Sticky Cantonese Char Siu Pork Over Rice or Noodles

Why You’ll Love This Recipe

• Classic Cantonese flavor: sweet, savory, and warmly spiced with five-spice and nam yu.
• Sticky, lacquered edges you can achieve in a standard home oven.
• Make-ahead friendly: marinate overnight, then roast in under 40 minutes.
• Versatile: serve over rice or noodles, or tuck into bao and stir-fries.

Grocery List

• Produce: Garlic, fresh ginger, scallions (for garnish), optional bok choy or gai lan.
• Dairy: None.
• Pantry: Boneless pork shoulder; hoisin sauce; light soy sauce; dark soy sauce; honey or maltose; Chinese five-spice; red fermented bean curd (nam yu); Shaoxing wine (or dry sherry); rice vinegar; toasted sesame oil; white pepper; jasmine rice or wheat noodles; aluminum foil (for pan).

Full Ingredients

Pork

• 2 lb (900 g) boneless pork shoulder (Boston butt), trimmed and cut into 4 long strips, 1–1.5 inches thick

Marinade

• 3 tbsp hoisin sauce (45 g)
• 2 tbsp light soy sauce (30 ml)
• 1 tbsp dark soy sauce (15 ml)
• 2 tbsp honey (30 ml) or 1.5 tbsp maltose (about 25 g)
• 1 tbsp Shaoxing rice wine (15 ml) or dry sherry
• 2 cubes red fermented bean curd (nam yu), mashed (about 2 tbsp/30 g), plus 1 tsp brine
• 1.5 tsp Chinese five-spice powder (about 4 g)
• 2 cloves garlic, finely grated (about 2 tsp)
• 1 tsp finely grated fresh ginger (5 g)
• 1 tsp toasted sesame oil (5 ml)
• 1/4 tsp ground white pepper
• Optional for deeper red: 1/4 tsp red food color powder or 1 tsp finely ground red yeast rice

Glaze/Baste

• 3 tbsp reserved marinade (taken before adding raw pork) or boiled marinade (see steps)
• 1.5 tbsp honey (22 ml) or 1 tbsp maltose (about 18 g)
• 1 tbsp hot water (15 ml), plus more as needed to loosen
• 1 tsp rice vinegar (5 ml)

For Serving

• 4 cups cooked jasmine rice or 12 oz (340 g) dry wheat noodles, cooked
• 2 scallions, thinly sliced
• Optional: 1 tsp toasted sesame seeds; steamed greens (bok choy or gai lan)

Step-by-Step Instructions

Step 1: Cut the pork into long strips

Trim any thick surface fat and silver skin from the pork shoulder. Cut the pork into 4 long, even strips about 1–1.5 inches thick and 7–8 inches long. This shape cooks quickly and gives lots of surface area for glaze and caramelization.

Step 2: Make the marinade and reserve some for glazing

In a bowl, whisk together hoisin, light soy, dark soy, honey or maltose, Shaoxing wine, mashed red fermented bean curd (plus a bit of its brine), five-spice, garlic, ginger, sesame oil, white pepper, and optional coloring. Before adding the pork, measure out 3 tbsp of this marinade into a small covered container and refrigerate it for glazing later.

Add the pork strips to the remaining marinade in a zip-top bag or shallow dish, turning to coat. Press out air and seal. Marinate in the refrigerator for 12 to 24 hours (12 hours recommended for the times listed), flipping once halfway.

Step 3: Preheat and set up the pan

Preheat the oven to 425°F (220°C) with a rack in the middle. Line a rimmed sheet pan with foil for easy cleanup and set a metal wire rack on top. Pour 1/2 cup (120 ml) hot water into the lined pan under the rack to catch drips and reduce smoking.

Step 4: Start the roast hot

Remove pork from the marinade, letting excess drip off (discard the used marinade). Place strips on the rack with space between each. Roast at 425°F (220°C) for 15 minutes to set the surface and start caramelization.

Step 5: Glaze and continue roasting

Reduce the oven to 375°F (190°C). In a small bowl, combine the reserved marinade with honey (or maltose), hot water, and rice vinegar. If you did not reserve marinade before adding raw meat, simmer your marinade mixture in a small saucepan for 2 minutes to make it safe, then stir in the honey and vinegar. Flip the pork, brush generously with glaze, and roast 10 minutes. Brush again and roast 5 minutes more.

Step 6: Broil to lacquer and finish

Switch the oven to broil (high). Brush a thin, even coat of glaze over the pork and broil 2–3 minutes until the edges blister and turn deep mahogany. Flip, brush again, and broil 1–2 minutes more. Target an internal temperature of 150–160°F (66–71°C) for juicy, sliceable pork shoulder.

Step 7: Rest, slice, and serve

Transfer the pork to a cutting board and rest 10 minutes. Warm any remaining glaze. Slice across the grain into 1/4-inch (6 mm) slices. Serve over hot jasmine rice or noodles, spooning over a little glaze. Garnish with scallions and sesame seeds, and add steamed greens on the side if you like.

Pro Tips

• Maltose is very thick; warm it briefly in hot water or microwave 10–15 seconds to make it brushable.
• Cutting the pork into long strips ensures faster cooking and more lacquered surface.
• Water in the pan prevents sugar drips from burning and keeps the pork moist.
• Use a thermometer to avoid overcooking; shoulder is great at 150–160°F for tender slices.
• Broil in short bursts and keep the glaze thin for that glossy, glassy finish without scorching.

Variations

• Grill finish: Roast to 140°F, then move to a hot grill and brush with glaze, charring 1–2 minutes per side.
• Air fryer: 375°F (190°C) for 12 minutes, glaze, 5 minutes more, then 2–3 minutes at 400°F (205°C) to lacquer.
• Different cut: Pork belly yields richer, meltier char siu; pork loin is leaner—reduce cooking time and glaze lightly.

Storage & Make-Ahead

Marinate pork up to 24 hours. The glaze can be mixed 2 days ahead and refrigerated. Leftover char siu keeps 3–4 days in an airtight container in the refrigerator or up to 2 months frozen. Reheat gently, covered, at 300°F (150°C) until warm, then broil 1–2 minutes to re-lacquer. Sliced leftovers are excellent in fried rice, noodle soups, and buns.

Nutrition (per serving)

Approximate for char siu meat and glaze only (no rice/noodles): 460 calories; 35 g protein; 20 g fat; 29 g carbohydrates; 17 g sugars; 1320 mg sodium.