Char Siu (Cantonese BBQ Pork)
Photo: Yinan Chen · Public Domain

History

Char siu (literally fork-roast) is one of the four pillars of Cantonese siu mei, hung over a charcoal pit on long forks since at least the Qing dynasty. The signature mahogany glaze comes from maltose, honey, hoisin, and red fermented bean curd. Joy Hing on Queen's Road East has roasted char siu in the same shop since 1888; Kam's Roast Goose is the current Michelin-starred reference.

Book a food experience

Tours, tastings and classes that match this page, bookable on GetYourGuide.

Browse every bookable food experience

Common allergens: Soy, Gluten

Make it at home

Yield 4Hands-on 30 minTotal 26 hrDifficulty Intermediate

Ingredients

  • 1.2kg pork shoulder (boneless), cut into long strips 5cm thick
  • 60ml hoisin sauce
  • 30ml light soy sauce
  • 30ml shaoxing wine
  • 30ml dark soy sauce
  • 30g caster sugar
  • 30ml honey
  • 1 tbsp red fermented bean curd (nam yu)
  • 1 tbsp grated garlic
  • 2 tsp Chinese five spice
  • 1 tsp white pepper
  • 1/2 tsp red food colouring (optional, for the classic colour)
  • 60g maltose syrup (or substitute honey)
  • 2 tbsp boiling water (for thinning the maltose glaze)

Method

  1. Whisk hoisin, light soy, shaoxing wine, dark soy, sugar, honey, fermented bean curd, garlic, five spice, white pepper, and food colouring (if using) into a smooth marinade.
  2. Score the pork strips lightly across the grain to help the marinade penetrate. Set aside 60ml of the marinade for basting.
  3. Submerge pork in the remaining marinade in a deep dish, cover, refrigerate 24 hours, turning twice.
  4. Heat oven to 220C with a tray of water in the bottom rack to keep the meat moist.
  5. Suspend pork strips from the upper rack using S-hooks (or place on an elevated wire rack). Drip the marinade off thoroughly first.
  6. Roast 15 minutes, then drop to 200C. Brush with reserved marinade and cook another 12 minutes.
  7. Thin the maltose with boiling water to brushable consistency. Glaze pork on all sides, return to oven for 5 minutes to set. Glaze and return once more, watching for the lacquered mahogany crust.
  8. Rest 10 minutes. Slice on the diagonal against the grain into 1cm pieces. Serve over jasmine rice with steamed bok choy and a small bowl of pork-stock soup.

Tip from the editors. The strips must be thinner than a pork loin (5cm); thicker and the maltose burns before the interior cooks. Pork shoulder (not loin) gives the marbling for proper char siu fat caps.

Where to eat char siu (cantonese bbq pork)

Char Siu (Cantonese BBQ Pork) in Hong Kong

Kam's Roast Goose ★ 4.5

$ Cantonese Roast MeatWan Chai

Kam's Roast Goose in Wan Chai is the third generation of the Kam family roast meat tradition, with a Michelin star, juicy crisp skinned goose and decadent.

OrderRoast goose plate with goose blood pudding.

TipTake a number at the door and expect 30 to 60 minutes; the goose blood pudding is a sleeper pick that locals order.

Directions

Joy Hing Roasted Meat ★ 4.7

$ Street foodWan ChaiCash only

Joy Hing Roasted Meat on Hennessy Road in Wan Chai is a Bib Gourmand Cantonese siu mei shop, roasting char siu and duck in pre war ovens since the turn.

OrderChar siu over rice with extra fatty cut.

TipOrder char siu mixed with siu yuk; the fat to lean ratio is the room's signature glaze.

Directions

Yat Lok ★ 4.7

$$ CantoneseCentralUntil Daily until 22:00Cash only

Yat Lok on Stanley Street in Central plates Michelin starred roast goose on rice until late evening, the canonical Hong Kong post bar Cantonese carb.

OrderRoast goose lower thigh on rice.

TipOrder the lower thigh with extra plum sauce; it is the local nightcap.

Directions

Tim Ho Wan ★ 4.5

$ Dim SumSham Shui Po

Tim Ho Wan in Sham Shui Po opened in 2010 and was once famed as the world's most affordable Michelin star room, now holding Bib Gourmand status.

OrderThree baked char siu buns with sweet polo crust.

TipOrder at the entrance via paper slip; the baked char siu buns sell out by mid afternoon.

Directions

Ho Lee Fook ★ 4.4

$$ HK$388 to HK$488BrunchModern Cantonese brunchSoho

Ho Lee Fook on Elgin Street runs a modern Cantonese weekend brunch under chef ArChan Chan, leaning on Black Sheep's signature char siu and cheung fun rice.

OrderChar siu Kurobuta pork and steamed rice rolls.

TipBook the chef's counter to see the wok station; brunch tickets often sell out by Wednesday.

Directions

All Hong Kong signature dishes →

More cities are in research. Want char siu (cantonese bbq pork) covered somewhere specific? Tell us where you want to eat.

Browse all dishes →