1 tablespoonrice wine (rose rice wine is best)
• 1 tablespoonoyster sauce
• 1 redfermented tofu, with 1/2 tablespoon of its sauce
• 1 tablespoonhoney
• 1 tablespoonhoney
• 1/2 tablespoonwater
• 1/2 tablespoonchar siu sauce
• to tastesesame oil, for brushing

Instructions

1. 1

   Prepare the pork

   Prick small holes all over the pork so the marinade can penetrate. Cut it into long strips about 2 cm wide and 4 cm thick, then set aside.

2. 2

   Mix the marinade

   In a large bowl, stir together the red fermented tofu and its sauce, rice wine, one tablespoon of honey, light soy sauce, oyster sauce and Chinese five-spice powder until combined.

3. 3

   Marinate the meat

   Put the pork in a plastic bag with the ginger and garlic. Pour in the marinade, press out excess air and seal the bag. Massage the pork for a couple of minutes, then refrigerate for 24 to 48 hours.

4. 4

   Heat the oven

   Preheat the oven to 200°C (around 400°F).

5. 5

   Make the glaze

   Before baking, mix about 1/2 tablespoon of warm water with 1/2 tablespoon of char siu sauce and one tablespoon of honey.

6. 6

   Glaze the pork

   Place the pork on a grill rack over a layered baking tray. Brush the honey mixture over both sides.

7. 7

   Roast and re-glaze

   Roast on the middle rack for 10 minutes, then brush both sides with the honey mixture again.

8. 8

   Finish roasting

   Roast on the middle rack for another 10 minutes. Move the grill to the upper rack and roast for a further 2 minutes.

9. 9

   Rest and slice

   Take the pork out and brush the surface with sesame oil. Leave it to cool for 3 to 4 minutes, then cut into slices.

What is char siu?

Char siu is a Cantonese style of barbecued pork, known for its savoury-sweet seasoning and glazed surface. This oven-roasted version uses pork shoulder and a long marinade to bring those flavours into a home kitchen.

The combination of soy, oyster sauce, fermented tofu and five-spice gives the pork depth, while honey helps create a sticky finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 155 calories, 15g protein, 11g carbs, 4g fat.

The pork provides most of the protein, while honey and the sauces contribute carbohydrates; the pork and sesame oil account for much of the fat. Serve it with vegetables and a measured portion of rice for a more balanced plate.

Choosing and cutting the pork

Pork shoulder: this cut has enough fat to stay moist as it roasts. Pork butt is another name commonly used for the shoulder cut.

Even strips: cutting the meat to the specified size helps the pieces roast in roughly the same time. Pricking the surface gives the marinade more places to settle.

Building the marinade

Savoury base: light soy sauce and oyster sauce season the pork, while fermented tofu adds a distinctive, rich savouriness. Mash the tofu into the mixture as you stir so it spreads through the marinade.

Aromatic notes: ginger, garlic, rice wine and five-spice contribute fragrance. Keep the pork sealed in the fridge for the stated 24 to 48 hours, rather than leaving it at room temperature.

Getting the glaze right

Honey mixture: the recipe adds a separate blend of honey, water and char siu sauce before roasting. Brush it over both sides, then repeat after the first 10 minutes so the surface gets another coating.

Rack and tray: roasting on a rack lets heat circulate around the pork, while the tray below catches drips. The recipe calls for a final 2 minutes on the upper rack to finish the exterior.

Checking the roast

Timing: roast for 10 minutes on the middle rack, re-glaze, roast for another 10 minutes, then finish for 2 minutes on the upper rack. The strips' size can affect how quickly they cook, so check the thickest piece before serving.

Resting: leave the pork for 3 to 4 minutes after roasting. This brief pause makes it easier to slice neatly and gives the surface time to settle.

Serving ideas

Rice: serve the sliced pork with steamed rice to soak up the savoury glaze. Add a simple vegetable side, such as greens or steamed broccoli, for contrast.

Leftovers: the pork can also be sliced into a noodle bowl or tucked into a bun. Add the meat close to serving so its glazed surface stays distinct.

Recipe notes & tips

• Use a sealable bag and press out excess air so the marinade stays in contact with the pork.
• Turn or massage the bag during marinating if convenient, keeping it refrigerated.
• Set the rack over a tray to catch the drips from the honey glaze.
• Brush both sides thoroughly at the start and again after the first 10 minutes.
• Let the meat rest for 3 to 4 minutes before slicing.

Variations

• Add chilli: mix a little chilli paste into the marinade for a hotter finish.
• Use pork tenderloin: cut it into strips and check it carefully as it may roast faster than shoulder.
• Try a different rice wine: use another cooking rice wine if rose rice wine is unavailable.
• Serve in buns: tuck slices into soft buns with crunchy vegetables.
• Make a rice bowl: serve the pork over rice with steamed greens.

Common mistakes to avoid

• Skipping the marinade time: the recipe needs 24 to 48 hours in the fridge for the flavours to develop.
• Crowding the rack: leave space between strips so heat can circulate around them.
• Forgetting the second glaze: brush both sides again after the first 10 minutes.
• Using the upper rack too early: keep the pork on the middle rack for the first 20 minutes, then move it up for the final 2 minutes.
• Slicing immediately: rest the pork for 3 to 4 minutes first.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a covered pan or microwave until hot throughout; a splash of water can help keep the pork from drying out.

Frequently asked questions