Hong Shao Rou
Glossy red braised pork belly with rock sugar.
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Honey Char Siu
Sticky, caramelised roast pork, sweet and savoury, with a honey glaze and a lightly charred edge. Adapted for a home kitchen from the original ClouChef R&D report — 蜜汁叉烧, report 102.
Original poster image from clouchef.com (poster: 蜜汁叉烧_102.jpeg). This is the hero poster only, not a step-by-step photo set.
Prep: 10 minutes + 2 hours marinatingCook: 20 minutes + 2 minutes restingTotal: 2 hours 35 minutesServings: 2 with riceDifficulty: Easy–MediumRegion: CantoneseFlavour: Sweet-savoury, honey-caramel
Why this works
The original report's method is built on two timings: a long marinade (at least 2 hours, better up to 24) so the sauce penetrates, and honey applied only after the first roast, so it caramelises instead of burning. Resting before slicing keeps the juices in, and the tray juices — already heated through roasting — become the finishing sauce.
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Ingredients
| Ingredient | US | Metric | Substitute / note |
|---|---|---|---|
| Pork tenderloin or pork neck, cut into strips 2 × 3 × 8 cm | 8.8 oz raw | 250 g raw | Original allows either. Pork neck is juicier; tenderloin is leaner (adaptation note on choice). |
| Char siu sauce | 2 tbsp | 30 g | Original: Lee Kum Kee char siu sauce. Any bottled char siu sauce works. |
| Honey, divided | 2 tbsp total | 30 g total | See honey note below — the original table and steps disagree on this quantity. |
| Dark soy sauce | 1 tsp | 5 g | — |
| Oyster sauce | 2 tsp | 10 g | — |
| Cooking wine | 2 tsp | 10 g | Shaoxing wine; dry sherry in a pinch. |
| Ginger slices, optional | 0.2 oz | 5 g | — |
Honey quantity — an original inconsistency, resolved and labelled
The original report's ingredient table lists 15 g honey in total, but its steps call for honey in the marinade (half reserved) and then a further 15 g brushed on after the first roast. This home version therefore uses 15 g in the marinade and 15 g for brushing, 30 g in total, and flags the change here rather than silently following either figure.
Equipment
- Oven (original method; no air-fryer timing is given in the original, so none is claimed here)
- Roasting tray lined with foil or baking paper
- Pastry brush
Steps
- Cut and mix the marinade. Trim the pork and cut into 2 × 3 × 8 cm strips so it cooks evenly. Mix the char siu sauce, dark soy sauce, oyster sauce, cooking wine, ginger if using, and 15 g honey.
- Marinate. Put the pork in the marinade and massage for 2 minutes so every side is coated. Seal and refrigerate for at least 2 hours; up to 24 hours gives a deeper flavour, as the original notes.
- First roast. Preheat the oven to 200 °C. Line a tray with foil or baking paper, place the pork strips with more than 2 cm between them, and roast in the middle rack, top and bottom heat, for 15 minutes.
- Glaze and second roast. Remove the tray and brush evenly with the remaining 15 g honey. Return to the oven at 200 °C for 5 minutes, until the surface is lightly charred and red and glossy. Do not brush the honey on earlier — the original control point is that early honey burns.
- Rest and slice. Rest for 2 minutes, then slice about 0.5 cm thick. Pour over the remaining tray juices, which have been heated through roasting.
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Technique: spacing and second roast
Strips closer than 2 cm steam instead of roasting. The second, short roast is only for the honey glaze — longer and the honey turns bitter.
Variations
- Pork neck version: use pork neck for a juicier, fattier result; same times for these strip sizes (adaptation on cut choice only).
- Char siu rice bowl: serve sliced pork over rice with the tray juices and a soft egg (adaptation).
Frequently asked questions
Why is my char siu dry?
Usually tenderloin overcooked, or strips cut too thin. Use the stated strip size, check at the end of the first roast, and rest before slicing.
Can I use an air fryer?
The original gives oven times only, so no air-fryer time is claimed here. If you adapt it yourself, watch the honey glaze closely — it browns fast.
Can I marinate overnight?
Yes — the original says up to 24 hours and that the flavour is better.
Storage
Refrigerate up to 3 days; reheat gently until steaming hot throughout. Sliced char siu also freezes well for up to 1 month — thaw in the fridge before reheating (adaptation).
Honey Char Siu — Recipe Card
Sticky, caramelised roast pork with honey.
Prep: 10 minutes + 2 hours marinatingCook: 20 minutes + 2 minutes restingTotal: 2 hours 35 minutesServings: 2 with rice
Ingredients: 250 g pork tenderloin or neck; 30 g char siu sauce; 30 g honey total (15 g marinade + 15 g glaze); 5 g dark soy sauce; 10 g oyster sauce; 10 g cooking wine; 5 g ginger (optional).
Steps: 1) Cut pork into strips, mix marinade with 15 g honey. 2) Massage 2 minutes, refrigerate ≥2 hours (up to 24). 3) Roast at 200 °C for 15 minutes, spaced >2 cm apart. 4) Brush with 15 g honey, roast 5 more minutes. 5) Rest 2 minutes, slice 0.5 cm, pour over tray juices.
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Source note: ingredients, quantities and steps are adapted from the original ClouChef R&D report for 蜜汁叉烧 (data/reports/102.md). The report's pricing, margin and marketing sections are deliberately omitted here; no B2B cost is presented as a home-cook cost. Original poster image: clouchef.com (蜜汁叉烧_102.jpeg). The honey total (30 g, not the table's 15 g) is a labelled resolution of an inconsistency in the original, as explained above.