Takeaway-Style Chinese Roast Pork (Char Siu)
Takeaway-Style Chinese Roast Pork (Char Siu) is a easy Chinese recipe that serves 4. 250 calories per serving. Recipe by Ziang's Food Workshop on YouTube.
Prep: 20 min | Cook: 55 min | Total: 1 hr 30 min
Cost: $14.87 total, $3.72 per serving
Ingredients
- 1.5 kg Pork shoulder (bone‑in, skin removed) (Cut into 2‑3 cm chunks)
- 1 cup Garlic cloves, crushed (Approximately 12 cloves, crushed)
- 2 pieces Small onions, chopped (skins on) (Leave skins on for extra flavor)
- 5 pieces Star anise (Handful, about 5 pieces)
- 1 tsp Chinese five‑spice powder (Dessert spoon level)
- 70 g Tomato puree (About ¼ cup)
- 1 tsp Garlic powder (Dessert spoon level)
- 2 tbsp Hoisin sauce (Dessert spoon level per spoon)
- 1 tsp Red food coloring (Chinese style) (Gives the classic bright red hue)
- 1 tsp Ground cloves
- 1 tsp Ground fennel seeds
- 0.5 tsp Ground cinnamon
- 1 tsp White pepper
- 2 tsp MSG (monosodium glutamate)
- 2 tsp Salt
- 300 g Sugar (About 1½ cups; gives the characteristic sweetness)
- 2 L Water (Additional water may be added if needed)
Instructions
Prepare aromatics and spices
Crush the garlic cloves into a bowl, chop the two small onions (keep skins on if desired), and measure all dry spices, tomato puree, hoisin sauce, red food coloring, and sugar into a separate mixing bowl.
Time: PT10M
Cut the pork
Place the pork shoulder on a cutting board and cut into roughly 2‑3 cm chunks. Try to keep pieces uniform for even cooking.
Time: PT10M
Combine sauce ingredients with water
In the large pot, add 2 L of water, then stir in the crushed garlic, chopped onions, star anise, five‑spice, tomato puree, garlic powder, hoisin sauce, red food coloring, cloves, fennel, cinnamon, white pepper, MSG, salt, and sugar. Mix until the sugar dissolves.
Time: PT5M
Add pork and bring to a boil
Add the pork chunks to the pot, increase heat to high, and bring the mixture to a rolling boil.
Time: PT5M
Temperature: high heat
Simmer covered
Reduce heat to maintain a gentle simmer (just a few bubbles). Cover the pot and let it simmer for 40 minutes.
Time: PT40M
Temperature: low simmer
Uncover and reduce sauce
Remove the lid and continue to simmer for an additional 10 minutes to evaporate some liquid and thicken the sauce slightly.
Time: PT10M
Temperature: low simmer
Separate pork from sauce
Using a slotted spoon, transfer the pork pieces onto a tray. Pour the remaining sauce through a fine‑mesh sieve into a clean bowl; discard solids.
Time: PT5M
Cool and slice
Allow the pork to cool to room temperature, then refrigerate for at least 1 hour. Once chilled, slice thinly against the grain for serving.
Time: PT5M
Store
Portion the sliced pork and the strained sauce into airtight containers. Refrigerate pork for up to 4 days. Freeze sauce for up to 2 months and pork slices for up to 3 months.
Time: PT5M
Nutrition Facts
- Calories
- 250
- Protein
- 20 g
- Carbohydrates
- 30 g
- Fat
- 10 g
- Fiber
- 0 g
Dietary info: Contains pork, Contains gluten, High sugar, low-calorie
Allergens: Soy (hoisin sauce), MSG, Food coloring (may contain additives), Possible wheat in hoisin
Ingredient Substitutions
- Instead of Pork shoulder (bone‑in, skin removed): Pork butt, Pork belly
- Instead of Garlic cloves, crushed: Garlic paste
- Instead of Small onions, chopped (skins on): Shallots
- Instead of Chinese five‑spice powder: Homemade five‑spice blend
- Instead of Tomato puree: Ketchup (less authentic)
- Instead of Garlic powder: Fresh garlic
- Instead of Hoisin sauce: BBQ sauce mixed with soy sauce
- Instead of Red food coloring (Chinese style): Beet juice (natural)
- Instead of Ground fennel seeds: Anise seed
- Instead of Ground cinnamon: Cassia bark
- Instead of White pepper: Black pepper
- Instead of MSG (monosodium glutamate): Extra salt
- Instead of Salt: Soy sauce (reduce other salt)
- Instead of Sugar: Brown sugar, Honey (adjust amount)
- Instead of Water: Chicken stock for richer flavor
Equipment Needed
- Large pot (3‑L capacity)
- Cutting board
- Sharp chef's knife
- Measuring spoons
- Mixing bowl
- Fine‑mesh sieve or strainer
- Tray or shallow pan for cooling
- Storage containers (plastic or glass)
Critical Steps — Do Not Skip
- Maintain a gentle simmer, not a hard boil, to keep pork tender.
- Do not overcook; check tenderness after 45 minutes.
- Cool pork completely before slicing to prevent shredding.
Chef Tips from the Video
- A small amount of Shaoxing rice wine (1 tbsp) added with the spices deepens flavor.
- For extra caramelization, after cooling, quickly sear the sliced pork in a hot pan with a thin brush of oil.
- Serve over steamed rice, fried rice, or bean sprouts with a drizzle of the reserved sauce.
Troubleshooting
Pork is tough or dry
Simmer longer on low heat, or add a splash of Shaoxing wine or chicken stock to increase moisture.
Sauce is too thin
Continue simmering uncovered until reduced, or add a cornstarch slurry (1 tsp cornstarch mixed with 2 tsp water).
Sauce is too thick or clumpy
Stir in a little warm water or stock to loosen; re‑heat gently.
Color is not bright red
Use the recommended Chinese red food coloring; natural alternatives like beet juice give a darker hue.
Storage
Refrigerator: Pork slices: up to 4 days; sauce: up to 5 days in sealed container.
Freezer: Sauce: up to 2 months; pork slices: up to 3 months.
Room temperature: Do not store at room temperature; cool to fridge within 2 hours.
Make-Ahead Tips
- Prepare the sauce ahead of time and freeze in ice‑cube trays for portion control.
- Cook a larger batch of pork, slice, and freeze for quick meals.
- The sauce can be thickened later with cornstarch slurry when ready to glaze.
Frequently Asked Questions
What is the cultural significance and history of Takeaway-Style Chinese Roast Pork (Char Siu) in Chinese cuisine?
Takeaway-Style Chinese Roast Pork (Char Siu) has its roots in Cantonese barbecue traditions dating back to the Qing dynasty, where it was a staple in street stalls and tea houses. It symbolizes festive abundance and is often enjoyed as a protein‑rich component of family meals and dim sum. Over time, the sweet‑savory glaze has become iconic, representing the balance of flavors prized in Chinese cooking.
What are the traditional regional variations of Takeaway-Style Chinese Roast Pork (Char Siu) in Chinese cuisine?
In Guangdong (Cantonese) cuisine, Char Siu is glazed with honey, five‑spice, and fermented red bean curd for a deep red hue. In Sichuan, a spicier version adds chili oil and Sichuan peppercorns. Northern Chinese households may use a simpler soy‑sugar glaze, while Hong Kong street vendors often brush the pork with a caramelized maltose glaze for extra gloss.
How is Takeaway-Style Chinese Roast Pork (Char Siu) traditionally served in Cantonese Chinese culture?
Cantonese tradition serves Char Siu sliced thinly over steamed rice, as part of a mixed meat platter, or atop noodle soups. It is also a key filling for bao buns and a topping for congee. The pork is typically presented at room temperature, allowing the glaze to stay glossy and the meat to retain its tenderness.
On what occasions or celebrations is Takeaway-Style Chinese Roast Pork (Char Siu) traditionally associated in Chinese culture?
Char Siu is a popular dish during Lunar New Year feasts, wedding banquets, and birthday celebrations because its red color symbolizes luck and prosperity. It is also served at Mid‑Autumn Festival gatherings as a savory complement to sweet mooncakes. In many Chinese households, it appears on the weekly family dinner table as a comfort food.
How does Takeaway-Style Chinese Roast Pork (Char Siu) fit into the broader Chinese cuisine tradition?
Char Siu exemplifies the Chinese culinary principle of balancing sweet, salty, and umami flavors, and it showcases the mastery of roasting techniques. It bridges street‑food culture with home cooking, illustrating how traditional barbecued meats have been adapted for family kitchens. The dish also highlights the importance of marinades and glazing in Chinese flavor development.
What are the authentic traditional ingredients for Takeaway-Style Chinese Roast Pork (Char Siu) versus acceptable substitutes?
Authentic Char Siu uses pork shoulder with skin removed, fermented red bean curd (hong dou), honey, soy sauce, Shaoxing wine, Chinese five‑spice powder, garlic, and star anise. Acceptable substitutes include pork loin for a leaner cut, maple syrup or brown sugar in place of honey, and oyster sauce for a milder umami note. However, swapping fermented red bean curd may change the characteristic reddish hue.
What other Chinese dishes pair well with Takeaway-Style Chinese Roast Pork (Char Siu)?
Char Siu pairs beautifully with steamed jasmine rice, fried rice, or lo mein noodles to soak up the glaze. It also complements stir‑fried bok choy, Chinese broccoli with oyster sauce, and simple egg fried rice. For a dim sum spread, serve it alongside siu mai, har gow, and congee.
What are the most common mistakes to avoid when making Takeaway-Style Chinese Roast Pork (Char Siu) using the Ziang's Food Workshop recipe?
A frequent mistake is overcrowding the pot, which prevents the pork from simmering evenly and can result in a soggy glaze. Another error is using too high a heat during the final glaze reduction, causing the sauce to burn rather than thicken. Finally, neglecting to chill the cooked pork before slicing can make the meat fall apart and lose its glossy finish.
How do I know when Takeaway-Style Chinese Roast Pork (Char Siu) is done cooking and what texture and appearance should I look for?
The pork is done when it reaches an internal temperature of 71 °C (160 °F) and the sauce has reduced to a thick, glossy coating that clings to the meat. The slices should be tender yet firm, with a slightly caramelized surface and a deep mahogany‑red hue from the glaze. A gentle wobble in the sauce when the pot is shaken indicates proper thickening.
What does the YouTube channel Ziang's Food Workshop specialize in and what is its cooking philosophy for Chinese dishes like Takeaway-Style Chinese Roast Pork (Char Siu)?
Ziang's Food Workshop specializes in authentic Chinese home‑cooking tutorials, focusing on classic Cantonese and regional dishes. The channel’s philosophy emphasizes simple, ingredient‑driven techniques that preserve traditional flavors while making recipes accessible to everyday cooks. In the Takeaway-Style Chinese Roast Pork (Char Siu) video, Ziang highlights the balance of sweet and savory glaze and the importance of simmer‑then‑glaze method for authentic texture.
Last updated: August 20, 2026
