🍖 Char siu pork with Shaoxing wine
This char siu is roast pork marinated in hoisin sauce, honey, Shaoxing rice wine and five-spice, then roasted until sticky and charred at the edges. The wine adds a mellow, aromatic depth to the sweet glaze, and the meat stays juicy inside. It is sliced and eaten with rice, noodles or greens, or used in buns.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 800 g pork shoulder, cut into 4 cm thick strips
- 4 tbsp hoisin sauce
- 3 tbsp honey, plus 2 tbsp for glazing
- 2 tbsp Shaoxing rice wine
- 1 tsp five-spice powder
- 3 garlic cloves, grated
Method
- Mix the hoisin, 3 tbsp honey, Shaoxing wine, five-spice and garlic.
- Coat the pork and marinate in the fridge for 4 hours or overnight.
- Roast on a rack at 220 °C for 25 minutes, turning and basting once.
- Brush with the remaining honey and roast for 5–10 minutes until charred at the edges.
- Rest for 5 minutes and slice across the grain.
How to make it lighter
- Use pork loin or tenderloin instead of shoulder to cut the fat.
- Keep the final honey glaze thin — 1 tbsp honey ≈ 60 kcal.
- Plate about 120 g of meat with a big portion of steamed vegetables.
History
Char siu, meaning 'fork roast', is a classic of Cantonese siu mei roast meats from Guangdong and Hong Kong, and many traditional marinades include Shaoxing wine. It is now made in Chinese restaurants and home kitchens worldwide.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →