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Meat, East Asian

Char siu with white rice

Char siu is a Chinese roast pork glazed with honey and hoisin sauce, served over white rice with sautéed bok choy. For 4 people, it takes 1h20 and stays easy to make, at about €3.30 per person. The key to success is cooking on a rack, which lets the marinade caramelize without burning.

What if tonight your pork took on a taste of Hong Kong, glazed in honey and hoisin over a bed of rice?

Char siu with white rice
Total time
1 h 20
Difficulty
Easy
Cost per person
€3.30
Calories per person
530 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

Char siu is that glossy red pork you see hanging in the windows of Chinese restaurants, with a sticky sweet and savory crust. Here, pork shoulder marinates in honey, hoisin, and soy sauce, then cooks on a rack so every side caramelizes without sitting in its own juices. The result is tender inside and slightly sticky outside, with that deep five spice flavor that signals East Asian cooking.

This is a great weeknight dinner that breaks the routine, simple enough to make on a regular evening but impressive enough to serve guests. Kids tend to love the sweetness of the honey and the tender texture of the pork, especially spooned over plain white rice. That quick finish under the broiler creates the caramelized edges that separate a decent char siu from a really good one.

The ingredients

4 people

Butcher

  • Pork shoulder 700 g

Pantry

  • Honeyoften in the pantry 3 tbsp
  • Hoisin sauce 3 tbsp
  • Soy sauceoften in the pantry 3 tbsp
  • Dry sherry 2 tbsp
  • Five spice powderoften in the pantry 1 tsp
  • Oiloften in the pantry 1 tbsp
  • Riceoften in the pantry 300 g

Fruits and vegetables

  • Garlic 2 cloves
  • Bok choy 4

Allergens Soy, Gluten

The step by step recipe

  1. Cut the pork shoulder into thick, long strips and mix them with 2 tbsp honey, the hoisin, 2 tbsp soy sauce, the sherry, crushed garlic, and five spice powder. 30 min

    Dry sherry works great in place of Chinese rice wine, you'll find it in the cooking wine aisle.

  2. Place the strips on a rack over a baking dish with a little water in the bottom, and bake at 200°C, flipping halfway through. 35 min

    The water in the dish keeps the marinade from burning and smoking up your oven.

  3. Mix the remaining honey with 1 tbsp soy sauce and brush it over the meat as it comes out of the oven, then broil for 2 minutes. 3 min

    Watch closely, the honey can go from caramelized to burnt in seconds.

  4. Cook the rice in salted water, then drain it. 11 min

    Let it rest covered for 5 minutes before serving, the grains will hold their shape better.

  5. Sauté the bok choy, halved, in the oil for 3 minutes with a splash of water, then slice the pork and serve it over the rice. 3 min

    Cut the meat against the grain right after a short rest to keep all its juices.

Our tips to get it right

  • Pick a pork shoulder with some marbling, the fat keeps the meat moist through the oven cooking.
  • Make the marinade a day ahead if you can, the pork absorbs the flavors better after a night in the fridge.
  • Keep a close eye on the broiler at the end, the honey can go from caramelized to burnt in seconds.

The variations

  • Swap the pork shoulder for pork tenderloin for a leaner version, shortening the oven time slightly.
  • For a vegetarian version, use thick slices of firm tofu marinated the same way, with a shorter time under the broiler.
  • For a quicker meal with impatient kids, cut the meat into small cubes before marinating, the oven time then drops to just 20 minutes.

What to serve it with

  • Garlic sautéed bok choy
  • Jasmine or green tea
  • Crunchy pickled vegetables

Storage

Char siu keeps for 2 to 3 days in the fridge in a sealed container. It freezes well once cooked, laid flat in an airtight bag. Reheat the slices in the oven or a skillet so the edges get a bit crisp again.

Questions about this dish

Can you replace the dry sherry with something else?

Yes, a dry white wine works too, though the flavor will be slightly different. To skip alcohol, use chicken broth with a splash of rice vinegar instead.

Can you make char siu ahead of time?

Yes, you can marinate the pork the day before, it only gets better. You can also cook the pork in advance and simply reheat it with a quick pass under the broiler before serving.

What's the difference between hoisin sauce and soy sauce in this recipe?

Hoisin sauce brings the sweet, spiced character that defines char siu, while soy sauce adds saltiness and depth. Together they create the balance typical of Cantonese cooking.

How do you know the pork is cooked without drying it out?

Pork shoulder handles oven cooking well thanks to its fat, so there's little risk of drying it out if you follow the times given. A knife inserted into the thickest strip should come out with clear juices.

How long does it take to make a char siu with white rice?

Count 1 h 20 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a char siu with white rice?

About 530 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a char siu with white rice cost?

About €3.30 per serving, or €13.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains soy, gluten. Always check the labels of the products you buy.

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