This Chinese-style barbecue pork has been a go-to centerpiece for family dinners and special occasions ever since I first learned to replicate the glossy, slightly-charred meat from my local takeaway. I discovered this particular combination of hoisin, honey and light soy while testing pantry-friendly marinades in winter—what started as a quick experiment became our favourite. The exterior caramelizes into a lacquered, slightly sticky glaze while the interior stays tender and juicy; it’s sweet, savory and aromatic with a whisper of Chinese five-spice that ties the flavour together.

I love making this when I have a couple of days to spare for marinating because the difference is dramatic: longer marinating time means deeper colour and more flavour penetration. It’s also forgiving—if you can’t wait 48 hours, a minimum of 3 hours still gives excellent results. Serve sliced over steamed rice, tucked into soft bao, or shredded into fried rice or noodle dishes for weeknight magic.

Ingredients

• Brown sugar: 1 1/2 tablespoons — gives caramelized colour and depth. Light or dark brown both work; I usually use packed light brown for a touch of molasses.
• Honey: 1/4 cup + 2 tablespoons extra for glazing — adds shine and sticky texture when reduced. Use a runny blossom honey for easy mixing.
• Hoisin sauce: 1/4 cup — the savoury backbone with fermented soybean sweetness; choose a reputable brand (Lee Kum Kee is widely available).
• Light soy sauce: 2 tablespoons — provides salt and umami. Avoid dark soy as it’s too intense for this blend.
• Regular soy sauce (all-purpose): 1 tablespoon — balances saltiness; you can use all light soy if preferred.
• Chinese five-spice powder: 1 teaspoon — a little goes a long way; it gives that charcoal-roasted aromatic profile.
• Neutral oil (vegetable or canola): 1 tablespoon — helps the marinade coat the pork evenly.
• Optional red food colouring: 2 teaspoons — for the classic red hue; alternatively use 2 tablespoons liquid red fermented bean curd if you can find it.
• Pork: 2.4–3 lb (about 2.5–3 lb recommended) pork scotch fillet / pork collar or boneless pork shoulder — well-marbled cuts that stay juicy under long, gentle roasting.

Please note: all measurements above are given in U.S. cups, tablespoons and pounds to match common kitchen tools. Choose a well-marbled shoulder or pork collar if you want maximum succulence; trim any excessively thick fat cap but keep some fat for flavour.

Instructions

Prepare the pork: Trim any excessive surface fat if using pork shoulder, then cut the roast into two long strips so they are flat and similar in thickness—this helps even cooking and greater surface area for the glaze. Pat the pieces dry with paper towels so the marinade clings better. Make the marinade: In a bowl combine 1 1/2 tbsp brown sugar, 1/4 cup honey, 1/4 cup hoisin, 2 tbsp light soy sauce, 1 tbsp regular soy sauce, 1 tsp Chinese five-spice, 1 tbsp neutral oil and optional red food colouring. Whisk until smooth and the sugar has mostly dissolved; the oil helps coat the meat and the five-spice emulsifies into the sauce. Marinate: Place pork pieces in a large zip-top bag or non-reactive container and pour the marinade over. Massage the marinade into the meat, remove excess air and seal. Refrigerate for at least 3 hours, ideally 24–48 hours for best colour and flavour penetration. Turn the bag once or twice during refrigeration. Preheat and roast (first stage): Preheat oven to 320°F. Line a roasting tray with foil and set a rack on top. Remove pork from the marinade, reserving the marinade in a bowl. Place pork on the rack and roast for 30 minutes undisturbed—this gently renders fat without over-charring. Simmer the reserved marinade into a glaze: While the pork roasts, pour reserved marinade into a small saucepan. Stir in 2 tbsp extra honey and simmer over medium-high heat until syrupy (about 2 minutes). Watch closely to prevent burning—this step concentrates flavour and turns the marinade into a brushable glaze. Baste and continue roasting: Remove pork after the first 30 minutes. Dab excess liquid from the surface, then brush the glaze all over the pork. Turn the pieces and baste the other side. Return to the oven and roast 30 minutes more; baste at least once during this interval. Final caramelization: Remove and brush again, then roast for 20 minutes. If the exterior chars too quickly, tent loosely with foil. For the last 10 minutes, baste once more and roast until the surface is deeply caramelized and sticky but the meat remains tender (total roasting time around 90 minutes). Use an instant-read thermometer if unsure—target slices should be tender but not falling apart (internal temperature 145–160°F for tenderloin; shoulder/collar benefits from slow cooking). Rest and slice: Allow the pork to rest for 10 minutes before slicing across the grain into 1/4-inch to 1/2-inch slices. Resting lets juices redistribute so each slice is glossy and juicy. Serve immediately with steamed rice or greens.

Storage Tips

Cool slices to room temperature (no longer than two hours at room temp) then store in an airtight container in the refrigerator for up to 4 days. For longer storage, portion slices into freezer-safe bags and freeze up to 3 months; press out as much air as possible to prevent freezer burn. Reheat gently in a skillet with a splash of water or low oven (300°F) covered with foil to retain moisture; a few seconds under the broiler after reheating will recrisp the glaze if desired.

Ingredient Substitutions

If you can’t find hoisin, substitute with 3 tablespoons soy sauce plus 1 tablespoon maple syrup and 1 teaspoon rice vinegar—this approximates the sweetness and tang. For the optional red hue, use 2 tablespoons red fermented bean curd (available in Asian markets) instead of food colouring and omit extra salt. To make this gluten-free, swap in gluten-free soy sauce and check your hoisin label or use a gluten-free hoisin alternative.

Serving Suggestions

Slices are classic over steamed jasmine rice with Chinese broccoli (gai lan) or bok choy. Shred leftovers into fried rice or toss into chow mein. For party platters, serve thin slices with steamed bao buns, cucumber ribbons and a little extra glaze. Garnish with toasted sesame seeds and finely sliced spring onions for contrast and freshness.

Cultural Background

Char siu—literally “fork roast” in Cantonese—originated as a Cantonese technique of roasting seasoned pork over an open flame, traditionally on long forks. The deep red hue and sweet-savory lacquer are hallmarks of the style, often achieved with red fermented bean curd or food colouring in modern shops. This home adaptation aims to recreate that texture and flavour using an oven and a concentrated glaze in place of charcoal smoke.

Seasonal Adaptations

In cooler months, pair warm slices with braised mustard greens and steamed rice for a comforting meal. In summer, serve thinly sliced chilled and tossed into a cold noodle salad with sesame oil, cucumber and scallions for a bright contrast. Holiday variations include adding five-spice and orange zest to the glaze for festive citrus notes.

Meal Prep Tips

Marinate the meat in advance and keep the glaze ready in the refrigerator. Roast the pork on the weekend, slice and portion into individual containers with rice and vegetables for grab-and-go lunches. Reheat in a microwave for convenience—cover to trap steam and add a sprinkle of water to maintain juiciness—or refresh in a hot skillet for a crisp exterior.

Give this a try when you want something impressive but manageable—mornings of a long marinate make for unforgettable dinners. Enjoy the sticky, savoury-sweet bites and experiment by using the leftovers in different dishes; every time I make it I discover a new favourite way to serve the slices.