Char siu – Cantonese BBQ pork in the oven
Dinner

Char siu – Cantonese BBQ pork in the oven

Cantonese char siu adapted for the home oven: pork shoulder marinated in hoisin, honey, five-spice, and fermented red bean curd, roasted to caramelised, sticky slices. A Guangdong classic in a Nordic kitchen.

AdaptedEverydayWeekendDinnerDairy-freeKantonesisk
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Rate:
55 min total
4 servings
Easy

Ingredients

servings

  • Char siu

    • 800 g Pork shoulder, cut into 3 cm thick strips
    • 3 spsk Hoisin sauce
    • 2 spsk Honey
    • 2 spsk Light soy sauce
    • 1 spsk Dark soy sauce
    • 1 spsk Shaoxing rice wine
    • 0.5 tsk Five-spice powder
    • 1 stk Fermented red bean curd (nam yee), optional
    • 2 fed Garlic, grated

Instructions

  1. 1

    Marinate the pork

    1. Mix all marinade ingredients in a bowl. Coat the pork thoroughly. Cover and refrigerate for at least 4 hours — overnight is best.
    240 min
    Bowl
  2. 2

    Roast the char siu

    1. Preheat oven to 220 °C. Place meat on a rack over a roasting pan with water. Roast 20 min, flip and baste with marinade. Roast 15 more min.
    2. Switch to broil for 3–5 min to caramelise the surface. Watch closely — it burns fast. Rest the meat 10 min, then slice.
    40 min
    220°C
    Oven

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Details

Storage

Fresh

  • • Duration: 4 days
  • • Temperature: 5°C
  • • Method: Store in a sealed container. Perfect for noodles, rice, or sandwiches the next day.

Frozen

  • • Duration: 90 days
  • • Temperature: -18°C
  • • Method: Freezes well sliced. Thaw in fridge.

Tips

Cooking

  • • The water in the roasting pan catches drips and prevents smoke. This is the key to oven char siu.

Author

N

Nordmad

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Author

N

Nordmad