Soft Char Siu Pork (Adapted) | IDDSI Level 6 Recipe

IDDSI Level 6 (Soft & Bite-Sized) | 75 minutes | Medium

Traditional char siu (叉燒) — Hong Kong’s iconic Cantonese BBQ pork — is roasted at high heat to create its characteristic caramelised exterior, but the resulting texture (firm, slightly chewy exterior with a bouncy interior) is generally too firm for IDDSI Level 6 requirements. This adapted version achieves the same iconic sweet-savoury-aromatic flavour profile through a gentle braising method: pork shoulder or neck (梅頭肉) is marinated in the classic char siu sauce of hoisin, fermented red bean curd, five spice, honey and soy, then slow-braised in the oven or pot until completely tender. A final glaze under the broiler (optional) recreates some of the caramelised character. The result is a Level 6-safe version that preserves the flavour identity beloved by virtually every Hong Kong resident.

Ingredients (3–4 servings)

Main:

• 400g pork shoulder (梅頭肉) or pork neck, cut into 3–4cm thick slabs

Char siu marinade:

• 2 tablespoons hoisin sauce
• 1 tablespoon fermented red bean curd (南乳/紅腐乳), mashed smooth
• 1 tablespoon honey
• 1 tablespoon light soy sauce
• 1 tablespoon Shaoxing rice wine
• 1/2 teaspoon five spice powder
• 1/2 teaspoon sesame paste or sesame oil
• 1 teaspoon sugar
• Red food colouring (1–2 drops, optional for traditional appearance)

For braising:

• 100ml water or light broth
• Extra honey for final glaze (optional)

Method

1. Combine all marinade ingredients and mix until smooth. Score the pork slabs on both sides with a knife.
2. Coat the pork completely in the marinade. Cover and refrigerate for at least 4 hours or overnight.
3. Braising method (preferred for Level 6): Place pork slabs in a heavy-bottomed pot or baking dish. Add the braising liquid. Cover tightly with a lid or foil and braise at 160°C for 50–60 minutes until the pork is completely tender.
4. Test for tenderness: the pork should yield easily when pressed with a fork. If still firm, continue braising in 10-minute increments.
5. Remove lid. If desired, brush with a thin layer of honey and place under the broiler/grill for 2–3 minutes to create a light caramelised glaze on the surface. Watch carefully to prevent burning.
6. Remove pork. Collect all the braising juices and reduce to a sauce over medium heat.
7. For IDDSI Level 6 serving: cut the braised pork against the grain into approximately 1.5cm × 1.5cm pieces. Ensure each piece is fork-yielding throughout.
8. Plate, spoon the reduced sauce generously over each portion.

Texture Test

Fork pressure test: Passes Level 6 — braised char siu pork at 1.5cm piece size yields under gentle fork pressure throughout; no chewy exterior crust (the high-heat roasting step is intentionally skipped for the base recipe to ensure uniform softness); cohesive moist texture throughout.

Moisture check: The reduced marinade/braising juices provide excellent moisture and carry the full char siu flavour. Ensure each serving piece is well coated.

Safety Notes

⚠️ Avoid traditional roasted char siu — commercially purchased roasted char siu from BBQ shops (燒臘店) is typically too firm and chewy for Level 6 unless the interior sections are separated from the caramelised exterior crust.

⚠️ Piece size — cut to 1.5cm × 1.5cm. Char siu pork is a well-loved food and residents may want larger pieces — always maintain safe size.

⚠️ Honey for diabetic residents — the marinade contains honey and sugar. For diabetic residents, reduce honey and omit sugar from the marinade; the hoisin and soy still provide full flavour.

⚠️ Grain direction — always cut against the grain of the pork muscle for maximum tenderness.

Sourcing Outside Hong Kong

For international care kitchens and home cooks outside Hong Kong, Cantonese ingredients are widely available at East and Southeast Asian grocery stores:

• United Kingdom: Wing Yip (Birmingham, London, Manchester), See Woo (London), Loon Fung (London)
• United States: 99 Ranch Market (West Coast), H Mart (East Coast), local Chinatown grocers
• Canada: T&T Supermarket (national chain), local Asian markets
• Australia: Burlington Supermarket, Tang’s, local Chinese grocers in Chinatown precincts
• Singapore & Malaysia: Sheng Siong, NTUC FairPrice (Singapore); Tesco, Mydin (Malaysia)
• Online: Sous Chef (UK/EU), Amazon.com (US), Yami.com (US)

Pork (fresh or minced): widely available at Asian butcher counters in Wing Yip (UK), 99 Ranch Market (US/CA), and T&T Supermarket (Canada).

If a specific ingredient is unavailable in your region, the recipe notes alternative substitutions in the Ingredients section. For dishes requiring fresh Cantonese-specific ingredients (e.g. preserved century egg, fresh rice noodle rolls), check with your local East Asian grocer before substituting — texture compliance for IDDSI levels may require specific products.

Nutrition

Approximately 290 kcal per serving (about 120g cooked), 24g protein, 14g fat. Pork shoulder has moderate fat content — beneficial for palatability and moisture retention. The honey and hoisin sauce contribute some simple carbohydrates. Char siu is a familiar, appetite-stimulating flavour profile particularly valuable for residents with reduced appetite.

Cultural Note

Char siu is arguably the most iconic food in Hong Kong cuisine — sold in every BBQ shop (燒臘店), used as a topping for rice (叉燒飯) and noodles, folded into dim sum (叉燒包), and eaten as a stand-alone snack throughout the day. For elderly Hong Kong residents, char siu carries profound associations with ordinary daily life, weekend markets, family lunches and childhood street food. Adapting it to a Level 6 soft texture preserves that deep cultural connection to one of Hong Kong’s most beloved foods, allowing residents to continue experiencing a dish that is woven into the fabric of Hong Kong identity.