Char Siu
An easy Chinese pork built around pork shoulder, hoisin sauce and shaoxing wine — roughly 60 minutes start to finish, and rated medium to make. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 6 steps.
You'll mainly reach for oven and whisk. At medium difficulty across 6 steps, it's manageable with a little attention.
What you'll need
Shopping list (4)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Soy Sesame
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Cut the pork shoulder into long strips about 4 cm thick so it cooks evenly and develops plenty of caramelised surface.
- Whisk the hoisin, soy sauces, Shaoxing wine, five-spice, grated garlic and ginger, sugar and sesame oil into a marinade, reserving 2 tbsp in a separate bowl for glazing.
- Coat the pork in the marinade, cover and refrigerate for at least 4 hours or overnight so the flavour penetrates the meat.
- Heat the oven to 220 C / 425 F, set the pork on a rack over a foil-lined tray with a little water beneath, and roast for 20 minutes.
- Stir the honey into the reserved marinade, then flip and brush the pork with this glaze every 8 to 10 minutes for another 20 to 25 minutes, until lacquered and cooked to at least 71 C / 160 F internally.
- Rest the char siu for 10 minutes, then slice thinly across the grain and serve over rice bowls or noodles.
You'll use: Oven · Whisk
Ingredient substitutions
- Honey
- maple syrup · agave
- Soy Sauce
- tamari (gluten-free) · coconut aminos
What to serve with Char Siu
- Kung Pao Chicken Chicken
- Kung Po Prawns Seafood
- Ma Po Tofu Beef
- Szechuan Beef Beef
Tips & common questions
How long does Char Siu take to make?
About 60 minutes from start to finish — an estimate based on the 6 steps and 11 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of honey?
Try maple syrup. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Original recipe — developed in-house by Consomee. How we source, test & correct recipes.
Char Siu is an original Chinese recipe developed in-house by Consomee. Photo: Char Siu and Siu Yuk in Tai Po.jpg by Peachyeung316, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top — how we source recipes.