Easy char siu pork recipe (Chinese BBQ pork)

Last Updated on 11 August 2024 by cooksimply

There are many Chinese dishes that I have a certain affinity to, but not least because a lot of dishes remind me of my childhood. Char siu or Chinese BBQ pork always takes me back to the days when my dad owned a Chinese takeaway in London. I would sit in the kitchen and watch him as he prepared all the food for the day. He’d have huge hunks of pork loin or pork shoulder which he would marinate in a huge baking tray and then roast in the oven.

The smells would be divine, and he’d always sneak me a few pieces once it was cooked. This is why I love making this char siu pork recipe at home. Even though this is a real staple on the menu in Chinese restaurants you can get the real taste of Chinese food with this homemade version. My family love it and because there is a good portion of it, you can use up leftover char siu pork for so many other recipes including fried rice and even char siu bao.

Cantonese cuisine could not be more authentic than with char siu pork. This sweet and savoury barbecue pork is a staple in Chinese cooking and is famous for its vibrant red colour and irresistible glaze. Whether you’re a whizz in the kitchen or a cooking novice, this easy char siu pork recipe will guide you to create a mouthwatering dish that’s perfect for a midweek family dinner or if you’re entertaining.

What is char siu pork?

Char Siu, also known as Chinese BBQ Pork, is a Cantonese-style roast pork marinated in a sweet and savoury sauce, then roasted to perfection. The name “Char Siu” translates to “fork roast,” referring to the traditional method of cooking where the pork is skewered and roasted over an open fire. The dish is characterized by its distinct red colour, which traditionally comes from fermented red bean curd but can also be achieved with red food colouring.

Make this easy Chinese BBQ pork recipe

It’s just a case of mixing all the marinade ingredients pouring it over the pork and leaving it to work its magic for 24-48 hours. The longer you leave the pork to marinade, the better it will taste. If you’re short on time, you can always marinate the pork in the morning and cook in the evening – but you’ll notice the flavours aren’t as intense.

Then it’s all about the roasting of the char siu pork. You need a large enough baking tray that will fit a wire rack on top. Cover the bottom with foil. Trust me, it’s so much easier to clean up afterwards if you do this, as the sticky marinade will burn onto the pan as it’s cooking, and it takes ages to get off! My dad also taught me the tip of adding a cup of water to the pan, too. It’s doesn’t steam the pork, but rather when the fat drips off while cooking, it falls into the water, and doesn’t create a huge smoky mess.

The roasting time only takes around an hour, but you want to keep basting the pork with the leftover marinade, which has been simmered down to a more syrupy consistency. It’s so worth taking the time and care to do this and only makes it taste even better.

Can I use any type of pork?

In this char siu pork recipe, you want to use the best cut of pork you can get. I prefer to use pork shoulder (or pork butt) and one that has a good piece of fat. Other cuts of pork you could use for this recipe are pork neck fillets or tenderloin (although this is a lean piece of meat which you won’t need to cook for as long)  – and you won’t get the same juicy, melt-in-your-mouth texture as fattier cuts.

What ingredients are needed?

To make delicious char siu pork, you don’t need a long list of complicated ingredients. Here’s what you’ll need:

• pork shoulder, pork butt, or pork loin

• hoisin Sauce

• light soy sauce, but you can also use dark soy sauce

• honey

• brown sugar

• Chinese five-spice powder

• Fresh garlic, minced or garlic powder if you don’t have cloves

• Red food colouring (optional, for the traditional red colour)

• Salt and pepper

• vegetable oil

Do I have to use red food colouring?

Classic char siu pork has a distinctive red colour and that comes from red bean curd. You can pick up a jar in any Asian supermarket, but because it’s only really used for colouring, rather than flavour, it’s much easier to use a dash of red food colouring – the type you use for baking. I only had red food gel to hand when I made this portion and found it worked well. Alternatively, you don’t have to use colouring at all. It will still taste just as delicious.

How to make this char siu pork at home

Let’s break down the steps to make this mouthwatering char siu pork.

Preparing the marinade

In a large bowl, baking dish or sheet pan (remember it will also need to fit in your fridge), combine the hoisin sauce, soy sauce, honey, brown sugar, Chinese five-spice powder, minced garlic, and red food colouring (if using). Mix well to ensure all ingredients are thoroughly combined.

Marinating the pork

You’ll need to slice the pork shoulder into long strips. Place the pork strips into the dish containing the char siu marinade. Using tongs ensure each pork piece is well-coated. Cover the bowl with cling film or plastic wrap, and refrigerate for at least 4 hours, preferably overnight or even 48 hours. Marinating the pork for a longer period allows the flavours to penetrate deeply, resulting in more flavorful and tender meat.

Preparing for roasting

Preheat your oven to 160C/320F. Line a baking sheet with aluminum foil and place a wire rack on top, and add a cupful of water. This setup allows the pork to cook evenly and the excess marinade to drip off, ensuring the pork roasts instead of steams.

Roasting the pork

Remove the pork from the marinade, letting the excess drip off. Place the pork strips on the wire rack. Reserve the remaining marinade. Roast the pork in the preheated oven for about 30 minutes.

Glazing the pork

While the pork is cooking, pour the marinade into a small saucepan and pop it on a low heat. Add another squeeze of honey, and let marinade cook down a little, so that it is more syrupy. Remove the pork from the oven. Using a brush, dab the marinade all over the meat, then turn the strips over. Do the same on the other side. Roast for another 25 minutes. Repeat the same process again with the basting and the marinade. If you think the pork might burn turn down the heat to 150C and cover the top with some foil. Cook for 10 minutes.

Resting and slicing

Once the pork is beautifully caramelised and slightly charred around the edges, remove it from the oven. Let it rest for about 10 minutes before slicing. Resting allows the juices to redistribute throughout the meat, ensuring each bite is succulent.

Serving

Traditionally, it’s served with plain rice and Chinese green vegetables. I also like to have some chilli sauce to dip the pork in, too. This char siu recipe will feed 8-10 people. so you may find you’ll have plenty left over. No worries. Char siu pork is perfect sliced up and thrown in fried rice, noodles, soup noodles or bao recipes.

Tips for the best char siu pork

Choose the right cut of pork – Pork shoulder is ideal for Char Siu due to its balance of fat and meat, which keeps the pork tender and juicy. However, you can also use pork belly for a richer flavor or pork tenderloin for a leaner option.

Marinate for maximum flavour – For the best results, marinate the pork for at least 4 hours, but overnight is even better. This allows the flavors to penetrate deeply, resulting in more flavorful and tender meat.

Baste – Basting the pork with the marinade during roasting ensures it remains moist and builds layers of flavor. Don’t skip this step!

Glaze – The final glaze with honey and the increased oven temperature help to caramelise the top of the pork, giving it the signature glossy finish and slightly charred edges.

Make it your own

While this recipe is a fantastic starting point, don’t hesitate to make it your own. Here are a few ideas to inspire you:

Spicy char siu – Add some chilli paste or Sriracha to the marinade for a spicy kick.

Honey ginger char siu – Add some freshly grated ginger to the marinade for an extra layer of warmth and complexity.

Char Siu Pork is a delightful dish that brings the flavours of Chinese BBQ into your home kitchen. Its sweet and savoury profile, combined with tender, juicy meat, makes it a crowd-pleaser. This easy recipe allows you to create a restaurant-quality dish with minimal effort.

Did you know you can make char siu pork in air fryers, too. Check my air fryer recipe out

Best ever char siu pork (Chinese BBQ pork)

5 from 14 votes

This delicious roast Chinese pork meat is so simple to make at home. It will taste exactly like the Chinese pork you'd get in a restaurant - that's a promise!

Servings 8 people

Prep Time 10 minutes mins

Cook Time 1 hour hr 10 minutes mins

Marinating 1 day d

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Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1.5 kg boneless pork shoulder choose a piece that is a little fatty
• 2 tbsp light soy sauce
• 1 tbsp light brown sugar or caster sugar
• 2 tbsp hoisin sauce
• 1 tsp five spice
• 2 tbsp honey extra for brushing while cooking
• 2 tsp salt
• 1/4 tsp white pepper
• 2 cloves garlic crushed
• 1 tbsp vegetable oil
• 1 tsp red food colouring gel optional

Instructions

 

Marinade

• Cut pork into equal long strips. Depending on the size of your pork you may get two good portions or even 3-4 like I did as shown in the photo.
• In a bowl, mix the marinade ingredients together.
  
• Place the pork pieces in a large dish and pour over the marinade. Make sure all the pork is covered. Cover with clingfilm and put in the refrigerator for 24 hours. You can marinate for longer up to 48 hours.

Roasting

• When you're ready to roast the pork, preheat the oven to 160C/320F.
• Line a tray with foil and place a rack on top. Add a cup of water - this may need topping up as the pork cooks. It stops the fat from burning the tray and causing smoke.
• Remove pork from the marinade and carefully place it onto the wrack. Keep the rest of the marinade for later.
  
• Roast the pork for 30 minutes.
• While the pork is cooking, pour the marinade into a small saucepan and pop it on a low heat. Add another squeeze of honey, and let marinade cook down a little, so that it is more syrupy.
  
• Remove the pork from the oven. Using a brush, dab the marinade all over the meat, then turn the strips over. Do the same on the other side. Roast for another 25 minutes.
• Repeat the same process again with the basting and the marinade. If you think the pork might burn turn down the heat to 150C and cover the top with some foil. Cook for 10 minutes.
  
• Baste one last time, again then bake for a further 10 minutes - the marinade will be sticky. The meat will be tender and juicy but it won't be falling apart. Remember you have to slice the pork into pieces to serve.
  
• Slice into thinly and serve with steamed rice and Chinese greens like pak choi or Choi sum. I also like to dip some in chilli sauce and soy.

Video

Nutrition

Calories: 215kcal

Calories: 215kcal

Course: Dinner, Main Course

Cuisine: Chinese

Did you make this Chinese barbecue pork?

Please let me know if you made this char siu pork. Leave a comment below and tag @cooksimplyathome on Instagram. You can find other easy meal ideas here.