Char Siu Recipe

Char siu is Cantonese roasted pork, recognisable by its lacquered red-brown exterior, sweet and savory glaze, and slightly smoky flavor. The name translates roughly to "fork-roasted" — a reference to the traditional method of hanging strips of pork over a wood fire on long forks. The result is caramelised on the outside and tender throughout, with a flavor that balances sweetness, saltiness, and five-spice warmth in a way that's immediately distinctive. Pork shoulder or pork belly is most commonly used. Both have enough fat to stay moist during the relatively high heat of roasting. Leaner cuts like tenderloin can be used but require more careful timing to avoid drying out. The marinade is the key: hoisin sauce, soy sauce, honey or maltose, Shaoxing rice wine, five-spice powder, and garlic make up the base. Red fermented tofu or red food coloring accounts for the characteristic red color, though the dish tastes the same without it. The pork should marinate for at least four hours, preferably overnight, turning occasionally so all sides absorb the flavor. Roast on a rack over a foil-lined tray so the air circulates around the meat. Baste frequently during cooking — the repeated glazing builds up the lacquered exterior that char siu is known for. The caramelisation happens quickly toward the end of cooking, so watch closely to avoid burning. Char siu is served sliced over steamed rice with a drizzle of the cooking juices, or used as a filling in steamed buns (char siu bao), wonton noodle soup, or fried rice. Leftovers keep well in the refrigerator and reheat easily. The flavor improves slightly the next day as the glaze continues to penetrate the meat.