Chinese Char Siu (Chinese BBQ Pork)

Char Siu, often referred to as Chinese BBQ pork, is a mouth-watering Cantonese dish known for its distinctive sweet and savoury glaze and signature red hue. A popular dish in Chinese cuisine, Char Siu can be found in everything from noodle soups to steamed buns and rice plates. 

Its combination of tender, juicy pork with a perfectly caramelized exterior makes it an irresistible option for both casual meals and special occasions. Each bite is a rich experience, blending sweet, salty, and umami flavours that showcase the art of Chinese barbecue.

What Is Char Siu?

Char Siu is a type of Cantonese-style barbecued pork, traditionally marinated and roasted until it develops a sticky, caramelized glaze. The pork is marinated in a mix of hoisin sauce, soy sauce, honey, five-spice powder, and Chinese rice wine, which gives it a unique balance of sweetness and depth. The iconic reddish colour of Char Siu comes from a touch of fermented red bean curd or food colouring added to the marinade.

The pork used for Char Siu is often a cut with good marbling, such as pork shoulder or pork belly, which stays juicy during the roasting process. Once marinated, the pork is roasted on high heat or over an open flame, which helps to create the slightly charred edges and the glossy, caramelized crust that gives Char Siu its name char means “fork,” and siu means “roast” in Cantonese.

Ingredients and Taste

The key to Char Siu’s signature flavour lies in its marinade. Common ingredients include hoisin sauce, soy sauce, honey or maltose for sweetness, Shaoxing wine (or rice wine), garlic, and five-spice powder. Some recipes add red bean curd paste or food colouring to give the pork its traditional red colour. The marinade infuses the meat with rich, layered flavours that are balanced between sweet and salty, while the five-spice powder lends a fragrant warmth.

When cooked, the pork develops a sticky, glossy glaze with a deep caramel flavour. The exterior is slightly charred, providing a delicious contrast to the succulent, tender meat inside. The sweet and savoury balance is perfect, making each bite of Char Siu an unforgettable experience. 

The flavour of the meat is bold and rich but never overpowering, with the honey providing a caramel-like sweetness that complements the umami depth of the soy sauce and the warmth of the five-spice.

A Taste of History

Char Siu has its roots in Cantonese cuisine, particularly in southern China’s Guangdong province, where pork has long been a staple. Historically, Char Siu was a way to preserve and prepare pork, with the marinade acting as both a flavour enhancer and a preservation method. The pork would be skewered on long forks and roasted over an open fire, a practice that continues in some traditional kitchens today.

While the exact origins of Char Siu are unclear, it is thought to have been influenced by the abundance of pork in the region and the Cantonese flair for sweet-salty dishes. 

Over time, Char Siu evolved from a simple roasted meat into a delicacy enjoyed in restaurants and homes alike. Today, it is a staple in Chinese barbecue shops, often hanging in the window next to roast ducks and crispy pork belly.

Beyond southern China, Char Siu has gained global popularity, especially in places with large Chinese communities like Hong Kong, Singapore, and Malaysia. It’s often featured in dim sum, inside steamed buns known as char siu bao, or sliced and served with rice.