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Jeremy Pang’s Hong Kong char siu

Barbecue recipes from around the world · Chinese recipes

Jeremy Pang’s Hong Kong char siu

Learn how to make incredible, Hong Kong-style char siu pork with this easy recipe from Jeremy Pang. Serve with rice and greens. British-Chinese chef and author Jeremy Pang founded School Of Wok, a London-based cookery school, in 2009. Appearing on several TV shows, Jeremy is known for making authentic Chinese cuisine more accessible to home cooks. Hong Kong Kitchen, airs spring 2025 on ITV. Follow him on Instagram @jeremypang_official Recipe taken from Jeremy Pang’s Hong Kong Kitchen (Hamlyn £25) and tested by delicious.

Dairy-freeFreezable
Serves4-6 as part of a spread
Hands-on10 min
Oven1 hour 30 min
DifficultyEasy

Method

  1. Mix all the ingredients together (except the pork) in a large bowl. Add the pork and massage the marinade into it. Cover and put in the fridge for at least 1 hour (or ideally overnight) to marinate.

  2. Heat the oven to 160°C/140°C fan/gas 3. Put the pork on a grill tray, reserving the marinade for basting. Roast for 1-1½ hours until well charred on the outside, turning once and basting intermittently with the sauce to get a caramelised finish on the meat. The slower the cooking process, the more succulent the meat will become. Slice and serve with rice and greens.

Nutrition

Per serving (Serves 4-6 as part of a spread)
Calories252kcals
Fat8.3g (2.6g saturated)
Protein23g
Carbohydrates20g (18g sugars)
Fibre0.5g

Quick wins, tips & make ahead

Next time For a quicker dinner, you can also cook this recipe in a 200°C/ 180°C fan/gas 6 oven for 20 minutes per side, turning once and basting every 10 minutes.

Easy swaps Swap the pork neck fillet for pork belly slices for extra fattiness or try pork fillet for a leaner finish.

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