Char siu barbecue pork 叉烧
Char siu barbecue pork is featured among the local specialties of Hong Kong.
Roasted pork is served in sweet-savory slices. Ask for a leaner or fattier cut to suit your preference.
How it is made
Pork is marinated in a sweet-savory mixture and roasted, with repeated glazing or basting developing the shiny surface. Cuts differ in their balance of lean meat and fat.
Flavour & texture
The outside is aromatic and slightly caramelized, while the center can be juicy and tender or firmer if very lean.
Local roots & traditions
Char siu is a Cantonese roast-meat staple, sold by Hong Kong siu mei shops as well as restaurants.
How to order Char siu barbecue pork
Ask for a leaner or fattier cut and specify whether you want rice and vegetables included.
More dishes to compare
Explore related local specialties and compare their names, preparation notes and ordering guidance.
Crispy roast pork belly 脆皮烧肉 →
Pork belly is seasoned and roasted with special attention to drying and blistering the skin. It is cut into small rectangles that retain the layers of crackling, fat and lean meat. The top shatters while the lower layers remain juicy and rich. Good contrast depends on eating the skin before steam or sauce softens it.
Char siu steamed buns 叉烧包 →
Barbecued pork is chopped and mixed with a sweet-savory sauce, then enclosed in risen wheat dough and steamed. Traditional dim-sum versions often open slightly at the top as they cook. The bread is soft and fluffy, contrasting with the moist, richly flavored pork center.
Questions before you order
What name should I show when ordering?
Show 叉烧 for Char siu barbecue pork. Ask for a leaner or fattier cut and specify whether you want rice and vegetables included.
Sources & reading
Recipes and servings vary between kitchens.