CantoneseMedium 180 min serves 4

Cantonese-Style Char Siu Roast Pork

Name: Cantonese-Style Char Siu Roast Pork
Total time: 180 min
Yield: 4 servings
Cuisine: Cantonese
Ingredients: pork shoulder (boneless, trimmed); light soy sauce; honey; Shaoxing wine; five-spice powder

叉烧肉 · chā shāo ròu

家庭快手版 · Home version: This is the home version—no red food coloring, no commercial maltose glaze. We use honey and light soy sauce for depth and shine, just like Aunt Mei did in her Liwan District kitchen.

My uncle in Guangzhou’s Xiguan neighborhood marinated pork belly every Sunday before heading to the temple fair. He’d hang the strips on bamboo rods over a charcoal brazier—smoke curling into the humid air—while I watched from the balcony, waiting for that sweet-savory scent to mean dinner was coming.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More pork recipes →Quick & Easy Make-Ahead

Ingredients

pork shoulder (boneless, trimmed)猪梅肉（去骨去筋）🛒 local600 g
light soy sauce生抽🏮 asian30 ml
honey蜂蜜🛒 local45 ml
Shaoxing wine绍兴酒🏮 asian15 ml
five-spice powder五香粉🏮 asian2 g

pork shoulder (boneless, trimmed): Choose well-marbled cuts—fat renders and keeps meat tender during roasting.

honey: Substitute with maple syrup if unavailable (slightly less glossy finish).

🌶️ Adjust to your taste

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Spice level

Saltiness

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Make it vegetarian

Instructions

1Cut pork into 2.5 cm thick × 5 cm wide strips. Pat dry thoroughly with paper towels.
擦干是上色关键
2In a bowl, whisk together light soy sauce, honey, Shaoxing wine, and five-spice powder until smooth. Add pork strips and massage marinade into each piece. Cover and refrigerate at least 8 hours (overnight preferred).
揉匀入味
3Preheat oven to 200°C (390°F). Line a wire rack over a baking sheet with foil. Arrange marinated pork in a single layer, reserving marinade.
单层摆放防蒸煮
4Roast pork for 20 minutes. Flip strips, brush generously with reserved marinade, then roast another 15 minutes.
中途刷酱增亮
5Increase oven temperature to 220°C (425°F). Brush again with marinade and roast 5–7 more minutes until surface is deeply caramelized and slightly blistered.
最后高温上色
🔍 Look for High heat 5–7 分钟 · 5–7 minutes
Visual: 油亮深棕色表面，泛起细小琥珀色气泡Glossy, mahogany-brown surface with tiny amber bubbles
You know it's right when: 边缘微卷，散发焦糖与肉香交织的气息Edges curl slightly and emit rich, toasted-sugar aroma

Tips

· For best texture, chill marinated pork 15 minutes before roasting—it helps sear cleanly.
· Leftover char siu freezes beautifully for up to 3 months; slice thin and stir-fry with broccoli or rice.
· If your oven runs hot, reduce final high-heat stage by 2 minutes to avoid burning.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Can I skip Shaoxing wine? What's the substitute?

Dry sherry is the closest 1:1 swap (fidelity ~80%). No sherry? Use a splash of white wine plus a little water, or just skip it and add a tiny extra pinch of sugar — the wine's job is depth and removing meat's gamey notes, and a good marinade covers most of it.

Source: HǎoWèi substitution engine

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine

What's the difference between light and dark soy sauce?

Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.

Source: HǎoWèi pantry guide