Char siu (char siew) is of Cantonese origin where pork meat is marinated in a honey hoisin sauce, and then roast in oven to a charred, savoury, and sticky sweet perfection. If there is a pork recipe that defines Chinese cooking, I think char siu (char siew) would be it.


  • 1 kg pork belly (cut into 2 pieces) - remove skin

  • 3 garlic (finely chopped)

  • 1 tablespoon cooking oil

  • Ingredients for Char Siu (Char Siew) Sauce

  • 1 sachet from Packet Lobo Chinese Red Pork Seasoning Mix (available at most Asian grocery stores)

  • 2 tablespoons honey

  • 1½ tablespoons hoisin sauce

  • 2 tablespoons fish sauce

  • 3 dashes white pepper powder

  • ½ teaspoon five-spice powder

  • 1 teaspoon sesame oil


  • 1.

    Add all ingredients in the char siu sauce in a sauce pan.

  • 2.

    Heat it up and stir-well until all blended and become slightly thickened and sticky.

  • 3.

    It will yield ¾ cup char siu sauce.

  • 4.

    Let it cool.

  • 5.

    Marinate the pork pieces with ½ cup of the cooked char siu sauce and the chopped garlic for 4 hours or overnight.

  • 6.

    Add 1 tablespoon cooking oil into the remaining char siu sauce.

  • 7.

    Keep in the fridge.

  • 8.

    Roast the char siu thoroughly for 25 minutes in the oven (shake off the excess char siu sauce before roasting).

  • 9.

    Use the S-shape hook and hang your char siu at the top layer of the oven, with a roasting pan or aluminum foil sheet at the bottom for the drips.

  • 10.

    Brush the remaining char siu sauce while roasting until the char siu are perfectly charred.

  • 11.

    Slice the char siu into bite-size pieces and serve immediately with steamed white rice.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1411kj
  • Fat Total 137g
  • Saturated Fat 48g
  • Protein 25g
  • Carbohydrate 18g
  • Sugar 10g
  • Sodium 855mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Choice of meat – if you love your char siu (char siew) tender, juicy, moist, and a little fatty, use pork belly. If you prefer a meaty char siu (char siew), then go for pork loin.

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