Char Siu, or Chinese BBQ pork, is a Cantonese-style roasted pork dish known for its sweet, savory, and slightly smoky flavor. Traditionally made with pork shoulder or pork belly, this dish features a rich marinade of hoisin sauce, honey, soy sauce, and aromatic spices. The result is a beautifully caramelized and juicy pork that pairs perfectly with rice, noodles, or steamed buns.
Why You’ll Love This Recipe
- Authentic Flavor: A perfect balance of sweet, salty, and umami with a touch of smokiness.
- Tender and Juicy: The marinade keeps the pork moist while caramelizing the exterior.
- Easy to Make at Home: No need for a special oven—this can be made in a regular oven or on a grill.
- Versatile: Serve with rice, noodles, bao buns, or even in fried rice.
- Great for Meal Prep: Make extra and store it for quick meals throughout the week.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Marinade:
- Hoisin sauce
- Soy sauce
- Oyster sauce
- Honey or maltose
- Brown sugar
- Shaoxing wine (or dry sherry)
- Five-spice powder
- Garlic (minced)
- Red food coloring (optional, for traditional color)
For the Pork:
- Pork shoulder (or pork belly for a fattier cut)
For Basting:
- Honey or maltose
- Water
Directions
Step 1: Marinate the Pork
- Prepare the Pork:
- Cut the pork shoulder into long strips, about 2 inches wide for even cooking.
- Make the Marinade:
- In a bowl, mix hoisin sauce, soy sauce, oyster sauce, honey, brown sugar, Shaoxing wine, five-spice powder, and garlic. Add red food coloring if using.
- Marinate the Pork:
- Place the pork strips in a ziplock bag or bowl and coat well with the marinade.
- Cover and refrigerate for at least 6 hours, preferably overnight.
Step 2: Cook the Char Siu
Oven Method:
- Preheat and Prepare:
- Preheat the oven to 400°F (200°C).
- Line a baking sheet with foil and place a wire rack on top.
- Roast the Pork:
- Place the marinated pork on the rack and roast for 20 minutes.
- Flip the pork and roast for another 20 minutes.
- Baste and Caramelize:
- Mix honey with a little water and brush over the pork.
- Increase the oven temperature to 450°F (230°C) and roast for another 5-10 minutes until caramelized.
Grill Method:
- Preheat the Grill:
- Set up a two-zone fire with direct and indirect heat.
- Grill the Pork:
- Place the pork over indirect heat and grill for 20 minutes per side.
- Baste and Finish:
- Brush with honey glaze and move the pork to direct heat for a few minutes to caramelize.
Step 3: Rest and Serve
- Rest the Pork:
- Let the char siu rest for 10 minutes before slicing.
- Serve:
- Slice into thin pieces and serve with rice, noodles, or inside bao buns.
Servings and Timing
- Servings: 4-6
- Prep Time: 10 minutes
- Marinating Time: 6-24 hours
- Cooking Time: 40-50 minutes
- Total Time: 7+ hours (including marinating)
Variations
- Spicier Version: Add chili paste or Szechuan pepper for a bit of heat.
- No Alcohol: Replace Shaoxing wine with apple juice or chicken broth.
- Extra Caramelized: Broil for an extra 2 minutes at the end.
- Healthier Option: Use pork tenderloin for a leaner version.
Storage/Reheating
- Storage: Keep in an airtight container in the refrigerator for up to 4 days.
- Reheating: Warm in a pan with a splash of water or microwave for 30 seconds.
- Freezing: Freeze cooked char siu for up to 3 months. Thaw overnight before reheating.
FAQs
What cut of pork is best for char siu?
Pork shoulder (pork butt) is best for juicy, tender results. For a leaner option, use pork tenderloin.
Do I need red food coloring?
No, but it gives char siu its signature red color. You can skip it without affecting the flavor.
Can I use a store-bought char siu sauce?
Yes! Store-bought char siu sauce can save time, but homemade gives better depth of flavor.
How can I get the pork extra caramelized?
Broil it for 2-3 minutes at the end or use a torch to slightly char the surface.
Can I make this without an oven?
Yes, you can grill it or cook it in an air fryer at 400°F for 20 minutes, flipping halfway.
Is char siu spicy?
No, it’s more sweet and savory. You can add chili flakes if you want some heat.
What can I serve with char siu?
It pairs well with steamed rice, stir-fried greens, or inside bao buns.
Can I use chicken instead of pork?
Yes! Marinate boneless chicken thighs the same way and roast for about 25 minutes.
How long should I marinate the pork?
At least 6 hours, but overnight is best for maximum flavor.
What if I don’t have five-spice powder?
You can mix cinnamon, star anise, cloves, fennel, and black pepper as a substitute.
Conclusion
Char Siu, or Chinese BBQ Pork, is a mouthwatering dish with a perfect balance of sweet, savory, and smoky flavors. Whether roasted in the oven or grilled, this juicy, caramelized pork is easy to make at home and pairs beautifully with rice, noodles, or bao buns. Try it today and bring the flavors of Cantonese cuisine to your kitchen!
PrintChinese BBQ Pork – Char Siu
Char Siu is a delicious Chinese BBQ pork dish known for its signature red glaze, sweet-savory flavor, and caramelized edges. It’s perfect for serving over rice, in noodle soups, or as a filling for bao buns.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Category: Main Course
- Method: Roasting
- Cuisine: Chinese
Ingredients
For the Marinade:
- 2 lbs pork shoulder (or pork belly, for a fattier version)
- 3 tbsp honey
- 2 tbsp hoisin sauce
- 2 tbsp oyster sauce
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp Shaoxing wine (or dry sherry)
- 1 tbsp Chinese five-spice powder
- 1 tbsp minced garlic
- 1 tsp sesame oil
- 1/2 tsp white pepper
- 1/2 tsp red food coloring (optional, for traditional red color)
For Basting:
- 2 tbsp honey
- 1 tbsp water
Instructions
- Prepare the Pork:
- Slice the pork into long strips about 1.5 inches thick. This allows for even cooking and maximum marinade absorption.
- Make the Marinade:
- In a large bowl, whisk together honey, hoisin sauce, oyster sauce, soy sauces, Shaoxing wine, five-spice powder, garlic, sesame oil, white pepper, and red food coloring (if using).
- Marinate the Pork:
- Coat the pork strips in the marinade, ensuring all sides are covered.
- Cover and refrigerate for at least 6 hours, preferably overnight for best flavor.
- Roast the Pork:
- Preheat oven to 375°F (190°C).
- Line a baking sheet with foil and place a wire rack on top. Arrange the marinated pork on the rack, allowing space between each piece.
- Roast for 25 minutes, then flip the pork and roast for another 20 minutes.
- Baste and Caramelize:
- Mix honey and water in a small bowl for basting.
- Increase oven temperature to 425°F (220°C).
- Brush the pork with the honey mixture and roast for another 5-7 minutes or until caramelized and slightly charred at the edges.
- Rest and Serve:
- Remove from the oven and let the pork rest for 10 minutes before slicing.
- Serve with steamed rice, noodles, or as a filling for bao buns.
Notes
- If you prefer a smokier flavor, grill the pork over charcoal instead of roasting in the oven.
- Red food coloring is optional but gives Char Siu its signature color.
- Pork shoulder is the best cut for juicy, tender Char Siu, but pork belly works well for a richer, fattier version.