Char Siu (Chinese BBQ Pork)

5 from 2 votes

This iconic Cantonese barbecued pork dish is a must-try! The pork is marinated overnight with a delicious, sweet and savory flavor-packed marinade, and then oven-roasted until tender, juicy, and charred.

Prep Time20

Cook Time55

Marinating5

Total Time6 15

Course: Appetizer, Main Course

Cuisine: Cantonese, Chinese

Servings: people

Calories: 326kcal

Author: Tania

Equipment

Ingredients

3 pounds boneless pork shoulder cut into 2-3 inch thick long strips

Marinade:

6 tablespoons light brown sugar
3 ½ 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
¼ teaspoon five spice powder optional, see note
⅛ teaspoon red food coloring see note

Honey glaze:

⅓ cup honey
2 ½ tablespoons granulated sugar
3 tablespoons water
A very small drop of red food coloring or ½ teaspoon of the red bean curd liquid

Instructions

Cut the pork shoulder into long strips of 2-3 inches thick. 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 40-45 minutes, flipping halfway through, until it reaches 150F. Note: You'll need to baste it periodically, see next step.
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 15 minutes. If needed, replenish the water at the bottom of the roasting pan.
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 (or ½ tsp of the red bean curd liquid) and mix. Tip: If it starts to thicken, pop it in the microwave oven for a few seconds.
Once the pork registers 150 degrees F in the center, brush with prepared honey glaze and return to the oven. Repeat every 5 minutes until caramelized and somewhat charred around the edges. It’s ready when the center reaches 160 degrees F in the center. Total cook time should be about 50-55 minutes, depending on the thickness.
Remove from the oven and let it rest for 10 minutes. Slice against the grain. Enjoy!

Notes

How to get that red color: The fermented red bean curds (plus the liquid) contribute to the color. I also add a little bit of red food coloring for a more vibrant color, but feel free to omit it if preferred. It only affects color, taste is unaffected.
Five spice powder: I don't use it because I hate anise (personal preference), which is a spice in five spice powder. However, it's commonly used, so feel free to add to taste.
Internal temperature of the pork should be 160 degrees F. Char siu is never served medium or medium rare.
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. If you don’t have a rack, crumpled aluminum foil can serve as a quick alternative.
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.

Substitutions and variations:

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).

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition