Char Siu (Porc Laqué Cantonais)
Échine de porc marinée au hoisin, soja, miel et cinq-épices, rôtie et laquée jusqu'à être collante et caramélisée.
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Commencer ma semaine gratuiteContinuer avec l'accès gratuitMarinate overnight
Mix everything except the pork and the glazing honey. Set aside 3 tbsp of the marinade in the fridge. Coat the pork in the rest, cover and refrigerate for at least 8 hours, ideally overnight.
Roast
Heat the oven to 200°C. Put a rack over a foil-lined tray with 2cm of water in it (this stops drips burning). Lay the pork on the rack and roast for 20 minutes.
Baste and turn
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Glaze and char
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Rest and slice
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Marinate overnight
Mix everything except the pork and the glazing honey. Set aside 3 tbsp of the marinade in the fridge. Coat the pork in the rest, cover and refrigerate for at least 8 hours, ideally overnight.
Roast
Heat the oven to 200°C. Put a rack over a foil-lined tray with 2cm of water in it (this stops drips burning). Lay the pork on the rack and roast for 20 minutes.
Baste and turn
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Glaze and char
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Rest and slice
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The Story Behind the Dish
Char siu means 'fork roasted': strips of seasoned pork were once skewered on long forks and roasted over an open fire. It's one of the pillars of siu mei, the Cantonese art of roasted meats hanging in the windows of barbecue shops.
It's sliced over rice, tossed into noodles and fried rice, and baked or steamed into char siu bao buns.
⭐ Why It's Famous
Sweet, savoury and smoky, with a sticky, caramelised crust — Cantonese barbecue at its most beloved.
💡 Fun Fact
The bright red edge of traditional char siu comes from red fermented bean curd or red yeast rice — many shops now use food colouring instead.
Guangzhou, Guangdong
23.13°N, 113.26°E
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