This is a classic Hong Kong–style honey char siu recipe. The pork is sweet, savoury, and juicy, with a beautifully caramelised glaze. Perfect served with rice, noodles, or vegetables.

Prep Time: 5 mins (marinate overnight)

Cook Time: 45 mins

Serves: 3–4

Ingredients

Essentials

• 2 lb pork shoulder (or another fatty cut of pork)
• 2 tsp honey mixed with 2 tsp water (for glazing)

For Marinade

• 3 cloves garlic, minced
• 1 tsp salt
• 3 tbsp brown sugar
• 1 tsp five-spice powder
• 2 tbsp light soy sauce
• 1 tbsp hoisin sauce
• 1 tbsp oyster sauce
• 2 tbsp molasses
• 2 tbsp Shaoxing wine
• A few drops red food colouring (optional)

Directions

1. Cut the pork shoulder into long strips about 4 cm wide. Use a fork to poke several holes on each side to help the marinade penetrate.
2. Mix all marinade ingredients together. Set aside 3 tbsp of the marinade in the fridge for basting later.
3. Place the pork and remaining marinade into a sealed bag or container. Marinate overnight in the fridge. Before cooking, bring the pork back to room temperature.
4. Preheat the oven to 200°C. Line a baking tray with foil or baking paper and add a little water to the tray to prevent the glaze from burning and to keep the oven moist. Place a rack over the tray.
5. Brush the pork with marinade and place it on the rack.
6. The total cooking time is about 45 minutes. Baste regularly and cook until the internal temperature reaches 63°C. Follow this sequence:
   • Bake for 15 minutes, then brush both sides with marinade
   • Bake another 10 minutes, then brush both sides again
   • Bake another 10 minutes, then brush with honey water
   • Increase oven temperature to 230°C and bake for 5–10 minutes until caramelised
7. Remove from the oven and brush both sides with an extra layer of honey. Let rest for 10 minutes, then slice and serve.

Tip: Letting the char siu rest before slicing helps keep it juicy and allows the glaze to set beautifully.