Easy Char Siu (Chinese BBQ Pork) Recipe

I finally nailed an impossibly simple Chinese Char Siu technique that creates paper thin slices for rice, noodles, sandwiches, or steamed bao buns.

I didn’t think homemade Chinese Char Siu would be this easy, but here we are. I use a big cut of pork shoulder and a generous splash of hoisin sauce to chase that perfect balance of savory and sweet, and somehow it turns into something way better than takeout.

I like to slice it paper thin over rice, pile it into a noodle bowl, or tuck it inside a bao so every bite has that sticky glaze. This is my messy, honest spin on Char Sui Recipes and Chinese Char Siu that actually works on a weeknight, trust me you’ll wanna try it.

Ingredients

• Pork shoulder: Rich in protein and flavor, some fat keeps meat juicy when roasted.
• Hoisin sauce: Sweet, tangy, umami packed, adds depth and sticky glaze to the pork.
• Light and dark soy: Light soy adds salt and umami, dark soy gives deep color.
• Honey: Brings sweetness and shine, helps caramelize the exterior while roasting.
• Chinese five spice: Warm, licorice and star anise notes, gives that classic char siu aroma.
• Shaoxing wine: Adds subtle acidity and complexity, cuts richness, not boozy when cooked.
• Garlic: Punchy savory element, small cloves release aroma and umami as it roasts.
• Toasted sesame oil: Brings nutty fragrance, use sparingly, strong flavor that finishes dishes.

Ingredient Quantities

• 1.5 to 2 pounds (700 to 900 g) pork shoulder or pork butt, trimmed but not overly lean
• 3 tablespoons hoisin sauce
• 2 tablespoons light soy sauce
• 1 tablespoon dark soy sauce (for color)
• 2 tablespoons Shaoxing wine or dry sherry
• 2 tablespoons honey plus 1 tablespoon extra for glazing, optional
• 2 tablespoons packed brown sugar
• 1 to 2 teaspoons Chinese five spice powder
• 3 cloves garlic minced
• 1 tablespoon sesame oil
• 1 tablespoon maltose or corn syrup or maple syrup optional for a thicker glaze
• 1 tablespoon red fermented bean curd mashed or 1/2 teaspoon red food coloring optional for the classic red hue
• 1/2 teaspoon white pepper optional
• 1 tablespoon neutral oil such as vegetable or canola oil

How to Make this

1. Trim the pork shoulder but leave some fat for flavor, cut into long strips about 2 to 3 inches thick (or keep whole if you prefer), pat dry and make a few shallow slits so the marinade can get in.

2. Whisk the marinade: 3 tbsp hoisin, 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 2 tbsp Shaoxing wine or dry sherry, 2 tbsp honey (reserve 1 tbsp for glazing), 2 tbsp packed brown sugar, 1 to 2 tsp Chinese five spice powder, 3 cloves garlic minced, 1 tbsp sesame oil, 1 tbsp maltose or corn syrup or maple syrup optional, 1 tbsp red fermented bean curd mashed or 1/2 tsp red food coloring optional, and 1/2 tsp white pepper optional. Taste and adjust if you want it sweeter or saltier.

3. Put the pork and marinade in a zip top bag or bowl, massage so it’s well coated, squeeze out extra air, then chill at least 4 hours but preferably overnight; flip once or twice so everything soaks in.

4. Preheat oven to 375°F (190°C). Line a rimmed baking sheet with foil and set a wire rack on top to catch drips for better air circulation and cleaner edges.

5. If you want extra color and faster caramelization, heat 1 tbsp neutral oil (vegetable or canola) in a skillet over medium high heat and sear the marinated pork briefly on all sides until browned, then transfer to the rack; if you skipped searing just place the pork straight on the rack.

6. Make a glaze by warming the reserved 1 tbsp honey with the optional 1 tbsp maltose or corn syrup so it becomes brushable. Roast the pork in the oven 25 to 40 minutes depending on thickness, starting to brush on the glaze every 8 to 10 minutes during the last 15 minutes so it builds up sticky layers without burning.

7. Roast until the exterior is glossy and slightly charred at the edges and the internal temp reaches at least 145°F (63°C) and up to 160°F (71°C) if you like it more done; watch closely the last few minutes so the sugars don’t burn.

8. For stronger charred bits put the meat under the broiler for 1 to 2 minutes at the very end, watching like a hawk, or use a hot grill for a minute per side to get that classic edges.

9. Let the pork rest 8 to 10 minutes so juices redistribute, then slice thinly against the grain. It’s perfect over rice, noodles, in a sandwich or steamed bao, and don’t worry if a slice has a little crisp edge, that’s the good part.

Equipment Needed

1. Rimmed baking sheet lined with foil, for roasting and easy cleanup
2. Wire rack that fits the sheet, so air can circulate and edges crisp up
3. Large mixing bowl plus whisk or fork to mix the marinade well
4. Zip top bag or another large bowl for massaging the pork while it marinates
5. Heavy skillet like cast iron for a quick sear if you want extra color
6. Tongs and a silicone or pastry brush for handling and glazing the pork
7. Instant read thermometer to check the interior temp accurately
8. Sharp chef knife and sturdy cutting board for trimming and slicing against the grain
9. Small saucepan or microwave safe bowl to warm the glaze, plus oven mitts and a timer to watch the roast

FAQ

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

• Hoisin sauce: use plum sauce in equal parts, or make a quick stand in by mixing equal parts ketchup and light soy sauce with a teaspoon brown sugar and a pinch of five spice for that sweet savory hit
• Light soy sauce: swap with tamari or coconut aminos in equal amounts for a gluten free option, or use low sodium soy sauce 1 to 1 if you want less salt
• Shaoxing wine: substitute dry sherry in equal parts, or use mirin if you prefer it sweeter; for no alcohol try 1 tablespoon apple juice plus 1 quarter teaspoon rice vinegar per tablespoon of Shaoxing
• Honey or maltose: replace with maple syrup or light corn syrup in equal amounts, or make a quick brown sugar syrup (dissolve brown sugar in a little hot water) for glazing if needed

Pro Tips

– Don’t skimp on the fat, its where the flavor lives. Trim just enough so it isnt overly greasy but keep a good cap of fat or the pork will taste dry after roasting. If you want extra juiciness try a quick brine (water, a little salt and brown sugar) for 30 to 60 minutes before marinating.

– Use a probe thermometer and pull it at about 140 to 145°F (60 to 63°C) if you like it juicy, or 155 to 160°F (68 to 71°C) if you prefer well done. Remember the meat will rise a few degrees while resting so dont overcook it in the oven.

– Brush on sticky layers only in the last 10 to 15 minutes and keep the oven slightly cooler if you have lots of sugar in the glaze, otherwise it will burn. If you want a thicker shiny glaze heat the reserved honey with the maltose or a splash of soy in a small saucepan until it thins a bit then cool, that way it spreads easier and builds up without blistering too fast.

– If you want faster color and those lovely charred edges sear the pieces in a very hot skillet or hit them under the broiler for 30 to 90 seconds at the end, but watch like crazy, sugar goes from perfect to burnt in a blink. Or use a grill for 60 seconds per side for that smoky note.

– Slice thin against the grain after resting 8 to 10 minutes, and if the marinade tastes too salty or flat balance it with a little extra honey or a splash of rice vinegar before glazing. Small tweak like a pinch more five spice or extra garlic can totally rescue a bland batch.