Indulge in aromatic, tender pork shoulder marinated in a savory blend of hoisin sauce, soy sauce, Shaoxing wine, honey, sugar, Chinese five spice, and garlic. This iconic Chinese BBQ Pork perfectly balances sweet, salty, and zesty flavors resulting in a mouthwatering dish that adds a festive touch to any meal.

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I love making Char Siu Pork because it’s a balanced mix of nutrition and flavor. This Chinese BBQ Pork recipe uses 2 lbs pork shoulder cut into 1-inch thick strips, which is packed with protein and vitamins, making it a hearty meal.

I start by marinating the pork in 3 tbsp hoisin sauce, 3 tbsp soy sauce, and 2 tbsp Chinese Shaoxing wine that helps tenderize the meat. Then, I add 1/4 cup honey and 2 tbsp granulated sugar to create that irresistible sweet and salty glaze, while 2 tsp Chinese five spice powder and 3 cloves garlic, minced, give it a subtle spicy twist.

Some Chinese Pork Recipes suggest a few drops of red food coloring to get that classic red look of Char Siu Pork. This How To Make Chinese Bbq Pork recipe is a straightforward way to enjoy Homemade Chinese Food without compromising on taste or nutrients, even if waiting for it in the oven feels like the hardest part.

Why I Like this Recipe

I like this recipe because it hits all the right notes for me. First off, I love how the sweet and salty flavors mixed with a bit of spice totally transform the pork; it makes every bite amazing. I also really dig the marinating process. Letting the pork sit in that sauce overnight, or even just a few hours, means that every piece is full of flavor when it comes out of the oven.

Another thing is the cool red color. It might not be a big deal to some, but when I see that bright red pork, it just makes the dish look extra special and festive. I also appreciate how simple the recipe is to follow. It’s not super complicated, so even if I’m in a rush or not feeling very creative, I know I can whip this up without a ton of stress. Lastly, the caramelized edges are seriously satisfying. That slight crunch along with the tender meat makes it a dish I always look forward to eating.

Ingredients

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These ingredients not only elevate the dish with their unique profiles but also provide essential nutrients and delightful flavors.

Each element plays a vital role in bringing authentic char siu goodness.

Pork shoulder is high in protein and fat, giving it a rich, tender bite.
Hoisin sauce adds a sweet savory tang that deepens the dish’s complexity.
Soy sauce gives a salty umami kick and enhances overall flavor profile.
Honey provides natural sweetness balancing the richness of the savory ingredients effectively.
Chinese five spice powder offers aromatic warmth that harmonizes with garlic and sauces.
Garlic infuses vibrant flavor and a mild kick that lifts the marinade.

Ingredient Quantities

2 lbs pork shoulder, cut into 1-inch thick strips

3 tbsp hoisin sauce

3 tbsp soy sauce

2 tbsp Chinese Shaoxing wine (or dry sherry)

1/4 cup honey

2 tbsp granulated sugar

2 tsp Chinese five spice powder

3 cloves garlic, minced

Optional: a few drops of red food coloring

How to Make this

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1. Preheat your oven to 375°F and line a baking tray with foil for easy clean-up.

2. In a medium bowl, combine 3 tbsp hoisin sauce, 3 tbsp soy sauce, 2 tbsp Chinese Shaoxing wine (or dry sherry), 1/4 cup honey, 2 tbsp granulated sugar, 2 tsp Chinese five spice powder, and 3 minced garlic cloves. If you want that signature red color, add a few drops of red food coloring.

3. Cut 2 lbs pork shoulder into 1-inch thick strips and place them in a large bowl or a resealable plastic bag.

4. Pour the marinade over the pork strips, making sure all pieces are well coated. Massage the marinade into the meat if you can.

5. Cover the bowl or seal the bag and let the pork marinate in the fridge for at least 3 hours, or overnight if you have the time.

6. Once marinated, arrange the pork strips on the baking tray in a single layer, leaving a little space between each piece.

7. Place the tray in the preheated oven and roast the pork for about 20 minutes.

8. After 20 minutes, take it out and brush any remaining marinade over the pork strips before returning them to the oven.

9. Roast for an additional 15-20 minutes until the meat is caramelized on the edges and cooked through.

10. Remove the pork from the oven, let it rest for a few minutes, then slice and serve warm with your favorite sides. Enjoy your Char Siu Pork!

Equipment Needed

1. Oven – must be heated to 375°F.
2. Baking tray – lined with foil for easy clean up.
3. Aluminum foil – to cover the tray and simplify cleaning.
4. Medium bowl – for mixing the marinade ingredients.
5. Mixing utensil – a spoon or whisk to combine the marinade.
6. Knife and cutting board – for cutting pork shoulder and mincing garlic.
7. Large bowl or resealable plastic bag – to hold the pork for marinating.
8. Basting brush – to apply extra marinade during roasting.

FAQ

What cut of pork is best for this recipe? The pork shoulder is the best bet since it has enough fat to keep the meat juicy during cooking.

Can I use a different type of wine in the marinade? Sure, if you dont have Chinese Shaoxing wine, you can use dry sherry as a substitute instead.

How long should I marinate the pork? You should marinate the pork for at least 4 hours, but overnight is even better for maximum flavor.

Is it necessary to include the red food coloring? No, its completely optional. Its mostly used for giving the pork that classic red look.

How do I know when the pork is done cooking? The pork should be nicely charred on the edges and fully cooked in the middle. You can also check its internal temperature which should be around 145°F.

Char Siu Pork (Chinese BBQ Pork) Recipe Substitutions and Variations

For the hoisin sauce, you can mix 2 tbsp soy sauce, 1 tbsp peanut butter, 1 tsp molasses and a sprinkle of garlic powder to get a similar flavor flair
If you’re out of regular soy sauce, try using tamari or coconut aminos especially if you need a gluten free option
Chinese Shaoxing wine can be tricky to find so its perfectly fine to use dry sherry or a mix of rice vinegar with a pinch of sugar to mimic the acidity
Instead of honey, maple syrup or agave nectar works well too if you prefer a vegan twist or just ran out
Don’t worry if you dont have Chinese five spice powder. You can combine a pinch of cinnamon, star anise, cloves and a bit of fennel seeds to create your own blend

Pro Tips

1. Let the pork marinate overnight if ya can wait a bit. It really helps the flavors sink in and tenderizes the meat a lot better than just a quick few hours.
2. When you’re basting the pork with the extra marinade, make sure you brush it evenly. This helps get those yummy caramelized bits on the edges that make the dish pop.
3. Don’t rush the resting part after taking the pork out of the oven. Give it a few minutes to chill so the juices settle in properly, keeping it moist when you cut into it.
4. If you decide to use the red food coloring, use only a couple drops. Too many can easily overwhelm the natural look of the meat and might make it seem too artificial.