Char Siu Chinese BBQ Pork Recipe

I nailed a Chinese Bbq Pork with sticky charred edges and a ridiculously juicy center, and I’m not sharing the secret unless you keep reading.

I’m obsessed with Char Siu Chinese BBQ Pork because it hits every savage craving. I love that sticky, smoky crust and the sweet tang that makes me stop mid-bite.

I’d pick Char Sui Pork Belly over most takeout any night. The contrast of char-grilled edges and tender meat is criminal.

And that glossy red glaze? Ridiculous.

I always want extra sauce to drown my rice. Garlic cloves and hoisin sauce are tiny heroes in my brain.

Makes me drool just thinking about tearing into warm slices. No frills, just loud, messy, insanely satisfying Chinese Bbq Pork every single damn time.

Ingredients

• Pork shoulder: juicy, fatty protein, gives that tender, slightly chewy roast texture.
• Light soy sauce: salty backbone, keeps it savory and familiar.
• Dark soy sauce: adds color and a deeper roasted soy note.
• Hoisin sauce: sweet-umami paste, sticky and slightly tangy.
• Honey: glossy sweetness and caramel notes when it chars.
• More honey: brush-on shine for that irresistible lacquered look.
• Shaoxing wine: boozy depth, softens meat flavor without tasting boozy.
• Brown sugar: molasses warmth, helps caramelize and balance salt.
• Maltose: if used, super sticky gloss and old-school Cantonese texture.
• Five spice: warm, licorice-ish hint, keeps it interesting.
• Garlic: bright, punchy savory burst.
• Ginger: fresh zip, cuts through richness.
• Sesame oil: nutty perfume, small amount goes a long way.
• Salt: simple seasoning, makes everything taste like itself.
• White pepper: gentle heat, almost floral in the background.
• Vegetable oil: helps the glaze spread and gloss the meat.
• Red fermented tofu: funky, salty red color, optional but classic.
• Reserved marinade: great for dipping or brushing, saves that extra flavor.

Ingredient Quantities

• 2 lb (about 900 g) boneless pork shoulder or pork butt, cut into 1.5 to 2 inch thick strips
• 3 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 2 tbsp hoisin sauce
• 2 tbsp honey plus 1 tbsp more for finishing
• 2 tbsp Shaoxing wine (or dry sherry)
• 2 tbsp brown sugar (or 2 tbsp maltose if you have it)
• 1 tsp Chinese five spice powder
• 3 garlic cloves, minced
• 1 tsp fresh ginger, minced or grated
• 1 tsp sesame oil
• 1/2 tsp fine salt
• 1/4 tsp white pepper
• 1 tbsp vegetable oil (for brushing / mixing with honey)
• 1 small cube red fermented tofu (optional) or 1 tsp red food coloring if you want the classic red glaze
• 1/4 cup reserved marinade or extra sauce for serving (optional)

How to Make this

1. Mix the marinade: in a bowl combine 3 tbsp light soy sauce, 1 tbsp dark soy sauce, 2 tbsp hoisin, 2 tbsp honey, 2 tbsp Shaoxing wine, 2 tbsp brown sugar, 1 tsp five spice, 3 minced garlic cloves, 1 tsp grated ginger, 1 tsp sesame oil, 1/2 tsp salt, 1/4 tsp white pepper and if you want that classic red glaze mash in 1 small cube red fermented tofu or stir in 1 tsp red food coloring.

2. Trim the pork and cut into
1.5 to 2 inch thick strips then put them in a zip bag or a shallow dish and pour the marinade over making sure every piece is coated. Press out the air and seal or cover.

3. Marinate at least 4 hours but preferably overnight in the fridge, turning the bag once or twice so all pieces soak up the sauce. Save about 1/4 cup marinade before you add the raw pork if you want extra sauce for serving.

4. When ready to cook take the pork out 20 minutes before roasting to come closer to room temp. Preheat the oven to 425°F and set a rack in a roasting pan lined with foil or a wire rack over a baking tray to catch drips.

5. Arrange the pork strips on the rack, reserve the excess marinade in the bag or dish. Brush the pork lightly with 1 tbsp vegetable oil to help caramelize.

6. Roast in the oven for about 20 to 25 minutes until the pork is nearly cooked through, flipping and basting with reserved marinade every 8 to 10 minutes. If you reserved raw marinade, bring it to a boil in a small saucepan for at least 1 minute to make it safe, then use for basting.

7. After roasting, brush the pork with a finish glaze: mix 1 tbsp honey plus 1 tbsp vegetable oil (or more honey if you like it sweeter) and brush all over. Then switch oven to broil or the grill setting.

8. Broil on high for 2 to 4 minutes per side until edges are nicely charred and sticky watch it closely because sugar burns fast. Flip once and brush again halfway through to build that lacquered crust.

9. Remove pork from oven and let rest for 5 to 10 minutes so juices redistribute. Slice the strips into bite sized pieces against the grain for tenderness.

10. Serve over steamed rice or vegetables, drizzle extra boiled reserved marinade or extra hoisin and honey if you made it, and enjoy the sweet sticky char siu.

Equipment Needed

1. Large mixing bowl (for the marinade)
2. Measuring spoons and measuring cups
3. Sharp chef knife and sturdy cutting board
4. Zip-top plastic bag or shallow dish for marinating
5. Rimmed baking sheet with a wire rack or a roasting pan with rack to catch drips
6. Pastry brush or silicone basting brush
7. Small saucepan (to boil reserved marinade)
8. Tongs or spatula for flipping and handling the pork
9. Oven mitts and a meat thermometer (optional but helpful)

FAQ

Char Siu Chinese BBQ Pork Recipe Substitutions and Variations

• Pork shoulder or butt -> If you want leaner meat use pork loin or tenderloin, but watch cooking time since it dries faster. For extra richness swap in pork belly and roast a bit longer for crisp edges.
• Shaoxing wine -> Use dry sherry if you have it, or use equal parts mirin plus a splash of rice vinegar, or apple juice with a teaspoon of white wine vinegar for a non alcoholic option.
• Dark soy sauce -> If you don’t have it, add an extra 1 tbsp light soy sauce plus 1 tsp molasses or brown sugar to get the color and slight sweetness. Kecap manis also works but it is much sweeter so cut the sugar elsewhere.
• Hoisin sauce -> Substitute with plum sauce, or mix 1 tbsp each of soy sauce and ketchup with 1 tsp honey and a dash of five spice for a quick stand in. BBQ sauce can work in a pinch but tastes more American than Cantonese.

Pro Tips

1. Marinate longer than you think. Overnight is best, but even 24 hours will give deeper flavor and more tender meat. If you forget, try to get at least 6 hours and poke the meat with a fork a few times so the marinade can sink in more.

2. Dry the pork well before roasting. Pat each strip with paper towels so the surface isn’t soggy. That helps the sugars caramelize instead of steaming, so you get better char and sticky glaze.

3. Control the sugar burn by using two heats. Roast at a high temp to cook through and render fat, then finish under the broiler or on the grill for quick charring. Watch it the entire time when broiling because the honey and sugar will go from perfect to burnt in seconds.

4. Make extra glaze and layer it. Boil any reserved raw marinade until thick, cool a bit, then brush on in thin coats during the last 10 minutes and again after resting. Each thin layer builds a shinier, lacquered crust without making the outside burn.