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Jeremy Pang’s Hong Kong char siu

Name: Jeremy Pang’s Hong Kong char siu
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: Serves 4-6 as part of a spread
Cuisine: Chinese recipes
Ingredients: 3cm fresh ginger, finely chopped; 2 garlic cloves, finely chopped; ½ tsp chinese five-spice powder; ½ tsp ground white pepper; 2 tsp tomato purée; 2 tsp dark soy sauce; 2 tbsp light soy sauce; 2 tbsp shaoxing wine; 4 tbsp hoisin sauce; 2 tsp sesame oil; 4 tbsp honey; 2 x 300g pieces pork neck fillet (see Easy Swaps)

By: Jeremy Pang

Published: 6 Mar 25
Updated: 6 Mar 25

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.

Easy
March 2025

Test kitchen approved

Serves 4-6 as part of a spread
Prep time 10 min, plus at least 1 hour marinating. Cook time 1-1½ hours

Learn how to make incredible, Hong Kong-style char siu pork with this easy recipe from Jeremy Pang. Serve with rice and greens.

Recipe taken from Jeremy Pang’s Hong Kong Kitchen (Hamlyn £25) and tested by delicious.

Nutrition: Per serving (for 6)

Calories: 252kcals
Fat: 8.3g (2.6g saturated)
Protein: 23g
Carbohydrates: 20g (18g sugars)
Fibre: 0.5g
Salt: 1.7g

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Ingredients

3cm fresh ginger, finely chopped
2 garlic cloves, finely chopped
½ tsp chinese five-spice powder
½ tsp ground white pepper
2 tsp tomato purée
2 tsp dark soy sauce
2 tbsp light soy sauce
2 tbsp shaoxing wine
4 tbsp hoisin sauce
2 tsp sesame oil
4 tbsp honey
2 x 300g pieces pork neck fillet (see Easy Swaps)

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Method

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.
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.

Recipe from March 2025 Issue

Nutrition

Nutrition: per serving

Calories: 252kcals
Fat: 8.3g (2.6g saturated)
Protein: 23g
Carbohydrates: 20g (18g sugars)
Fibre: 0.5g
Salt: 1.7g

delicious. tips

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.