Authentic Chinese Roasted Pork with Crispy Skin (Char Siu)

Wok hei is everything. Every family has their version of roasted pork, and every family thinks theirs is best. Mine is pretty great, I'll admit. This is the kind of Chinese home cooking that doesn't show off. It doesn't need to. My mother-in-law taught me, and she was right — fresh is non-negotiable. When you respect these basics, the food takes care of itself.

Ingredients

Primary Protein and Base

3 pounds pork shoulder or pork butt, cut into 1.5-inch-thick strips (approximately 2-3 strips total)

2 tablespoons vegetable oil for the roasting pan

Primary Marinade (Prepare 12+ hours ahead)

1/3 cup hoisin sauce (fermented soybean paste-based condiment)

1/4 cup honey (preferably raw or unfiltered)

3 tablespoons soy sauce (premium naturally fermented preferred)

2 tablespoons rice vinegar

1 tablespoon Shaoxing wine

2 tablespoons sugar

2 tablespoons ketchup (adds subtle sweetness and umami depth)

Aromatic and Spice Components

8 cloves garlic, minced to fine paste

1 tablespoon fresh ginger, minced to paste (about 1-inch piece)

2 teaspoons five-spice powder (contains star anise, cloves, cinnamon, Sichuan pepper, fennel)

1/2 teaspoon white pepper

1/4 teaspoon cayenne pepper (optional, for subtle heat)

3 star anise pods, crushed (or 1/4 teaspoon ground)

1/2 teaspoon coriander seeds, crushed

Glazing Components

2 tablespoons honey (for final glaze)

1 tablespoon hoisin sauce (for final glaze)

1 tablespoon reserved marinade (from the soaking container)

Finishing Elements

Sesame seeds (white or black), about 2 tablespoons

Sliced scallions (green onions), about 1/4 cup

Fresh cilantro, chopped, about 2 tablespoons

Crispy fried shallots, about 1 tablespoon

Equipment Needed

Roasting Pan with Rack: A standard 9x13-inch metal roasting pan fitted with an elevated wire rack is essential. The rack keeps the pork elevated above drippings, allowing heat to circulate completely around the meat and promoting browning on all surfaces. A dripping pan without a rack will result in uneven cooking and soggy undersides.

Meat Thermometer (Instant-Read): Essential for determining doneness. The internal temperature should reach 195-205°F (90-96°C) for optimal tenderness, though 180-190°F (82-88°C) produces acceptable results. Different cuts reach doneness at different temperatures due to collagen-to-gelatin conversion.

Sharp Knife and Cutting Board: For cutting the pork into uniform strips. A dull knife requires excessive pressure and can slip, creating injury hazard. Uniform sizing ensures even cooking.

Small Bowls for Mixing: For combining marinade components and organizing aromatics. Multiple bowls keep ingredients organized and speed up assembly.

Pastry Brush or Silicone Basting Brush: Essential for applying glaze during roasting. A brush with natural bristles works better than silicone for achieving even coverage without dripping.

Measuring Spoons and Cups: Precision in measuring marinades and glazes is critical to achieving proper balance of flavors.

Large Mixing Bowl for Marinating: A non-reactive bowl (glass, ceramic, or stainless steel—avoid aluminum) for holding the pork and marinade. Cover tightly with plastic wrap or transfer to a resealable bag for efficient refrigerator storage.

Oven Thermometer: Oven calibration errors are common; an oven thermometer placed on the roasting rack allows you to verify actual temperature, adjusting burner settings as needed.

Large Serving Platter: Pre-warmed to prevent temperature loss when the finished pork is transferred.

Step-by-Step Instructions

Preparation Phase (15 minutes plus 12+ hours marinating)

Step 1: Prepare the Pork (10 minutes) Remove the pork from refrigeration and place on a clean cutting board. Examine the piece—pork shoulder typically contains a significant fat cap and may have a skin layer. Trim excessive exterior fat to approximately 1/4 inch thickness, leaving some fat for flavor and moisture. Do not remove the skin if present; it will crisp beautifully during roasting. Cut the trimmed pork into 1.5-inch-thick strips, aiming for relatively uniform sizing so they cook evenly. If creating 3-pound total weight, you should have approximately 2-3 substantial strips. Pierce each strip in several places with a sharp knife—small cuts approximately 1/8 inch deep reduce cooking time and allow marinade to penetrate deeper into the flesh. These cuts also help promote browning and crisping. Pat all surfaces dry with paper towels; excess surface moisture prevents proper marinating. Step 2: Prepare the Marinade (5 minutes) In a medium bowl, combine the hoisin sauce, honey, soy sauce, rice vinegar, Shaoxing wine, sugar, and ketchup. Whisk thoroughly until well combined and the sugar dissolves completely. In a small bowl, combine the minced garlic and ginger into a paste, crushing both against the side of the bowl with the back of a spoon to release essential oils and integrate flavors. Add this paste to the marinade base along with five-spice powder, white pepper, cayenne if using, crushed star anise, and coriander seeds. Stir vigorously to create a smooth, uniform mixture. Taste the marinade with a clean spoon—it should be balanced between salty umami (from soy and hoisin), sweetness (from honey and sugar), subtle heat (from spices and optional cayenne), and subtle aromatics from the spices. Adjust components to taste: add more honey for sweetness, more soy for umami, or more spice for warming notes. Step 3: Marinate the Pork (12+ hours) Place the prepared pork strips in a large glass or ceramic bowl or a resealable plastic bag. Pour the marinade over the pork, ensuring all surfaces contact the marinade mixture. If using a bowl, cover tightly with plastic wrap. If using a bag, squeeze out excess air and seal. Refrigerate for minimum 12 hours, though 24 hours is preferable for maximum flavor development. Halfway through marinating (at 6 hours), if using a bowl, turn the pork pieces to ensure even exposure to the marinade. If using a bag, simply flip it over. The longer marinating period allows the spices to infuse throughout the meat and the salt from soy and hoisin to penetrate, seasoning the interior of the meat.

Roasting Phase (45 minutes)

Step 4: Prepare the Roasting Setup (5 minutes) Remove the pork from refrigeration 30 minutes before roasting to allow it to approach room temperature. This promotes even cooking. Preheat your oven to 400°F (200°C), placing an oven thermometer on a rack in the middle position to verify actual temperature once the oven reaches target. Line the bottom of a roasting pan with heavy-duty aluminum foil for easier cleanup. Place a wire rack in the roasting pan, then lightly coat the rack with vegetable oil using a pastry brush. This prevents sticking and promotes browning on the rack-side of the pork. Step 5: Position Pork on Rack (2 minutes) Remove the pork from its marinade, allowing excess marinade to drip back into the bowl. Reserve 1 tablespoon of the remaining marinade for glazing. Position each pork strip on the wire rack, spacing them approximately 2 inches apart to allow hot air circulation around all surfaces. If the strips are thick enough, you can position them skin-side up. Pour 1/2 cup water into the bottom of the roasting pan (not on the pork itself) to create steam, which helps keep the pork moist during roasting. This is especially important in dry oven environments. Step 6: Initial Roasting (15 minutes) Place the roasting pan in the preheated 400°F (200°C) oven on the middle rack. Do not open the oven during this phase. After 15 minutes, remove the pan from the oven (keeping the oven temperature at 400°F). The pork should have begun to brown on top. Using an instant-read thermometer, check the internal temperature—it should be approximately 140°F (60°C) at this point, indicating about 50% completion. Step 7: First Glaze Application (2 minutes) Remove the roasting pan from the oven, keeping the oven on. In a small bowl, combine the 2 tablespoons honey, 1 tablespoon hoisin sauce, and the reserved tablespoon of marinade, whisking until uniform. Using a pastry brush, generously apply this glaze to the top surface of each pork strip, creating an even coating. The glaze should visibly cling to the surface. Brush gently rather than aggressively to avoid removing the coating. Return the pan to the oven. Step 8: Second Roasting Phase (12-15 minutes) Roast undisturbed for another 12-15 minutes. The internal temperature should rise to approximately 180-185°F (82-85°C). The exterior should be developing deeper color—a mahogany to deep red tone. A thin, glossy glaze should be visible on the surface. Step 9: Second Glaze Application and Final Roasting (10-12 minutes) Remove the pan from the oven again. Using a pastry brush, apply another layer of the glaze mixture to all surfaces of the pork that have browning space. For variety and depth, gently flip one pork strip so a different surface faces up (though be careful—the surface is extremely hot). Apply glaze to this newly exposed surface. Return to the oven for the final roasting phase. Step 10: Check for Doneness (2 minutes) After 10-12 minutes, check the internal temperature. The pork should now read 195-205°F (90-96°C) at its thickest point. The exterior should be deeply caramelized with mahogany coloring and slightly crispy edges. If the internal temperature has not reached 190°F (88°C), return the pan to the oven for another 5 minutes and recheck. Cook until the target temperature is achieved. Step 11: Final Glaze and Rest (5 minutes) Remove the pork from the oven for the final time. While still hot, apply one final thin coat of glaze, brushing gently and evenly. Allow the pork to rest in the roasting pan for 5 minutes—this allows carryover cooking to complete (raising temperature another 5°F or so) and allows juices to redistribute throughout the meat, maintaining moisture when sliced. Do not skip this resting period, as cutting immediately releases all these hard-won juices. Step 12: Transfer and Slice (5 minutes) Using a large serving fork and knife or tongs, transfer the roasted pork to a warmed cutting board. Allow 2 minutes cooling (the surface will be very hot). Slice against the grain into approximately 1/4-inch-thick slices, using a sharp knife with a gentle sawing motion. The slices should be uniform and reveal a pink-and-white interior with good juice distribution. Transfer the sliced pork to a warmed serving platter, arranging slices in an overlapping pattern. Step 13: Finish and Serve (2 minutes) Scatter sesame seeds, sliced scallions, fresh cilantro, and crispy fried shallots over the sliced pork. Spoon any pan drippings or glaze remaining in the roasting pan (minus excessive fat) over the pork. Serve immediately while the pork is still hot and glistening from the glaze. The dish should be served as soon as possible to maintain the quality of the crust and the warmth of the interior.

Expert Tips

Understanding Pork Cut Selection: Pork shoulder and pork butt are essentially the same cut, though they come from different parts of the shoulder. Both are ideal for this application due to their marbling of fat throughout and between muscles, which melts during roasting and keeps the meat supremely moist. Pork loin, while lean, often becomes dry and stringy—avoid this cut. Pork belly creates excess fat that runs off during roasting. Shoulder is forgiving; its internal structure allows for various doneness temperatures without becoming tough.

The Science of Marinade Penetration: Marinades penetrate only 1/8 to 1/4 inch into raw meat; longer marinating times don't increase penetration depth significantly beyond 8-12 hours due to enzymatic saturation. What changes with time is the development of flavor through gradual enzymatic breakdown of muscle proteins and the uniform distribution of flavors. Pierce the pork to dramatically increase surface area for marinade contact. The acid in the marinade (vinegar) activates protein breakdown, tenderizing the surface layer while the salt penetrates deeper. This is why marinading overnight is a game-changer.

Temperature Management for Optimal Results: The internal temperature you target determines the final texture. 180-190°F (82-88°C) yields pork that is cooked through but still slightly moist with some pink undertones. 195-205°F (90-96°C) yields very tender pork with most or all pink coloring gone and superior juiciness due to fat rendering and collagen conversion to gelatin. Beyond 205°F, the pork begins to dry out despite the fat content. Using an instant-read thermometer removes guesswork and ensures consistent results.

Glaze Application Technique: Multiple thin glaze applications create deeper, more caramelized surfaces than a single heavy application. Each glaze layer caramelizes and concentrates on the surface, building flavor intensity. Brush gently during application and glaze application—aggressive brushing removes the glaze coating. The glaze is specifically designed to caramelize and stick in the heat, creating the distinctive mahogany coloring and slight crispiness that characterizes excellent Char Siu.

Resting the Meat After Roasting: The 5-minute rest after roasting is not optional; it's critical to the final quality. During cooking, muscle fibers contract from heat, squeezing juices toward the surface and into the muscle spaces. Resting allows these fibers to relax slightly and reabsorb these juices. Cutting immediately after roasting releases a significant portion of these hard-won juices onto the cutting board rather than remaining in the meat. The slight reduction in surface temperature also makes slicing cleaner and easier.

Adapting Recipe for Different Oven Characteristics: Oven temperatures vary dramatically between units. Some run hot; others run cool. An oven thermometer is essential for determining your actual cooking temperature. If your oven runs hot (common in gas ovens), reduce temperature by 15-25°F. If it runs cool (common in older electric ovens), increase temperature by 15-25°F. Fan-assisted (convection) ovens cook 15-20% faster than traditional ovens; reduce cooking time accordingly or reduce temperature by 25°F. Document your adjustments for future reference.

Variations

Honey-Ginger Char Siu (with pronounced fresh ginger): Increase fresh ginger to 2 tablespoons and add 1 teaspoon fresh ginger juice (grated ginger squeezed through cheesecloth) to the glaze. Include 1/2 tablespoon ginger powder in the spice blend. This version emphasizes ginger's warming, peppery notes and appeals to those who enjoy pronounced spice aromatics.

Black Vinegar Char Siu (Aged Black Vinegar Version): Replace rice vinegar with 2 tablespoons aged black vinegar (Zhenjiang vinegar), reducing sugar to 1 tablespoon. Black vinegar's complex, slightly sweet-acidic profile creates deeper, more sophisticated flavor compared to rice vinegar. This version is popular in northern Chinese cuisine and offers more umami depth.

Spicy Five-Star Char Siu (Heat-forward variation): Increase cayenne pepper to 1/2 teaspoon, add 1/4 teaspoon white pepper, and include 1/2 teaspoon Sichuan peppercorns (for numbing sensation). Add 1/4 teaspoon chili oil to the glaze. This version appeals to heat-seekers and those familiar with Sichuan cuisine's complex spice profile.

Vietnamese-Inspired Char Siu (Modern fusion): Add 1 tablespoon fish sauce and 1 teaspoon lime juice to the marinade, reducing soy sauce to 1 tablespoon. Add 1/4 teaspoon white pepper and include fresh cilantro in the initial marinade. Garnish finished dish with additional fresh cilantro and lime wedges. This fusion version bridges Cantonese and Southeast Asian flavors.

Char Siu with Mushroom and Spice (Umami-forward): Add 1/2 ounce dried shiitake mushrooms (soaked in hot water for 15 minutes, then minced) to the marinade base. Include 1/2 teaspoon mushroom powder if available. This variation creates deeper, more complex umami and appeals to umami-forward palates and vegetarian adaptations.

Storage Instructions

Refrigerator Storage: Transfer any leftover Char Siu to an airtight glass container and refrigerate at 40°F or below for up to 4 days. The exterior crust softens gradually as the meat releases moisture, though the flavor remains excellent. Separate the pork from pan drippings if storing for longer than 2 days to prevent moisture accumulation. Freezing: Cooked Char Siu freezes excellently for up to 3 months at 0°F or below. For best results, slice the pork and lay flat on a parchment-lined baking sheet, freezing for 2 hours until solid, then transfer to a freezer bag or airtight container. This prevents clumping. When freezing with pan drippings, freeze drippings in a separate container. Thaw overnight in the refrigerator before reheating. Reheating Methods: For best results, reheat sliced pork in a 325°F (163°C) oven for 8-12 minutes, loosely covered with foil, until heated through to 165°F (74°C). Alternatively, reheat in a wok or skillet over medium heat for 4-6 minutes, stirring occasionally and adding 2-3 tablespoons of stock or water to restore moisture. Do not use a microwave, which tends to dry out the exterior crust. The stovetop method revives the pork more effectively.

Serving Suggestions

Serve Char Siu as part of a traditional Chinese meal with steamed white rice or jasmine rice. The rice captures pan drippings and creates a satisfying base. Include simple vegetable dishes—steamed bok choy or gai lan with oyster sauce is classic. Serve alongside a light, clear broth to cleanse the palate between courses. For dim sum service, dice the Char Siu and serve in bamboo baskets with steamed pork buns (Char Siu Bao) or shrimp and pork dumplings. Include as a component of noodle dishes or serve over fresh egg noodles tossed with sesame oil and scallions. For Western-style service, serve sliced Char Siu on a platter with rice pilaf, roasted vegetables, and a simple sauce. Use diced Char Siu as a protein component in Asian noodle bowls or grain bowls. Wine pairing: A crisp, aromatic Riesling complements the sweet and savory flavors beautifully. Tea pairing: Oolong or Jasmine green tea pairs harmoniously with the dish's complex aromatics and aids in digestion.

Frequently Asked Questions

Q: Can I prepare Char Siu without marinating overnight? A: Overnight marinating is strongly recommended for authentic flavor development and tenderness, though you can reduce marinating time to 4-6 hours for acceptable results. Shorter marinating times result in less pronounced flavor and slightly less tender meat. If extremely time-constrained, pierce the pork thoroughly (20-30 cuts total) to increase marinade penetration, and use 8 hours minimum marinating time. Q: Why is my Char Siu tough or stringy? A: Overcooking past 205°F (96°C) leads to toughness as excess moisture is driven off. Conversely, undercooking results in tough, stringy texture as collagen hasn't fully converted to gelatin. Target 195-205°F (90-96°C) internal temperature. Additionally, ensure you're marinating adequately—at least 8-12 hours—and slice against the grain to cut muscle fibers rather than along their length. Q: Can I use a different cut of pork? A: Pork shoulder and butt are ideal due to their fat content. Pork loin is very lean and becomes dry easily. Pork belly contains excessive fat that renders off during roasting. For the best balance of tenderness and moisture, use shoulder or butt cuts exclusively. Q: How do I make Char Siu more tender? A: Marinate longer (up to 24 hours), pierce the pork more thoroughly to increase marinade penetration, and cook to the higher end of the recommended temperature range (205°F / 96°C). The acid in the marinade (vinegar) also tenderizes the surface layer. Slicing against the grain after resting is equally important for perceived tenderness. Q: Can I make this without a roasting rack? A: A rack is highly recommended as it allows air circulation around the entire pork surface, promoting even browning. If you must cook without a rack, place the pork directly in the roasting pan and flip it halfway through cooking to ensure both sides brown. The undersides will be less crisped but the dish will still be acceptable.

---

Affiliate Disclosure: This page contains affiliate links to recommended cookware and ingredients. When you purchase through these links, we earn a small commission at no additional cost to you. This helps support the creation of quality content.

Shop Recommended Equipment for Chinese Cooking →

---

*Last updated: 2026-01-19*