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If you have a craving for something rich, sweet, and packed with vibrant flavors, you’re going to love this Char Siu Pork – Chinese BBQ Pork Recipe. This dish is an absolute star in Chinese cuisine known for its beautiful glossy red exterior and mouthwatering balance of sweet and savory. The magic lies in its luscious marinade that caramelizes into a tender, juicy roast that’s perfect for everything from weeknight dinners to festive gatherings. Trust me, once you try making Char Siu at home, it might just become your go-to recipe whenever you want to impress without any fuss.
Ingredients You’ll Need
The beauty of Char Siu Pork is how straightforward the ingredients are, yet each one plays a crucial role in building those classic flavors and textures. From the deep umami of hoisin sauce to the warming hint of Chinese five spice, each element brings a bit of magic to the table.
- Brown sugar (1 1/2 tbsp): Adds the perfect touch of sweetness and helps with caramelization during cooking.
- Honey (1/4 cup): Gives a natural glaze and sticky texture that seals in juiciness.
- Hoisin sauce (1/4 cup): Brings a rich, tangy depth that is signature to Char Siu’s complex flavor.
- Light soy sauce (2 tbsp): Provides the salty backbone while keeping the color light and delicious.
- Soy sauce (1 tbsp): Adds an extra burst of savory complexity, can be adjusted for taste.
- Chinese five spice powder (1 tsp): This blend of star anise, cinnamon, fennel, cloves, and Sichuan peppercorns warms the palate beautifully.
- Vegetable or canola oil (1 tbsp): Helps to bind the marinade and crispen the edges as it cooks.
- Red food colouring (2 tsp, optional): Traditional for that iconic reddish hue but purely aesthetic.
- Pork scotch fillet or pork shoulder (1.2 – 1.5kg / 2.4 – 3lb): The star protein, with great marbling for tender, juicy slices.
- Extra honey (2 tbsp): For basting, adding a final glossy sweet finish before serving.
How to Make Char Siu Pork – Chinese BBQ Pork Recipe
Step 1: Prepare the Marinade
Start by whisking together brown sugar, honey, hoisin sauce, light soy, regular soy, Chinese five spice, oil, and optional red food colouring. This sauce is where all the magic happens: the sweetness balances the spice, while the soy sauce layers in umami, ensuring every bite bursts with that classic Chinese BBQ flavor.
Step 2: Marinate the Pork
Trim the pork shoulder or scotch fillet if needed, then place it into a large zip-lock bag or shallow dish. Pour the marinade over the pork, making sure it is evenly coated. Seal or cover, refrigerate, and let it soak up all those delicious flavors for at least 4 hours, but ideally overnight. This resting step is essential for tender, flavorful meat.
Step 3: Roast the Pork
Preheat your oven to 180°C (350°F). Place the marinated pork on a wire rack set over a tray to catch drips—this allows hot air to circulate, creating that perfect roasted exterior. Roast for about 90 minutes, basting every 20 minutes with the reserved marinade and that extra honey for a sticky, caramelized finish. The pork should be tender with a beautiful charred edge.
Step 4: Rest and Slice
Once cooked, let the pork rest for 10-15 minutes before slicing. This keeps the juices locked inside and makes cutting easier. Slice into generous pieces showing off the vibrant red glaze and juicy interior. Don’t rush this step; resting is the secret to succulent Char Siu.
How to Serve Char Siu Pork – Chinese BBQ Pork Recipe
Garnishes
Freshly chopped spring onions, a sprinkle of toasted sesame seeds, or some thinly sliced red chili add pops of color and crunch. These garnishes also provide a refreshing contrast to the rich, sweet pork that everyone will adore.
Side Dishes
Char Siu Pork pairs beautifully with steamed jasmine rice or even fried rice for a complete meal. You can also serve it alongside stir-fried greens like bok choy or Chinese broccoli to balance textures and flavors. Pickled vegetables add a nice tangy brightness that cuts through the meat’s richness.
Creative Ways to Present
If you’re feeling adventurous, turn your Char Siu Pork into bao buns with soft steamed buns, crunchy cucumber, and hoisin sauce. Alternatively, use thin slices as a topping for noodles or fried rice to create an authentic, restaurant-style experience right at home.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover Char Siu Pork in an airtight container in the refrigerator. It will stay fresh for about 3 to 4 days, making it perfect for quick lunches or dinner additions later in the week.
Freezing
This Chinese BBQ Pork recipe freezes exceptionally well. Slice the cooled pork, wrap tightly in cling film and foil, or place in a freezer bag. It can be frozen for up to 2 months without losing its signature flavor and texture.
Reheating
When reheating, try warming it gently in the oven or on the stovetop with a splash of water or extra marinade to keep it moist. Avoid microwaving if possible, since that can dry out the pork and dull the vibrant glaze. A quick broil at the end brings back that lovely stickiness and color.
FAQs
What cut of pork is best for Char Siu Pork?
Pork shoulder or pork scotch fillet (also called collar neck) are ideal because they have enough fat marbling to stay tender and juicy while cooking.
Can I make Char Siu Pork without red food colouring?
Yes! The red pigment is traditional but optional. The marinade will still give you amazing flavor and a lovely caramelized finish without it.
How long should I marinate the pork?
For the best flavor and tenderness, marinate the pork for at least 4 hours, but overnight is perfect if you have time.
Is Char Siu Pork spicy?
This recipe isn’t spicy; it’s more sweet and savory with aromatic five spice. You can add chili if you want a kick, but classic Char Siu is mild.
What can I do with leftover Char Siu Pork?
Leftovers are fantastic in fried rice, noodle dishes, steamed buns, or even tossed in a green salad for a burst of flavor.
Final Thoughts
There’s something wonderfully satisfying about making Char Siu Pork – Chinese BBQ Pork Recipe at home. It’s approachable, packed with flavor, and transforms simple ingredients into a dish that feels special and comforting at once. I can’t wait for you to dig into this recipe and discover just how easy it is to bring an authentic taste of Chinese BBQ into your kitchen. Give it a try and watch it become a favorite in your home, too!
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Char Siu Pork – Chinese BBQ Pork Recipe
- Prep Time: 5 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 35 minutes
- Yield: 6-8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Chinese
Description
Char Siu Pork, also known as Chinese BBQ Pork, is a deliciously sweet and savory roasted pork dish with a signature red glaze. This recipe features a marinade made from honey, hoisin sauce, soy sauce, and Chinese five-spice powder, which imparts bold, authentic flavors and a sticky, caramelized finish. Perfect for serving with rice or noodles, this classic Cantonese dish delivers tender, juicy pork with a beautiful charred edge.
Ingredients
Marinade
- 1 1/2 tbsp brown sugar (white sugar can also be used)
- 1/4 cup honey
- 1/4 cup hoisin sauce
- 2 tbsp light soy sauce (or all-purpose soy sauce)
- 1 tbsp soy sauce (all-purpose or additional light soy sauce)
- 1 tsp Chinese five-spice powder
- 1 tbsp vegetable or canola oil
- 2 tsp red food coloring (optional, for authentic color)
Pork
- 1.2 – 1.5 kg (2.4 – 3 lb) pork scotch fillet (collar neck/pork neck) or pork shoulder
- 2 tbsp extra honey (for glazing)
Instructions
- Prepare the Marinade: In a mixing bowl, combine brown sugar, honey, hoisin sauce, light soy sauce, all-purpose soy sauce, Chinese five-spice powder, vegetable oil, and red food coloring (if using). Whisk together until the sugar dissolves and the marinade is smooth and well blended.
- Marinate the Pork: Place the pork shoulder or scotch fillet into a large resealable plastic bag or a shallow dish. Pour the marinade over the pork, ensuring it is fully coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate the meat deeply.
- Preheat the Oven: When ready to cook, preheat your oven to 150°C (300°F). Line a roasting tray with foil and set a rack on top to allow air circulation around the meat for even cooking and caramelization.
- Roast the Pork: Remove the pork from the marinade, reserving the excess marinade for basting. Place the pork on the rack and roast in the oven for about 1 hour 15 minutes. Every 20 minutes, baste the pork generously with the reserved marinade to build layers of glaze and moisture.
- Apply Honey Glaze: During the last 15 minutes, brush the pork with the extra 2 tablespoons of honey to give a glossy and sticky finish. Increase the oven temperature to 200°C (390°F) for the last 10-15 minutes or until the exterior looks caramelized and slightly charred, turning occasionally for even coloring.
- Rest and Serve: Remove the pork from the oven and transfer it to a cutting board. Let it rest for 10 minutes to redistribute the juices before slicing. Serve warm with steamed rice or noodles, garnished as desired.
Notes
- Note 1: Using light soy sauce keeps the flavor balanced and colors the pork a nice reddish brown; all-purpose soy sauce can be used but it may darken the meat more.
- Note 2: Chinese five-spice powder is key for authentic flavor; it usually contains star anise, cloves, cinnamon, Sichuan pepper, and fennel seeds.
- Note 3: Vegetable or canola oil works best for marinade to ensure smooth texture and neutral flavor.
- Note 4: Red food coloring is optional for traditional red appearance but does not affect flavor.
- Note 5: Pork scotch fillet (collar neck) or shoulder are ideal cuts because they remain tender and juicy when slow roasted.
