Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chinese BBQ Pork (Char Siu)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: samahkitchen
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour (plus marinating
  • Yield: 4-6 servings 1x
  • Category: Main Dish
  • Method: Roasting
  • Cuisine: Chinese

Description

This Chinese BBQ Pork (Char Siu) is a classic Cantonese dish known for its sweet, savory, and smoky flavor. The pork is marinated in a rich sauce, roasted to perfection, and caramelized with a sticky glaze. Enjoy it sliced over rice, in noodle soups, or as a delicious filling for bao buns!


Ingredients

Scale

For the Marinade:

  • 2 lbs (900g) pork shoulder or pork belly, cut into long strips
  • 3 tablespoons hoisin sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 2 tablespoons Shaoxing wine (or dry sherry)
  • 2 tablespoons honey
  • 2 tablespoons brown sugar
  • 1 teaspoon sesame oil
  • 1 teaspoon five-spice powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon white pepper
  • 2 drops red food coloring (optional, for authentic color)

For the Glaze:

  • 2 tablespoons honey
  • 1 tablespoon water

Instructions

Marinate the Pork

  1. In a large bowl, mix all marinade ingredients until well combined.
  2. Add the pork strips to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 4 hours, or ideally overnight for deeper flavor.

2. Roast the Pork

  1. Preheat oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top.
  2. Remove pork from the marinade and place on the wire rack. Reserve the leftover marinade.
  3. Roast for 25 minutes, then flip the pork and brush with the reserved marinade. Roast for another 20 minutes.

3. Caramelize the Pork

  1. In a small bowl, mix honey and water for the glaze.
  2. Brush the glaze over the pork and roast for an additional 5–10 minutes, until caramelized and slightly charred.
  3. Remove from oven and let the pork rest for 5 minutes before slicing.

Notes

  • For a smoky flavor, grill the pork over medium heat instead of roasting, turning occasionally.
  • Red food coloring is optional but gives the pork its signature red hue.
  • If you can’t find Shaoxing wine, substitute with dry sherry or rice vinegar.
  • Leftovers can be stored in the fridge for up to 4 days or frozen for 2 months.