It’s best to roast the pork on a wire rack, as outlined in the recipe above, as this allows hot air to circulate and excess marinade to drip off. Water in the drip tray below stops the sugary marinade from burning in the oven, but don’t let the pork touch the water during cooking.
Keep a close eye on the pork during the final few minutes as the honey glaze can easily catch.
What char siu means
Char siu means ‘fork-roasted’ and is a nod to the traditional method of skewering strips of marinated pork on long forks and roasting over an open fire. It is essentially Chinese BBQ pork, characterised by its sweet and savoury marinade, caramelised exterior and charred edges.
Which cut of pork to use
Pork shoulder is one of the best cuts for char siu, as it has enough fat to remain tender and juicy during the longer cooking process and should be easy to source at your local supermarket or meat counter. Pork neck is also well suited, as its marbling keeps the meat tender and gives the final dish a rich texture.
Cutting the pork into long, narrow strips increases the surface area exposed to the marinade and heat, helping create charred, caramelised edges whilst keeping the centre tender.
The red colour: fermented bean curd
Red fermented bean curd is traditionally used in a char siu sauce, contributing a distinctive red colour as well as salty, savoury and fermented notes. It’s made by fermenting tofu with red yeast rice, which gives the curd its signature colour.
Without red fermented bean curd or another colouring ingredient, homemade char siu will generally be more mahogany or deep red-brown than the vivid red seen in some restaurant versions.
Marinating time and the honey glaze
It’s important to let the pork marinate for at least four hours, though overnight will produce a richer flavour overall.
We’ve recommended using light soy sauce in the marinade above, but you can find information about useful substitutes for soy sauce in our detailed article, if you need to switch this ingredient out for any reason.
The honey glaze gives char siu its glossy, sticky exterior and promotes caramelisation during the cooking process. Roast the pork, then brush with the honey during the final 10 minutes of cooking.
What to do with leftovers
Leftover char siu keeps in the fridge for up to four days when stored in an airtight container. Reheat gently in a covered pan, microwave or low oven until piping hot, adding a splash of water if needed to prevent it drying out.
After reheating, try slicing the char siu thinly and adding to steamed bao buns with cucumber, spring onion and hoisin sauce.
