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Easy Char Siu (Chinese BBQ Pork)

A delicious, savory, homemade Char Siu (Chinese BBQ Pork) recipe that couldn’t be easier! We love serving this thinly sliced over rice, noodles, in a sandwich, steamed in bao buns, the options are endless!

RECIPE BY Teri & Jenny

Prep Time: 5 minutes mins

Cook Time: 45 minutes mins

marinating time: 12 hours hrs

Total Time: 12 hours hrs 50 minutes mins

Servings: 6

INGREDIENTS

US CustomaryMetric

▢ 4 tablespoons honey
▢ 3 tablespoons soy sauce
▢ 3 tablespoons hoisin sauce
▢ 1 tablespoon unseasoned rice wine vinegar
▢ 1 tablespoon dark brown sugar
▢ 2 teaspoons oyster sauce
▢ 1 1/2 teaspoons Chinese five spice powder
▢ 1 teaspoon sesame oil
▢ 1/2 teaspoons white pepper
▢ 1 1/2 pounds boneless pork shoulder (pork butt), trimmed and cut along the grain into long strips
▢ 1 teaspoon salt

INSTRUCTIONS

Pour honey, soy sauce, hoisin, vinegar, brown sugar, oyster sauce, Chinese five spice, sesame oil, and 1/4 teaspoon white pepper into a saucepan and stir together.
Simmer over medium-low heat for about 5 minutes. Remove from heat and cool to room temperature.
Set aside 6 tablespoons marinade into a small bowl.
Season pork shoulder strips with salt and remaining white pepper.
Place seasoned pork strips in are-sealable plastic bag, pour remaining cooled marinade over pork, and shake bag around to ensure pork pieces are fully covered.
Remove as much air from bag as possible, seal and refrigerate for 12 to 24 hours.
Preheat oven to 425˚F. Remove pork strips from refrigerator and marinade and place onto a baking sheet covered in foil, with a wire cooling rack on top (sprayed with cooking spray), spacing pieces about 1 inch apart.
Baste pork with reserved marinade.
Roast pork for 15 minutes. Lower temperature to 375˚F and continue to roast for an additional 25 to 30minutes (or until the internal temperature reaches between 145˚F and 160˚F.), generously basting with marinade every 15 minutes.
1. Once pork has reached its internal temperature, glaze once more and broil on high for 1 to 2 minutes or until pork caramelizes. Remove pork from heat, transfer to cutting board and rest for 3 to 5 minutes.
Slice and serve.

NOTES

Tips and Tricks for Success

Don’t skimp on the marinating time! The pork needs sufficient time to marinate, to really impart all the delicious flavor associated with char siu pork. We think a minimum of 12 hours is very important to really get the flavor and texture you’re looking for, but 24 hours is better if you have the time!
Use a wire rack (inserted into a rimmed baking sheet) while roasting! This ensures even roasting.
Spray your wire rack with cooking spray or generously brush with oil. This will help to prevent the pork strips from sticking to rack (from the sugar).
Line the rimmed baking sheet with aluminum foil, before inserting the wire rack. This will make the cleanup much easier from the marinade/basting liquid that drips from the pork onto the baking sheet.

How to Get the Subtle Red Color

Traditionally the red color of char siu pork comes from fermented red bean curd. Not only does it impart the red color, but it also adds a really nice salty, umami flavor to the pork! We left it out of our recipe because it’s not the easiest ingredient to find, but if you have it on hand or are interested in using it in this recipe here’s how:

First, reduce the amout of soy sauce used to 1 tablespoon.
Mash 1 ounce of bean curd and 2 tablespoons of the sauce together into a rough paste.
Stir paste together with the other sauce ingredients and make the recipe as written.

The more modern way to color the pork is to add a few drops of red food coloring into the marinade. We don’t love this method, since you’re just altering the color, but if you really want the red color without incorporating fermented red bean curd, then this will do it!

Calories: 228kcalCarbohydrates: 18gProtein: 27gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 68mgSodium: 1137mgPotassium: 483mgFiber: 1gSugar: 16gVitamin A: 4IUVitamin C: 1mgCalcium: 23mgIron: 2mg

CUISINE: Chinese

KEYWORD: char siu pork, chinese bbq pork

COURSE: dinner, lunch, Main Course

How to Make Our Easy Char Siu Pork Recipe

Process

Pour honey, soy sauce, hoisin, vinegar, brown sugar, oyster sauce, Chinese five spice, sesame oil, and 1/4 teaspoon white pepper into a saucepan and stir together.
Simmer over medium-low heat for about 5 minutes. Remove from heat and cool to room temperature.

Set aside 6 tablespoons marinade.
Season pork shoulder strips with salt and remaining white pepper.

Place seasoned pork strips in are-sealable plastic bag, pour remaining cooled marinade over pork, and shake bag around to ensure pork pieces are fully covered.
Remove as much air from bag as possible, seal and refrigerate for 12 to 24 hours.

Preheat oven to 425˚F. Remove pork strips from marinade and place onto a baking sheet covered in foil, with a wire cooling rack on top (sprayed with cooking spray), spacing pieces about 1 inch apart. Baste pork with reserved marinade/char siu sauce.
Roast pork for 15 minutes. Lower temperature to 375˚F and continue to roast for an additional 25 to 30 minutes (or until the internal temperature reaches between 145˚F and 160˚F.). Generously baste with marinade every 15 minutes.

Once pork has reached its internal temperature remove from oven and glaze once more. Transfer pork to broiler and broil on high for 1 to 2 minutes or until pork caramelizes. Remove pork from heat.

Transfer to cutting board and rest for 3 to 5 minutes. Slice char siu pork and serve.

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!

Tips and Tricks for Success

Don’t skimp on the marinating time! The pork needs sufficient time to marinate, to really impart all the delicious flavor associated with char siu pork. We think a minimum of 12 hours is very important to really get the flavor and texture you’re looking for, but 24 hours is better if you have the time!
Use a wire rack (inserted into a rimmed baking sheet) while roasting! This ensures even roasting.
Spray your wire rack with cooking spray or generously brush with oil. This will help to prevent the pork strips from sticking to rack (from the sugar).
Line the rimmed baking sheet with aluminum foil, before inserting the wire rack. This will make the cleanup much easier from the marinade/basting liquid that drips from the pork onto the baking sheet.

Marinade your meat, it’s the best

I love nothing more than trying out new recipes, rubs, sauces, and marinades. So I made it a bit of a quest of mine to find out exactly what went into this sticky charred caramelized pork creation called Char Siu.

Aim to use traditional ingredients for the most authentic Char Siu

Every time I eat it, I wish I had more, the flavor is just incredible.

So I took it upon myself to find recipe, after recipe, after recipe, and when I realized there were so many. I started excluding those that didn’t use traditional ingredients, like honey for sweetness. My aim was to create authentic perfection.

So we are talking about a few ingredients you may not have seen, heard of or even used before but they can all be found at any Chinese Supermarket.

I will note some alternative options further down, if you cannot find these ingredients but trust me, they are worth tracking down.

Measure and combine the marinade ingredients

The ingredients all need to be placed in a bowl and mixed, for the most part, you are just measuring out quantities.

The garlic and ginger will need to be roughly chopped up into fine pieces.

The red fermented bean curd is a mixture of fermented red tofu and the red bean curd mixture they come in, these will be needed to get mixed into a paste and added with all the other ingredients.

The red bean curd is what gives this recipe its characteristic red color and also adds to the flavor as well.

Cover pork strips with the marinade and leave in the fridge for 24 hours

Once these are all mixed, pour the mixture over the pork and mix up and make sure all the pork is coated in the marinade, covered, and put back in the fridge for 24 hours.

How to make Char Sui

We all think we are the best at cooking pork. In America, there are 400 years of history barbecuing pork ribs to whole hogs.

When you think about it we are still merely a teenager in BBQ years compared to China where we are talking thousands of years. They are definitely the Grand Daddy’s of BBQ and I think they know what they are doing.

Char siu is a Cantonese dish that translates to “fork roast”. Read on for detailed instructions or watch how to make Char Sui in the video below.

How to Make Char Siu (Chinese BBQ Pork) on a Charcoal Grill

Watch this video on YouTube

There is something magical about the deep charred mahogany sheen that Char Siu Pork has. It actually makes me hungry just thinking about it.

It was traditionally cooked over charcoal, so that’s how we will be preparing it today.

Now to make this authentic recipe, you will need to venture out to your nearest Chinese grocery store for some of the ingredients but trust me, it is going to be worth the trip.

Pork collar butt, pork scotch and pork tenderloin are great cuts to make Char Siu

There are a few cuts you can use to make Char Siu; Pork Collar Butt, Pork Scotch, even tenderloin, although the tenderloin tends to be a lot leaner, you are better to stick to the cuts that have a bit of fat in them.

This helps to keep the meat succulent, and adds flavor.

Items that will help with this cook:

Kettle Grill that you can set up dual cooking zones (I’m using a 22” Weber Kettle)
Lump charcoal or high heat briquettes (I’m using briquettes)
Smoking wood (I’m using apple wood)
An instant read thermometer (I’m using a ThermoWorks Thermapen ONE)
Chopping board
Boning or trimming knife

Pork Butt from Porter Road

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Serving suggestions

This is one type of meat I could honestly eat on its own. The sticky glazed charred goodness really doesn’t need a lot to accompany it. It is definitely the hero on the plate and trying to outdo it would just be futile.

Enjoy Char Siu pork as its own or complement with other foods

I tend to lay down a good serving of the chicken flavored jasmine rice, garnished with finely diced chili and thinly sliced scallions.

Then adding some lemon steamed Chinese greens and topped off with plenty of sliced up Char Siu.

Serve Char Siu pork with chicken flavored Jasmine rice and steamed greens

This is a meal I keep coming back to over and over again. So simple to look at, it takes some time to prepare but the end result is pure magic in your mouth.

How to Get the Subtle Red Color

First, reduce the amout of soy sauce used to 1 tablespoon.
Mash 1 ounce of bean curd and 2 tablespoons of the sauce together into a rough paste.
Stir paste together with the other sauce ingredients and make the recipe as written.

What to Serve with Chinese BBQ Pork

One of my favorite things about char siu is how well it tastes in a variety of dishes. Some of our favorite serving suggestions are:

Garlic Noodles or Chow Mein – either sliced and served on top or chopped and tossed together.
In fried rice – diced and tossed into the rice over high heat for an amazing flavor!
In a banh mi sandwich! – thinly sliced and stuffed into a French baguette with pickled carrots and daikon, cilantro leaves, sliced cucumbers, and sliced jalapeño.
Simply sliced and served over steamed rice with some stir-fried vegetables on the side.
Stuffed into bao buns with cilantro leaves and sliced cucumbers. Love and Lemons has a great recipe for steamed bao buns on her site!

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

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).

Pork scotch roast can be cut either horizontally into two thinner “steaks” or vertically to form thicker pieces. Either way works!

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.