Char Siu Pork Recipe: Ever had Chinese BBQ pork that was sticky, sweet, smoky, and downright addictive? That’s Char Siu – a classic Cantonese dish that’s become a favorite worldwide.
Whether you’ve had it in bao buns, on rice, or hanging in the window of your favorite Chinatown restaurant, you know how mouthwatering it is.
Now imagine being able to recreate that magic at home! This step-by-step guide will walk you through everything from choosing the right cut to marinating and roasting your Char Siu to perfection.
Ready to master the art of making Char Siu Pork? Let’s get started.
What is Char Siu Pork?
Char Siu (叉燒), which literally translates to “fork roasted,” is a Chinese-style barbecued pork known for its vibrant red color, sweet-savory flavor, and glossy, caramelized finish. Traditionally, long strips of seasoned pork are skewered with forks or hooks and roasted in a covered oven or over an open flame. The flavor is a unique balance of hoisin sauce, soy sauce, honey, Chinese five-spice, and more.
Char Siu is commonly served over steamed rice, stuffed into steamed buns (Char Siu Bao), or sliced into noodle dishes. While restaurants might use red food coloring for a bright red exterior, homemade versions often rely on natural caramelization. But don’t worry, you won’t need any artificial coloring to get that iconic look – just a well-balanced marinade and a good roasting technique.
History and Origin of Char Siu
Char Siu has its roots in Cantonese cuisine, originating in Southern China. The technique of roasting meats with a sweet-savory glaze dates back thousands of years. In traditional Chinese street food culture, Char Siu was often seen hanging in shop windows alongside roasted duck and soy chicken.
This preparation spread far beyond China, influencing dishes in Hong Kong, Malaysia, Thailand, and even Western-style Chinese restaurants. Each region puts its own twist on the marinade, but the essential elements – sweet, savory, and smoky – remain the same. In modern cuisine, it has become a beloved fusion dish as well, often featured in sliders, tacos, and pizzas.
Why You’ll Love This Char Siu Pork Recipe
- Authentic Flavor at Home – No need to hit your favorite takeaway spot.
- Budget-Friendly – Make a whole batch at home for a fraction of the price.
- Meal-Prep Approved – Great for storing, freezing, and reheating.
- Versatile – Use it in sandwiches, noodles, fried rice, or salads.
- Crowd-Pleaser – Sweet, sticky, smoky – what’s not to love?
Whether you’re a beginner in the kitchen or a seasoned home cook, this recipe is designed to be foolproof. By following each step closely, you’ll end up with juicy pork that’s coated in a caramelized glaze that clings to every slice.
Traditional vs. Modern Char Siu Methods
In traditional Chinese methods, Char Siu is roasted in a covered cylindrical oven with hanging hooks, allowing the pork to cook evenly and stay juicy. At home, though, most of us don’t have access to those setups. That’s where modern methods come in.
Traditional Method:
- Hung vertically over a fire or in a clay oven
- Uses maltose syrup for high-gloss finish
- Requires specialized tools (hooks, vertical oven)
Modern Home Method:
- Baked or grilled horizontally
- Uses honey or brown sugar
- Oven or barbecue works perfectly fine
Don’t worry – with this recipe, you’ll capture that authentic taste using regular kitchen equipment. It’s all about technique, not fancy gear.
Ingredients You’ll Need
Main Ingredients:
- 2 lbs (900g) pork shoulder or pork butt (cut into long strips)
Char Siu Marinade:
- 2 tablespoons hoisin sauce
- 1 tablespoon soy sauce
- 1 tablespoon dark soy sauce (for rich color)
- 2 tablespoons oyster sauce
- 2 tablespoons honey
- 1 tablespoon brown sugar
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon five-spice powder
- 1 teaspoon garlic powder
- 1 teaspoon sesame oil
- Optional: A drop of red food coloring (for that iconic red hue)
Optional Garnishes:
- Chopped scallions
- Toasted sesame seeds
- Sliced red chili for heat
Choosing the Right Cut of Pork
Your choice of pork matters a lot here. You’ll want a cut that stays juicy during cooking, absorbs the marinade well, and has a nice balance of fat and lean meat.
Best Cuts for Char Siu:
- Pork Shoulder (aka Pork Butt) – Best choice, slightly fatty, super tender
- Pork Belly – Richer, fattier, more indulgent
- Pork Tenderloin – Leaner, cooks faster, but less juicy
Pork shoulder is the sweet spot—it stays moist, soaks up all that flavor, and gets a gorgeous caramelized edge during roasting. Make sure to slice it into long, thick strips so they don’t dry out during cooking.
How to Make Char Siu Pork: Step-by-Step Guide
Char siu is a classic Chinese-style barbecue pork known for its sweet, savory glaze and tender texture. Here’s how to make it at home with ease.
Step 1: Prepare the Marinade
In a bowl, mix soy sauce, hoisin sauce, honey or sugar, garlic, five-spice powder, rice vinegar, and a little oil. Stir until smooth. This marinade is the heart of char siu, balancing sweet, salty, and aromatic flavors.
Step 2: Marinate the Pork
Cut pork shoulder or pork loin into long strips. Place them in a bowl or zip-top bag and pour the marinade over the meat. Ensure each piece is well coated. Cover and refrigerate for at least 8 hours, preferably overnight, to allow the flavors to penetrate deeply.
Step 3: Preheat Your Oven or Grill
Preheat your oven to 375°F (190°C) or heat your grill to medium. Line a baking tray with foil and place a rack on top to allow even cooking and caramelization.
Step 4: Roast or Grill the Pork
Arrange the marinated pork on the rack. Roast in the oven for 25–30 minutes, turning halfway, or grill while turning frequently to prevent burning. The pork should develop a rich, glossy glaze.
Step 5: Baste for Extra Flavor
While cooking, brush the pork with leftover marinade or a honey-water mixture. Basting adds shine and intensifies the sweet barbecue flavor.
Step 6: Let it Rest & Slice
Remove the pork from heat and let it rest for 5–10 minutes. Slice thinly across the grain and serve with rice, noodles, or vegetables.
Cooking Tips for Perfect Char Siu
Want your Char Siu to be next-level amazing? Here are some tried-and-true tips to help you nail it:
- Use Pork Shoulder: This cut has the perfect fat-to-meat ratio. Too lean, and your Char Siu may turn out dry.
- Don’t Skip the Marinating Time: Let the flavors really soak in. A quick marinade won’t give you that depth of flavor.
- Baste, Baste, Baste: Regular basting during roasting or grilling builds up that shiny, sticky glaze.
- Watch the Heat: If you’re using an oven, keep an eye on the top heat to avoid burning the glaze. For grills, avoid flare-ups by placing the meat over indirect heat.
- Rest Before Slicing: Letting the meat sit for 10 minutes keeps all those flavorful juices locked inside.
- Use a Rack: When roasting in the oven, use a rack over foil so the pork doesn’t sit in its own juices and steams instead of roasts.
These small details make a huge difference in the final result. Follow them, and you’ll be serving Char Siu that rivals your favorite Chinese BBQ shop.
Common Mistakes to Avoid
Even seasoned cooks can make a few missteps with Char Siu. Let’s make sure you don’t:
- Using the Wrong Cut: Pork loin is too lean and dries out. Stick to pork shoulder or belly.
- Too Much Sugar in the Oven: Sugar burns fast. That’s why basting is done in the last stage—not at the start.
- Skipping the Resting Period: Cutting into hot meat will make it lose all the juices.
- Not Using Enough Marinade: The more flavor you pack in during the marinating stage, the better the final product.
- Cooking Too Long Without Basting: The meat needs moisture and sugar layering. Don’t let it just dry out.
Avoid these traps, and you’ll be golden—literally.
Serving Suggestions
Char Siu Pork is incredibly versatile. Here’s how you can serve it:
- Char Siu Over Steamed White Rice – Simple, classic, and comforting.
- With Egg Fried Rice or Vegetable Fried Rice – Adds extra flair to a weeknight meal.
- Stuffed in Bao Buns – Perfect for parties or snacks.
- In Ramen or Noodle Soup – Add sliced Char Siu to elevate your bowl instantly.
- As a Protein for Salads or Wraps – A fresh twist on BBQ meat.
Drizzle some extra marinade sauce on top (if cooked separately) and sprinkle with chopped scallions and sesame seeds. Add a side of pickled vegetables for balance.
What to Serve with Char Siu Pork
Here are a few perfect companions to complete your Char Siu meal:
| Side Dish | Why It Works |
|---|---|
| Steamed Jasmine Rice | Soaks up the sauce and balances the sweetness |
| Stir-Fried Greens | Adds freshness and color |
| Chinese Pickled Cabbage | Cuts through the richness of the pork |
| Egg Drop Soup | Light and complementary |
| Chinese Steamed Buns | Great for handheld sliders |
| Scallion Pancakes | Adds a crispy element |
Balance is key. Char Siu is bold, so pair it with something light or tangy for the best experience.
Storage and Reheating Tips
Made a big batch? Lucky you! Here’s how to store and reheat your Char Siu:
Storage:
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Slice and store in freezer-safe bags. Lasts up to 3 months.
Reheating:
- Microwave: Cover with a damp paper towel to retain moisture.
- Oven: Reheat at 350°F (175°C) for 10 minutes, covered with foil.
- Pan Fry: Quickly warm slices in a non-stick skillet for crispy edges.
Pro tip: Add a splash of water or leftover marinade when reheating to bring it back to life.
Healthier Alternatives for Char Siu
Watching your diet? No problem. You can still enjoy Char Siu with a few simple swaps:
- Use Pork Tenderloin: It’s leaner and lower in fat.
- Cut Down Sugar: Reduce honey and brown sugar or substitute with a natural sweetener like monk fruit or stevia.
- Bake Instead of Grill: Baking gives you control over oil and heat.
- Serve with Cauliflower Rice or Zoodles: Great low-carb pairing.
- Add More Veggies: Bulk up your plate with steamed bok choy, broccoli, or carrots.
While nothing beats the original, these small adjustments let you enjoy Char Siu guilt-free.
FAQs about Char Siu Pork Recipe
1. Can I make Char Siu without an oven?
Yes! You can grill it over medium heat or even pan-sear the pork strips on low heat, then finish with a glaze. An air fryer also works well for small batches.
2. What’s the red color in Char Siu?
Traditionally, restaurants add red food coloring for visual appeal. At home, you can skip it or use beet powder or natural coloring for a similar effect.
3. Is it necessary to use Shaoxing wine?
Shaoxing wine adds authentic depth. If unavailable, use dry sherry or rice vinegar as a substitute.
4. Can I use chicken instead of pork?
Absolutely! Boneless chicken thighs work great. Just adjust the cooking time—about 20–25 minutes at 400°F.
5. How do I know when Char Siu is cooked?
Use a meat thermometer. The internal temperature should be 145°F (63°C). The outside should be nicely charred and glazed.
Conclusion
There you have it – the complete, step-by-step guide to making authentic Char Siu Pork at home. Whether you’re roasting in the oven or firing up the grill, this recipe gives you restaurant-style results with simple ingredients and methods anyone can master. The balance of sweet, savory, and smoky flavors, combined with that signature glaze, makes it a dish that’s both comforting and impressive.
From weeknight meals to special gatherings, Char Siu is a showstopper that will have everyone asking for seconds. Don’t be surprised if it becomes your new go-to dish.
Now that you’ve got the tools, techniques, and tips, it’s time to roll up those sleeves and get cooking. You’ll be amazed at how good homemade Char Siu can be.
