Honey Char Siu (蜜汁叉烧) is one of Cantonese cuisine most beloved creations — strips of pork shoulder marinated in a sweet-savory glaze, roasted until caramelized and charred at the edges, then basted with honey for a glossy, sticky finish. The perfect char siu has a deep mahogany color, slightly charred crust, and impossibly tender, juicy meat.
This recipe comes from a roast meat master in Hong Kong who taught me that the secret to exceptional char siu is in the marination — a full 24 hours allows the red fermented bean curd (nam yue), honey, and soy sauce to penetrate deep into the meat, creating flavor that goes all the way through.
Why This Honey Char Siu Recipe Works
- Deeply caramelized crust — the honey glaze caramelizes at high heat, creating a sticky, charred exterior
- Tender, juicy meat — pork shoulder with good fat content stays moist through roasting
- Authentic red color — fermented red bean curd gives char siu its signature color and umami depth
- Versatile staple — eat it with rice, noodles, or in bao buns all week long
Where to Find Chinese Ingredients
- Pork shoulder — pork shoulder (butt) with good marbling is ideal
- Red fermented bean curd (nam yue) — red nam yue is essential for authentic color and flavor
- Honey — pure honey for basting and glaze
- Maltose (optional) — maltose gives the most professional glossy finish
Step-by-Step Honey Char Siu
Prep (24 hours marinating)
- Cut 800g pork shoulder into long strips (about 5cm wide, 3cm thick). Pat dry.
- Make marinade: 3 tbsp honey + 2 tbsp light soy sauce + 1 tbsp dark soy sauce + 2 tbsp Shaoxing wine + 2 blocks red fermented bean curd + 1 tbsp hoisin sauce + 1 tsp five-spice powder + 3 cloves minced garlic + 1 tbsp grated ginger.
- Massage marinade into pork. Place in a Ziploc bag. Refrigerate 24 hours. Turn occasionally.
Roast (35 minutes)
- Preheat oven to 200°C (400°F). Line a baking tray with foil and place a wire rack on top.
- Remove pork from marinade (reserve the marinade). Place pork strips on the wire rack, leaving space between each piece.
- Roast for 15 minutes. Meanwhile, bring reserved marinade to a boil in a small saucepan (to use as basting sauce).
- Brush pork with the boiled marinade. Roast another 10 minutes.
- Brush again with honey. Increase oven to 230°C (450°F). Roast a final 5-7 minutes until the edges are charred and the glaze is bubbling.
- Remove from oven. Brush with another layer of honey. Let rest 5 minutes.
- Slice thinly against the grain. Serve warm with steamed rice or in noodle soups.
Frequently Asked Questions
Can I make char siu without red bean curd?
Red fermented bean curd gives char siu its distinctive color and flavor. Substitute with 1 tsp tomato paste + 1/2 tsp red food coloring (optional) + 1 tsp miso paste for a reasonable approximation.
Can I cook this on a grill?
Absolutely — grill over medium heat, turning every 5 minutes and basting with marinade. Finish over high heat to char the edges. The smoky flavor adds another dimension.
How do I store and reheat char siu?
Char siu keeps 5 days in the fridge. Reheat in a 180°C oven for 5 minutes, or slice cold and pan-fry until caramelized. It also freezes beautifully for up to 3 months.
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