Char Siu Pork Recipe

A couple weeks ago, my husband’s co-workers asked for a recipe for making Char Siu Pork’s. Over the years I have collected so many different cooking methods for this dish and this is the recipe I chose but I’ve changed some of the seasonings of it. Especially as I can’t find the red food colouring so I decided to eliminate it from my recipe.

I know some people must think: “Why don’t you just use Char Siu Sauce from Chinese supermarket? Why make marinade by yourself?”. But this is part of fun for cooking food by yourself at home! What’s the point that everyone use the same brand of pre-made sauce to marinade the meat and cook the same flavour like other people do? I think that’s so lame! So, I decided to make the marinade myself and brought the flavour into the marinade based of my memories of chair siu pork in my home country.

Let’s get your hands dirty with all the seasoning and enjoy the smell of roast char siu pork.



800g Pork Shoulder for roast, cut into 3cm thick long slice



50g Rice wine or Shaoxing rice wine
70g Soy sauce
50g Sugar, I personally prefer brown sugar
2 Tablespoons malt syrup, You also can use honey instead of malt syrup.
1 Teaspoon salt
2 Spring onions cut into 3cm lengthways
4 Cloves garlic, crushed
2 Tablespoons Hoisin  sauce
2 Star anises
1 Teaspoon five spices powder
1 Tangerine peel, it’s available in Chinese supermarket.
1 Tablespoon sesame oil
40 g Oyster sauce



  1. Mix all the seasoning together and marinade the pork shoulder slices for 24 hours at less.
  2. Oven pre-heat 160c and roast pork roast slice until the edge looks a little bit burnt. * Please brush the marinade mixture on the pork every 10-15 minutes.

I keep half of the Char siu pork I made for YangZhou fried rice and I will upload the recipe in my next blog, please be patient.

Credit: These photos were taken by Chris at:


  1. Mmmmmm… one of my favorite dishes in Hawaii! Now that I am on the mainland, I need to learn to make it for myself.

    • Hello Cynthia,
      I’m glad that my recipe that help and I hope you have fun cooking Char siu pork.
      Have a nice day and please tell me how’s it going with cooking your own char siu pork.

  2. hey im your husbands co workers wife, lol also a chef. neil gave me this website last night going to try a few of these recipes they look great.

    • Hello Andrea,
      How are you?
      Thank you for your comment and I hope you will have fun in the kitchen.

  3. Hi Liv,

    Your char siu pork looks like the ones in the restaurant, I bet it tastes awesome!
    Personally, I’d prefer without the red coloring, more organic looking 😛 By the way, congrats on Top 9 on Foodbuzz!

    • Hi Emily,
      Many thanks for your comment. This char siu pork is really easy to make at home. I hope you will enjoy my recipe and try to make some char siu pork at home. :)

  4. Hi Liv,
    I am enjoying reading your recipes and the stories behind them. I saw your recipe for Char Siu Pork in October but did not have time to copy it down. Today I came back to look for it, but can only see the photo and the comments. Could you please re-post the recipe? Thank you!

    • Hello Joyce,
      Sorry about that, I already fixed the problem now. :)

      • Thank you so much! I will look for Ho shing sauce and tangerine peel next time I go to the Chinese store, then I will be all set to try making this myself.

        • Hi Joyce,
          You’re welcome. :) I think Ho shing sauce shouldn’t be big problem, it’s a really popular sauce in Chinese cuisine. You can make tangerine peel at home if you really can’t find it. You could buy some tangerine and pre-heat your oven in really low temperature. Place the tangerine peel on a baking tray and put it in oven. Use the low heat to dry the tangerine peel. I tried to use this way with my mother when I lived at home. It actually works really well.

  5. How many grams of oyster sauce/sugar/soy sauce etc. are in a tablespoon?

  6. Hello, this dish looks amazing and I’d love to try it!
    I’m familiar with all the ingredients save one: “Ho shing sauce.” Please, can you elaborate on what this is?


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