Chinese Barbecue Pork (Char Siu)

  • Cook time: 1 hour 15 minutes
  • Serves: 4 people


  • 1.2kg pork neck scotch fillet
  • 1 tablespoon honey


  • 1 tablespoon brown sugar
  • 1 tablespoon honey
  • 2 tablespoons hoisin sauce
  • 2 teaspoons oyster sauce
  • 1 tablespoon light soy sauce
  • 1 tablespoon dark soy sauce
  • ½ teaspoon five spice powder
  • ½ teaspoon sesame oil
  • 1 tablespoon oil
  • 8 drops of red food colouring


Step 1

Combine the marinade ingredients in a small saucepan and bring to the boil. Simmer for 1 minute, then set aside to cool

Step 2

Place the pork and marinade together in a zip lock bag and allow to marinate in the refrigerator for at least 3 hours, or overnight if possible

Step 3

Remove pork from refrigerator and bring it to room temperature. Place pork on an oven rack and set it over a foil lined baking tray, reserving marinade for basting whilst cooking. Add remaining tablespoon of honey to the marinade in bag

Step 4

Roast pork in a preheat oven of 180C for 1 – 1¼ hours, periodically basting with the marinade during the roasting. The pork is cooked to perfection when the internal temperature reaches 68C and the juices run clear

Step 5

When cooked, finish pork off under the grill. Baste the pork generously with the remaining marinade and place under a hot grill for approximately 2-3 minutes or until pork is lightly charred and caramelized on the surface. Cover with foil and allow to rest for 5 minutes before slicing