Uploaded November 2025 | Updated September 2026, 2 weeks ago
Char Siu | Tender, Juicy Cantonese-Style Barbecued Pork
We’re making true Cantonese Char Siu at home—tender, caramelized, and dripping with flavor. Think juicy roast pork, sweet glaze, and smoky char—aka meat candy.
You’ll need:
• 2 kg boneless pork shoulder
• 230 g Char Siu sauce (plus extra for glazing)
• 20 g kosher salt
• 300 g spicy mustard
• 150 g green onions
• 75 g sesame seeds
Steps:
1. Slice pork shoulder into 1.5-inch (38 mm) steaks.
2. Season both sides with salt; rest 20–30 minutes.
3. Heat sous vide bath to 140 °F / 60 °C.
4. Bag pork with Char Siu sauce and seal. Cook for 8 hours.
5. Fire up a two-zone grill with hot coals on one side.
6. Sear pork directly over coals, flipping until lightly charred (2–3 min).
7. Brush with extra sauce and glaze repeatedly until lacquered and mahogany-colored (3–4 min more).
8. Rest briefly, slice, and serve with spicy mustard, scallions, and sesame seeds.
Key tips:
• Sous vide ensures juicy, perfectly cooked pork every time.
• Frequent flipping prevents burning while building layers of glaze.
• Finish over screaming-hot coals for that signature char.
• Homemade Char Siu sauce = richer flavor and color (recipe on our site).
👉 Full recipe and Char Siu sauce guide: chefsteps.com/activities/char-siu-tender-cantonese-style-barbecued-pork
Char Siu | Tender, Juicy Cantonese-Style Barbecued Pork
We’re making true Cantonese Char Siu at home—tender, caramelized, and dripping with flavor. Think juicy roast pork, sweet glaze, and smoky char—aka meat candy.
You’ll need:
• 2 kg boneless pork shoulder
• 230 g Char Siu sauce (plus extra for glazing)
• 20 g kosher salt
• 300 g spicy mustard
• 150 g green onions
• 75 g sesame seeds
Steps:
1. Slice pork shoulder into 1.5-inch (38 mm) steaks.
2. Season both sides with salt; rest 20–30 minutes.
3. Heat sous vide bath to 140 °F / 60 °C.
4. Bag pork with Char Siu sauce and seal. Cook for 8 hours.
5. Fire up a two-zone grill with hot coals on one side.
6. Sear pork directly over coals, flipping until lightly charred (2–3 min).
7. Brush with extra sauce and glaze repeatedly until lacquered and mahogany-colored (3–4 min more).
8. Rest briefly, slice, and serve with spicy mustard, scallions, and sesame seeds.
Key tips:
• Sous vide ensures juicy, perfectly cooked pork every time.
• Frequent flipping prevents burning while building layers of glaze.
• Finish over screaming-hot coals for that signature char.
• Homemade Char Siu sauce = richer flavor and color (recipe on our site).
👉 Full recipe and Char Siu sauce guide: chefsteps.com/activities/char-siu-tender-cantonese-style-barbecued-pork
