Cantonese Honey Char Siu (Glazed BBQ Pork with Five-Spice Honey)
Char siu is the quintessential Cantonese roast meat, recognizable by its glossy, lacquered appearance hanging in the windows of siu laap shops across Hong Kong and Guangzhou. Pork neck or shoulder marinates overnight in soy sauce, hoisin, five-spice powder, Shaoxing wine, and honey, then roasts at high heat while being basted repeatedly with a honey glaze that builds into a caramelized, slightly charred crust. The traditional method suspends the meat on hooks inside a charcoal oven, allowing even heat distribution and natural fat drainage. The edges, where honey carbonizes against the direct flame, develop a faintly bitter char that counterpoints the sweetness - this blackened fringe is the most prized part. Char siu is eaten sliced over rice as a one-plate meal, draped over wonton noodles, or served cold with hot mustard as an appetizer. The balance between sweet glaze, smoky exterior, and the naturally fatty pork interior defines great char siu.
Adjust Servings
Instructions
- 1
Cut pork into long strips and pierce with a fork for better marinade absorption.
- 2
Mix soy sauce, oyster sauce, 2 tbsp honey, sugar, garlic, five-spice, and sesame oil.
- 3
Marinate pork for at least 2 hours, ideally overnight.
- 4
Preheat oven to 200°C; roast pork 20 minutes, then flip.
- 5
Brush with remaining honey and roast 15-20 more minutes until caramelized.
- 6
Rest for 10 minutes, slice thin, and serve with rice or noodles.
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