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Char Siu - Honey Roasted Pork (Chinese Barbecued Pork)

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Plate of Char Siu
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Char Siu roasted pork is also called barbecued pork, partly because of its reddish brown and slightly charred look around the edges.

  Serves 4

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  • 2 1/2 lb (1 kg) fillet of pork
  • 2 tablespoons maltose or honey, dissolved with a little water
  • For the Marinade:
  • 1 tablespoon soft brown sugar
  • 1 tablespoon yellow bean sauce (Guide Note: also called brown bean sauce, not to be confused with the yellow bean sauce used in Thai/Southeast Asian cooking)
  • 1 tablespoon light soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon Hoisin sauce
  • 1 tablespoon oyster sauce
  • 2 tablespoons brandy, whisky or rum
  • 1 teaspoon sesame oil


Cut the pork into strips about 1 (4 cm) thick and 7 - 8 inches (18 - 20cm) long, and marinate, covered, for at least 8 10 hours, turning occasionally.

To cook: preheat the oven to 220 degrees Celsius/450 Fahrenheit/Gas mark 7, and place a roasting or baking tin filled with about 1 pint (600 ml) boiling water at the bottom. Take the pork strips out of the marinade, drain them well and reserve the marinade. Put the tip of an S-shaped hook through one end of each strip, then hang the strips on the top rack in the oven, making sure they dangle freely.

Roast for 10 15 minutes, then baste with the marinade, reduce the heat to 180 degrees Celsius/350 F/Gas 4, and cook for a further 8 10 minutes. Remove the meat from the oven, let it cool down for 2 3 minutes, then brush the strips with the maltose or honey syrup, and lightly brown them under a medium hot grill for 4 5 minutes, turning once or twice.

To serve: cut the meat across the grain into thin slices, and make a sauce by boiling the marinade and the water and drippings from the baking tin together for a few minutes, then strain into a gravy boat. Serve hot or cold.

This recipe is reprinted with permission from "Chinese Cookery Secrets: How to Cook Chinese Restaurant Food at Home," by Deh-Ta Hsiung.
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 3 out of 5
, Member Missbao

very good It bring convenience for me to cook this kind of food and I can also introduce it to my friends. They will be excited to have this kind of recipes.

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