Honey Roast Pork

Mut Jop Char Siu

Preparation info
    • Difficulty


Appears in
Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

  • About

This method of flavoring and roasting pork is a Cantonese specialty. Traditionally, after the pork has been roasted, it is dipped in a wash of honey. Instead, I use the honey as an integral part of the marinade, which in my opinion gives it a finer taste.


  • 5 pounds boneless pork loin


  1. Cut the pork into strips 1 inch thick. With a small knife, pierce the meat repeatedly at ½-inch intervals to help tenderize it.
  2. Line a roasting pan with aluminum foil. Place t