How to Make the Best Char Siu
How to Make the Best Char Siu is a medium Cantonese recipe that serves 4. 350 calories per serving. Recipe by ChefSteps on YouTube.
Prep: 12 hrs 40 min | Cook: 3 hrs 42 min | Total: 16 hrs 42 min
Cost: $80.78 total, $20.20 per serving
Ingredients
- 1.5 kg Pork Collar (trimmed, cut into 4 equal sticks about 1.25" thick)
- 120 ml Light Soy Sauce (low sodium preferred)
- 60 ml Hoisin Sauce
- 30 ml Oyster Sauce
- 30 ml Shaoxing Wine (Chinese rice wine, optional dry sherry)
- 5 ml Toasted Sesame Oil (about 1 tsp)
- 2 g White Pepper (about ½ tsp)
- 2 g Five‑Spice Powder (about 1 tsp)
- 2 g Pink Curing Salt (also called Prague powder #1, for color and slight preservation)
- 15 g Garlic (about 3 cloves, minced)
- 15 g Ginger (peeled and grated)
- 5 g Red Yeast Rice Powder (ground to a fine powder for deep crimson color)
- 15 g Red Fermented Tofu (about 1 tbsp, mashed)
- 100 ml Malt Syrup (Molasses) (sticky, syrupy sweetener for glaze)
- 275 ml Reserved Marinade for Glaze (set aside before marinating the pork)
Instructions
Trim and Portion Pork
Trim excess fat from the 1.5 kg pork collar, leaving a thin layer of fat for juiciness. Cut the piece in half lengthwise, then slice each half into two sticks about 1¼" thick, yielding four roughly equal pieces.
Time: PT15M
Prepare the Marinade
In a beaker or large jar combine light soy sauce, hoisin sauce, oyster sauce, Shaoxing wine, toasted sesame oil, white pepper, five‑spice powder, pink curing salt, minced garlic, grated ginger, red yeast rice powder, and mashed red fermented tofu. Blend until smooth.
Time: PT10M
Reserve Portion for Glaze
Measure out 275 ml of the prepared marinade and set aside in a separate container; this will become the glaze later.
Time: PT5M
Marinate the Pork
Divide the remaining marinade equally among two quart‑size Zip‑Lock bags (about 200 ml per bag). Add one pork stick to each bag, seal, and massage gently to coat all surfaces. Place the bags in a container with a high rim, seam side up, and refrigerate for 12–36 hours.
Time: PT12H
Preheat Oven and Prepare Roast Pan
Preheat the oven to 350 °F (175 °C). Lightly oil a 9×13" baking dish, arrange the marinated pork sticks in a single layer, and pour the remaining reserved marinade over them for extra moisture.
Time: PT10M
Temperature: 350°F
First Covered Roast
Place the covered pan in the oven and roast for 30 minutes. This initial high heat brings the internal temperature up quickly.
Time: PT30M
Temperature: 350°F
Low‑and‑Slow Roast
After 30 minutes, lower the oven temperature to 225 °F (107 °C). Continue roasting, uncovered, for 3 hours (check after 2 h 45 m). The leaner piece may be done earlier; remove it when a fork slides in with slight resistance.
Time: PT3H
Temperature: 225°F
Rest the Meat
Remove the pork from the oven, transfer to a cutting board, and let rest for 10 minutes before glazing. This allows juices to redistribute.
Time: PT10M
Make the Malt‑Syrup Glaze
Strain the reserved 275 ml of marinade through a fine mesh strainer to remove red yeast rice particles. In a small saucepan, combine the strained liquid with 100 ml malt syrup. Heat over medium heat, stirring, until the syrup fully dissolves and the mixture is glossy.
Time: PT10M
Temperature: Medium heat
First Side Broil
Place the rested pork sticks on a half‑sheet pan. Brush generously with the hot glaze. Position the pan 4 inches below the broiler and broil for 6 minutes until the surface shows darkened spots but is not burnt.
Time: PT6M
Temperature: Broiler
Flip and Second Side Broil
Turn the pork sticks, brush the opposite side with glaze, and broil for another 5‑6 minutes, watching for even caramelization.
Time: PT6M
Temperature: Broiler
Final Rest and Slice
Remove the pork from the oven, let rest 5‑15 minutes, then slice against the grain into ½‑inch pieces. Serve hot over rice or as a standalone dish.
Time: PT10M
Nutrition Facts
- Calories
- 350
- Protein
- 30 g
- Carbohydrates
- 10 g
- Fat
- 20 g
- Fiber
- 1 g
Dietary info: Contains soy, Contains gluten, Contains sesame
Allergens: Soy, Gluten, Sesame, Shellfish (oyster sauce)
Ingredient Substitutions
- Instead of Pork Collar: Pork shoulder blade roast
- Instead of Light Soy Sauce: Tamari
- Instead of Hoisin Sauce: Barbecue sauce with a pinch of five‑spice
- Instead of Oyster Sauce: Soy sauce mixed with a dash of fish sauce
- Instead of Shaoxing Wine: Dry sherry
- Instead of Toasted Sesame Oil: Regular sesame oil
- Instead of White Pepper: Black pepper
- Instead of Five‑Spice Powder: Homemade blend of cinnamon, cloves, fennel, star anise, Szechuan pepper
- Instead of Pink Curing Salt: None – essential for authentic pink hue
- Instead of Garlic: Garlic paste
- Instead of Ginger: Ground ginger (½ tsp)
- Instead of Red Yeast Rice Powder: Food‑grade red beet powder (different hue)
- Instead of Red Fermented Tofu: Miso paste (different flavor)
- Instead of Malt Syrup (Molasses): Dark corn syrup
Equipment Needed
- Sharp Chef’s Knife
- Cutting Board
- Zip‑Lock Bags (quart size)
- Beaker or Quart Mason Jar
- Mixing Spoon or Whisk
- 9×13" Baking Dish or Cake Pan
- Aluminum Foil
- Fine Mesh Strainer
- Small Saucepan
- Fish Spatula (optional)
- Oven
- Broiler Setting on Oven
- Meat Thermometer (optional) (optional)
- Tongs
- Cooling Rack (optional) (optional)
Critical Steps — Do Not Skip
- Trimming and cutting the pork to uniform thickness
- Ensuring the pink curing salt and red yeast rice are fully dissolved in the marinade
- Marinating for at least 12 hours for deep flavor penetration
- Low‑and‑slow roasting at 225 °F to break down collagen
- Straining the glaze to remove grainy red yeast rice particles
- Achieving a glossy, non‑sticky glaze before broiling
- Monitoring the broiler to get char without burning
Chef Tips from the Video
- For extra caramelization, add a splash of honey to the glaze just before broiling
- Use a meat thermometer; the interior should reach about 190 °F (88 °C) for tender pork
- After resting, drizzle a little of the reserved glaze over sliced pieces for added shine
Troubleshooting
Pork turns gray instead of red after roasting
Ensure pink curing salt and red yeast rice are fully dissolved in the marinade and that enough of the reserved glaze is applied during broiling.
Glaze is too thick or grainy
Strain the reserved marinade thoroughly to remove red yeast rice particles and melt the malt syrup over medium heat, stirring constantly.
Lean piece dries out
Remove the leaner stick 30‑45 minutes earlier than the fattier pieces; cover it with foil if needed while the others finish.
Surface burns before interior is done
Broil at a distance of 4‑5 inches and watch closely; flip earlier if excessive charring appears.
Storage
Refrigerator: Store sliced pork in an airtight container for up to 3 days.
Freezer: Freeze whole cooked sticks wrapped tightly in plastic and foil for up to 2 months; thaw in refrigerator before reheating.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the pork up to 36 hours in advance; keep refrigerated
- The glaze can be prepared a day ahead and reheated gently before use
- Cooked pork can be sliced and stored; re‑heat under broiler for a quick finish
Frequently Asked Questions
What is the cultural significance and history of Cantonese Roast Pork (Tasu) in Chinese cuisine?
Tasu, also known as Cantonese roast pork, is a staple of dim sum and street‑food stalls in Hong Kong and Chinatowns worldwide. Historically cooked on a spit over charcoal, the meat’s glossy mahogany glaze and sweet‑savory flavor have made it a symbol of celebration and comfort in Cantonese households.
What are the traditional regional variations of Tasu within Cantonese cuisine?
In Guangdong, Tasu is often roasted on a rotating spit and brushed with a honey‑soy glaze, while in Hong Kong restaurants the meat may be finished under a high‑heat broiler for extra char. Some regions add fermented bean curd or use different proportions of five‑spice to tweak the flavor profile.
How is authentic Tasu traditionally served in Cantonese restaurants?
Authentic Tasu is sliced into bite‑size pieces and served hot on a platter, often accompanied by steamed rice, pickled vegetables, and a small dish of the sweet glaze for dipping. It is also a common topping for Tasu rice bowls, where the meat is placed over fragrant jasmine rice.
During which occasions is Tasu traditionally enjoyed in Chinese culture?
Tasu is popular during Lunar New Year, wedding banquets, and family reunions because its rich flavor and glossy appearance symbolize prosperity and good fortune. It is also a favorite for everyday dim sum brunches.
What makes Tasu special or unique in Cantonese cuisine compared to other roast meats?
Tasu’s distinctive crimson hue comes from red yeast rice and pink curing salt, giving it a deep, stable color that doesn’t fade with heat. The combination of five‑spice, fermented tofu, and a malt‑syrup glaze creates a layered sweet‑savory profile that sets it apart from char‑siu or siu yuk.
What are the authentic traditional ingredients for Tasu versus acceptable substitutes?
Traditional Tasu uses pork collar, light soy sauce, hoisin, oyster sauce, Shaoxing wine, five‑spice, pink curing salt, red yeast rice powder, and red fermented tofu. Substitutes include dry sherry for Shaoxing wine, tamari for soy sauce, and dark corn syrup for malt syrup, though the flavor and color may differ slightly.
What other Cantonese dishes pair well with Tasu?
Tasu pairs beautifully with steamed jasmine rice, fried rice noodles, bok choy with oyster sauce, and a simple cucumber salad. It also complements dim sum items like shrimp dumplings and egg tarts for a balanced meal.
What are the most common mistakes to avoid when making Tasu at home?
Common mistakes include over‑trimming the fat, skipping the pink curing salt (resulting in a dull color), under‑marinating (weak flavor), roasting at too high a temperature (drying out the lean piece), and using an un‑strained glaze that becomes grainy. Follow the low‑and‑slow step and strain the glaze for best results.
Why does this Tasu recipe use a low‑and‑slow roast at 225 °F instead of a high‑heat spit?
Cooking at 225 °F gently breaks down collagen in the pork collar, yielding a tender, juicy texture without the need for a rotisserie. The slow roast also allows the glaze to penetrate the meat evenly, replicating the traditional spit‑roasted flavor in a home oven.
Can I make Tasu ahead of time and how should I store it?
Yes. Marinate the pork up to 36 hours in advance, then roast and glaze as directed. Store the cooked slices in an airtight container in the refrigerator for up to 3 days, or freeze whole sticks for up to 2 months. Re‑heat under the broiler for a quick finish.
What does the YouTube channel ChefSteps specialize in?
The YouTube channel ChefSteps specializes in modern, science‑based cooking techniques, detailed recipe breakdowns, and innovative kitchen tools that help home cooks achieve restaurant‑quality results with precision and creativity.
How does the YouTube channel ChefSteps' approach to Cantonese cooking differ from other Chinese cooking channels?
ChefSteps blends traditional Cantonese flavors with precise temperature control, sous‑vide concepts, and detailed visual explanations, whereas many Chinese cooking channels focus more on traditional methods without the same emphasis on scientific reasoning and equipment optimization.
Last updated: August 28, 2026
