Char siu, with its sweet and savory notes, has a certain deliciousness that’s forever locked in my food memories—it makes my mouth water from the moment I see the honey dripping down the smoky pork in Cantonese siu mei restaurants. In Hong Kong, this barbecued pork is taken so seriously that food critics debate which establishment makes the best. Some say family-run Joy Hing’s in Wan Chai, while others consider Mott 32 with its top-drawer Ibérico de bellota pork the best.
This is a simple recipe. The secret lies in the marinade and basting the BBQ pork while it’s roasting. This recipe is based on the glorious char siu I’ve had at One Harbour Road, the Cantonese restaurant at the Grand Hyatt in Wan Chai.
This recipe calls for Mei Kuei Lu Chiew liquor, which translates as “rose dew wine” or “rose essence.” It’s made with sorghum and rose petals. If it’s unavailable, though, you can use Shaoxing rice wine.
What you’ll need
Light Soy Sauce
$14 At Amazon
Dark Soy Sauce
$9 At Amazon
Red Fermented Bean Curd
$14 At Amazon
Mei Kuei Lu Chiew Liquor
$4 At Weee!
Recipe notes
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Char siu—Cantonese barbecued pork—is a favorite, often enjoyed at restaurants or picked up from barbecue shops. But it's easy to make a great version at home.
