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Flavorful Cantonese Char Siu BBQ Pork Recipe With Easy Honey Glaze

Cantonese char siu BBQ pork - featured image
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A simple and authentic Cantonese char siu BBQ pork recipe featuring a sweet and savory honey glaze, perfect for weeknights or gatherings.

Ingredients

Scale
  • 2 pounds pork shoulder, sliced into 1-inch thick strips
  • 3 tablespoons hoisin sauce
  • 2 tablespoons soy sauce (low sodium preferred)
  • 2 tablespoons honey for marinade, plus extra for glazing
  • 1 teaspoon Chinese five-spice powder
  • 2 tablespoons Shaoxing wine or dry sherry
  • 3 cloves garlic, minced
  • 1/2 teaspoon red food coloring (optional)
  • 1 tablespoon brown sugar
  • 1 teaspoon sesame oil

Instructions

  1. Trim excess fat and cut the pork shoulder into 1-inch thick strips (about 10 minutes).
  2. In a mixing bowl, combine hoisin sauce, soy sauce, honey, Chinese five-spice powder, Shaoxing wine, minced garlic, brown sugar, sesame oil, and red food coloring if using. Whisk until smooth (5 minutes).
  3. Add pork strips to the marinade, coating each piece thoroughly. Cover with plastic wrap and refrigerate for at least 1 hour, ideally overnight for maximum flavor (1-12 hours).
  4. Preheat oven to 375°F (190°C). Line a baking tray with foil and place a wire rack on top.
  5. Arrange marinated pork strips on the wire rack, reserving leftover marinade.
  6. Roast pork in the oven for 20 minutes. Halfway through, brush with reserved marinade and flip the strips to cook evenly (20-25 minutes total).
  7. Prepare honey glaze by mixing 2 tablespoons honey with 1 tablespoon warm water to thin it slightly.
  8. Brush pork strips generously with the honey glaze and return to oven for another 5-7 minutes, or until edges caramelize and pork is cooked through (internal temperature 145°F/63°C).
  9. Remove from oven and let pork rest for 5 minutes before slicing thinly across the grain.

Notes

Avoid overcrowding pork strips on the wire rack to ensure crispy edges. Rest pork for 5 minutes before slicing to keep it juicy. Use a light hand when glazing to prevent burning. Tent with foil if edges char too quickly. For gluten-free, substitute tamari for soy sauce. Red food coloring is optional.

Nutrition

Keywords: Cantonese char siu, BBQ pork, honey glaze, Chinese five-spice, easy char siu recipe, hoisin sauce pork, Chinese BBQ pork

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