Chinese BBQ Pork, or Char Siu, is a flavorful, sweet, and savory roasted pork dish with a beautifully caramelized glaze. This Cantonese classic is often found in Chinese restaurants, but making it at home is easier than you think. The pork is marinated in a rich mixture of soy sauce, hoisin sauce, honey, and Chinese spices, then roasted to perfection with a sticky, glossy coating.

Why You’ll Love This Recipe

Authentic Cantonese flavor – A perfect balance of sweet, savory, and umami.
Easy to make at home – No need to visit a restaurant to enjoy this delicious dish.
Juicy and tender – The marinade keeps the pork moist and flavorful.
Versatile – Enjoy it on its own, in stir-fries, fried rice, or noodle dishes.
Better than takeout – Fresh, homemade Char Siu with no artificial additives.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Pork shoulder or pork belly
Hoisin sauce
Soy sauce
Oyster sauce
Shaoxing wine (or dry sherry)
Honey or maltose
Brown sugar
Garlic
Chinese five-spice powder
Red food coloring (optional, for classic appearance)

Directions

Step 1: Marinate the Pork

Prepare the pork: Cut the pork into long strips about 1½ inches thick.
Make the marinade: In a bowl, mix hoisin sauce, soy sauce, oyster sauce, Shaoxing wine, honey, brown sugar, garlic, and five-spice powder. Add red food coloring if using.
Marinate: Coat the pork in the marinade and refrigerate for at least 4 hours, preferably overnight.

Step 2: Roast the Pork

Preheat oven: Set to 375°F (190°C). Line a baking sheet with foil and place a wire rack on top.
Roast: Arrange the pork strips on the rack and bake for 25-30 minutes, basting with leftover marinade every 10 minutes.
Caramelize the glaze: Increase the oven temperature to 450°F (230°C) for the last 5-7 minutes, or broil until the edges are slightly charred and sticky.

Step 3: Serve

Rest and slice: Let the pork rest for 5 minutes before slicing.
Garnish: Serve with steamed rice, stir-fried vegetables, or as a filling for bao buns.

Servings and Timing

Servings: 4-6
Preparation Time: 10 minutes
Marinating Time: 4 hours (or overnight)
Cooking Time: 35 minutes

Variations

Spicy Char Siu: Add chili paste or Sriracha for a spicy kick.
Grilled Version: Cook over medium heat on a grill for a smoky flavor.
Sugar-Free Option: Replace sugar with a low-carb sweetener like monk fruit.
Lean Cut: Use pork tenderloin for a leaner version.

Storage/Reheating

Refrigeration: Store in an airtight container for up to 5 days.
Freezing: Freeze sliced Char Siu for up to 2 months. Thaw overnight before reheating.
Reheating: Warm in a 300°F (150°C) oven for 10 minutes or microwave for 1-2 minutes.

FAQs

What cut of pork is best for Char Siu?

Pork shoulder or pork belly works best for juicy, flavorful meat.

Can I cook this in an air fryer?

Yes! Air fry at 375°F (190°C) for 20-25 minutes, flipping halfway.

Do I have to use red food coloring?

No, it’s optional. The color is traditional but doesn’t affect flavor.

Can I make Char Siu without an oven?

Yes! Grill over medium heat or pan-fry with a little oil until caramelized.

How do I get that signature glossy finish?

Baste with extra honey or maltose in the last 5 minutes of roasting.

Can I use chicken instead of pork?

Yes, chicken thighs work well as a substitute.

What should I serve with Char Siu?

Steamed rice, stir-fried greens, or inside bao buns.

How do I prevent the pork from drying out?

Use a fattier cut and baste with marinade while roasting.

Can I use this recipe for pork ribs?

Yes! Just adjust the cooking time for ribs.

What does Chinese five-spice powder contain?

It typically includes star anise, cloves, cinnamon, Sichuan peppercorns, and fennel seeds.

Conclusion

Chinese BBQ Pork (Char Siu) is a must-try dish that delivers restaurant-quality flavor right from your kitchen. Whether you enjoy it over rice, in noodles, or as a filling for bao buns, this homemade version is a game-changer. Give it a try and experience the deliciously sticky, savory, and sweet flavors of this Cantonese classic!