Char Siu, also known as Chinese BBQ Pork, is one of the most iconic dishes in Cantonese cuisine. It features succulent strips of pork marinated in a deeply flavorful mixture of honey, hoisin sauce, soy sauce, Chinese five-spice, garlic, and aromatic seasonings. During roasting, the marinade transforms into a glossy, caramelized glaze that gives the pork its signature reddish-brown appearance and irresistible flavor.

Char Siu (Chinese BBQ Pork):

The magic of Char Siu comes from the balance of sweet, savory, salty, aromatic, and slightly smoky flavors. Pork shoulder or pork butt is particularly well suited to this recipe because its natural marbling helps keep the meat tender and juicy. A final brush of honey glaze under high heat creates beautifully caramelized edges.

Although Char Siu is traditionally cooked using specialized roasting equipment, it can be recreated successfully in a home oven. Serve it sliced over steamed rice, alongside bok choy or other vegetables, or use it as a filling for bao, noodles, fried rice, and other Chinese dishes.

History:

Char Siu is a classic preparation from Cantonese cuisine, particularly associated with the barbecue traditions of southern China. The name refers to the traditional method of roasting meat on skewers over a fire, allowing the outside to caramelize while the meat cooks.

Char Siu became especially prominent in Cantonese restaurants and siu mei shops, where roasted meats are displayed and sliced to order. Chinese communities around the world have helped make Char Siu a beloved dish far beyond southern China.

Traditional preparations vary in their seasonings and degree of sweetness, but the characteristic combination of roasted pork and a glossy reddish-brown glaze remains central to the dish.

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Char Siu (Chinese BBQ Pork)

Shruthi

Char Siu is tender Cantonese-style Chinese BBQ pork with a caramelized exterior.Pork shoulder is marinated in a sweet, savory, and aromatic barbecue mixture.Honey and maltose-style sweetness create the signature glossy glaze.Hoisin sauce, soy sauce, garlic, and five-spice add deep savory flavor.The pork is roasted and repeatedly brushed with glaze for beautifully caramelized edges.Serve it with rice, noodles, bao buns, or fresh vegetables for a delicious meal.

Print Recipe

Prep Time 20 minutes mins

Cook Time 1 day d

Total Time 1 day d 20 minutes mins

Course Main Course

Cuisine Cantonese, Chinese

Servings 6

Calories 430 kcal

Ingredients

  

For the Pork

• 2 pounds boneless pork shoulder or pork butt
• 2 tablespoons honey, for finishing
• 1 tablespoon warm water

For the Char Siu Marinade

• ¼ cup hoisin sauce
• 3 tablespoons soy sauce
• 2 tablespoons honey
• 2 tablespoons Shaoxing wine
• 1 tablespoon oyster sauce
• 1 tablespoon brown sugar
• 1 tablespoon sesame oil
• 1 tablespoon minced garlic
• 1 teaspoon Chinese five-spice powder
• ½ teaspoon white pepper
• 1 tablespoon fermented red bean curd with a little of its liquid, optional
• 1 teaspoon red food coloring, optional
• Red food coloring is optional
• The pork will still develop a beautiful roasted color naturally.

Instructions

 

• Trim away any excessive surface fat or tough connective tissue from the pork.

  Cut the pork into long strips approximately 2–3 inches thick. The strips should be relatively uniform so they roast evenly.
• In a large bowl, combine hoisin sauce, soy sauce, honey, Shaoxing wine, oyster sauce, brown sugar, sesame oil, garlic, Chinese five-spice, and white pepper.

  If using fermented red bean curd, mash it into the marinade until smooth.

  Add the optional food coloring if you want the traditional deep-red appearance.

  Mix thoroughly.
• Place the pork strips into a large resealable bag or container.

  Pour the marinade over the pork and turn the pieces several times to coat completely.

  Cover and refrigerate for at least 8 hours, preferably overnight.

  For the best flavor, marinate for up to 24 hours.
• Remove the pork from the refrigerator approximately 30 minutes before cooking.

  Allow excess marinade to drip off, but don't discard the remaining marinade immediately.
• Preheat the oven to 400°F (200°C).

  Line a baking sheet with foil for easier cleanup.

  Place a wire rack over the baking sheet.

  Arrange the pork strips on the rack with space between them.
• Roast for approximately 25–30 minutes.

  Turn the pork halfway through cooking.

  Brush it generously with some of the remaining marinade that has been brought to a boil separately before use.
• Combine 2 tablespoons honey with 1 tablespoon warm water.

  Mix until smooth.

  This simple glaze will create a beautiful glossy finish.
• Brush the pork generously with the honey glaze.

  Increase the oven temperature to approximately 425°F (220°C) or use the broiler carefully.

  Cook for another 5–10 minutes, turning and brushing with glaze once or twice.

  Watch carefully because the honey can caramelize quickly.
• Use an instant-read thermometer to ensure the thickest part of the pork reaches a safe internal temperature.

  The exact cooking time will depend on the thickness of the pork pieces and your oven.
• Remove the Char Siu from the oven.

  Allow it to rest for approximately 10 minutes before slicing.

  This helps the juices redistribute throughout the meat.
• Slice the pork into thin pieces.

  Arrange on a serving platter and brush with any remaining glaze.

  Serve hot with steamed rice, noodles, bok choy, or your favorite Chinese side dishes.

Notes

• Pork shoulder is ideal: Its marbling helps keep Char Siu juicy and flavorful.
• Don't skip marinating: Several hours allow the flavors to penetrate the meat.
• Use a wire rack: It allows heat to circulate around the pork and prevents it from sitting in liquid.
• Bring the marinade to a boil before reusing: Never brush raw pork marinade onto cooked meat without cooking it first.
• Watch the glaze carefully: Honey and sugar can burn quickly.
• Rest before slicing: This helps preserve the pork's juices.
• Food coloring is optional: Traditional-looking red color can be achieved without it, though it may be less vivid.
• Save leftovers: Char Siu is excellent in fried rice, noodles, bao, and sandwiches.

 

Keyword Cantonese BBQ Pork, Char Siu, Char Siu Pork Recipe, Chinese BBQ Pork, Chinese Roast Pork, Homemade Char Siu

Tips for Perfect Char Siu:

• Choose well-marbled pork shoulder rather than an extremely lean cut.
• Cut the pork into evenly sized strips.
• Marinate overnight whenever possible.
• Turn the pork during roasting for even browning.
• Keep the pork elevated on a rack so the heat circulates underneath.
• Apply several thin layers of glaze rather than one very thick layer.
• Use high heat only near the end to caramelize the exterior.
• Slice with a sharp knife after resting for clean, attractive pieces.

FAQ’s for Char Siu (Chinese BBQ Pork):

1. What cut of pork is best for Char Siu?

Pork shoulder or pork butt is an excellent choice because its marbling keeps the meat moist. Pork belly can also produce an exceptionally rich version, while pork loin creates a leaner result.

2. Why is Char Siu red?

The red color can come from ingredients traditionally used in certain Char Siu marinades, including fermented red bean curd. Some modern recipes also use food coloring. It is completely optional for home cooking.

3. Can I make Char Siu without red food coloring?

Yes. The pork will still develop a beautiful caramelized brown exterior from the marinade and roasting process.

4. Can I use pork tenderloin?

Yes, but it is much leaner than pork shoulder. It cooks faster and can dry out more easily, so monitor it carefully.

5. Can I grill Char Siu?

Yes. Char Siu can be grilled over indirect heat and finished over higher heat to caramelize the glaze. Watch carefully because the sugary marinade can burn.

6. Can I make Char Siu in an air fryer?

Yes. Smaller pork strips can be cooked in an air fryer, turning and glazing them periodically. Because honey and sugar caramelize quickly, monitor the pork closely toward the end.

7. What can I serve with Char Siu?

Steamed jasmine rice, fried rice, noodles, bok choy, Chinese broccoli, cucumber salad, steamed vegetables, and bao buns are all excellent choices.

8. How should I store leftover Char Siu?

Allow the pork to cool and place it in an airtight container. Refrigerate for up to 3–4 days. Reheat gently in the oven, skillet, or air fryer to help retain its texture.

Conclusion:

Char Siu is a spectacular example of Cantonese barbecue at its best. The combination of juicy roasted pork, aromatic five-spice, savory soy and hoisin sauce, and a beautifully caramelized honey glaze creates an unforgettable balance of flavors.

The key to excellent homemade Char Siu is patience during marinating and careful glazing during roasting. Give the pork plenty of time to absorb the marinade, roast it on a rack, and apply several layers of glaze near the end of cooking. Once sliced, the glossy caramelized edges and tender center make this Chinese BBQ pork an irresistible centerpiece for any meal.

Serve it with steamed rice and vegetables for a simple dinner, or use the leftovers in fried rice, noodle dishes, bao buns, or stir-fries. Once you make Char Siu at home, you’ll find countless delicious ways to enjoy it.