If there’s one dish that perfectly represents the beautiful fusion of Chinese and Hawaiian cultures, it’s char siu. This glossy, caramelized BBQ pork has been a staple in Hawaii since Chinese immigrants first arrived in the islands in the mid-1800s, and it remains one of the most beloved foods in local cuisine today. (For our full deep-dive char siu recipe with tips on getting that perfect Chinatown-style glaze, check out our Char Siu Pork recipe.)

For Lunar New Year, char siu holds special significance. Pork represents wealth and prosperity in Chinese tradition, and the rich red color of the marinade symbolizes good fortune. Making char siu at home for the New Year is a delicious way to welcome luck into your household.

The History of Char Siu in Hawaii

Chinese immigrants brought char siu to Hawaii during the sugar plantation era. Over generations, the recipe evolved to incorporate local ingredients and tastes. Today, you’ll find char siu everywhere in Hawaii – hanging in Chinatown shop windows, tucked inside manapua (Hawaiian bao), sliced over bowls of saimin, and as a centerpiece at family gatherings.

The Hawaiian version tends to be slightly sweeter than traditional Cantonese char siu, often incorporating honey and sometimes pineapple juice – a nod to the islands’ plantation heritage.

What Makes Great Char Siu

The best char siu has:

  • Caramelized edges – Those slightly charred, sticky bits are pure gold
  • Tender, juicy meat – Never dry or tough
  • Deep red color – Traditionally from red fermented tofu, though food coloring is common
  • Balance of sweet and savory – The marinade should hit all the notes

Choosing Your Cut

Pork shoulder (butt) is the traditional choice for char siu because it has the perfect balance of meat and fat. The marbling keeps the meat moist during the high-heat cooking. You can also use:

  • Pork tenderloin – Leaner, cooks faster, but can dry out
  • Pork belly – Richer and fattier, incredible flavor
  • Country-style ribs – Good balance, easy to find

For the Marinade

For the Glaze

Marinate the Pork

Cook the Char Siu

Oven Method:

Grill Method:

Rest and Serve

Serving Suggestions

  • Classic style: Over steamed white rice with Chinese hot mustard
  • In manapua: Dice and use as filling for steamed buns
  • With noodles: Slice over a bowl of saimin or dry noodles
  • Fried rice: Dice into your favorite fried rice recipe
  • Bao or sliders: Perfect for parties

Lunar New Year Traditions

When serving char siu for Lunar New Year, consider these traditions:

  • Serve whole strips before slicing to symbolize completeness
  • The red color represents luck and wards off evil spirits
  • Share with family and neighbors to spread prosperity
  • Pair with long noodles for longevity

Make It a Feast

Complete your Lunar New Year celebration with our Pork & Shrimp Dumplings and traditional Gau (Coconut Mochi Cake). For a plate lunch twist, serve sliced char siu with two scoops of perfect rice and mac salad. Gung Hee Fat Choy!

Prep Time: 20 minutes | Marinating Time: 4-24 hours | Cook Time: 35 minutes | Serves: 6-8