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
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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 think I may have reviewed this most incredibly delicious, yummy beyond words recipe before. Sorting through recipes a few days ago I realized I have been overlooking this. I typically don’t eat meat. I just don’t like it. But I can’t quit eating this. It’s so good! If you like restaurant bbq pork…which I can easily pass on….this will blow your mind. And it’s quick and easy. I make the sweet and sour sauce with pineapple juice and serve with hot mustard. Best of the best!!
PS…I do the pork tenderloin and make sure to not overcook. I like the higher surface area of the sticky 5 spiced sweet goodness 😊
Great recipe – have made it a half dozen times. To set the glaze, I have to do a 10-ninute finish at a higher temperature.
This is just an amazing recipe Nagi! I used scotch fillets from Costco and marinated it overnight. The family totally enjoyed dinner. I served it with bok-choy and it’s just like when we get it from the restaurant, but 100% better! Thank you for your great recipes! ☺️
Wow!! I used this marinade on rekindles pork belly smoked in a Weber kettle with cherry wood. Scored the top down half way in inch wide cubes to hold the marinade over night. Cooked slowly until meat was 60c, boated until 85. Rested wrapped up in an esky and finished on the g.a.weber over coals. The family loved it and I’ll do it again for sure. Maybe next time I’ll use the shoulder. Highly recommend this one. Just save some marinade for topping at the end!! Thanks Nagi
Decided to make this as it isn’t easy to get where I live and the one place that does sell it charges over $10 for just a small piece (200 grams) – which makes for an expensive fried rice. So I used Pork Shoulder which was $16 for 1.8kgs (and ended up being 1.3kgs once the layer of fat was removed) and this made enough for at least 5 lots of fried rice (froze them in roughly 250g batches).
I would definitely suggest the 48 hour marinating time as I think anything less would be inadequate flavour wise.
The end result was satisfactory however due to a very uneven piece of pork part of it was a bit dry, part was still a bit tough and part of it was perfect. Would recommend trying to get a piece of pork that was fairly uniform in thickness when cut in half. Also make sure you get foil that is wide enough to completely cover your tray in one piece as I had to overlap mine and as some of the marinade ran underneath, the foil was very stuck (top tip: Baking soda and vinegar to soak and then boiling water got off the residue).
So, will it replace the stuff hanging in the window in Chinatown in the city? No, but it is great to have on hand here when I can’t get there.
Once again a fantastic recipe from you Nagi! I tweaked it a bit as I had a huge pork butt roast that I cut in half, and cooked at 350 basting every 15 to 30 minutes while rotating the two pieces of meat. My husband had never had this and he was sceptical to say the least. He is a true traditional Steak and Potatoes Man. However I will tell you that he said this is the best pork he has ever had outside of my famous green chile recipe. Going to use leftover for Pork Buns. Can’t wait! Thank you so much for all the amazing recipes you share with all of us who have a love of cooking. YOU are amazing! I can tell you are a great person with a great heart!
Love Dozer too!
Would you mind letting me know what the ingredients are in your Five Spice powder please? We have many in the stores here in the US, but they have different flavor combos. Some use anise some use cinnamon and some do not.
Thank you. And so glad Dozer is doing well.
A simple recipe than others I’ve tried – did quiiiiite caramelize on the outside, even with some extra time. Perhaps 320F is a touch too low, though the pork interior was perfect at 165F.
fang keyboard with broken keys.
A simpleR recipe than others I’ve tried – didN’T quiiiiite caramelize
I am wondering if this would work on pork ribs by chance? I believe that is what our local Chinese restaurant does and my fiance keeps asking me to make it. Just wanting opinions before I do or if it is a completely different recipe all together. The menu says they are called ‘ BBQ spareribs’ not Char Sui but they do look similar to this. Thank you to anyone who responds.
THE BEST Char Sui recipe I’ve tried. Have made this with various cuts of pork, scotch, shoulder, tenderloin & chops. All come out beautifully, just vary the cooking time.
Thanks Nagi ❤️
I found your sticky buns recipe and came here to get the pork recipe. I’m so excited to try it. I avoid pork whenever possible, do you think this would be good with chicken?
Hey Kansan–I’m from Lawrence, small world. Chinese will cook any meat with basically this marinade the same way. Besides chicken I’d also suggest duck breast. However, research the baking time as chicken or duck breast is very sensitive to over-cooking. Cut the breast into two thinner pieces, so that the outside doesn’t overcook and get dry before the inside is finished, and check temperature with a probe-type thermometer, or cut the chicken in the fatest part periodically to check if the pink is gone. Boneless chicken thigh meat would be great and isn’t very sensitive to over-cooking at all and would be my suggestion for a first try, and also “eats more like pork.”
Such a tasty recipe and will definitely do again. Cooked up at 2.4kg pork collar butt as part of our friends lunar new year feast. The marinating tip of 48 hours is the winning secret.
It’s me again. I just made chicken wings with this marinade, minus the red food coloring. I couldn’t get the 5 spice seasoning locally, but had all the ingredients in my pantry. I am marinating pork for tomorrow. I have your beautiful cookbook, I quit smoking a few years ago and took up cooking. Your recipes are the best, Thank you, ❤️
I made this to have pork in my rice. One for the rice and 2 for me. 🤣. I will be making this again. Tasted better than takeout.
Love this! Do you thing this marinade and method (adjusted) could be used on say eggplant for a vegetarian option?
Had this with some Charlie sauce stir fry veges and fried rice. So good and very easy
My family loves this recipe! I usually use pork tenderloin, but am out? Can I use a pork roast? If so what are the cool times and temperatures? Thanks for your amazing recipe!
Sign me up for all recipes
I use Grenadine mixed with the honey. Its gives a slight sweet taste and makes the pork red. You can even paint it on as it cooks if you choose. I also cook in smoker with tiny amount of smoke.
I used pork scotch fillet – followed the recipe to a tee. – turned out really well – the sauce was yummy – it didn’t caramelise so i chucked in an extra tablespoon of brown sugar which worked.
Going to make pork rolls with the excess!The family knows that the recipes from you are great – thanks!