Honey Char Siu Pork Neck

Ingredients

• 290 gpork neck
• 1 tablespoon (15 ml)honey
• 2 tablespoons (30 ml)char siu sauce
• 1 tablespoon (15 ml)light soy sauce
• 1 tablespoon (15 ml)dark soy sauce
• 1 teaspoon (5 ml)Shaoxing wine
• 1 teaspoon (about 4 g)sugar

Instructions

1. 1

   Prepare the pork

   Thaw the pork neck, rinse it and pat it dry.

2. 2

   Marinate overnight

   Mix the char siu sauce, light soy sauce, dark soy sauce, Shaoxing wine and sugar with the pork. Put everything in a resealable bag and leave to marinate overnight.

3. 3

   Pan-fry the pork

   Heat oil in a pan, add the marinated pork neck and fry both sides until golden and cooked through.

4. 4

   Thicken the glaze

   Pour in the reserved marinade liquid and bring it to a boil. Cook until the sauce thickens, then turn off the heat, add the honey and mix well.

5. 5

   Slice and serve

   Slice the pork and serve.

What is char siu pork?

Char siu is a Cantonese-style barbecued pork, known for its savoury-sweet seasoning and richly coloured glaze. This version adapts those flavours for a pan rather than roasting the meat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 717 calories, 31g protein, 22g carbs, 55g fat.

The pork neck supplies most of the protein and fat, while the honey, sugar and sauces contribute carbohydrates. Pair a serving with vegetables and rice or noodles to make a more balanced plate.

The marinade and pork

Pork neck: its marbling helps keep the meat juicy as it browns in the pan.

Sauce: char siu sauce brings the main seasoning, while light and dark soy sauces add savouriness and colour. Shaoxing wine and sugar round out the mixture.

Marinating for flavour

Overnight marinating gives the sauce time to coat the pork thoroughly. Use a resealable bag so the marinade sits close against the meat, and keep it refrigerated while it rests.

Getting the glaze right

Browning: fry the pork on both sides until golden and cooked through before adding the reserved marinade. Keep an eye on the pan, as the sweet sauce can catch if left unattended.

Honey: stir it in after turning off the heat, as the method directs. This preserves its sweetness in the finished glaze.

How to serve it

Slice the pork across the grain for a more tender bite. Serve it with rice or tuck it into a quick stir-fry udon, where the glossy sauce can coat the noodles.

Recipe notes & tips

• Pat the pork dry before marinating so excess surface moisture does not hinder browning.
• Turn the pork carefully so both sides brown evenly.
• Keep the pork in the refrigerator while it marinates overnight.
• Use the reserved marinade only as directed, bringing it to a boil before reducing it.
• Slice the pork just before serving to keep the pieces moist.

Variations

• Add garlic: mix a little finely grated garlic into the marinade for a more savoury flavour.
• Add ginger: include grated ginger in the marinade for a fresh, warming note.
• Add chilli: serve with sliced chilli or chilli oil for heat.
• Serve with greens: pair the pork with steamed or stir-fried greens alongside rice.
• Make it a noodle bowl: slice the pork over udon and toss with the pan glaze.

Common mistakes to avoid

• Skipping the drying step: wet pork may brown less effectively, so pat it dry before marinating.
• Rushing the marinade: the method calls for an overnight rest, so allow time for it.
• Crowding the pan: the pork may brown unevenly, so leave room around the pieces.
• Leaving the glaze unattended: it can catch as it thickens, so watch the pan closely.
• Adding honey too early: stir it in after turning off the heat, as directed.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a pan until piping hot, adding a small splash of water if the glaze has become too thick.

Frequently asked questions