The BEST Char Siu Recipe

Char Siu is one of the most iconic Cantonese roast meats, known for its glossy red glaze, sweet-savoury flavour, and irresistibly juicy texture. Growing up in Hong Kong, it was a staple in cha chaan tengs, siu mei shops, and family dinners, often served over rice, alongside noodles, or simply enjoyed straight from the chopping board.

While traditional char siu is roasted in specialised ovens and hung over an open flame, it's surprisingly achievable at home with just a few simple ingredients and an ordinary oven or air fryer. The key is creating the perfect balance of sweet, savoury, and smoky flavours while keeping the pork tender and juicy.

This recipe focuses on delivering authentic Cantonese flavours using ingredients that are easy to find in the UK, making it perfect for anyone looking to recreate restaurant-quality char siu at home. Whether you're serving it over rice, stuffing it into bao buns, or adding it to fried rice and noodles, this homemade char siu is guaranteed to become a family favourite.

The Best Cut: For the most authentic char siu, use pork shoulder. Its marbled fat slowly renders during roasting, keeping the meat juicy, tender, and full of flavour.

Fragrant Marinade: Honey, hoisin sauce, and fermented soy sauce create char siu’s signature sweet-savoury umami flavour. A small amount of baking soda helps tenderise the pork and lock in moisture for extra juicy results. Marinate overnight for the best flavour.

Oven vs. Grill: While a traditional oven works perfectly for most home cooks, nn air fryer is a faster and more convenient option that still delivers excellent results.

The BEST Char Siu Recipe
Serves: 4
Prep: 10 mins | Cook: 35 mins | Total: 45 mins
Ingredients	Instructions
4 pork shoulder chops (about 700–900g total, the fattier the better) 3 tbsp Lee Kum Kee Char Siu Sauce (can be replaced with hoisin sauce) 2 tbsp cooking wine (Shaoxing wine or rice wine) 2 tbsp light soy sauce 1 tbsp oyster sauce 1 tbsp honey 1/2 tbsp Chinese five-spice powder 1/2 tbsp white pepper 1/2 tbsp bicarbonate of soda	If using a large piece of pork shoulder, slice it into 2 cm thick strips for even cooking. In a large bowl, mix all marinade ingredients together and coat the pork thoroughly. Set your air fryer to 210°C (410°F) or the highest temperature setting available. Alternatively, preheat your oven to 200°C. Place the pork on a wire rack for better airflow or lined baking tray for easier cleaning. Roast the char siu for 12 minutes, then flip the pork and roast for another 12 minutes until lightly caramelised. Flip the pork again and generously drizzle honey or maltose glaze. Roast for a final 3–4 minutes until glossy, sticky, and slightly charred around the edges. Let rest for 10 minutes before slicing.
Nutrition Facts Approx. per serving: 520 kcal, 28g protein, 28g fat, 12g carbs Nutrition information is estimated and may vary based on specific ingredients and quantities used.

Tips ⭐

Save the Glaze

If you have any leftover glaze after cooking, drizzle it over the char siu just before serving. This adds an extra layer of shine and flavour, giving the pork that classic sticky finish you'll find in Cantonese BBQ shops.

Slice Against the Grain

For the most tender texture, always slice char siu against the grain. Cutting across the muscle fibres shortens them, making each bite easier to chew and more enjoyable to eat.

Great for Meal Prep

Char siu keeps well in the fridge for up to 3 days and can be used in a variety of dishes. Try it in egg fried rice, noodle stir-fries, bao buns, or simply serve it over steamed rice with a fried egg.

Don't Worry About the Colour

Traditional shop-bought char siu often has a bright red appearance due to food colouring. This recipe focuses on flavour rather than colour, so your finished char siu may be darker and more natural-looking while still tasting authentic.

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