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!
I’ve watched the video and not sure if the quantities are correct. Only 1/4 cup honey and 1/4 cup hoisin sauce, then tbsp. of soy and oil. I’ll try anyway and just adjust if the total is less than needed to marinate etc.
Nagi, your recipe is fabulous. I followed the instructions and proportion as mentioned. My char siu turned out great and scrumptious. Best ever!
Hi Steve, yes the quantities are correct – N x
Love it !!!!
Thanks Honey!
Silly me did this as a “dump and run” prep, simply tossed all my marinade into a ziplock, hoiked (I’ve never actually had to type that before!) my pork scotch from it’s vac bag it came in, straight into the marinade. Re-read and saw the part about slicing lengthwise for optimum marinade-surface-area tastiness after. We’ll see how I go, will report back in a day or two with my results!
In the video it looks like you mix in about a cup of soy sauce in addition to the 2 tbsp. However, the recipe calls for only an additional 1 tbsp. Is there a typo?
Love to know how you went Katie!
Just went into the oven, the week got away from me. Ended up slicing it into 3 strips, and doused the cut sides in marinade. Will report back in about an hour!
A bit more than an hour but oh. My. God. Nagi, you’re a magician. My little house smells like a chinese restaurant. If any of it lasts the night, I’m making char siu bao with some tomorrow, then off to Coles for more pork to make another batch!
Hi Nagi, thanks for this recipe. I use the marinade on ribs and let them cook low and slow. Delicious!
Loved the Singapore Noodles so thought I’d try the char siu. Unfortunately, it came out very bland. The outer layer had good flavor, but the interior was not flavorful at all. Maybe it needs the smoker. Kinda like making BBQ in the oven. Just isn’t the same, even if the ingredients are identical.
Hi Davey, sorry you weren’t impressed, my dishes usually are bold in flavour and not bland. Can I ask what type of pork you used?
Hi Nagi: I used a pork tenderloin, which I sliced down the middle lengthwise before marinating.
Hi Nagi,
Have you tried cooking this in a pressure cooker?
Thanks for all your great recipes.
I’m so excited to try this but am stuck on finding the best gluten free hoisin sauce and five spice powder. Several out there but was hoping you had recommendations . Also gf oyster sauce for other recipes
Hi Edythe, unfortunately I don’t have any recommendations here, I use standard sauces that contain gluten – N x
I love this recipe! I ended up making extra and froze the other big piece. Any tips on how to reheat without drying out? Stick back in oven at same temp? For half time?
Hi Melissa, I would reheat covered in the microwave to prevent it drying out ❤️
Nagi,
You can forgive/forget my question about substitution! I went with the original 8 ingredients (x2) for my 9 lbs of pork which is safely marinating! Then I watched the video! Can you say DUH. Still, I am looking forward to eating and cooking with it! Thanks!
Hi Suzan, love to know what you thought!
Making marinade right now. I am confused by “Recipe notes #2”. Your original recipe shows 8 possible ingredients; one of which is 1 tsp 5-spice (which I do keep) so my thought is to put it in! #2 refers to the 5-spice as a substitute (which then requires an adjustment to the sugar. Since my sugar is already in the mixture, do I or don’t I add the 5-spice? Guess this first try WILL have it and hope for the best. I so love this pork.
Amazing recipe again! I live in Hong Kong so trust me, I see Char Sui everywhere and we do eat a bit. Never did I think that I could make this by myself. It was so easy and so tasty and felt much healthier that the shops one. Thanks again!
Wow, high praise from the home of Char Siu! So glad you enjoyed this, K-Dish! ☺️– Nxx
I used a pork loin (not tenderloin) accidently. I cut it in half long ways, and marinated for 2 days. I baked at 350* for 30 mins (basting/turning every 10 mins). It was at 147*, but I did a couple mins under the broiler to darken it up. It was not dry or tough, and was a tasty change. The Chinese Five Spice was a bit exotic for my picky teenager to embrace… more for me!
I was introduced to this flavour as a little girl at the Luna Inn Chinese restaurant in Woonona. was our only take away treat mum n dad took us to a few times a year. I became so hooked that I said I would marry a Chinese man lol. Ive used pre made Char Siu sauces but they don’t seem to preliterate the meat so well and just burn.
well Nagi you have made my day with this one, bringing back lots of great memories as a kid. This is the best recipe I’ve ever tried and there will be no need now to go out and get it at the local Chinese. haha.
That’s so nice to hear Kerrie, I’m so happy you loved it!
amazing better than we can anywhere in town
Wahoo what a compliment!
Thank you for sharing this recipe. My husband is a picky pork eater and really enjoyed this. I was lacking hoisin sauce at the time of marinating but had sweet Thai soy sauce which worked just as well. I cooked it in our air fryer and switched the location of the trays so the meat had this crispy outer layer while maintaining a juicy interior! We will be making it again but with hoisin next time. 🙂
Simply amazing! Followed recipe closely and the results were fantastic! Used about 2 lbs of pork shoulder (Boston butt) from the freezer; cut as recommended; marinated for about 48 hours; then roasted in the oven, basting as noted. The professed Chinese food experts in the family were highly impressed – “better than any we’ve had in a Chinese restaurant.” They also took no time to finish the entire roast the same day! Will definitely do again, perhaps with ribs on the side! Thanks!
Woah Brian, that’s great!! You nailed it!
love your blog and your recipes I look forward to trying as many as possible(love to cook) and I especially love Dozer! There is nothing like a Golden thank you for sharing him thank you thank you
I grew up in Singapore and this was one of the “treats” we would look forward to – wrapped up in a parcel hanging from the handlebars cycling home to eat it! -but I have a question – when they put it on the rice they would add a ladle of some sort of gravy/sauce….. I have never been able to recreate this – any suggestions?
Excellent recipe!! Even the “picky eater” liked it. Thank you!!
Great stuff! Thanks for the great feedback!
Made this in my Weber grill, smoked with hickory wood chunks. Used 7 lb pork butt, bone in. Removed bone and trimmed fat of. Sliced in half. Smoked indirect for 3 hrs at 225 to 255 deg F, basting every 30 min. Pulled at 160 deg F and seared over coals for 2 min/side. Turned out fantastic. Great recipe.
That would have tasted AMAZING!