Char Siu Sauce

Name: Char Siu Sauce
Prep time: 10 min
Cuisine: Chinese (Cantonese)
Ingredients: Hoisin sauce — 60 g (1/4 cup); Fermented red bean curd (nam yu), mashed — 20 g (1 tbsp); Honey — 40 g (2 tbsp); Soy sauce — 30 ml (2 tbsp); Shaoxing wine — 15 ml (1 tbsp); Five-spice powder — 3 g (1 tsp); Garlic cloves, minced — 3; Red food colouring (optional, traditional) — few drops

The Quirky Foodster Team

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10 min

Prep

0 min

Cook

Ingredients

Hoisin sauce — 60 g (1/4 cup)
Fermented red bean curd (nam yu), mashed — 20 g (1 tbsp)
Honey — 40 g (2 tbsp)
Soy sauce — 30 ml (2 tbsp)
Shaoxing wine — 15 ml (1 tbsp)
Five-spice powder — 3 g (1 tsp)
Garlic cloves, minced — 3
Red food colouring (optional, traditional) — few drops

Method

Combine hoisin sauce and mashed red bean curd in a mixing bowl.
Whisk in honey, soy sauce and Shaoxing wine.
Add five-spice powder and minced garlic.
Add red food colouring if using, for the traditional vivid red appearance (optional and purely cosmetic).
Use as a marinade for pork, marinating several hours or overnight before roasting, basting with reserved sauce
during cooking.

Cultural Background: A sweet, sticky glaze built on fermented red bean curd, hoisin and honey, char siu sauce coats Cantonese roast pork (char siu) in its iconic red-lacquered finish, a beloved staple of Hong Kong barbecue shops.

Tips: • Fermented red bean curd (nam yu) gives an authentic depth and colour, available at Asian grocers. • Reserve some sauce separately (not used for raw meat contact) for basting during roasting for the best glossy finish.

Variations: • Omit food colouring for a more natural-looking but equally flavourful result. • Add a splash of maltose syrup for the extra-glossy, sticky finish found in professional versions.

Storage: Refrigerate the marinade up to 1 week; use fresh portions for basting to avoid cross-contamination with raw meat.

Reheating: Not applicable; used as a marinade and basting sauce during roasting. Nutrition (per serving) Approx. 30 kcal, 0.5 g protein, 0.3 g fat, 6.5 g carbohydrate per 15 g serving.

FAQs: What is char siu sauce traditionally used for? Marinating and glazing pork for char siu (Cantonese roast pork), a beloved Hong Kong barbecue dish. Is the red colour necessary? No, it's purely cosmetic — traditional red food colouring gives the classic vivid red appearance, but the pork tastes the same without it.