Char Siu Honey Roasted Pork

Plate of Char Siu
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Ratings (5)
  • Total: 10 hrs 40 mins
  • Prep: 10 hrs
  • Cook: 40 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
573 Calories
17g Fat
15g Carbs
81g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Char Siu roasted pork is also called barbecued pork, partly because of its reddish brown and slightly charred look around the edges. This recipe is reprinted with permission from "Chinese Cookery Secrets: How to Cook Chinese Restaurant Food at Home," by Deh-Ta Hsiung.


  • 2 1/2 pounds pork fillets
  • 2 tablespoons maltose (or honey, dissolved with a little water)
  • For the Marinade:
  • 1 tablespoon brown sugar
  • 1 tablespoon yellow bean sauce 
  • 1 tablespoon light soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon Hoisin sauce
  • 1 tablespoon oyster sauce
  • 2 tablespoons brandy (or whisky or rum)
  • 1 teaspoon sesame oil

Steps to Make It

  1. 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.

  2. To cook, preheat the oven to 450 Fahrenheit, and place a roasting or baking tin filled with about 1 pint 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.

  3. Roast for 10 - 15 minutes, then baste with the marinade, reduce the heat to/350 Fahrenheit, 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.

  4. 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.

  5. Serve hot or cold.