How to make Char Siu

Why cooks start here

Char Siu is cooked the way Cantonese roast shops cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a chinese family cook actually puts it on the table.

Char Siu, or Chinese barbecue pork, finds its roots in the bustling streets of Cantonese cities, where roast shops display their glistening meats like precious gems. This dish, traditionally enjoyed at celebratory gatherings or simply as a family treat, captures the essence of communal dining, inviting everyone to share in its deliciousness. Here, we bring that experience home, translating the bustling shop's whispers into a kitchen's hum. The allure of Char Siu lies in its lacquered exterior and tender bite, a symphony of sweet and savory. The pork should glisten with a sticky sheen from honey and char siu sauce, while five-spice and hoisin lend complexity. It's a dance of flavors, each bite a harmonious blend of salt, spice, and caramelized richness, best savored with loved ones around the table.