This char siu pork is my go-to for celebrations and weeknight dinners alike — it fills the kitchen with that unmistakable sweet, savory aroma and produces glossy, sticky slices that everyone fights over. I first perfected this version years ago when I wanted the deep flavor of the Chinese barbecue shops but without charcoal or complicated equipment. The slow roast concentrates the sugars and spices so the outside caramelizes perfectly while the interior stays juicy and tender. It's the kind of dish that turns leftovers into prized ingredients for fried rice or noodle bowls.

I discovered the best approach by experimenting with different cuts and timing. Pork neck (often called scotch fillet, collar or pork collar) gave the most consistent result: well-marbled and forgiving under long roasting. I also tested pork shoulder and tenderloin so you can choose the texture you love — shoulder yields pull-apart succulence, while tenderloin stays a leaner, more restrained option. What makes this recipe special is the balance of honey, hoisin and soy with a whisper of Chinese five spice and the technique of repeated glazing during roasting so the surface becomes lacquered and slightly charred.

Ingredients

• Brown sugar: 1 1/2 tablespoons. Use light brown sugar for a rounded molasses warmth; white sugar will work if that’s what you have.
• Honey (for marinade): 1/4 cup. A mild-flavored honey keeps the glaze glossy; clover or orange honey are great choices.
• Hoisin sauce: 1/4 cup. Look for a thick, savory hoisin such as Lee Kum Kee for a good balance of sweet and umami.
• Light soy sauce: 2 tablespoons. Adds salt and a lighter soy flavor — not dark soy, which is too intense for this glaze.
• All-purpose soy sauce: 1 tablespoon. This complements the light soy for the specific balance of saltiness used here.
• Chinese five spice: 1 teaspoon. Gives that warm, aromatic profile; if unavailable, add 1 tablespoon extra hoisin and reduce sugar.
• Neutral oil: 1 tablespoon (vegetable or canola). Helps the marinade coat the meat and promotes even browning.
• Red food coloring (optional): 2 teaspoons. For the traditional red hue; you can omit or substitute with red fermented bean curd where available.
• Pork: 2.6–3.3 lb boneless pork scotch fillet (pork collar) or pork shoulder, trimmed of excess fat and cut into two long strips. Choose well-marbled meat for best results.
• Extra honey (for glazing): 2 tablespoons. Stir into reserved marinade when reducing so the glaze is extra glossy and sticky.

Instructions

Prepare the meat and marinade: Trim any thick rind from the pork and halve the roast lengthwise so you have two long strips about 1 to 1 1/2 inches thick. In a bowl whisk together 1 1/2 tablespoons brown sugar, 1/4 cup honey, 1/4 cup hoisin, 2 tablespoons light soy sauce, 1 tablespoon all-purpose soy sauce, 1 teaspoon Chinese five spice, 1 tablespoon neutral oil and 2 teaspoons red food coloring if using. Marinate: Place the pork and marinade in a sealable container or zip-top bag and ensure all surfaces are coated. Refrigerate for at least 3 hours, ideally 24–48 hours for the deepest flavor — longer marination lets the sugar and soy penetrate and tenderize the meat. Preheat and set up: Preheat the oven to 320°F (160°C). Line a roasting tray with foil for easy cleanup and set a wire rack over the tray so heat can circulate and fat can drip away. Initial roast: Remove pork from the marinade, reserving the liquid. Place the pork on the rack and roast for 30 minutes. Moderate heat allows the interior to gently cook without tearing down muscle fibers. Reduce the marinade into a glaze: While the pork roasts, pour the reserved marinade into a small saucepan and stir in 2 tablespoons extra honey. Bring to a simmer over medium-high heat and reduce for about 2 minutes until slightly syrupy — this concentrates the flavors and cooks out raw soy/hoisin notes. Basting rounds: Remove pork after the first 30 minutes. Dab the glaze onto the surface (don’t puddle it — you want layers of sticky coating), turn the pork and baste again, then return to the oven for another 30 minutes. Repeat: brush, turn, brush and roast for 20 minutes, covering with foil if the edges char too quickly. Finish by basting and roasting an additional 10 minutes until the surface is deeply caramelized and glossy. Rest and slice: Transfer the pork to a cutting board and rest for 10 minutes so juices redistribute. Slice against the grain into 1/4-inch thick pieces for the classic presentation. Serve hot with steamed rice and greens or cool and slice for fried rice.

Storage Tips

Store cooled slices in an airtight container in the refrigerator for up to 4 days. To freeze, arrange slices in a single layer on a tray, freeze until solid and then transfer to a freezer-safe bag; this prevents the pieces from sticking together. Reheat gently in a 325°F (160°C) oven for 10–12 minutes, or briefly in a hot skillet with a splash of water to steam and re-glaze. Avoid microwaving for long periods to prevent drying; instead, cover and use short bursts of heat.

Ingredient Substitutions

If you don’t have hoisin, substitute with 1 tablespoon extra honey plus 1 tablespoon soy sauce and a dash of sesame paste if available — the flavor will be close but slightly less complex. No light soy? Use all-purpose soy but reduce added salt elsewhere. If you prefer no red coloring, omit it entirely; red fermented bean curd is a traditional alternative (about 2 tablespoons) that adds both color and an extra umami layer. For a lower-sugar version, reduce honey by one-third and finish with a quick broil to get char without excessive caramel.

Serving Suggestions

Serve sliced over steamed jasmine rice with blanched Chinese greens such as gai lan or bok choy and a drizzle of soy or the reserved glaze. Leftovers are brilliant in egg fried rice, tossed into a noodle soup, or piled into steamed bao buns with cucumber and scallion. Garnish with thinly sliced scallions and toasted sesame seeds for color and texture. For a party platter, slice thinly and arrange with pickled vegetables and steamed buns.

Cultural Background

Char siu, literally "fork roasted," originates from Cantonese barbecue traditions where strips of pork are skewered and roasted over open flames. The characteristic red hue historically came from red fermented bean curd or special marinades; in western kitchens, red food coloring was often added to replicate that look. The flavor profile — sweet, savory, slightly smoky — is central to many Cantonese dishes and has become popular worldwide as a versatile protein in both street food and family-style meals.

Seasonal Adaptations

In summer, swap honey for a lighter agave or reduce sugar and finish the pork on a hot grill for a touch of smoke. In winter, increase the five-spice slightly and serve with warming sides like wok-fried greens and steamed buns to create a comforting, communal meal. Holiday adaptations include slicing and serving the pork cold as part of a buffet or thinly diced in festive fried rice.

Meal Prep Tips

Marinate the pork 1–2 days ahead and roast the day you plan to serve for the freshest glaze. Slice cooled pork for lunch boxes and portion into microwave-safe containers with a small container of extra glaze to refresh when reheating. For bulk meal prep, roast multiple pieces and freeze in individual portions so you can thaw only what you need.

Make this char siu your own — tweak the sweet-salty balance, experiment with cuts, and enjoy how a handful of pantry ingredients and the right basting technique create something that tastes like a specialty BBQ shop right from your oven.