Chinese BBQ Pork (Char Siu): A Deep-Dive Homemade Recipe
Chinese BBQ Pork, better known as Char Siu, is one of the most beloved dishes in Cantonese cuisine. Recognizable by its glossy red glaze, caramelized edges, and intoxicating aroma, Char Siu is traditionally roasted over an open flame and basted repeatedly with a sweet soy-based marinade. While restaurant versions are legendary, making it at home is not only possible—it’s incredibly rewarding. This recipe walks you through every detail so you can recreate that authentic flavor in your own kitchen.
Char Siu literally means “fork roasted,” referring to the traditional method of skewering strips of pork and roasting them over charcoal. At home, we’ll adapt the technique for an oven or grill while keeping the soul of the dish intact.
Choosing the Right Cut of Pork
The success of Char Siu begins with the pork. The ideal cut should have a balance of meat and fat to stay juicy during roasting.
Best cuts:
- Pork shoulder (Boston butt) – most traditional and forgiving
- Pork neck / collar – extremely juicy and flavorful
- Pork belly – richer, more decadent version (less traditional but amazing)
Avoid lean cuts like pork loin, which can dry out too easily.
Preparation tip: Cut the pork into long strips, about 5–6 cm (2 inches) thick and 15–20 cm (6–8 inches) long. This shape allows maximum surface area for caramelization.
Ingredients (Serves 4–6)
For the Marinade:
- 900 g (2 lb) pork shoulder or pork neck
- 3 tbsp hoisin sauce
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 3 tbsp honey
- 2 tbsp brown sugar
- 2 tbsp Shaoxing wine (or dry sherry)
- 1 tbsp oyster sauce
- 1 tbsp sesame oil
- 1½ tsp five-spice powder
- 4 cloves garlic, finely minced
- 1 tbsp grated fresh ginger
- ½ tsp white pepper
- ½ tsp red food coloring (optional, traditional)
For the Glaze:
- 3 tbsp honey
- 1 tbsp hoisin sauce
- 1 tbsp maltose or brown sugar
- 1 tbsp warm water
Step 1: Mixing the Marinade
In a large bowl, combine hoisin sauce, soy sauces, honey, brown sugar, Shaoxing wine, oyster sauce, sesame oil, five-spice powder, garlic, ginger, white pepper, and food coloring if using. Stir until the sugar is fully dissolved and the marinade is thick, glossy, and fragrant.
Taste the marinade—it should be sweet first, savory second, and aromatic with warm spice notes.
Step 2: Marinating the Pork
Place the pork strips into the bowl and massage the marinade deeply into the meat, making sure every surface is coated. Transfer everything to a large zip-top bag or airtight container.
Marinating time:
- Minimum: 8 hours
- Ideal: 24 hours
- Maximum: 48 hours
Turn the pork occasionally to ensure even flavor penetration. The longer it marinates, the deeper and richer the flavor will be.
Step 3: Preparing for Roasting
Preheat your oven to 220°C (425°F).
Line a roasting pan with aluminum foil and place a wire rack on top. Add a little water to the bottom of the pan to prevent drippings from burning and smoking.
Arrange the pork strips on the rack, leaving space between each piece. Reserve the leftover marinade.
Step 4: Initial Roast
Place the pork in the oven and roast for 15 minutes. Flip the pork, baste generously with the reserved marinade, and return to the oven for another 10–15 minutes.
At this stage, the pork should be nearly cooked through but not yet sticky or caramelized.
Step 5: Making the Signature Glaze
In a small saucepan, gently heat the honey, hoisin sauce, maltose (or brown sugar), and water until smooth and syrupy. This glaze is what gives Char Siu its irresistible lacquered finish.
Step 6: Final Glazing and Caramelization
Brush the pork generously with the glaze and return it to the oven. Increase heat to 240°C (465°F) or switch to grill/broil mode.
Roast for 5–7 minutes, watching carefully. Flip, glaze again, and roast another 5 minutes until the surface is deeply caramelized with slightly charred edges.
Important: Do not walk away—this sugar-heavy glaze can burn fast.
Step 7: Resting and Slicing
Remove the pork from the oven and let it rest for 10 minutes. This allows the juices to redistribute and keeps the meat tender.
Slice the pork diagonally into thin pieces. The inside should be juicy and rosy, with a shiny, sticky exterior.
How to Serve Char Siu
Char Siu is incredibly versatile. Here are classic and creative ways to enjoy it:
- Served over steamed jasmine rice with extra glaze
- As a topping for Char Siu Bao (steamed BBQ pork buns)
- In fried rice or noodle stir-fries
- With blanched bok choy or Chinese broccoli
- Inside ramen or wonton noodle soup
- As a filling for sandwiches or wraps
Storage and Reheating
- Refrigerator: Keeps well for up to 4 days
- Freezer: Freeze sliced or whole pieces up to 2 months
Reheat gently in the oven, covered with foil, or quickly in a pan with a splash of water.
Pro Tips for Restaurant-Quality Char Siu
- Use a thermometer: internal temperature should reach 63°C (145°F).
- Add a drop of liquid smoke for subtle BBQ aroma if oven-roasting.
- Charcoal grilling adds unbeatable flavor if available.
- Maltose gives the most authentic shine—worth seeking out.
Final Thoughts
Homemade Chinese BBQ Pork is a labor of love, but every step pays off. The balance of sweetness, umami, spice, and smoky caramelization makes Char Siu unforgettable. Once you master this recipe, it becomes a centerpiece dish you’ll come back to again and again—perfect for family dinners, special occasions, or meal prep with serious flair.