Char Shu Pork


Char Shu Pork is a delicious and popular way to flavour and prepare barbecued pork traditionally cooked in Cantonese restaurants. This recipe uses a shoulder cut of pork and seasoned with honey, five-spice powder, red fermented bean curd, dark soy sauce, and hoisin sauce. These seasonings turn the exterior layer of the meat dark red with a shiny glaze during the barbecue process.

Cooking Time60 minsServes4

Cooking Time60 mins




  • 1kg pork shoulder (cut into long 3 inch thin strips)
  • Glaze
  • 2 tbs honey
  • leftover marinade


  • 2 tbs honey
  • 50g red bean curd
  • 2 tbs hoisin sauce
  • 2 tbs soy sauce
  • 2 cloves garlic (roughly chopped)
  • 4 slices of ginger (roughly chopped)
  • 2 tsp Chinese five spice powder
  • 2 tbs Chinese rice cooking wine
  • Salt for seasoning


  1. Cut the pork shoulder into thin 3 inch thick strips.
  2. Marinade the pork and store chilled for 24 hours.
  3. Remove the meat from the marinade and let it sit for an hour in room temperature.
  4. Remove the chunks of garlic and ginger from the marinate
  5. Set up the meat on the rotating ring in the Roaster Oven.
  6. Cook the pork at 200°C for 1 hour.
  7. Slice the pork and serve.

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