homemade cha siu

AUG 02, 2021

Cha Siu- a Cantonese classic and rice demolisher. This is a homemade version of cha siu which is made with no food colouring and cha siu sauce to minimize the chemical additives. The secret to the evenly crispy, caramelised skin is the Tea Seed Oil coating! Tried and true... other vegetable oils tend to char the skin easier!

Prep Time: 15 mintes
Cook time: 50 minutes
Total Time: 65 minutes
Serving Size: 4


1.4kg (3 pounds)
Boneless pork shoulder 
¼ cup
White sugar
2 tsp
½ tsp
Five spice powder
¼ tsp
White pepper
½ tsp
Tea Seed Oil
1 tbsp
Shaoxing rice wine
1 tbsp
Soy sauce
1 tbsp
Hoisin sauce
2 tsp
3 cloves
Finely minced garlic


  • For the oven:
    - 3 tbsp Tea Seed Oil
    - 3 tbsp honey
  • Divide the pork into 2
  • Make the marinade by combining sugar, salt, five spice powder, white pepper, Tea Seed Oil, wine, soy sauce, hoisin sauce, honey and garlic in a bowl
  • Rub the pork with the marinade, then cover and refrigerate overnight or at least for 8 hours
  • Preheat the oven to 200C with the rack in the upper third of the oven 
  • Line a baking pan with tin foil and place the pork into it
  • Send the pre cha siu into the oven for 20 minutes
  • Meanwhile prepare the “for the oven” ingredients in separate bowls
  • Flip the cha siu and generously apply ⅓ of the honey onto the cha siu with a brush, then apply ⅓ of the Tea Seed Oil making sure to coat the cha siu
  • Send the cha siu back into the oven with the pan turned to the other side to ensure even roasting for 20 minutes
  • Flip the cha siu again and apply ⅓ honey and ⅓ of the Tea Seed Oil 
  • Turn the oven up to 220C grill mode (if applicable) and bake for 8 minutes
  • Coat the whole cha siu with the remaining Tea Seed Oil and honey and bake for 2 more minutes
  • Take out your caramelized cha siu (yum), and make sure the internal temperature reaches 63C
  • Enjoy!