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Thick-Cut Honey Char Siu BBQ Pork (厚切蜜汁叉燒)

Thick-Cut Honey Char Siu BBQ Pork (厚切蜜汁叉燒)

Thick-Cut Honey Char Siu is a succulent and flavorful twist on traditional Char Siu. Featuring a sticky, sweet honey glaze, this dish offers a blend of flavors that are truly unforgettable. If you're looking to impress with a homemade Chinese BBQ dish, look no further.
Course Main Course
Cuisine Chinese


For the Marinade:

  • 800 g pork shoulder or pork loin cut into thick strips
  • 4 tablespoons hoisin sauce
  • 2 tablespoons oyster sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons Shaoxing wine or dry sherry
  • 1 tablespoon sesame oil
  • 1 teaspoon five-spice powder
  • 1 teaspoon white pepper

For the Honey Glaze:

  • 4 tablespoons honey
  • 2 tablespoons water


Prep the Pork:

  • Cut the pork into thick strips, approximately 4-5 cm in width.

Make the Marinade:

  • In a large bowl, combine all the marinade ingredients. Mix well.

Marinate the Pork:

  • Add the pork to the marinade, ensuring each piece is well-coated.
  • Cover and refrigerate for at least 4 hours, or overnight for best results.

Preheat Oven:

  • Preheat your oven to 200°C (390°F). Place a rack on a baking tray and lay a piece of aluminum foil underneath for easy clean-up.

Cook the Pork:

  • Remove the pork from the marinade, shaking off any excess.
  • Place the pork strips on the prepared rack.
  • Bake for 20 minutes, turning halfway through for even cooking.

Prepare the Honey Glaze:

  • While the pork is cooking, mix the honey and water in a small bowl to create the glaze.

Apply the Glaze:

  • After 20 minutes of cooking, remove the pork from the oven.
  • Generously brush the honey glaze over the pork strips.
  • Return to the oven and bake for another 10 minutes, or until the pork takes on a rich, caramelized appearance.

Rest and Slice:

  • Once cooked, remove the pork from the oven and allow it to rest for 5-10 minutes.
  • Slice the pork into thick pieces.


  • Serve hot, accompanied by steamed rice and your choice of vegetables.

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