# Authentic Cantonese Char Siu

This recipe provides a simpler yet delicious version of traditional char siu, marinated overnight and baked in the oven.

- Servings: 4 servings
- Total time: 90 min
- Cuisine: Chinese
- Category: Lunch
- Language: en

## Ingredients

- 1.5 pounds pork butt
- 2 pieces fermented red bean curd
- 2 tbsp sauce from the jar of fermented red bean curd
- 2 tbsp chu hou paste
- 2 tbsp oyster sauce
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce
- 2 tbsp rose cooking wine
- 4 tbsp sugar
- 0.5 tsp five-spice powder
- 0.5 tsp white pepper
- 1 tsp minced ginger
- 3 cloves minced garlic
- 1 stalk scallions, cut into 2-inch pieces, lightly smashed
- 1 bunch cilantro, cut into 2-inch pieces, lightly smashed
- 1 shallot, sliced lengthwise into 1/4-inch pieces, lightly smashed
- 3 tbsp maltose or honey
- 3 tbsp sugar
- 6 tbsp water

## Instructions

1. Lightly stab all over the pork with a fork.
2. In a bowl, add all the seasonings for the marinade.
3. Add ginger, garlic, scallions, cilantro stems, and shallot to the seasonings and mix well.
4. Transfer the pork into a large ziplock bag.
5. Pour the marinade into the bag with the pork and massage it all over.
6. Marinate the pork in the fridge overnight.
7. On the second day, preheat the oven to 400°F.
8. Cover the baking pan with aluminum foil.
9. Place the pork on a roasting rack on the baking pan.
10. Pour the rest of the marinade sauce into a bowl for later use.
11. Transfer the pork into the oven and bake for 30 minutes at 400°F.
12. Remove the roasting pan from the oven.
13. Brush the reserved marinade sauce all over one side of the pork.
14. Turn the pork and brush the marinade sauce on the other side.
15. Place the roasting pan back in the oven and bake for another 30 minutes at 400°F.
16. In the meantime, add the ingredients for the syrup (maltose or honey, sugar, water) to a small saucepan.
17. Stir the syrup ingredients until dissolved on low heat.
18. Take out the roasting pan from the oven.
19. Brush the syrup all over one side of the pork.
20. Turn the pork again and brush the syrup onto the other side.
21. Place the roasting pan back in the oven and bake for another 20 minutes at 400°F.
22. Remove the pork from the oven and let it cool down slightly.
23. Slice the chashu into bite-sized pieces.

## Equipment

- fork
- bowl
- large ziplock bag
- baking pan
- aluminum foil
- roasting rack
- small sauce pan

## Tips

- To marinate the pork, turn the bag around after 4 to 6 hours to ensure even flavoring.
- For the glaze, stir until the ingredients are dissolved quickly on low heat.
- Allow the chashu to cool down slightly before slicing into bite-sized pieces.

## Source

- Original video: https://www.facebook.com/cicili/videos/2013884042719881/?fs=e&fs=e
- Recipe page: https://www.cliprecipe.com/recipe/2609fb40-52cc-432d-ba67-5c001e76f89b
- Extracted: 2026-03-08

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt