Char siu, also known as Chinese BBQ pork, is an iconic Cantonese barbecue dish. The flavors are amazing: savory, sweet, and smoky…and finished with a glossy honey glaze!
Famous for its signature red hue, Chinese barbecued pork is traditionally oven roasted until tender and juicy, and slightly charred around the edges.
This beloved Cantonese barbecue-style dish is so incredibly delicious and can be served in so many ways! It is make-ahead friendly and freezes really well too.
If you ask me what my favorite Chinese dish was growing up, I’d say it’s char siu, a Cantonese style barbecued pork. It’s right up there with my dad’s Beef Chow Fun!
Char siu pork an iconic dish deeply rooted in Cantonese culture. It’s comfort food. If you’ve ever traveled to Hong Kong or the Cantonese region of China, or explored Chinatowns around the world, you’ve likely seen lines of street shops selling roasted and cured meats, including this Chinese BBQ pork.
You may know char siu for its signature red hue, which comes from the marinade and glaze. The flavors are complex and deep. The marinade brings a perfect balance of savory, sweet, and umami flavors…while the honey glaze creates the perfect caramelization.
Today, I’m sharing my dad’s authentic char siu recipe! Over the years as a professional chef, he’s perfected his restaurant-style recipe, which I’ve adapted for home cooking. With an easy marinade and your regular oven, you can recreate this amazing dish at home. No need for special equipment or anything like that.
Because the pork marinates overnight, it always comes out tender and juicy. Plus, using a relatively fatty cut, like pork shoulder, keeps it extra moist. I’d say that’s the most important thing!
You can serve it as an appetizer, main dish, or use it to make stir fries, fried rice or wonton noodle soup. I like to add it to my Golden Fried Rice as well.
Why I love making this char siu (aka Chinese BBQ pork) at home:
- Authentic flavors: This recipe uses traditional ingredients, such fermented red bean curd for authentic flavors. If you can’t find these ingredients, worry not! I included substitutions below.
- Easy and straightforward: Requires minimal prep work. Just marinate the pork overnight and oven roast the next day.
- Many ways to serve: While I always enjoy my char siu with steamed rice and Chinese veggies, it’s also great with noodles, stir fries, bao buns, and more!
- Make-ahead and freezer friendly: It stores and freezes really well, so I always make a big batch for later.
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Ingredient Notes
This recipe uses a few traditional Chinese ingredients, which can be found in Asian grocery stores. I’ve also listed a few helpful substitutions in case you’re unable to find them.
- Boneless pork shoulder: Pork shoulder has the right balance of fat and meat, ensuring it’s juicy and tender. Cut the pork shoulder into 2 or 3-inch long pieces – this allows for even cooking and better marinade absorption. Do NOT use pork tenderloin or pork loin, as these cuts don’t have enough fat and will dry out.
- Light brown sugar: Adds sweetness and helps caramelize the pork during roasting.
- Kosher salt: For saltiness.
- Light soy sauce: Provides color and savory umami flavors.
- Dark soy sauce: Mainly for a richer color and additional depth of flavor.
- Chee hou sauce: Also known as “chu hao paste,” this sauce is made mainly with soybean, garlic, ginger, and spices. It’s got savory and slightly sweet. If unavailable, use hoisin sauce instead since they have a similar flavor profile. I use Koon Chun brand, but Lee Kum Kee brand also has its version called “chu hao paste.”
- Chinese Shaoxing wine: Adds flavor depth and subtle sweetness. If you can’t find it, substitute with dry sherry.
- Fermented red bean curd: This is a very traditional Chinese ingredient, so it may be harder to find. It’s red preserved tofu cubes. Its main purpose is to give the meat that distinct red hue and umami flavors. If you can’t find it, substitute with 2 tablespoons of hoisin sauce plus 1 more small droplet of red food coloring.
- Red food coloring: Used to achieve the signature red color. You only need a very small amount. It doesn’t affect taste, so it’s fine to omit but the pork will be more of a brown color.
- Honey: For the glaze, gives it that beautiful shiny and sticky exterior.
- Granulated sugar: Also for the glaze.
- Water: Thins out the glaze for easy brushing.
Step-by-Step Tutorial
Making this recipe is actually quite simple! Marinate, roast, and glaze. So easy.
Step 1 | Cut the pork shoulder
Leave the extra fat on, unless there is an excessive amount. The fat is what makes char siu really good and juicy! Cut the pork shoulder into long strips, about 2 or 3 inches round. For 3 pounds of pork shoulder, you should have about 3 long strips.
This allows the marinade to penetrate, and also for even cooking. If cut too thick, it may take too long to roast (we use high roasting temperature), which can dry out the exterior.
Step 2 | Marinate overnight
In a bowl, combine all the marinade ingredients and mix until well-combined, breaking up the red bean curd cube (if using). Place the pork strips in a large resealable bag, and pour in the marinade, ensuring everything is fully coated. Seal the bag tightly, removing any excess air. Refrigerate for at least 8 hours or preferably overnight. I always leave it in for 12-16 hours.
Step 3 | Roast
Preheat your oven to 425 degrees F. Line a baking sheet with foil and then place an oven-safe metal wire rack on top. We’ll need to add water under the rack to create some steam (keeps everything moist) and place the marinated pork on top for air circulation.
Arrange the marinated pork on top of the rack, and save the marinade – we’ll use it for brushing. Roast for 35 to 40 minutes, flipping halfway through, or until it registers 150 degrees F in the center. Meanwhile, transfer the marinade to a small saucepan and bring to a rolling boil for just 2 minutes until slightly thickened. Use it to baste the pork every 15 minutes as it roasts.
Step 4 | Brush with honey glaze
Meanwhile, make the glaze by combining honey, granulated sugar, and water. Microwave for a few seconds until a thin glaze forms, and then mix in a very small droplet of red food coloring. It should be a light red color.
Once the pork has reached 150 degrees F, brush with the honey glaze every 5 minutes for another 10-15 minutes, or until the center has reached 160 F and the exterior is caramelized and slightly charred.
Let it rest for 10 minutes before slicing against the grain. And there you have it, the BEST char siu pork ever!
How to Serve Char Siu
This Chinese BBQ pork can be used and served in many ways. Personally, I love serving it over jasmine rice and steamed bok choy or Chinese broccoli (gai lan), or with a bowl of wonton noodle soup.
Here are some of my favorite ways to serve it:
- Serve as is! Family style, with steamed rice and any other main dishes.
- Noodle soups: Add a few char siu slices to your wonton noodle soup! It’s a popular combination.
- Noodle stir fries: Use my Shrimp Lo Mein recipe and swap out the shrimp.
- Fried rice: Add it to Golden Fried Rice or use my Chinese Sausage Fried Rice recipe.
- Stir fries: Mix and match your favorite veggies and use my Chinese Stir-Fry Sauce.
- Bao buns: Use as a filling the steamed bao buns. You can find frozen, ready-to-steam buns in most Asian grocery stores.
Looking for more authentic Asian recipes? Try my Sweet and Sour Pork and Chinese Corn Chicken Soup.
Make Ahead and Freezing
Marinate ahead: Prepare the pork and marinade overnight (or at least 8 hours) and refrigerate until ready to roast the next day.
If roasting ahead, do so 1 day ahead. Store in the fridge in an airtight container. Reheat in the microwave oven the next day. Store leftovers for up to 3-5 days in an airtight container in the fridge.
Freezing: Let cool completely. Freeze in freezer-friendly bags for up to 3 months. Thaw in the fridge overnight and reheat.
Recipe FAQs
You need a fatty cut of pork. Boneless pork shoulder is ideal. Don’t use pork loin or pork tenderloin because it will turn out dry since it’s not fatty. Cut into 2 or 3 inch strips to allow for even cooking and better flavor.
It’s optional, but very highly recommended to achieve that iconic and traditional red color. It doesn’t affect the final taste.
This is a very traditional Chinese ingredient used mainly for flavor and marinades, and can sometimes be hard to find. It’s used in char siu for that red color and depth of umami flavors. If you can’t find it, substitute with 2 tablespoons of hoisin sauce and a small drop of red food coloring.
It should be cooked to 160 degrees F. Traditionally, char siu pork is never served medium rare nor medium.
Tips for Success
- Use the right cut of meat. You need boneless pork shoulder, which is fatty enough to keep the pork juicy and moist. The fat will render as it roasts at high temperature. Do not use pork loin or tenderloin – it will turn out dry.
- Roast until the center of the pork reaches 160 degrees F. Char siu is never served medium or medium rare.
- Use an oven-safe wire rack for roasting. This ensures even cooking and prevents the pork from sitting in its juices. Plus, we need to add a layer of water to the bottom of the pan, so the rack keeps the meat elevated for air circulation.
- Apply the glaze generously towards the end. Once the pork reaches 150 F, start brushing with the glaze every 5 minutes until it reaches 160 F.
- A note on red food coloring: Its only purpose is to add that signature red hue. You only need a very, very small amount, like a few drops.
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Char Siu (Chinese BBQ Pork)
Equipment
- Metal wire rack oven-safe
- Aluminum foil
- Resealable bags 1 gallon
Ingredients
- 3 pounds boneless pork shoulder - cut into 3 long strips (about 2 to 3 inches round)
Marinade:
- 6 tablespoons light brown sugar
- 4 teaspoons Kosher salt - or 2-½ teaspoons table salt
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon chee hou sauce - can substitute with hoisin sauce
- 1 ½ tablespoons Chinese Shaoxing cooking wine
- 2 tablespoons fermented red bean curd - use 1 cube plus 1 tablespoon liquid, see substitutions
- ⅛ teaspoon red food coloring - you only need a little bit
Honey glaze:
- ⅓ cup honey
- 2 ½ tablespoons granulated sugar
- 3 tablespoons water
- A very small drop of red food coloring
Instructions
- Cut the pork shoulder into long strips of about 2-3 inches round. Transfer to a large resealable bag. There is no need to trim the extra fat, unless there is an excessive amount. The fat will keep the pork extra moist and render while roasting.
- In a bowl, mix all the marinade ingredients until evenly combined, breaking up the red bean curd cube. Add the marinade to the pork, ensuring everything is fully coated. Seal the bag, removing excess air, and marinate in the fridge for at least 8 hours or preferably overnight. 12-16 hours is ideal.
- Preheat oven to 425 degrees F.
- Prep the roasting pan: Line a large sheet pan with foil, and place an oven-safe metal wire rack on top. Add a layer of water at the bottom, this will create steam for moisture.
- Arrange the marinated pork on top (save the marinate for later). Roast in the preheated oven for 35 to 40 minutes, flipping halfway through.
- Meanwhile, in a small saucepan, bring the leftover marinade to a quick low boil for just 2 minutes until slightly thickened. Use it to baste the pork every 10 or 15 minutes. If needed, replenish the water at the bottom of the pan.
- While roasting, make the honey glaze. In a bowl, combine the honey, granulated sugar, and water. Microwave for a few seconds until you get a thin glaze. Then, add a very small droplet of red food coloring and mix. You’re looking for a light red color.
- Once the pork registers 150 degrees F in the center, brush with honey glaze. Repeat every 5 minutes until caramelized and slightly charred around the edges. It’s ready when the center reaches 160 degrees F. In total, it should take about 45 to 50 minutes.
- Remove from the oven and let it rest for 10 minutes. Slice against the grain. Enjoy!
Notes
- Red food coloring: You need a very small amount, just a few drops. You don’t want it to be too bright red.
- Internal temperature of the pork should be 160 degrees F. This dish is never served medium or medium rare. If you marinate overnight, it won’t dry out.
- Best cut of meat: Use boneless pork shoulder for its fat content. Avoid pork loin or tenderloin, as they tend to dry out.
- Roasting setup: Use an oven-safe wire rack on top of a sheet pan to elevate the pork for proper air circulation. If you don’t have a rack, crumpled aluminum foil can serve as a quick alternative.
- Make ahead: Marinate overnight or for at least 8 hours. If roasting the day before, reheat in the microwave oven the next day.
- Freezing: Slice and let cool completely. Freeze for up to 3 months. Thaw overnight in the fridge or reheat in the oven from frozen.
- Air fryer: Bring the marinated pork to room temp. Air fry at 385 F for a total of 20-25 minutes, flipping halfway through and basting. 10 minutes before the time is up, brush with the glaze.
- Fermented red bean curd: 2 tablespoons of hoisin plus a small drop of red food coloring. Note that there is a regular version and a “rose” version, both are fine to use.
- Chee hou sauce (aka chu hao paste): Hoisin sauce.
- Chinese Shaoxing wine: Dry sherry.
- Meat: Use pork shoulder. Don’t use pork loin or tenderloin (too dry).
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