Cantonese Cuisine · tested Chinese home cooking
Char Siu (Chinese BBQ Pork) Recipe
叉烧 Chāshāo
Cantonese BBQ pork with its signature deep-red, caramelized exterior and juicy, tender interior. The perfect balance of sweet and savory, this Cantonese classic is impossibly addictive. This version is written for Western home kitchens, with supermarket-friendly measurements, practical substitutions, and clear visual steps.
Why this recipe works
This recipe keeps the flavor profile recognizable while making the workflow realistic for American and European kitchens. The ingredient list prioritizes items you can buy at mainstream grocery stores, with Asian-market upgrades where they truly matter.
Shopping notes for Western cooks
Most ingredients are easy to find at major U.S. and European supermarkets. For pantry items like Shaoxing wine, Chinkiang black vinegar, doubanjiang, Sichuan peppercorns, dried chilies, oyster sauce, and dark soy sauce, check an Asian market or order online. Use dry sherry for Shaoxing wine, balsamic plus rice vinegar for black vinegar, and tamari for a gluten-aware soy sauce swap when needed.
Ingredients
- 1 3/4 lb pork shoulder (or pork butt), cut into 2-inch thick strips
- For marinade: 3 tbsp maltose or honey, 2 tbsp hoisin sauce, 2 tbsp soy sauce, 1 tbsp dark soy sauce, 2 tbsp Shaoxing wine, 1 tbsp sugar, 1 tsp five-spice powder, 1 tsp salt, 2 cloves garlic minced, 1/4 tsp red food coloring (optional)
Step-by-step instructions
Step 1
Mix all marinade ingredients together
Mix all marinade ingredients together. Add pork strips and massage the marinade into the meat. Cover and refrigerate for at least 4 hours, preferably overnight.
Step 2
Preheat oven to 190°C (375°F)
Preheat oven to 190°C (375°F). Line a baking tray with foil and place a wire rack on top.
Step 3
Place pork strips on the rack
Place pork strips on the rack. Roast for 15 minutes.
Step 4
Brush with reserved marinade
Brush with reserved marinade. Roast for another 10 minutes.
Step 5
Turn oven to broil
Turn oven to broil. Brush with honey and broil for 2-3 minutes until edges caramelize and char slightly.
Step 6
Let rest for 5 minutes before slicing
Let rest for 5 minutes before slicing. Serve hot or at room temperature over rice or noodles.
Cook’s notes
- Pork shoulder with good fat marbling produces the juiciest char siu
- The overnight marinade makes a significant difference in flavor depth
- A wire rack is essential – the pork should not sit in its own juices while roasting
- Slice against the grain for the most tender bite
Common questions
Can I make Char Siu (Chinese BBQ Pork) less spicy?
Yes. Reduce dried chilies, chili paste, or Sichuan peppercorns first, then add heat back at the table with chili oil.
What should I serve with it?
Steamed jasmine rice, a crisp cucumber salad, or a simple green vegetable make the meal feel complete without extra work.