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Pork Char Siu sliced and presented on a black cutting board garnished with fresh parlsey.

Pork Char Siu

Prep Time 20 minutes
Cook Time 1 hour 22 minutes
marinating and resting 1 day 10 minutes
Total Time 1 day 1 hour 52 minutes


  • 3-4 pound pork shoulder roast
  • 5 tbsp honey, divided
  • 1/4 cup soy sauce
  • 1/4 cup oyster sauce
  • 1/4 cup hoisin sauce
  • 1/4 cup sherry or Chinese Shaohsing Wine
  • 1 tbsp canola oil
  • 1 tsp Chinese five spice
  • 1/2 tsp red food colouring paste see note
  • 1/4 tsp white pepper


  • Trim pork shoulder of excess fat and cut lengthwise into 3 even pieces. Place pieces into a sealable bag.
  • Whisk together 3 tbsp of honey and the remaining ingredients. Pour marinade over pork and seal bag. Lay bag flat on a small tray or shallow baking pan and refrigerate for at least 24 hours, flipping at least once.
  • Preheat oven to 325°F and place rack in the middle. Line a baking tray with tin foil and parchment. Drain marinade into a shallow skillet and place pork onto the baking tray. Bake for 30 minutes, turn pork and continue baking for 30 minutes.
  • Meanwhile, whisk the remaining 2 tbsp of honey into the marinade and reduce over medium-high heat until it coats the back of a spoon, about 7-8 minutes.
  • Increase oven temperature to 350°F. Generously baste pork with sauce and bake for 10 minutes. Turn pork, baste and bake for 10 minutes.
  • Turn oven to broil and remove parchment paper from under the pork to the clean tin foil beneath (see notes). Baste pork and broil for 1-2 minutes, turn pork, baste and broil for 1-2 minutes. Remove from oven, cover and allow to rest for 10 minutes before slicing.


-I used a food colouring paste, more food colouring may be required if using the liquid variety.
-Lining the pan with tin foil and parchment is important because the sugary drippings from the pork tend to burn when broiling.  Removing the parchment gives a clean surface for broiling.