Pork Char Siu - Cantonese Style Roasted Pork

May 26, 2005 by Jagtpanther | 3 Comments| Share it:   



6 ratings


  • Prep: ~30 mins.
  • Cook: ~30 mins.
  • Serves: 4

Filed Under


  • 3/8 cup Hoi Sin Sauce
  • 1/6 cup Honey
  • 1/4 cup Soy Sauce
  • 1/4 cup Sherry
  • 1 Tbsp Sugar
  • 1 Tsp Red Food Coloring (not required)
  • 1 Tsp Ginger - I used fresh grated ginger (not required)
  • 1 Tsp Sesame Oil (not required)
  • 400g (14 ounces) pork
  • 200g (7 ounces) rice
  • bag of bean sprouts

Step 1

Dump them all into a pot, and it should look something like this:


Step 2

Mix it up well so it's just a slightly thick reddish-brown sauce. It should look like this (minus the 'bits).


Step 3

I don't know how you guys get your meat, but I get it sliced up into medallions. Basically you want 'squares' of meat about 1" thick and 5-6" long, if possible.


Step 4

Stick it in a dish and pour in the marinade. Note that there are no little bits of stuff in my sauce. The only Hoi Sin I could find on short notice was 'sauce in a jar' stuff with little bits of water chestnuts. - I just poured it through a sieve first to filter it all out and it comes out nice and clear. You should really let this marinade for at least 6-8 hours, it is probably worth going overnight for the extra flavor.


Step 5

Take them out and have a look - they should be nice and red. I know it's a bit of a cheat to use the food coloring but it looks fantastic and nobody's going to know anyway.


Step 6

Heat the oven up to about 425'F (220'C). Here's a bit of a tricky park - get a grill rack and pan, and fill up the reservoir underneath with water to a bit underneath the rack itself and pop it in (no meat!).


Step 7

Leave it for about 10 minutes and open it up -careful of the steam! - slap on your meat onto the rack. Turn down the oven to 325'F (170'C) and cook for 40 minutes.


Step 8

You will want to flip them over then baste the meat every 10 minutes with a little of the marinade.


Step 9

At T-minus 30 minutes, get your rice ready. 200g of rice to 300ml of water in a steamer. Set it for 25 minutes and you're good to go.


Step 10

With 5 minutes to go, stop basting with marinade, and chuck a bit more honey onto the pork to glaze it. Also, get out your bean shoots. Pour a little sesame oil into a frying pan and chuck in a handful or two of the shoots. After softening them up add some of the marinade and let it bubble away until you're serving up.


Step 11

Remove your meat from the oven and check all is well. Slice the end off of one medallion and ensure it's both a: cooked and b: beautiful.


Step 12

Slice it all up into 5mm wide strips. Finally - get out your rice and arrange it in a nice bed around the plate, scoop out some of the bean shoots and sauce and plonk it into the middle. Divide up your meat and lay it out nicely.

Now that you have learned how to make pork char siu - cantonese style roasted pork, please be sure to view these other pork recipes. Also, you will love these Chinese recipes.


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user does not have an avatar susanc54

Jun 10, 2007

This came out excellent.  I used two large pork tenderloins and cut each into thirds.  I had to cook it longer than instructed because the pieces were probably bigger than they should be.  But it was still great!  Next time I will add a few cloves of minced garlic to the recipe because that’s the only way I think it could be improved.  I definitely recommend using the optional marinade ingredients.  The ginger and sesame oil made it quite flavorful.  I usually buy my Chinese roast pork in Chinatowns of cities that I visit.  This recipe was just as good and now I don’t have to wait until I’m on vacation to get one of my favorite dishes.  My next favorite way of eating this (besides just snacking on the slices) is to cut it up and add it to fried rice.  Yum!

user does not have an avatar Cynthia

Jul 13, 2010

Thank you SO much! I’ve been wanting to learn how to make this, and was looking for a visual recipe, and voila! Awesome! (next to try, your Japanese pizza to go with my chicken sushi wink

user does not have an avatar Sam

Oct 15, 2010

Cooked this up tonight, was excellent. Why do you put the water in first exactly?

Thanks for the great recipe!

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