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!
Anxious to try this recipe!! Could I use this pork for singapore chow mei fun? Thank you!!!
Would this be just as good cooked in a slow cooker? Thank you!!
Unfortunately not 🙂
I’m confused on the light soy sauce vs. dark. I have only seen one type at my market.
I am wondering during the marinate stage, should I leave it in the fridge or room temperature?
Fridge please! Meat should always go in fridge 🙂 Will add this to recipe! N x
Hi Laurie – that’s fine, just use what you can get, any normal soy sauce will be fine!
Hi Nagi, ive been looking for a great char siu recipe for some time now, previous recipes ive tried were not up to much, but yours is gorgeous. Fried rice for tea tomorrow. Thanks Merv
Great to hear Merv! Thank you for taking the time to let me know! N x
Hi, Nagi. Can I use pork loin to make this? I love your recipes and reading about Dozer. Thanks!
Hi Rita you sure can! Cut it into long strips the shape and width of tenderloin then follow the tenderloin steps! 🙂 N x
I have eaten this in restaurants for almost 60 years. This was in Washington state and New Mexico, USA. I have never found a good recipe to make it at home until I found yours. I 1st made a batch 2 weeks ago. I just made another batch and tripled the recipe. I cannot get enough of this BarBQ pork. Next time, I am going make 6 times the recipe. I never want to be without some of this on hand. Thank you, thank you, thank you.
I LOVE HEARING THAT!!!!!! N xx
A great achievement for me. Thanks to you. My family loves it and asking me when am I going to make it again. ☺
Is there any receipe or way to get extra sauce for it? My kids had all sauce licked and wanting more.
Thanks Nagi.
Hi Mal! you could double the marinade then simmer some in a saucepan with say 2 tsp cornflour and 3/4 cup of water to make a Char Siu sauce 🙂 N x
Would the cornflour make the sauce be very thick?
It will make it thicker so it’s a bit syrupy 🙂 Otherwise it will be watery
Thanks. Shall try it out.
I am confused when using pork loin do I only cook for 25 minutes and baste halfway through? Thank you looks amazing
Do you mean TENDERloin??? Just to confirm!
I love your recipes and will be making this soon. I am Gluten free and use gluten free sauces etc. changes the flavor over the original ingredients but satisfies my taste buds. Your tips are wonderful and help me a lot. I miss original Chinese food so much and you have helped me with my cravings. Thank you so much.
Absolutely delicious! Thank you once again for a great recipe.
I made this last week using a pork tenderloin cut in half along its length. I finished it under the broiler for the few minutes. It was absolutely delicious!!!! Thanks for the recipe!
Ive made this twice so far, grocery store butchers dont ever know what a scotch pork fillet is, but I’ve done it with a shoulder cut into 4 long pieces and a tenderloin and they both turn out excellent. There was a family owned chinese restaurant where I live that closed down about 8 years ago that I’ve been trying to copy their bbq pork recipe and this is the closest I’ve come,
That’s terrific to hear Kyle! So glad you enjoyed this! N x
Delicious!
Definitely worth the wait.
That’s terrific to hear Richard! So glad you enjoyed this! N x
Is it ok to marinate LONGER than 48 hours, like 72? I put in marinade Friday night with plans on cooking Sunday but now have to wait an extra day. Should I remove it from marinade or will it be ok?
I’d remove it from the marinade but even if you don’t, I am confident it will be terrific!
Hi! Just wondering how much red bean curd to use instead of food coloring. Can’t wait to try this.
Hi Susan! I use 2 tbsp of the liquid:) Hope you love it!
I did it with the red bean curd, and I like it! I’d post a pic, but I don’t think I can here, so you’ll just have to use your imaginations I guess!
That’s great to hear T! If you share it on Instagram and tag me then I can see it, I would LOVE to! N x
I’m not on IG, so I sent you a picture via email. Brother proclaimed it perfectly cooked as it was beautifully moist….I’m happy enough with it to share with friends and family when the opportunity presents itself!
Thank you for the comment about the red bean curd!
Soooo delicious! Served it with the steamed chinese greens in oyster sauce with white rice. My husband said it is better than a chinese BBQ place in Sydney, called BBQ King!
Thanks Nagi!
Love hearing that Chantelle! Thanks for letting me know 🙂 Have a great weekend! N x
Nagl,
Can your recipes be copied? I have trouble writing. Can not wait to make this recipe. Thank you for sharing and I will be back!
Absolutely! Or you can print out or even print as a PDF! 🙂
Hi for the marination in preparing the Char Siu of the pork collar for 24-48hrs, where should rhe marinated meat be kept? In a ziplock and inside the fridge or outside the fridge?
Fridge please! 🙂
Thanks.
Is there any other substitute for Hoisin sauce as I am having trouble to get it.
Is the soy sauce? Soya Sauce?
If I add liquid smoke will that help it give that smokey flavor if yes how much should i put?
I can’t wait to try out these wonderful recipes
Hope you get a chance to Sherry! N x