What Is Char Siu (叉燒)? The Complete Guide to Cantonese BBQ Pork

June 18, 2026

What Is Char Siu?

Char siu (叉燒, pronounced "char sew") is a style of Cantonese barbecued pork in which strips of pork are marinated in a sweet and savory sauce and roasted until caramelized. The name means "fork roasted" in Cantonese — referring to the long forks traditionally used to hold the meat over an open fire or inside a roasting oven. Char siu is the most widely recognized type of Cantonese siu mei (roast meat).

What Does Char Siu Taste Like?

Char siu has a sweet, savory, and slightly smoky flavor. The exterior is caramelized and lightly charred, which adds a subtle bitterness that balances the sweetness. The interior is tender and juicy, with a deeper pork flavor from the marinade penetrating the meat. The overall flavor profile is sweet-forward but complex.

What Is Char Siu Made Of? The Marinade

Traditional Cantonese char siu marinade typically contains:

Honey (蜂蜜) — The primary sweetener and the source of the caramelized glaze
Hoisin sauce (海鮮醬) — Adds depth, umami, and color
Soy sauce (生抜) — Saltiness and color
Oyster sauce (豠油) — Additional umami
Fermented red tofu (南乳, nam yu) — The ingredient that gives char siu its characteristic reddish color and distinctive savory depth. This is what separates authentic Cantonese char siu from imitations.
Five-spice powder (五香粉) — Aromatic blend of star anise, cloves, cinnamon, Sichuan peppercorn, and fennel seeds
Shaoxing rice wine — Adds complexity and helps tenderize the meat

What Cut of Pork Is Used for Char Siu?

Pork shoulder / pork butt — Most popular. Good balance of lean meat and fat, stays tender during roasting.
Pork belly — Higher fat content, richer and more indulgent. Common in Hong Kong-style char siu.
Pork neck / collar — Well-marbled, produces very juicy char siu.

How Is Char Siu Made?

Cut the pork — Slice into strips approximately 4–5 cm thick and 25–30 cm long.
Marinate — Coat in marinade and refrigerate for a minimum of 4 hours, ideally overnight.
Roast at high heat — Traditional char siu is roasted hanging vertically at 200–220°C (390–430°F).
Glaze and finish — Brush with honey or marinade partway through and again in the final minutes.
Rest before slicing — Let the meat rest for 5 minutes, then slice across the grain.

How Is Char Siu Served?

Char siu rice (叉燒飯) — Sliced over steamed white rice, the most common everyday serving
Char siu bao (叉燒包) — As a filling in steamed or baked BBQ pork buns
Char siu cheung fun — Wrapped inside steamed rice noodle rolls at dim sum
Fried rice — Diced char siu is a classic fried rice ingredient

Char Siu vs. Other Cantonese Roast Meats

Char siu (叉燒) — BBQ pork; sweet caramelized marinade; deep red-pink color
Siu yuk (燒豬肉) — Crispy roast pork belly; savory and salty; prized for crackling skin
Siu ngo (燒鵅) — Roast goose; considered the prestige siu mei; rich and complex
Baak chit gai (白切雞) — White cut chicken; poached, not roasted; clean, delicate flavor

Frequently Asked Questions About Char Siu

What does char siu mean in English?

Char siu (叉燒) means "fork roasted" in Cantonese. It refers to the traditional method of skewering pork strips on long forks and roasting them over an open fire or in a hanging oven.

Is char siu the same as Chinese BBQ pork?

Yes. "Chinese BBQ pork" in English almost always refers to Cantonese char siu. The terms are used interchangeably in most English-language contexts, though char siu is specifically a Cantonese dish.

What gives char siu its red color?

Authentic char siu gets its reddish color from fermented red tofu (nam yu, 南乳). Many commercial versions also add red food coloring for a more vivid appearance. The caramelized glaze adds additional amber-brown tones on the exterior.

Can you make char siu at home?

Yes. Home char siu uses an oven rather than a hanging roasting setup. Results are very close to restaurant quality if you use the right marinade (including nam yu fermented tofu) and cook at high heat with a final honey glaze.