Char Siu Pork – Chinese BBQ Pork Recipe

Introduction

Char Siu Pork, also known as Chinese BBQ Pork, is a flavorful and sticky roasted dish with a perfect balance of sweet and savory. Its vibrant red glaze and tender texture make it a favorite for meals and special occasions.

Ingredients

• 1 1/2 tbsp brown sugar (white sugar also ok)
• 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 more light soy)
• 1 tsp Chinese five spice powder
• 1 tbsp oil (vegetable or canola)
• 2 tsp red food colouring (optional)
• 1.2 – 1.5 kg / 2.4 – 3 lb pork scotch fillet (pork collar neck) or pork shoulder
• 2 tbsp extra honey

Instructions

1. Step 1: Cut the pork in half lengthwise to create two long strips.
2. Step 2: In a bowl, mix together the brown sugar, honey, hoisin sauce, light soy sauce, soy sauce, Chinese five spice powder, oil, and red food colouring (if using) to make the marinade.
3. Step 3: Place the pork and marinade into a stain-proof container or a ziplock bag. Refrigerate and marinate for 24 to 48 hours, with a minimum of 3 hours.
4. Step 4: Preheat the oven to 160°C (320°F). Line a tray with foil and place a rack on top if you have one.
5. Step 5: Remove the pork from the marinade, reserving the marinade. Place the pork on the rack.
6. Step 6: Roast the pork for 30 minutes.
7. Step 7: While the pork roasts, pour the reserved marinade into a saucepan. Stir in the extra honey and bring to a simmer over medium-high heat. Cook for 2 minutes until the sauce thickens and becomes syrupy. Remove from heat.
8. Step 8: Take the pork out of the oven and brush the marinade all over the meat. Turn the pork, baste again, and return to the oven for another 30 minutes.
9. Step 9: Remove the pork, brush it again with the marinade on both sides, and roast for a further 20 minutes. If the pork is charring too quickly, cover it loosely with foil.
10. Step 10: Baste one more time on the surface and bake for an additional 10 minutes until caramelized and sticky. The meat should be tender but not falling apart.
11. Step 11: Let the pork rest for 10 minutes before slicing. Serve with steamed rice and Chinese greens.

Tips & Variations

• You can substitute pork shoulder if pork scotch fillet is unavailable; both work well for this recipe.
• For more authentic color, red food coloring is optional but adds the classic Char Siu look.
• Use a rack to allow the pork to roast evenly and for fat to drip away, but roasting directly on foil is fine if needed.
• Leftover Char Siu is fantastic in fried rice, steamed buns, or stir-fries the next day.

Storage

Store leftover Char Siu pork in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep it tender. It can also be frozen for up to 1 month; thaw in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of pork for Char Siu?

Yes, pork shoulder or pork neck (scotch fillet) are ideal because they have a good balance of fat and meat for tenderness and flavor. Leaner cuts may result in drier meat.

What if I don’t have red food coloring?

Red food coloring is optional and mainly for traditional appearance. The flavor won’t be affected if you leave it out; your Char Siu will still taste delicious.

Char Siu Pork – Chinese BBQ Pork Recipe

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★★★★★

4.9 from 127 reviews

• Author: Jack
• Total Time: 24 to 48 hours 1 hour 45 minutes (including marinating)
• Yield: 6 servings 1x

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Description

Char Siu Pork is a classic Chinese BBQ pork dish known for its sweet, savory, and slightly smoky flavor. This recipe uses a flavorful marinade with honey, hoisin sauce, soy sauces, and Chinese five spice powder, marinated overnight then roasted slowly to achieve tender, caramelized, and sticky pork that’s perfect served with rice and steamed greens.

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Ingredients

Scale 1x2x3x

Marinade Ingredients

• 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 all-purpose soy sauce (or more light soy sauce)
• 1 tsp Chinese five spice powder
• 1 tbsp oil (vegetable or canola)
• 2 tsp red food colouring (optional)

Main Ingredient

• 1.2 – 1.5 kg (2.4 – 3 lb) pork scotch fillet (collar neck, pork neck) OR pork shoulder

Additional

• 2 tbsp extra honey (for glazing)

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Instructions

1. Prepare the Pork: Cut the pork in half lengthwise to create two long strips for even marination and roasting.
2. Make the Marinade: In a bowl, combine brown sugar, honey, hoisin sauce, light soy sauce, all-purpose soy sauce, Chinese five spice powder, vegetable or canola oil, and red food colouring if using, mixing well.
3. Marinate: Place the pork and marinade into a stain-proof container or a resealable ziplock bag. Refrigerate and marinate for 24 to 48 hours for best flavor penetration, with a minimum of 3 hours.
4. Prepare for Roasting: Preheat your oven to 160°C (320°F). Line a baking tray with aluminum foil and place a rack on top to allow airflow around the pork.
5. First Roast: Remove the pork from the marinade, reserving the marinade. Place the pork on the rack and roast for 30 minutes.
6. Make Glaze: While roasting, pour the reserved marinade into a saucepan. Stir in the extra honey and bring to a simmer over medium-high heat. Cook for 2 minutes until it thickens into a syrupy glaze, then remove from heat.
7. Second Roast and Baste: Remove the pork from the oven, dab the syrupy marinade all over the pork, then turn it over. Baste both sides and roast for another 30 minutes.
8. Third Roast and Baste: Take the pork out again, brush with marinade, turn, brush again, and roast for an additional 20 minutes. Cover with foil if the pork is charring too quickly.
9. Final Roast: Baste the pork once more and roast for a further 10 minutes until it becomes caramelized and sticky on the surface. The pork should be tender but still sliceable, not falling apart.
10. Rest and Serve: Let the pork rest for 10 minutes before slicing. Serve with steamed Chinese greens and rice for an authentic meal.

Notes

• Light soy sauce is less salty than regular soy sauce; adjust salt accordingly.
• Red food colouring is optional but traditional for the characteristic red hue in Char Siu.
• Marinating for 24-48 hours deepens flavor but a minimum of 3 hours is needed.
• If pork is charring too quickly, cover loosely with foil during roasting to prevent burning.
• Use a rack for roasting to allow even heat circulation and avoid soggy pork bottom.
• The thickened glaze can also be used as a dip or additional drizzle when serving.
• Leftovers taste great cold or reheated in sandwiches or fried rice.

• Prep Time: 15 minutes
• Cook Time: 1 hour 30 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: Chinese

Keywords: Char Siu, Chinese BBQ Pork, Roast Pork, Chinese Five Spice, Traditional Char Siu, Pork Shoulder Recipe, Asian Pork Marinade