Char Siu Pork (Chinese BBQ Pork)
Pork scotch fillet marinated in a hoisin and honey glaze, roasted until sticky and caramelised.
| Prep | 5 min |
| Cook | 1 hr 30 min |
| Total | 1 hr 35 min (plus 24–48 hr marinating) |
| Servings | 6–8 |
Ingredients
Marinade
- 1.5 tbsp brown sugar
- 60ml (¼ cup) honey
- 60ml (¼ cup) hoisin sauce
- 2 tbsp light soy sauce
- 1 tbsp all-purpose soy sauce
- 1 tsp Chinese five spice powder
- 1 tbsp vegetable oil
- 2 tsp red food colouring (optional)
Pork
- 1.2–1.5 kg pork scotch fillet (collar or shoulder), cut in half lengthwise
- 2 tbsp extra honey (for glaze)
Method
Marinate
- Mix all marinade ingredients in a bowl.
- Combine pork and marinade in a zip-lock bag or container. Refrigerate for 24–48 hours (minimum 3 hours).
Roast
- Preheat oven to 160°C. Line a tray with foil and place a wire rack on top.
- Remove pork from marinade and place on the rack. Reserve the marinade.
- Roast for 30 minutes.
- While pork roasts, simmer reserved marinade with the extra honey in a small saucepan for 2 minutes until syrupy. Set aside.
- Remove pork, baste with glaze, turn, and roast for a further 30 minutes.
- Baste again, turn, and roast for 20 minutes.
- Baste once more and roast a final 10 minutes until sticky and caramelised.
- Rest for 10 minutes before slicing.
Nutrition (per serving, approximate)
| Serves 6 | Serves 8 | |
|---|---|---|
| Calories | ~730 kcal | ~550 kcal |
| Protein | ~39g | ~29g |
Notes
Pork scotch fillet (collar) gives the best result — it has enough fat to stay moist during the long roast. Shoulder also works well.
The red food colouring is traditional for colour only; skip it if preferred.
Serve with steamed rice and Chinese greens.
Source: https://www.recipetineats.com/chinese-barbecue-pork-char-siu/