~608 cal · 61g protein · 14g carbs · 32g fat (estimated, per serving)
🍽️
Sliced char siu pork with glossy charred edges over rice
🇨🇳 Guangdong
In Guangdong the siu mei roast shop is an institution, char siu hanging in the window like amber jewelry. The name means "fork roast" — skewered over fire — and the mark of a good one is the char: sticky, darkened edges over blushing meat.
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Make it yours
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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2 lbs pork shoulder, cut into long strips
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3 tbsp hoisin sauce
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2 tbsp soy sauce
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3 tbsp honey (for the glaze)
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2 tbsp shaoxing wine (or dry sherry)
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1 tsp five-spice powder
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3 cloves garlic, grated
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1 cube red fermented bean curd (optional, for color and depth)
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for 4 steamed rice + blanched greens, to serve
Instructions
1
Whisk hoisin, soy, half the honey, wine, five-spice, garlic, and the fermented bean curd into a marinade. Coat the pork (or mushrooms) and marinate 4 hours to overnight.
2
Roast on a rack at 400°F for 30 minutes, turning once, with a water pan below to catch drips.
3
Mix the remaining honey into the leftover marinade, boil it 2 minutes, and brush the strips generously.
4
Roast (or broil) 10 more minutes, glazing once more, until the edges char and lacquer.
5
Rest 10 minutes, slice thick, and serve over rice with the pan juices and greens.
Guangdong siu mei tradition, home-oven method.
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🌏 While it simmers — know your destination
📍
Guangdong. Cantonese country — where roast meats hang like jewelry.
🗺️
China. Eight great culinary traditions inside one border.
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Asia. From street-cart woks to slow monastery kitchens.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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