Char Siu (Chinese BBQ Pork)
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.
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.