Char Siu (Cantonese Roast Pork)

Marsha Gardner


This is pork that is floating in Wonton Soup. I remember when I was about 8 years old we had a favorite Chinese Restaurant that we went to that my dad always ordered 2 orders of Char Siu for us as an appetizer. You don't find it as often today. I make my own and it is just as good as what I remember from 50 plus years ago.


★★★★★ 1 vote



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2 1/2 lb
pork without bones or rind, shoulder or leg cuts (i often use pork tenderloin)
2 Tbsp
runny honey


2 Tbsp
hoisin sauce
2 Tbsp
ground yellow bean sauce
4 Tbsp
soy sauce
6 Tbsp
1 Tbsp
shaohsing wine or medium-dry sherry
1 tsp
kosher salt

How to Make Char Siu (Cantonese Roast Pork)


  • 1Divide the pork into 4 strips. Leave any fat on, because it is delicately succulent when roasted.
    In a large bowl mix together the sauces, sugar, wine or sherry and salt. Put pork in an let marinade for 4 hours, turning every 30 minutes.
  • 3Preheat oven to 375-degrees. Place the strips side by side on a wire rack in the top third of the oven with a tray of water beneath to catch juices. (Prevents burning of juices and keeps pork moist)
  • 4Roast for 25-30 minutes, at the end of that time the pork should reddish brown on top. Remove from oven and dip each piece back in marinade and return to oven with the bottom side up.
  • 5Lower oven temperature to 350-degrees and continue to roast for another 25-30 minutes. Insert a chopstick into thickest part and if no oink juices run out the pork is cooked.
  • 6Transfer to another wire tack. Immediately brush all over with honey, making sure not to neglect crevices. Carve into slices and serve.
  • 7Char Siu is delicious hot or cold, it's a versatile ingredient and can be stir-fried with vegetables or mixed with fried rice or used as a topping on noodles.
  • 8Shaohsing wine, yellow bean sauce and hoisin are found in an Asian market.

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About Char Siu (Cantonese Roast Pork)

Course/Dish: Meat Appetizers

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