Food of the Day: Char Siu Pork

Char Siu Pork

Char siu is a quintessential Cantonese-style barbecued pork that serves as a cornerstone of southern Chinese cuisine. Known for its signature sweet and savory glaze, the dish is celebrated for its tender texture and vibrant, crimson appearance. It remains a staple comfort food across China and throughout many parts of Southeast Asia.

History

The origins of char siu trace back to the Guangdong province of southern China, where the practice of roasting meats over open flames has been a culinary tradition for centuries. The name itself translates to fork roasted, a reference to the traditional method of skewering long strips of seasoned pork on long forks to roast them over a fire or in a covered oven. While some accounts suggest the technique has roots dating back thousands of years to the Zhou dynasty, the dish as it is recognized today was refined by Cantonese chefs who perfected the balance of honey, spices, and fermented ingredients. Over time, the dish became a central component of siu mei, a broader category of Chinese roasted meats that includes roast duck and soy sauce chicken.

Cultural traditions surrounding char siu are deeply embedded in daily life and festive celebrations. In Hong Kong and Guangzhou, specialized roast meat shops often display glistening rows of the pork in their windows, where it is sold by weight for home consumption or served as a quick meal. It is commonly enjoyed as a main dish alongside rice or noodles, or utilized as a savory filling for steamed buns known as bao. The distinctive red hue, once achieved through the use of red yeast rice or red fermented bean curd, has become a symbol of good fortune in Chinese culture. Today, the dish is enjoyed in settings ranging from casual fast-food chains to Michelin-starred restaurants, reflecting its enduring popularity as a comfort food.

Homemade Char Siu Pork

This classic Cantonese barbecue pork features a sticky, sweet, and savory glaze with a tender, juicy interior.

Prep time: 15 min | Cook time: 50 min | Total time: 65 min | Yield: 4 servings | Difficulty: Medium

Ingredients

• 1 kg pork shoulder or neck, cut into 1-inch wide strips
• 2 tbsp dark soy sauce
• 2 tbsp light soy sauce
• 2 tbsp oyster sauce
• 2 tbsp Shaoxing rice wine
• 2 tbsp clear honey
• 4 tbsp hoisin sauce
• 0.5 tsp Chinese five-spice powder
• 1 tbsp red fermented bean curd (optional, for authentic color and flavor)

Instructions

1. Pierce the pork strips thoroughly with a fork to ensure the marinade penetrates the meat.
2. Whisk together the soy sauces, oyster sauce, rice wine, honey, hoisin sauce, five-spice powder, and fermented bean curd in a bowl.
3. Place the pork in a container, coat completely with the marinade, and refrigerate for at least 8 hours or up to 24 hours.
4. Preheat your oven to 230°C (420°F) and line a drip tray with aluminum foil.
5. Place the pork on a wire rack over the drip tray and roast for 20 minutes, basting with reserved marinade at least twice during the process.
6. Continue roasting until the pork is cooked through and the exterior is caramelized and sticky, then allow the meat to rest for 10 minutes before slicing.

Notes

For the best results, serve the sliced pork over steamed jasmine rice or use it as a filling for steamed bao buns. Leftovers can be stored in the refrigerator for up to 4 days and should be reheated gently to maintain the texture of the glaze.