Sticky, crimson red Char Siu Pork – just like you get from the Chinese Barbecue meat shops! Also called Chinese BBQ Pork, it’s finger licking good and you’re going to be shocked how easy it is to make the Char Siu sauce that’s used to marinade the pork.
Char Siu Pork – Chinese BBQ Pork
No trip to Chinatown is complete without taking home a container of Chinese BBQ pork. And I am yet to manage the drive all the way home without sneaking in a little taste test (or two…or three).
The darn traffic lights! If they were GREEN all the way home, then I wouldn’t have a chance to do that!
OK, that’s a blatant lie. Where there’s a will, there’s a way, and we both know I would be hooning over the Harbour Bridge, holding the steering wheel with one hand and rummaging around in the plastic carry bag with the other, blindly trying to feel my way to the barbecue pork container.😂
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!
What goes in Char Siu Sauce
Here’s what you need for the Char Siu Sauce which is used to marinade the pork – all things you can get from everyday grocery stores:
Pork – the best pork for Char Siu is pork scotch fillet. See next section for more information;
Sugar – brown sugar is best for lovely caramel flavours in the marinade. But even white sugar is fine;
Soy sauces – I like to use light and all purpose soy sauce for the best flavour balance, but you can just use just one of these. Do not use dark soy sauce, it’s way too strong. Read more about different soy sauces here;
Chinese five spice – pre mixed store bought blend, very common these days. Sold in the spice section fo everyday supermarkets and doesn’t cost anymore than other spices;
Hoisin – common Chinese sauce, found in the Asian section. It’s sweet, savoury and has a hint of Five Spice Powder;
Red food colouring – as discussed above, this is used to stain the pork red; and
Honey – this is added to the marinade to turn it into a basting sauce. It makes the pork extra shiny and caramelised which is exactly what we want!
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).
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. 😂
How to make Char Siu Pork
Char Siu is simple to make, it just calls for patience to let the pork marinade to infuse with flavour and make the pork stained red! At least 24 hours, but 48 hours is even better.
Be sure to baste generously, slathering / dabbing the marinade on – it’s the key to get a really great sticky surface!
How to serve Chinese BBQ Pork
As for how to serve it, here’s a very typical meal set served at Chinese BBQ shops: slices of pork over rice with a side of steamed greens with sauce (this Steamed Chinese Greens with Oyster Sauce is similar), as pictured above. This is a Chinese BBQ Shop takeout favourite – “BBQ Pork Lunch!”
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
Watch how to make it
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Char Siu Pork – Chinese BBQ Pork
Ingredients
Marinade
- 1 1/2 tbsp brown sugar (white also ok)
- 1/4 cup honey
- 1/4 cup hoisin sauce
- 2 tbsp light soy sauce , or all purpose soy (Note 1)
- 1 tbsp soy sauce , just all purpose (or more light soy) (Note 1)
- 1 tsp Chinese five spice powder (Note 2)
- 1 tbsp oil (vegetable or canola) (Note 3)
- 2 tsp red food colouring , optional (Note 4)
Cooking:
- 1.2 – 1.5kg / 2.4 – 3lb pork scotch fillet (aka collar neck, pork neck) OR pork shoulder (Note 5)
- 2 tbsp Extra Honey
Instructions
Marinade pork:
- Cut pork in half to make two long strips. (Note 5)
- Mix Marinade ingredients in a bowl.
- Place the pork and Marinade in a stain proof container or ziplock bag. Marinate 24 to 48 hours in the fridge (3 hours is the bare minimum).
To Roast:
- Preheat oven to 160C/320F.
- Line a tray with foil and place a rack on top (recommended but not critical).
- Remove pork from the marinade, save Marinade. Place pork on rack.
- Roast for 30 minutes.
- Meanwhile, pour reserved marinade in a saucepan. Mix Extra Honey into marinade. Bring to simmer over medium high and cook for 2 minutes until syrupy. Remove from heat.
- Remove pork from oven. Dab marinade all over, then turn. Baste then roast for a further 30 minutes.
- Remove pork from oven. Brush with marinade again, then turn, brush with marinade and roast for a further 20 minutes. If charring too quickly, cover with foil.
- Baste again on surface then bake for a further 10 minutes until caramelised and sticky. Meat should be tender but not falling apart, like with pulled pork. Allow to rest for 10 minutes before slicing.
- Serve with rice and steamed Chinese greens. See notes for more uses!
Recipe Notes:
Nutrition Information:
Originally published in May 2019. Updated November 2020 with a sparkling new video and brand new photos! No change to recipe – I wouldn’t dare!
Other iconic Chinese recipes
Crispy Chinese Pork Belly – the other Chinese BBQ Meat Shop favourite!
Potstickers – steamed dumplings with crispy golden undersides
Spring Rolls – better than Egg Rolls!
Browse all Chinese Recipes and Asian Takeout copycat recipes
Life of Dozer
This Dozer update was from when I originally published this post in 2018 – when he tore his ACL and had to go in for knee surgery followed by months of recovery – happy to report he recovered 100% perfectly!
Dozer went in for his ACL surgery this morning. He has to stay overnight, so this afternoon I headed over to the vet to drop off his favourite toy and a whole bunch of food for the wonderful team at Mona Vale Veterinary Clinic. #Shameless
And look!!! Not 30 minutes ago, the vet called to assure me he’s doing just fine and sent me this photo. ❤ Post surgery sleepy!
I made this after marinating the trimmed pork shoulder into strips for two days. I can’t believe how easy and delicious the char sui was. I didn’t use the food coloring so the only difference was the color! Thank you
Can this recipe be used with pork belly? This version of Char Sui sounds better then BBQ pork served at local Chinese restaurants.
I just bought a huge pork shoulder picnic roast, bone in. It has a thick fat cap all over it and my purpose was to try your crispy crackling recipe. Now I wonder if I can do both with some carving up of the roast. Have you heard of this cut? I am in Canada.
I was a little worried it might turn out too salty cause I ended up having to keep in the marinade for 3 days but it was absolutely scrumptious!! I used tenderloin and almost ate a whole half myself. I couldn’t stop eating it – just one more bite I kept saying 😂😂
Thank you so much for sharing! And also for the tip on making the sauce to go with.
This is the real deal. Marinated it 24 hours and made it yesterday. I did crisp each side under the broiler for one minute. The meat sliced easily without falling apart. Juicy and tender. As a bonus, the kitchen smelled like a first class Chinatown restaurant!
Seriously think this is the best message I’ve ever received about this!!! 🙌🏻
Hi Nagi,
Thank you so much for this wonderful recipe. I tried it last week, it came out great and was an instant hit with my family. We ate it cold, warm, with rice, ramen, and in sandwiches, all turned out super delicious. Much better than the char siu I bought at local asian stores.
My friend and I recently bought a quarter cow together, I am wondering can this recipe be used with beef? if so, what cut of beef will be best for this? Thank you.
Terrific to hear you enjoyed this!! Thanks Fan! For beef, I’d recommend making this using brisket 🙂 N x
This is going to be my family’s dinner, but I couldn’t wait that long to sneak a taste. It’s super delicious- thanks for sharing!
Well Laura, a taste test is all part of the cooks’ job. Taste testing all the way! N x
Tasted amazing!
Must admit I turned the oven down to 120°c and let it cook for 3 hrs this afternoon whilst I soaked up the sun in the garden, popping back in to baste it every hour or so. Let it sit for 40 mins before slicing and serving on lovely creamy mash with several spoonfuls of additional marinade thickened and piping hot. Delicious!
Wonderfully tender, moist and lucky for me lots of leftovers now stashed in the freezer ready for a stir fry next week with spiralised courgettes, red peppers, onions, chillies & ginger – yum.
Thanks Nagi – highly recommended
K
That’s great Kaye! Thanks for letting me know! – N x ❤️
Absolutely delicious, really happy that I can now make Char Siu. I’ve got pork cooking in the oven at the moment. It smells so yummy. This is the second time I have made this dish. It tastes authentic. 😀
I made this for a dinner party and had rave comments. Then made it again for my next dinner party and once again my guests raved about the dinner. This is definitely 5 stars.
Thank you so much for making cooking fun again.
Carol
That’s terrific feedback Carol! So pleased it was enjoyed, thank you for letting me know. N x
Oh Holy Moly, that was delicious!!!!
Glad you enjoyed it Amy! Thanks for letting me know! N x
We had this for dinner tonight with egg fried rice along with mushrooms and onions in oyster sauce.
It was fantastic, and there should have been enough for wraps tomorrow for lunch but someone keeps seeking the left iverx
Char Siu thieves. They run rampant all Over the world!! 😂
Really looking forward to trying this recipe tonight! Have you thought about using liquid smoke to get the smoky flavor? Or do you think it’d be too much?
Yes! Didn’t I write it in the recipe notes???
Just pulled your Char Siu – Chinese Barbecue Pork out of oven. Let cool , sliced. Had to try it. A little sweeter than used to but very good and flavorful Will make again, when start to run low. Thank You very much
Glad you enjoyed this Charles!! Thanks for sharing your feedback! N x
I live on the Northern Beaches too so it’s hard to find good BBQ Pork and going to Chatswood is not an option sometimes so I’m going to make this with my 12 year old son as he is obsessed with BBQ pork. If we can nail this then the whole family will be so pleased. Love your blog and recipes Xx
Hi Nagi,
I haven’t had great Char Siu since I lived in Hawaii many years ago. Our restaurants make it like fast food and not so good. I just put mine in to marinate for the 48. I can hardly wait. I’m going to make Manapua with the leftovers, another of my favorites. I’ll keep you posted!
Oh Bob, a man after my own heart with one mention of Manapua. OMG do I ever miss my home in Hawaii with the mention of that word. I need to find a good recipe for the bread part now that I know about this good char siu recipe from this Nagi. I grew up when the Manapua Man would park his truck on the side of the highway, any highway, and sell his stuff. It’s ingrained in me. The Chinese restaurants here in Kansas are sadly lacking in most real Chinese food. They long ago adjusted their recipes to the haole palate.
Hope you love it Bob!!! N xx
You say this is cooked over charcoal in the traditional method. Thoughts about using a smoker to cook the meat? That would be low and slow and impart flavor. Thoughts on the wood to use?
Hi Bill! No wood recommendation, it’s just done over plain charcoal. Low and slow will be FAB in a smoker but I can’t guess the time 🙂
Hi! I couldn’t find any boneless pork shoulder, so I went with bone in and am attempting to cut it into strips as best as I can. However, there are certain parts that are more like small chunks due to the bone. Will these still cook okay? Any advice?
Hi Angelica! They will still cook fine, you might need to take some of the smaller pieces out before the larger ones. Just check by prying the meat apart – that means it’s tender and done!
Making this the second time round, as it didn’t last long the first time!😄….
Taken me a long time to find a recipe that turns out perfect char Sui. Being asian, I’ve spent my childhood salivating when mum ordered restaurant char Sui…now as an adult and almost 2 hrs away from an Asian grocery store, this is next to perfection!
I always double the marinade amount and have sauce leftover just for plain rice days, having said that I’ve double the amount of pork too now 👍
Personally, nothing to the recipe needs changing. Taste of home is great, thanks.
Hi,
Can this be done on a rotisserie over an open fire?
Have done other meats like this and they’ve always came out moist and flavoursome, just wondering if this recipe will be suitable for it
Thanks, Ben
YES YES YES! The marinade injects moisture so it can hold up over open fire 🙂 Long and slow, baste lots!
Thanks Nagi! I tried this yesterday, and it was perfect. Heaps of flavour, moist and tender. I made nearly 2kg as I was hoping to have left overs, but my guests loved it that much that they ate all of it, and basically had to roll out the door at the end of the meal.
Will definitely do it again, great recipe.
Love hearing that Ben! Thanks for sharing your feedback! N x ❤️