Hi everyone, Tracy here! I hope you’re all doing well and looking forward to trying out some delicious new recipes. Today, I’m so excited to share with you one of my absolute favorite Chinese dishes – Char Siu Pork!
Ever since I was a little girl, I remember my grandma making the most amazing char siu. The aroma of the sweet and savory marinade caramelizing on the pork in the oven was pure heaven. It filled the whole house and made my mouth water in anticipation. Biting into the succulent, tender meat with its sticky glaze on the outside – there’s just nothing else quite like it.
I’ve always loved how char siu perfectly balances sweet and salty flavors. The marinade typically contains ingredients like hoisin sauce, five spice powder, soy sauce, honey and fermented red bean curd. These come together to create a harmonious blend of flavors that is distinctly Chinese.
While char siu is delicious on its own, it’s also incredibly versatile. You can enjoy it sliced over rice or noodles, stuffed into steamed buns, or even on top of a crisp green salad. I love making a big batch on the weekend to use in quick weeknight meals throughout the week.
So join me on this tasty journey as we make authentic Chinese Char Siu Pork together! I’ll walk you through the process step-by-step. Don’t be intimidated if you’ve never tried making it before. I promise the little bit of extra effort is so worth it. You’ll be amazed at how easy it is to create this restaurant-quality dish right in your own kitchen.
I’m thrilled to be sharing my passion for this beloved recipe with all of you. Char siu holds such a special place in my heart and evokes warm memories of family and comfort. I hope learning how to make it will bring you the same joy it brings me. Let’s fire up those ovens and woks and get cooking!
Best Chinese Char Siu Pork Recipe
Char Siu Pork Barbecue
Ingredients
Marinade:
- 1/2 cup soy sauce
- 1/3 cup honey
- 1/3 cup ketchup
- 1/3 cup brown sugar
- 1/4 cup Chinese rice wine
- 2 tablespoons hoisin sauce
- 2 tablespoons red food coloring optional
- 1 teaspoon Chinese Five Spice powder
- 2 pork tenderloins cut into thin strips along the grain
Instructions
- In a deep pan, add marinade ingredients. While stirring continuously, cook for about 2 minutes on medium heat or until ingredients are mixed well and warm. Then, pour into a large re- sealable bag. Add pork. Seal bag, making sure most of the air has been squeezed out. Using your hand, massage pork into marinade for an even coat. Place in refrigerator and leave overnight.
- Apply some oil on the grate and preheat grill to medium-high heat.
- Discard marinade and place pork strips evenly on grill. Cook for 10 minutes, turning over after 5 minutes. Place a small container filled with water underneath grate and pork, Return grate and cook pork for another hour or until cooked through, turning pork every now and then. Pork is cooked once internal temperature reaches at least 145 °F.
- Serve.
Notes
- If your pork shoulder comes with the skin on, score the skin in a crosshatch pattern before marinating. This will help the fat render and crisp up during roasting.
- For deeper flavor, marinate the pork for a full 24 hours if you have time.
- If the pork isn't as red as you'd like after roasting, you can quickly broil it at the end to intensify the color. Watch closely to avoid burning.
- For food safety, marinate pork in the refrigerator and discard used marinade. Don't reuse it or marinate longer than overnight.
- You can substitute chicken thighs or beef short ribs in this recipe too! Adjust cook times as needed.
- To make Char Siu sauce for storage, double the marinade recipe and reserve half before tossing with pork.
- Leftover sliced pork keeps well refrigerated up to 5 days. Reheat gently before serving.
- For easier slicing, pop the roasted pork in the freezer for 10-15 minutes before cutting.
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
About Char Siu Pork
A Little Background on Char Siu
Char Siu Pork Barbecue originated in the Cantonese cuisine of southern China. The name literally translates to “fork roasted” in Chinese, referring to the traditional cooking method of skewering seasoned pork and roasting it over a fire. These days, most home cooks (including me!) prepare it by marinating pork overnight and then roasting it in the oven.
There are a few keys to getting the signature sweet, salty, and slightly spicy flavor of Char Siu Pork. First, the marinade is crucial. It’s a sticky, glistening sauce made with hoisin, honey, soy sauce, rice wine, and spices. The marinade tenderizes the meat and gives it that addictive red tint.
Second, fatty cuts of pork work best. Shoulder and belly are ideal because they stay juicy and absorb all that flavorful sauce. I like to use a boneless pork shoulder roast.
Finally, roasting it low and slow is important. You want the pork to caramelize and develop that crusty exterior without drying out. Patience is rewarded with fork-tender, fall-apart Char Siu!
Cooking Tips & FAQs
First things first—make sure to choose a nice, thick cut of pork for the best texture and flavor. I prefer using pork shoulder or pork belly. The extra fat keeps the meat nice and moist. Take the time to trim off any excess fat or sinew so your finished Char Siu will have that gorgeous red glaze coating each piece.
Now comes my favorite part—making the marinade! I like to think of this sweet, savory, and slightly spicy blend of hoisin, honey, five spice, and soy as the heart and soul of the dish. It’s worth seeking out high-quality ingredients here, including real fermented bean curd for authentic flavor. Massage the marinade all over the meat so every nook and cranny is well coated.
Here’s a little trick I do—use twice as much marinade as you think you need! That way, you’ll have plenty left to brush onto the pork while it roasts. Keep spooning it over the Char Siu as it cooks. You’ll get the most gorgeous, sticky-sweet exterior that everyone will be fighting over, trust me!
When roasting, resist the urge to rush it! Low and slow is the name of the game. Letting that marinade caramelize for a good long while results in meltingly tender, fall-off-the-bone meat. If your Char Siu starts getting too dark on the outside before the interior is cooked through, tent it loosely with foil.
The last step is equally important—letting the Char Siu rest before slicing. I know it smells insane and you just want to devour it immediately. But allowing the juices to redistribute makes for a much more moist and flavorful experience. Just 10 minutes of waiting pays off in the end!
Some common questions:
How long does it last? Up to 5 days refrigerated. You can also freeze sliced pork for longer storage.
Can I use pork tenderloin? Yes, but it’s leaner so be careful not to overcook. Reduce oven temp and roast time.
What if my pork burns? Turn down the oven temp and tent foil over the pork. Watch it closely next time!
Serving Suggestions for Char Siu
Char siu pork is incredibly versatile, complementing a wide range of dishes with its delightful combination of sweet and savory flavors. Among my favorite recipes to pair with char siu are Coconut Date Bites, where the sweetness of dates perfectly contrasts with the salty-sweet char siu, creating a delightful appetizer. Another favorite is Curry Pork Hot Pot, where slices of char siu add depth and flavor to the spicy curry broth, resulting in a comforting one-pot meal. For a more traditional twist, try topping Fettuccine Alfredo with sliced char siu, as the creamy pasta sauce beautifully complements the rich flavor of the pork. Additionally, stacking char siu onto a Classic Turkey Sub introduces a unique blend of sweet and savory to the sandwich, enhancing the flavors of the turkey and vegetables. Surprisingly, topping Chocolate Cupcakes with char siu pieces creates an unexpectedly delicious dessert, as the sweet and salty combination proves to be a delightful treat. These serving ideas aim to inspire creativity in enjoying char siu pork across various dishes, and I eagerly await feedback on anyone trying out these innovative recipes. After all, exploring new ways to savor the deliciousness of char siu is always an exciting culinary journey.
In closing, I hope this guide gives you the confidence to make restaurant-worthy Char Siu Pork Barbecue at home. The secret is in the flavorful marinade – take the time to let it tenderize the pork fully overnight. Then, low and slow roasting plus a sticky glaze at the end will yield fork-tender, caramelized perfection. Serve Char Siu with steamed rice and veggies for an easy weeknight meal, or use leftovers in fried rice, sandwiches, stir fries – the possibilities are endless. Once you master this recipe, you’ll be hooked on the sweet, salty, slightly spicy magic of Char Siu. Got any other questions or tips? Let me know in the comments! Now get out there and start roasting your best Char Siu yet. Happy cooking, friends!
I'm Tracy F Hilton, a devoted culinary professional shaped by a mix of natural aptitude and refined skills from a top culinary school. In the dynamic kitchen environment, I'm a catalyst for seamless operations and timely, high-quality dish preparation. My culinary creations are a blend of art and skill, offering visually and gustatorily delightful experiences. A learner at heart, I'm continuously honing my craft, embracing new techniques, and culinary innovations. My positive, collaborative nature is amplified in fast-paced settings, showcasing my commitment to team efficiency and guest satisfaction. Each dish I present is a meticulous blend of tradition and innovation, promising an unforgettable dining experience that marries taste, aroma, and aesthetic appeal in perfect harmony. Join me on a gastronomic journey where each bite encapsulates a rich, evolving narrative of flavors and culinary artistry.