Meat & fish
How to make char siu pork at home with sweet-savory glaze, slow roasting, and sticky lacquer finish.
Learn to craft authentic char siu pork at home with a glossy glaze, slow roasting for tenderness, and a lacquer-like finish that clings to every slice, delivering fragrance, sweetness, and depth.
Published by
Daniel Harris
July 17, 2025 - 3 min Read
Char siu, the iconic Cantonese roast pork, begins with a simple choice: marinating pork with a balanced blend of sweetness, salt, and savoriness. The traditional method relies on a fragrant mix that includes honey or sugar, soy sauce, hoisin, Chinese five-spice, garlic, and a touch of red fermented bean curd or color-enhancing paste to deepen hue. The meat is pounded lightly to even thickness, then bathed in the glaze, ensuring every fiber carries flavor. Slow roasting follows, allowing the sugars to caramelize into a lacquer at the edges while the interior remains juicy. This deliberate process yields a ruby crust and tender center, inviting you to slice and savor.
To begin, choose pork shoulder or pork loin with an ideal balance of fat and meat. Trim excess fat, leaving a thin margin for moisture and flavor. The marinade should coat thoroughly, so plan for at least a few hours, preferably overnight, to maximize depth. When ready to cook, preheat the oven or a dedicated Chinese barbecue setup to a moderate temperature, then place the meat on a rack with a tray beneath to catch drips. The glaze is brushed on repeatedly during roasting. The result will be a glossy, sticky surface that adheres to every slice, while the interior remains moist and richly scented with aromatics.
Precision in temperature and timing shapes texture and glaze.
The glaze, a cornerstone of char siu, comes from a careful mix of soy, Shaoxing wine, hoisin, honey, and a hint of red food coloring or caramel, depending on your preference. Some cooks add五香粉 five-spice powder to lift the aroma, while others favor a smoother profile with less spice. The glaze should be thick enough to cling, not run, when brushed on. As the pork roasts, the glaze caramelizes, forming a lacquer that gleams under kitchen lights. The goal is a shimmering crust that crackles slightly when cut, revealing a tender interior that carries each note of sweet, salty, and smoky. This is the essence of authentic char siu.
Throughout roasting, the pork needs gentle, consistent heat to avoid drying. Begin with high heat briefly to set the surface and then reduce to moderate heat to finish. Turning the meat ensures even exposure to glaze and heat, producing a uniform lacquer on all sides. Resting the meat after roasting allows juices to redistribute, preserving moisture and making each slice succulent. If you crave a deeper red tint, a brief reattachment to heat after resting can intensify color. Finally, slice against the grain to maximize tenderness and show off the glaze’s shine with each precise cut. The result should be fragrant, tender, and visually vibrant.
A glossy finish comes from patient glazing and controlled heat.
The cool-down phase is as important as the roast. After removing from heat, let the meat rest on a rack so excess glaze can congeal into a glossy surface. A final brush with glaze, while the pork is still warm, enhances cling and gloss. Serve char siu in thick slices that preserve the lacquer’s sheen. To highlight the glaze, present the meat with steamed rice or in a platter that allows the red hue to pop against neutral accompaniments. The contrast between glossy surface and tender interior is what guests remember, so emphasize even slicing and clean edges to reveal the meat’s succulent texture.
For a practical home kitchen version, you can use a broiler to finish the glaze if roasting isn’t feasible. Start the pork at a lower oven setting to maintain moisture, then move to the broiler for a brief, high-heat finish that caramelizes the glaze. If you don’t have five-spice, a smaller mix of cinnamon, cloves, and star anise can substitute, though the character shifts slightly. Pair char siu with crunchy pickled vegetables, a bright cucumber salad, or mild greens to balance the savory-sweet pork. The important thing is achieving that lacquered surface that invites a second, third bite with minimal effort.
Resting, slicing, and plating refine every bite’s balance.
Proper pork selection is crucial; fat content must support tenderness without becoming greasy. A modest layer of fat helps protect the meat during roasting, ensuring it remains succulent. The marinade’s salt level should be calibrated so the meat isn’t overwhelmed by sweetness. Taste-testing the glaze before application is wise, adjusting salt or sweetness to personal preference. Some cooks prefer a tangier glaze by adding a splash of rice vinegar or orange peel for brightness. The marinade should penetrate gradually, so avoid rushing the process. A slow marinating period yields a deeper, more harmonious flavor that carries into every bite.
Once you’ve roasted and glazed, let the meat rest to maintain juiciness. Slicing thinly against the grain reveals the character of the pork’s texture and ensures even distribution of glaze. The glaze’s lacquer should be thick enough to cling but not so thick that it overwhelms the meat’s natural tenderness. For serving, place slices on a warm platter to prevent glaze from cooling into a dull finish. A light drizzle of the glaze from the roasting tray can enhance the final presentation. The combination of color, shine, and aroma makes char siu irresistibly appealing.
The final glaze and rest bring everything together.
If you wish to customize the glaze, experiment with different sweeteners such as maple syrup or honey blends, offering distinct notes of caramel and richness. A dash of miso or dark soy adds depth and a subtle savory edge. The glaze should be applied generously but thoughtfully, ensuring each piece has an even coat. A higher proportion of hoisin will emphasize umami, whereas a more honey-forward mix emphasizes sweetness. The key is maintaining harmony so the glaze enhances, not overwhelms, the pork’s natural savor. Keep tasting and adjusting until you achieve a memorable, well-rounded finish.
For a traditional crowd-pleaser, use a two-stage glaze: a sticky base layer during roasting, followed by a glossier finish under heat. This approach builds complexity through successive caramelization. If you’re preparing char siu for a party, cook a larger batch and portion while warm to preserve lacquer. Resting between stages helps lock in moisture, letting the final glaze set with a satisfying sheen. A thoughtful balance between glaze intensity and meat tenderness makes the dish approachable for both beginners and seasoned cooks.
Char siu is not only about taste but also about technique. The marinade’s ingredients, the roasting discipline, and the final glossy lacquer define the dish. Keep a thermometer handy to verify the meat reaches a safe internal temperature without drying. If you’re unsure, test a small piece first, adjusting roasting time accordingly. A successful result delivers a crust that crackles gently with each bite, a tender interior, and lacquer that clings with a satisfying pull. The aroma should fill the kitchen, hinting at citrus, garlic, soy, and caramel—promises fulfilled with every slice.
With practice, you’ll master a home char siu that rivals restaurant versions. Start by refining your marinade and roasting routine, then experiment with glaze thickness and finish methods. Keep notes on oven performance, rack height, glaze ratios, and resting times so you can reproduce your best batch. Sharing the dish with loved ones makes the effort worthwhile, as guests admire the color, texture, and balance of flavors. A well-made char siu offers both comfort and a touch of celebration, turning ordinary meals into memorable meals.
