Sticky, crimson red Char Siu Pork – just like you get from the Chinese Barbecue meat shops! Also called Chinese BBQ Pork, it’s finger licking good and you’re going to be shocked how easy it is to make the Char Siu sauce that’s used to marinade the pork.
Char Siu Pork – Chinese BBQ Pork
No trip to Chinatown is complete without taking home a container of Chinese BBQ pork. And I am yet to manage the drive all the way home without sneaking in a little taste test (or two…or three).
The darn traffic lights! If they were GREEN all the way home, then I wouldn’t have a chance to do that!
OK, that’s a blatant lie. Where there’s a will, there’s a way, and we both know I would be hooning over the Harbour Bridge, holding the steering wheel with one hand and rummaging around in the plastic carry bag with the other, blindly trying to feel my way to the barbecue pork container.😂
An Authentic Char Siu Pork recipe
There are two things in this recipe that I do differently to traditional Char Siu to make this easier but still yield an excellent end result that tastes like store bought:
Cooked in the oven instead of over coals; and
Red food colouring to stain the pork red.
Authentic Char Siu gets the red colour from a speciality ingredient called fermented red bean curds which is red. It’s calls for a trip to the Asian store and you’ll have to hunt deep into the dark corners to find it
While it makes the pork red, the small amount used doesn’t add any flavour. And because I have no other use for red bean curds, I started making it using red food colouring instead and found the end result was exactly the same both in flavour and visual.
So I stuck with it!
What goes in Char Siu Sauce
Here’s what you need for the Char Siu Sauce which is used to marinade the pork – all things you can get from everyday grocery stores:
Pork – the best pork for Char Siu is pork scotch fillet. See next section for more information;
Sugar – brown sugar is best for lovely caramel flavours in the marinade. But even white sugar is fine;
Soy sauces – I like to use light and all purpose soy sauce for the best flavour balance, but you can just use just one of these. Do not use dark soy sauce, it’s way too strong. Read more about different soy sauces here;
Chinese five spice – pre mixed store bought blend, very common these days. Sold in the spice section fo everyday supermarkets and doesn’t cost anymore than other spices;
Hoisin – common Chinese sauce, found in the Asian section. It’s sweet, savoury and has a hint of Five Spice Powder;
Red food colouring – as discussed above, this is used to stain the pork red; and
Honey – this is added to the marinade to turn it into a basting sauce. It makes the pork extra shiny and caramelised which is exactly what we want!
Best pork for Char Siu
I finally managed to get a Chinese barbecue shop to tell me what cut of meat they use. Pork scotch fillet!! Also known as Pork Neck, Pork Collar or Pork Neck Collar, this is an excellent cut of pork which is ideal for both quick cooking (such as pan seared pork chops) and slow cooking (such as this Slow Roasted Brown Sugar Garlic Butter Pork).
Char Siu Pork is also terrific made with pork shoulder – I’d say just as good. Some people like to make it with pork belly but I find it too fatty for my taste.
I used to use pork tenderloin which is much leaner so you do need to be careful about overcooking, whilst still achieving that caramelisation – cook times for this cut are in the recipe notes.
Scotch fillet and shoulder are much easier to cook with – they require longer cook time to make the meat juicy which means incredible caramelisation which is what we WANT!
That sight makes me weak in the knees, every. Single. Time. 😂
How to make Char Siu Pork
Char Siu is simple to make, it just calls for patience to let the pork marinade to infuse with flavour and make the pork stained red! At least 24 hours, but 48 hours is even better.
Be sure to baste generously, slathering / dabbing the marinade on – it’s the key to get a really great sticky surface!
How to serve Chinese BBQ Pork
As for how to serve it, here’s a very typical meal set served at Chinese BBQ shops: slices of pork over rice with a side of steamed greens with sauce (this Steamed Chinese Greens with Oyster Sauce is similar), as pictured above. This is a Chinese BBQ Shop takeout favourite – “BBQ Pork Lunch!”
Dishes made using Chinese BBQ Pork
Char Siu Pork is also used in a handful of Chinese dishes, such as
Chinese Steamed Pork Buns – big fluffy white buns filled with BBQ pork
Fried Rice – Char Siu is often in “special fried rice” in place of Chinese sausage or bacon
In addition, sometimes you see it as a protein option for Chinese Noodle Soup (slices of Char Siu are placed on top) and I’ve also seen it in Banh Mi (Vietnamese sandwich) – it’s AMAZING!!
This Char Siu Pork recipe makes quite a lot because the standard size of pork scotch fillet roasts is around 1.2 – 1.5kg/2.4-3lb.
But you’ll thank me. Just one bite, and you’ll be thanking me profusely for making this a big-batch recipe. 😜 – Nagi xx
Watch how to make it
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Char Siu Pork – Chinese BBQ Pork
Ingredients
Marinade
- 1 1/2 tbsp brown sugar (white also ok)
- 1/4 cup honey
- 1/4 cup hoisin sauce
- 2 tbsp light soy sauce , or all purpose soy (Note 1)
- 1 tbsp soy sauce , just all purpose (or more light soy) (Note 1)
- 1 tsp Chinese five spice powder (Note 2)
- 1 tbsp oil (vegetable or canola) (Note 3)
- 2 tsp red food colouring , optional (Note 4)
Cooking:
- 1.2 – 1.5kg / 2.4 – 3lb pork scotch fillet (aka collar neck, pork neck) OR pork shoulder (Note 5)
- 2 tbsp Extra Honey
Instructions
Marinade pork:
- Cut pork in half to make two long strips. (Note 5)
- Mix Marinade ingredients in a bowl.
- Place the pork and Marinade in a stain proof container or ziplock bag. Marinate 24 to 48 hours in the fridge (3 hours is the bare minimum).
To Roast:
- Preheat oven to 160C/320F.
- Line a tray with foil and place a rack on top (recommended but not critical).
- Remove pork from the marinade, save Marinade. Place pork on rack.
- Roast for 30 minutes.
- Meanwhile, pour reserved marinade in a saucepan. Mix Extra Honey into marinade. Bring to simmer over medium high and cook for 2 minutes until syrupy. Remove from heat.
- Remove pork from oven. Dab marinade all over, then turn. Baste then roast for a further 30 minutes.
- Remove pork from oven. Brush with marinade again, then turn, brush with marinade and roast for a further 20 minutes. If charring too quickly, cover with foil.
- Baste again on surface then bake for a further 10 minutes until caramelised and sticky. Meat should be tender but not falling apart, like with pulled pork. Allow to rest for 10 minutes before slicing.
- Serve with rice and steamed Chinese greens. See notes for more uses!
Recipe Notes:
Nutrition Information:
Originally published in May 2019. Updated November 2020 with a sparkling new video and brand new photos! No change to recipe – I wouldn’t dare!
Other iconic Chinese recipes
Crispy Chinese Pork Belly – the other Chinese BBQ Meat Shop favourite!
Potstickers – steamed dumplings with crispy golden undersides
Spring Rolls – better than Egg Rolls!
Browse all Chinese Recipes and Asian Takeout copycat recipes
Life of Dozer
This Dozer update was from when I originally published this post in 2018 – when he tore his ACL and had to go in for knee surgery followed by months of recovery – happy to report he recovered 100% perfectly!
Dozer went in for his ACL surgery this morning. He has to stay overnight, so this afternoon I headed over to the vet to drop off his favourite toy and a whole bunch of food for the wonderful team at Mona Vale Veterinary Clinic. #Shameless
And look!!! Not 30 minutes ago, the vet called to assure me he’s doing just fine and sent me this photo. ❤ Post surgery sleepy!
Hi, if you use pork shoulder, do you cut it before or after you cook it? I’m a little confused on the difference in the recipe between using the neck vs shoulder.
I used pork fillet, cooked as per directions. The result was fantastic we had the sliced pork on shallot pancakes with a side of stir fried veg. Thank you Nagi for a perfect meal.
Sounds divine Peter!!
Hi Nagi,
I was given a pork leg (I am so hopeless when it comes to meat cuts) anyway could I use it for this recipe or should I just go and buy a pork shoulder?
Kind Regards
Joanne
Made this as you instructed plus I sourced some red bean sauce, but cooked it in the smoker with some red gum smoke….awesome
That would have been delicious Tony!
I make this one regularly and we love it. I freeze it and use it for a quick meal which works nicely. I usually follow your instructions for the oven but tonight I made it in the air fryer and it was very successful. The lowest temp is 180 so I reduced the cooking time. Thanks for another great recipe.
Sounds like you nailed it Steph!
I’m not sure if anyone else thought of this since I’m not reading all 654 other comments LOL! but you mentioned that it is similar but just not as smoky as the real deal. I am going to make it soon and add a little liquid smoke to achieve that. What do you think?
Hi Sue, you could definitely do that if you prefer!
When ever I see a recepi from you on Pintrest it gets pinned and not once have they let me down. Why you havn´t got your own TV cooking program, I don´t know. Thanks for keeping them coming. x
😂 I’d only do it if Dozer could be on camera too!
I have tried one too many char siu recipes and this is a keeper. Finished before photos were taken 😂
That’s great Adelene! Sounds like you nailed it ❤️
With your marinade, I used pork tenderloin and roasted the meat at 230C (forced air) for 20 minutes.. (basting after 10 mins, then 5 mins, then another 5 mins, then grill a few mins) It was really yummy. Will try again when I can find pork scotch filet/pork shoulder in the supermarket. 🙂 Thanks for the wonderful recipe!
You’re so welcome J!
All I can say is THANK YOU!!! I stumbled upon your site with a google for Singapore noodles and boy am I glad!! This Char sui was so easy yet SO delicious!!!!!
Wahoo! Perfect Karri!
You are my favorite go to. This recipe is so delicious. Thanks so much for sharing!
Thanks so much for letting me know Julie ❤️
I have yet to have a recipe from Nagi that hasn’t worked and this is no exception. The marinade was easy to make and put over the pork. To be honest the hardest part is waiting for it to rest as the smell is divine… Paired with the Chinese greens and boiled rice it seriously is such a great alternative to a western roast. 🙌🏼🙌🏼
Wahoo thanks so much Kyra!!
Hi nagi,
If I have maltose, what ingredient should I substitute out from the recipe? Thanks!
Michelle
Hi Michelle, I’d say the brown sugar and honey – but not having done it before, I can’t give you an accurate sub unfortunately! – N x
Awesome, thank you!
This looks amazing! I want to use it next week to make ramen. I have scotch fillet in the freezer, but have cut it up into 300g lots. Could I pan fry, or cook for less time in the oven? Or should I go and buy another long piece?
Hi Freya, they will be fine to use, just cook less – I’d check at about 15 minutes and use a meat thermometer to make sure it’s at the right temp ❤️
Awesome, thank you!
Can I cook this recipe in a Instant Pot ??? If it can , is a little liquid to be added into pot to build pressure?
Thanks.
Hi Aileen, no you need to cook this in an oven to get that signature char on the outside 🙂
Hi Nagi! I was wondering if I can make the marinade well in advance and refrigerate it for when I want to use it. If so, how long will it stay refrigerated?
Hi Joanne, I’d keep it a few days in the fridge but you can always freeze as well!
Thank you! I buy ground pork and marinade over night with the marinade recipe you posted. I then make pork burgers and freeze them. I either broil them or pan fry. So delicious with some duck sausage on to in a bun. I also want to try using sausage ground pork, marinate and put in sausage casing. When I make your recipe the only addition I make is add garlic powder to it. Love this recipe!
Excellent recipe will make again. I added a Tablespoon of minced garlic and minced ginger to the marinade and omitted the food coloring. Then I cooked it on my pellet grill until it reached temp . Amazing!
Wahoo! Sounds like you nailed it Ben!
Your recipes are the BOMB! I’m 64 and still learning a thing or two about cooking thanks to your wonderful recipes. I have made several. Thanks for teaching an OLD DOG new tricks!
That’s so nice to hear Pat!
Just follow the receipt! Don’t question the amounts. This is the best pork char sui I have ever had! Be sure to marinade for a couple of days. I do use a barbecue. It is FANTASTIC!!!!
Woah that’s great Susan!!!