Method
- Mash the fermented red bean curd in a bowl, then whisk in hoisin, Shaoxing, both soys, sugar, five-spice and garlic into a thick maroon marinade. Reserve 2 tbsp for basting.
- Pierce the pork strips all over with a fork — this lets the marinade penetrate and helps the char form. Coat thoroughly in the marinade and refrigerate at least 4 hours, ideally overnight.
- Preheat oven to 200°C. Set a wire rack over a foil-lined tray with 1cm of water in the bottom — the steam keeps the pork moist and catches the drippings.
- Lay the pork on the rack with space between strips. Roast 25 minutes. Flip, baste with reserved marinade, roast another 15 minutes. The colour should be deep mahogany with charred edges.
- Mix maltose with hot water until syrupy. Brush over the pork generously and turn the oven to broil/grill. Broil 3 minutes per side, watching closely — the maltose blackens fast but is meant to char in patches, the signature look of char siu.
- Rest 10 minutes on the rack — slicing too early loses the juices. Slice 5mm thick across the grain. Serve over rice with a drizzle of pan juices, blanched gai lan and a small dish of mustard.
Common questions
Can Char Siu be made ahead?
Char Siu is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 50 minutes.
Is Char Siu spicy?
Char Siu as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Char Siu vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is Char Siu to make at home?
Char Siu is approachable for a home cook with basic stove skills — total time about 70 minutes, no special technique required.
Can Char Siu be scaled up or down?
This recipe is written for 6 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Cultural Note
Char siu translates as 'fork-roasted' — the original method hung strips on long forks over an open flame in a special chamber. The colour: traditional Cantonese char siu uses red yeast rice for the deep red tone; commercial restaurant versions in Hong Kong increasingly use food colouring, which has created a controversy among purists. The blackened, almost-burnt edges are not a mistake — they're the most prized part, sold separately at some Hong Kong roast meat counters as char siu pi (skin).
