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Home Asian

Char Siu Pork (Chinese BBQ Pork)

By Nagi Maehashi
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Published1 Nov '20 Updated11 May '25
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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.

Overhead photo of sliced Char Siu Pork - Chinese BBQ 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.😂

Char Siu Pork - Chinese BBQ Pork fresh out of the oven

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:

  1. Cooked in the oven instead of over coals; and

  2. 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!

Close up of sliced Char Siu Pork - Chinese BBQ Pork

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:

What goes in Char Siu Sauce for Char Siu Pork - Chinese BBQ Pork
  • 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).

Cutting pork for Char Siu Pork - Chinese BBQ Pork
Pork scotch roast can be cut either horizontally into two thinner “steaks” or vertically to form thicker pieces. Either way works!

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!

Char Siu (Chinese Barbecue Pork) being held by tongs, fresh out of the oven.

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.

How to make Char Siu Pork - Chinese BBQ Pork

Be sure to baste generously, slathering / dabbing the marinade on – it’s the key to get a really great sticky surface!

Char Siu Pork - Chinese BBQ Pork fresh out of the oven

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

  • Singapore Noodles

  • 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!!

Slice of Char Siu Pork served over rice

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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Overhead photo of slices of Char Siu Pork - Chinese BBQ Pork

Char Siu Pork – Chinese BBQ Pork

Author: Nagi | RecipeTin Eats
Prep: 5 minutes mins
Cook: 1 hour hr 30 minutes mins
Marinating: 2 days d
Total: 2 days d 1 hour hr 35 minutes mins
Roast
Chinese
4.97 from 312 votes
Servings6 -8 people
Tap or hover to scale
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Recipe video above. Your favourite Chinese barbecue pork made at home! Slow cooked so it's juicy on the inside with the most incredible sticky glaze, this is finger licking' good! Chicken version here.

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
Prevent screen from sleeping

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:

1. Soy Sauce – The light soy sauce adds a touch more salt to the marinade, the balance I like. But it’s fine to use all light soy sauce, or all ordinary soy sauce. Do not use dark soy sauce (flavour is too intense). More on different soy sauces here, and when you can substitute, when you can’t.
2. Chinese five spice powder (a mix of spices) – find it in the herb and spice section of supermarkets and it isn’t any more expensive than other spices, very common nowadays. You can substitute the Chinese five spice powder with 1 tbsp extra hoisin sauce BUT you should reduce the sugar to 1 tsp, otherwise it will be too sweet.
3. Oil – Or other neutral flavoured oil.
4. Red food colouring – to make the pork red, like you get at the Chinese barbecue shop. This is optional. Authentic Char Siu uses red bean curd for colouring and a touch of flavour – it can be found at Asian stores, use about 2 tbsp of the liquid and no red food colouring.
I use the marinade in this recipe more frequently than the authentic version because I can get all the ingredients at the supermarket and it has a slightly more intense flavour – makes up for absence of charcoal in this home version.
5. Pork – I used to make this with pork tenderloin (Note 6) but I’ve moved to scotch fillet roast (pictured in post) and pork shoulder because they are ideal for longer cooking to get amazing caramelisation and the pork is incredibly juicy inside. Scotch fillet is also known as Pork Neck, Pork Collar or Pork Neck Collar. This is what Chinese BBQ shops in Australia use.
Pork shoulder is also ideal – beautifully juicy. If using pork shoulder, using boneless, skinless and trim off most of the thick layer of fat on the surface. Then cut into long thin pieces, like pictured in post with the scotch fillet. The meat will buckle and twist more when cooked because the meat is more sinewy. Flavour is excellent!
Some people also make this using pork belly but I find that too oily for my taste for this particular recipe.
Cutting pork – doesn’t really matter which way you cut it, horizontal or straight down the middle (see in post for photos). If you have a thick piece of pork, cut in half horizontally to make two long, flat, thin pieces. If it’s not that thick, just cut it straight down the middle
6. PORK TENDERLOIN cooking directions (photo here of how it looks): Roast at 180C/350F for 25 minutes or until the internal temperature is 145 – 160F/ 65 – 70C. Around halfway through roasting, baste generously with the reserved Marinade. Sort of dab it on so you get as much Marinade on the pork as possible – this is key for getting the thick, glossy glaze. Then flick to broiler/grill on high and broil for a few minutes until surface is charred and glossy, basting once or twice.
7.  Leftovers – I continue to eat it for days, but also freeze excess. Char Siu is also used in Singapore Noodles, Chinese Fried Rice (also see Egg Fried Rice) and is also terrific served on Chinese Noodle Soup.
8. Nutrition per serving assuming 6 servings. This is overstated because it doesn’t take into account the fat that is rendered out when cooking.

Nutrition Information:

Calories: 438cal (22%)Carbohydrates: 20g (7%)Protein: 48g (96%)Fat: 17g (26%)Saturated Fat: 5g (31%)Cholesterol: 150mg (50%)Sodium: 852mg (37%)Potassium: 897mg (26%)Fiber: 1g (4%)Sugar: 18g (20%)Vitamin C: 1mg (1%)Calcium: 45mg (5%)Iron: 4mg (22%)
Keywords: Char Siu, char siu pork, char siu sauce, Chinese BBQ Pork
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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!

  • Stay-Crispy Honey Chicken

  • General Tsao’s Chicken

  • Mongolian Lamb and Mongolian Beef

  • 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

Dozer the golden retriever going in for ACL surgery

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!

Photo from Mona Vale Vet of Dozer sleeping post surgery
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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1,057 Comments

  1. MARY says

    May 27, 2018 at 1:29 pm

    I get pork that looks like this at our Chinese restaurant. its super delicious.. Is this recipe *seasoning hot*

    Reply
    • Nagi says

      May 28, 2018 at 8:57 pm

      Nope, not spicy at all. It’s sweet!

      Reply
      • Mary says

        May 29, 2018 at 2:34 am

        5 stars
        whooo hooo thanks.. Cant wait to make it 🙂

        Reply
  2. Gerry says

    May 27, 2018 at 8:08 am

    5 stars
    HI Ngai –

    Another mouth watering recipe. I was just wondering about serving temperature; would the char siu still be tasty served as an appetizer at room temperature, or does it really need to be served hot?

    Thanks

    Reply
    • Nagi says

      May 28, 2018 at 9:05 pm

      Hi Gerry! I absolutely serve this at room temperature, but it is definitely nicer served warm 🙂 N x

      Reply
  3. Linda says

    May 25, 2018 at 8:16 pm

    Hi Nagi. Is this any good in the airfryer in smaller pieces?

    Reply
  4. Jane says

    May 25, 2018 at 3:36 am

    5 stars
    Made this tonight. Delicious. Bought something here called nakkekolette (Danish) which I assumed was neck fillet! Anyway came out a treat.

    Reply
  5. Karen says

    May 24, 2018 at 4:00 am

    5 stars
    Hi Nagi!
    Wonderful recipe as usual, but I wanted to use boneless ribs instead. They may call them country ribs or even southern ribs. They’re lovely and they have good ratio of fat to lean usually. Do you think they’ll be good using them?

    Reply
  6. Denise says

    May 24, 2018 at 3:25 am

    There are two Asian supermarkets near my work and I went to both yesterday; one didn’t have anything that I thought qualified as neck or collar – the other had large packages of what they called Pork Neck. It seemed, very bony? Is that right? I called a few other but, language barrier, which I understand. I mean, pork neck is pork neck right? Or should I go with shoulder. I can’t wait to make this!

    I totally get it, I eat half the pizza before I get home! Or, anything I have in my car that is edible. Ate a salad in my lap on my commute today!!!

    Reply
  7. Kaye Blewett says

    May 23, 2018 at 11:22 pm

    Is there an internal temperature I should aim for so I dont overcook it?

    Kaye

    Reply
  8. Lily says

    May 22, 2018 at 3:52 pm

    Dozer looks sooo sweet with his soft toy! I have one just like that too! (for me, not for my doggo :P).

    Reply
  9. Lyn and David Hall says

    May 22, 2018 at 7:35 am

    5 stars
    First, a message to Dozer: Get Well Soon.

    At the moment we are using at least three of Nagi’s recipes each week, this week including two new ones, the Char Sui (marinated for two days and definitely with the red food colouring) and the Stovetop Macaroni Cheese (very quick and tasty). Both absolutely delicious. Will definitely be keeping the ingredients for those on hand in the pantry.

    Lyn and David

    Reply
  10. Lynne says

    May 22, 2018 at 6:10 am

    Hi, Nagi,
    Not doing much cooking right now, but one of my favorite pastimes is reading about cooking! You mention at the top that since this isn’t cooked over charcoal there is less smoky flavor. Have you ever tried using Liquid Smoke? Not sure if it’s sold there, but if it is . . I find it works really well to bring the outdoors into the oven since I gave up trying to do ribs on the grill and am concentrating on perfecting them in the oven. I dilute it a bit then brush onto the meat, then let it stand to absorb for about 15 minutes before adding whatever seasoning I’m using.

    I love char siu, even in the kinda dryish version the Chinese takeaway I frequent makes. Once I get back to real cooking, this is definitely going to be way high up on my ‘A’ list!

    Regards,
    Lynne

    Reply
  11. Ai Tang says

    May 20, 2018 at 11:19 pm

    5 stars
    Hi Nagi
    I have to say again , this is soooo good, left over I made your fry rice recipe, perfect recipe
    Thank you again

    Reply
    • Nagi says

      May 21, 2018 at 7:44 pm

      That’s great Ai Tang! So pleased you enjoyed this, thanks for letting me know! N x

      Reply
  12. Ai Tang says

    May 20, 2018 at 11:14 pm

    Hi NAGI
    Thank you so much for sharing this recipe, as usual yr method were always work and perfectly made me and my family happy

    Reply
    • Nagi says

      May 21, 2018 at 7:44 pm

      😘 N xx

      Reply
  13. Colleen Hess says

    May 20, 2018 at 2:59 am

    5 stars
    Love and hugs for Dozer. Get well quick. We miss you.

    Reply
    • Nagi says

      May 21, 2018 at 8:14 pm

      Hugs gratefully received by fur ball!!! Thank you Colleen! 🙂 N xx

      Reply
  14. Vivian says

    May 18, 2018 at 9:34 pm

    I think I will have to settle for tenderloin but will ask my butcher for other suggestions. I know brining helps keep leaner cuts of meat moist but wonder how to balance the saltiness of the final dish. Trial and error, I guess.

    Reply
    • Nagi says

      May 21, 2018 at 8:45 pm

      Hi Vivian! What about shoulder? 🙂 Shoulder is brilliant with this too! N xx

      Reply
  15. sheri says

    May 18, 2018 at 5:35 am

    Speedy recovery Dozer! We love you too!
    Best wishes! xxx

    Reply
    • Nagi says

      May 18, 2018 at 8:00 pm

      Thanks Sheri! He’s all good, home now! 🙂 N x

      Reply
  16. Doris Sikora says

    May 18, 2018 at 4:16 am

    I can’t figure out the difference between light soy and dark soy, is the light the less sodium one???

    Reply
    • Nagi says

      May 18, 2018 at 8:15 pm

      Hi Doris! Actually, dark soy has more sodium but it tastes less salty because the soy flavour is stronger. So light soy sauce has less salt in the ingredients BUT it tastes saltier because the soy flavour is less!

      Reply
  17. Danielle says

    May 17, 2018 at 11:18 pm

    5 stars
    Love this so much. Chinese BBQ pork is one of those highly addictive things, I don’t blame you for picking at it while you drive home. I’d likely do the same. Who are we kidding, I WOULD do the same.

    This just sounds so amazing, I’m wishing I had this to eat now. Last time I made BBQ pork like this, I set off the fire alarm in the building though….so perhaps I’ll be throwing it on the grill outside next time. Def trying your recipe!

    Glad to hear Dozer is recovering well 🙂

    Reply
    • Nagi says

      May 18, 2018 at 8:17 pm

      Don’t worry, this isn’t a smoker!!!

      Reply
  18. LPunc says

    May 17, 2018 at 9:42 pm

    Am so happy Dozer’s out of surgery and recovering well! Thank you for the updates Nagi, as well as the cute photo. I’m rooting for our furry guy to continue getting better every day, and hit his fave beach again soon.

    Reply
    • Nagi says

      May 18, 2018 at 8:18 pm

      Thanks so much for the lovely message!!! He is home now and snoozing comfortably at my feet 🙂 N xx

      Reply
  19. Janet says

    May 17, 2018 at 8:11 pm

    Great recipe Nagi , as always!!! I also cannot eat pork so adapted the recipe for chicken -Fingerlickin good! ( shortened the cooking time
    All our love to our gorgeous Dozer. How is he going to hate recuperation and no bouncing or bounding with all his Beach Buddies

    Reply
    • Nagi says

      May 18, 2018 at 8:20 pm

      Gosh yes! I will add the link for the chicken version – thanks for the reminder! PS Yup, he’s suffering already…. yanking on the lead busting to chase after birds when I take him out to the toilet!!

      Reply
  20. carol says

    May 17, 2018 at 5:59 pm

    5 stars
    omg I so love reading about Dozer at the end of your recipe, stay safe young man, we all love you

    Reply
    • Nagi says

      May 18, 2018 at 8:22 pm

      😘 He’s all good! He’s home and snoozing at my feet! N xx

      Reply
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