This char siu pork has been a staple at our table for years and it never fails to disappear. I first learned this home-friendly version during a week when I wanted the classic Cantonese barbecue taste without a charcoal grill. The slow roast transforms a well-marbled cut into tender, juicy slices with an irresistible sticky lacquer that clings to every forkful. The balance of honey and hoisin gives caramelized sweetness, while light soy and Chinese five spice provide depth and the familiar aroma that always brings people to the table. I remember serving this at a casual family dinner; my mother closed her eyes after the first bite and asked if I’d secretly bought it from a barbecue shop. That’s the thing — the flavors are authentic enough to evoke that charred, savory-sweet profile, yet straightforward enough for a weeknight. The texture is the star: slightly crisp edges from the glaze and lush, glossy meat inside. If you love making things from scratch and enjoy the ritual of basting and watching sugar caramelize, this will quickly become one of your most-requested dishes.

Ingredients

• Brown sugar: 1 1/2 tablespoons brown sugar (or granulated white sugar). Sugar helps the glaze caramelize and balances the savory components; any brand will do, but light brown adds a mild molasses note.
• Honey: 1/4 cup honey plus 2 tablespoons extra for glazing. Honey gives sheen and sticky texture; use a runny honey for easier mixing.
• Hoisin sauce: 1/4 cup hoisin. Choose a jarred hoisin like Lee Kum Kee for a reliably thick, slightly sweet base that deepens the glaze.
• Light soy sauce: 2 tablespoons light soy sauce (all-purpose soy is fine). Light soy adds salt without darkening the glaze excessively; Kikkoman or similar works well.
• All-purpose soy sauce: 1 tablespoon (or use an extra tablespoon light soy). This provides a rounded savory note; avoid dark soy sauce here as it can make the flavor too intense.
• Chinese five spice: 1 teaspoon. This aromatic ground spice mix (star anise, cloves, cinnamon, Sichuan pepper and fennel) is essential for the characteristic aroma.
• Neutral oil: 1 tablespoon vegetable or canola oil to help the marinade coat the meat and encourage even browning.
• Red food coloring (optional): 2 teaspoons if you want the classic red hue. Alternatively, 2 tablespoons red fermented bean curd gives color and an authentic tang.
• Pork: 2.6 to 3.3 pounds boneless pork scotch fillet (neck/collar) or pork shoulder, trimmed and cut into two long strips. These cuts are ideal for slow roasting and glazing.

Instructions

Prepare the marinade: In a bowl, whisk together 1 1/2 tablespoons brown sugar, 1/4 cup honey, 1/4 cup hoisin sauce, 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. Whisk until sugar dissolves and the mixture is uniform. The glaze should be glossy and pourable; adjust with a teaspoon of warm water if too thick. Marinate the pork: Cut the roast in half lengthwise to make two long strips about 1 to 1 1/2 inches thick. Place the meat and the marinade in a large zip-top bag or nonreactive container, ensuring all surfaces are coated. Refrigerate for a minimum of 3 hours, but ideally 24 to 48 hours for maximum flavor penetration. Turn the meat once during marinating to redistribute the marinade. Set up for roasting: Preheat the oven to 320 degrees Fahrenheit. Line a rimmed baking sheet with foil and set a wire rack on the tray. The rack allows hot air to circulate and fat to drip away so the glaze crisps rather than steams. Reserve the leftover marinade in a saucepan; do not pour it on raw meat without cooking it first. First roast: Remove the pork from the marinade and place it on the rack. Roast for 30 minutes undisturbed. This initial roast starts the cooking and renders some fat, setting you up for the subsequent glazing stages. Use an instant-read thermometer if you want to monitor internal temperature; target 130 to 140 degrees F during glazing stages for a final pull temperature of around 145 to 160 degrees F depending on cut. Make the 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 cook for about 2 minutes until slightly syrupy. Simmering kills any raw meat bacteria and concentrates the flavors so the glaze adheres and caramelizes beautifully. Baste and continue roasting: Remove the tray and brush a generous layer of the warmed glaze on all surfaces, then flip the meat and baste the other side. Return to the oven and roast another 30 minutes. Repeat the process by brushing again, turning, and roasting for an additional 20 minutes. If the edges begin to char too quickly, tent loosely with foil to prevent burning while the center finishes cooking. Final caramelize: For the final 10 minutes, baste once more and increase heat if you want extra charring (watch closely). The surface should be lacquered and sticky, with glossy deep brown-red color. The meat should be tender but hold its shape; it should not fall apart like pulled pork unless you prefer that texture. Rest and slice: Remove the pork and let it rest for at least 10 minutes before slicing. Resting allows juices to redistribute and the glaze to set slightly, making slicing cleaner and the eating experience juicier. Slice into thin ribbons across the grain for the most tender bites.

Storage Tips

Cool the sliced pork to room temperature for no more than two hours, then refrigerate in an airtight container for up to 4 days. For longer storage, freeze slices flat on a baking sheet, then transfer to freezer bags and freeze for up to 3 months. Thaw overnight in the fridge and reheat gently in a skillet with a splash of water or a few teaspoons of reserved glaze to re-moisten. Avoid microwaving directly from frozen as this can toughen the meat and dull the glaze.

Ingredient Substitutions

If you don’t have hoisin, 2 tablespoons of additional soy sauce plus 1 tablespoon of plum sauce or miso adds a savory-sweet backbone, though the flavor will shift. Swap honey for maple syrup in a pinch, keeping in mind maple adds earthier notes. For authentic red coloring and a subtle fermented tang, replace the food coloring with 2 tablespoons red fermented bean curd found at Asian grocery stores; omit added food coloring if you do. To make it gluten-free, use tamari labeled gluten-free.

Serving Suggestions

Serve sliced over steamed jasmine rice with quick-blanched Chinese broccoli or bok choy and a drizzle of the reduced glaze. It’s also excellent chopped into egg fried rice or tossed with stir-fried chow mein noodles. Garnish with sliced scallions and toasted sesame seeds for texture and a fresh finish. For party-friendly bites, serve thin slices on small steamed bao buns with pickled cucumber.

Cultural Background

Char siu is a Cantonese-style barbecue originating from southern China, where small pieces of pork are traditionally seasoned, skewered and cooked over high heat to impart smoky char and sweet-salty balance. Street-side barbecue shops often use red coloring or red fermented bean curd to achieve the familiar hue. This home method adapts those flavors for an oven while preserving the essential elements: a sweet-savory glaze, five-spice aromatics and a slightly charred finish.

Seasonal Adaptations

In summer, finish the glaze over a hot grill for smoky char and faster caramelization. In winter, roast low and slow and serve with warm noodle soups or braised greens. For holiday variations, add a tablespoon of orange juice and an extra teaspoon of grated ginger to the glaze to introduce bright citrus notes that pair well with roasted root vegetables.

Meal Prep Tips

Marinate the pork up to 48 hours ahead and roast on the day of service for the freshest glaze. Slice and portion into individual containers for grab-and-go lunches. Keep a small jar of the simmered glaze in the fridge to reapply when reheating, which restores the sticky lacquer and prevents dryness. Use shallow, airtight containers so slices cool quickly and reheat evenly.

This dish is an invitation to experiment within a reassuring framework: tweak the sweet-salty balance, try different cuts, and learn the rhythm of basting until the lacquer looks irresistible. Make it yours and enjoy the applause.