Chinese BBQ Pork aka Char Siu

Mei Willoughby
Mei's homemade Miso & Plum Hoisin Sauce  Chinese BBQ Pork Char Siu

Flavoursome, multi-layered honey sweet barbequed pork; most popular delicacy in Cantonese cuisine. Often served as cold cut, and used as filling for Char Siu Buns in dim sum restaurants.


(Serves 4)


  • 4 pork shoulder steaks (marinate ahead for minimum 3 hours/overnight)
  • 2-3 tbsp of Mei’s Miso & Plum Hoisin Sauce
  • 2 tbsp of light soy sauce + 1 tsp of dark soy sauce
  • 1 tsp of paprika (for the red colour)
  • Drizzle of sesame oil
FOR BASTING SAUCE mix all ingredients and set it aside for later use
  • 2 tbsp of honey + 1 tsp of warm water


pre-heat oven at 180°C for keeping food warm
  • Bring the marinated steaks to room temperature an hour before cooking.
  • Place the chops in an oven proof ceramic tray cover with foil and roast in a preheated oven at 180°C for 25- 30 minutes.
  • Take off foil and check. The steaks should look opaque and have a lot of cooking juice collected in the tray. Poke the steaks with a fork, if it goes in and out easy that means they are cooked. Take care to discard the excess juice into a heat proof bowl.
  • Turn the heat up to 210°C and ready for basting. (for BBQ result you can transfer them to a grill on heat 4 at this stage)
  • Baste the steaks with honey water and continue to roast for 2-3 minutes and let them catch a little but not burnt. Then flip on the other side and repeat the basting process for at least 2 times.
  • When done, they should look sticky with a glossy shine. Turn off the oven, set them aside for 15 minutes before carving.
  • Slice half a centimetre thick diagonally. Serve on rice or noodle soup.


       Mei's homemade Miso & Plum Hoisin Sauce


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