Hong Kong Char Siu (Cantonese Barbecue Pork)

1kg pork shoulder or pork neck, skin removed and cut into 2 long strips

The Marinade
20g fresh ginger, finely chopped
4 garlic cloves, finely chopped
2 tablespoons tomato purée
4 tablespoons honey
4 tablespoons hoisin sauce
2 tablespoons light soy sauce
2 tablespoons Shaoxing rice wine
2 teaspoons dark soy sauce
½ teaspoon Chinese five-spice powder
½ teaspoon ground black pepper
2 teaspoons sesame oil

PREPARATION

1. Finely chop the ginger and garlic. In a large bowl, combine the tomato purée, honey, hoisin sauce, light soy sauce, Shaoxing rice wine, dark soy sauce, Chinese five-spice, black pepper and sesame oil. Stir in the ginger and garlic until a thick marinade forms. Cut the pork shoulder into two long strips and coat thoroughly in the marinade, ensuring every surface is covered. Marinate for 2–24 hours if time allows, although the pork can also be cooked immediately thanks to the intensely flavoured marinade.

COOKING

1. Preheat the oven to 130°C.
2. Arrange the pork in a roasting tray and spoon any remaining marinade over the top.
3. Roast for 1½ hours, basting once or twice during cooking.
4. Increase the oven temperature to 230°C, or switch to a hot grill (broiler).
5. Cook for 5–10 minutes until the surface caramelises and develops lightly charred edges.
6. Turn the pork over.
7. Grill for a further 5–10 minutes on the second side until evenly glazed.
8. Remove from the oven and rest for 10 minutes.
9. Slice thickly across the grain.
10. Spoon over any resting juices.
11. Serve with steamed jasmine rice, noodles or use in fried rice, bao buns or noodle dishes.

School of Wok Tips

• Pork shoulder or pork neck are ideal because their marbling keeps the meat juicy during the long roasting time.
• Tomato purée replaces the traditional red food colouring often used in restaurant versions, producing a rich natural mahogany colour.
• Honey is an excellent home substitute for traditional maltose, giving the pork its signature sticky glaze.
• Finish the pork under a very hot grill or in a hot oven to achieve the characteristic charred edges that define authentic Char Siu.

FAQs

Can I marinate the pork overnight?
Yes. While the marinade is strong enough to flavour the pork immediately, an overnight marinade produces an even deeper flavour and richer colour.

Why use pork shoulder instead of pork loin?
Pork shoulder has plenty of marbling, which keeps the meat succulent during slow roasting and creates the classic juicy texture of Char Siu.

Can I freeze Char Siu?
Absolutely. Slice the cooled Char Siu and freeze it in airtight containers for up to 3 months. It's perfect for adding to fried rice, noodle dishes and steamed buns after thawing.