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!
we have a Traeger electric smoker grill. It uses pellets to smoke. Made a pork shoulder for our family get together. SO GOOD. Unfortunately there were no leftovers. Will have to made 2 next time.
Oooh! I’m jealous!!! N xx
Yum! Char Siu. My most favorite item at dim sum was always, hands down, Char Siu Bao. Now I will make it myself when I get to the bulk store for some Chinese Five Spice powder. Even though its kind of cheeky, I think red dye is essential…just that bit of “out there” like Red Velvet Cake. I don’t think we in Canada have a cut called Pork Neck or Collar so I will have to stick to butt or tenderloin (with a quick brine?). I am hoping I can adapt this to the Instant Pot with some judicious broiling after for that glaze and char. I’ll report back.
Lil’ Dozer, you’ll soon be up and tearing around again…just don’t wreck your other joints! Healing time is tedious but is forgotten in no time. Glad he’s got his favorite fur bud with him to commune with.
Meanwhile, stay calm and carry on!
Ooh I’d love to know if this works an Instant Pot! What cut are you thinking?? Thank you for the best wishes for Dozer! He is all good, home now, snoring at my feet! N xx
Hi Nagi!
First – I wish Dozer a speedy recovery!!
Second – I’m in the US and not sure what Golden Syrup is. My husband is allergic to honey also. Can I use straight sugar?
Third – I have never heard of Scotch Filet – Do you know what cut of meat that is in the US? I would love to know if I could use something other than Tenderloin.
Thanks!!
Hi Marianne! First – Dozer. Thank you! He is home now, snoring at my feet! Second: Help! Golden syrup?? Where did I write that?? Brown sugar will be terrific! Third: It’s ok! See the notes for other pork cuts! You do have it there but it isn’t common, it’s called Pork Collar Neck, or Neck Collar. It’s so GOOD, it is even better than shoulder for slow roasts because the pork is more tender 🙂 N xx
Hi Nagi,
Dozer is so adorable and I am sure he is beyond happy that you are home! I always read your recipes and then quickly scroll down to see what Dozer is up to.
I guess I was reading a different recipe about Golden Syrup,…even though I could swear I read that!!! Sorry to have alarmed you!! : 0 )
Actually, I love that you told me! I always appreciate it when readers pick up mistakes I make. I don’t have an editor to review my work!! 😂
It’s like you were reading my mind! I was just talking to my husband how I wanted Chinese BBQ Pork and I wish I knew how to make it at home. Thank you for the recipe!
Do it do it! 🙂 N x
wishing dozer a speedy recovery! he looks so cute with that little retriever toy! this pork looks amazing, can’t wait to move back to Australia so i can get my hands on all my favourite Asian food again, its just not the same where I live!
When are you coming back?? 🙂 N x
this time next year!! i am SO excited, but also freaking out a little about breaking into the Aussie blog scene! 🙂 going to eat so much food!
I am so excited to try this recipe asap. The ingredients are on my shopping list. Do you think a dash of smoked paprika would add a little bit of smokiness that you mentioned was missing, or would that clash with the Asian flavor of the 5 spice powder? My 11 year old dog was scheduled for ACL surgery last summer but ended up not being able to have it due to cancer that showed up during the pre-op blood test. He then tore his other ACL 3 months later (he’s a lunatic pointer that doesn’t act his age). Miraculously he’s doing quite well with braces and is still active. I hope Dozer has a smooth recovery and gets back to splashing in the water very soon!
What is your dog’s name?? I’m so sorry to hear all that, but happy to hear he is still active! Are you using braces for both legs?? Hugs to your dog!! Oh – the recipe question! I really don’t think you will miss the smokiness in this, the marinade I use adds tons of flavour and you get nice chargrilled flavour from the oven 🙂 N xx
My dog’s name is Chase. He was wearing custom braces on both legs for 8 hours a day, but now only needs them for stairs or slippery floors. The scar tissue has stabilized his knees, completely on one side and almost fully on the other (more recent) side. The vet says that’s pretty rare! Maybe giving him the daily Cosequin supplement is helping. The meat is marinating in the fridge now. I followed your recipe exactly, using a pork shoulder because I couldn’t find a neck. I can’t wait to cook it. I’ll let you know how it turns out. Thanks for your prompt response! 😊
Ohhh I’m so pleased to hear that. Give Chase a hug from me!! N xx
Wow, your recipe is a keeper for sure! I wanted to freeze some of the roast since it was a lot for just the 3 of us, but my husband insisted that I not freeze it because he intended to eat it all. Over the next several days I’ve enjoyed it thinly sliced and heated up as a quick snack, on top of a salad, in ramen, and in fried rice (your Egg Fried Rice recipe is awesome – even my extremely picky son likes it). I will have to make more soon so I can freeze some to take to my parents’ house (they are Issei living in the US and I am Nisei). Thank you, your blog is helping me rediscover that cooking is fun!!
Hi Nagi,
I’ve made this twice with pork tenderloin. The first time, it was tender and beyond delicious! The second time the thermometer wasn’t working and I over-cooked it. It was good but a little dry. I will be trying the shoulder. The main reason I am writing is to tell you that our dog Bosco had surgery for a torn ACL exactly eight weeks ago. He is moving around so well now that you would never know he had the surgery. The first four weeks were difficult keeping him confined and keeping him from running, jumping and playing witj our other dog. I tried to keep him with me on a leash much of the time. We were joined at the hip! The next four weeks saw gradual, steady improvement in the use of his repaired knee. Dover will do great and it will all be worth it.
Bosco!! Thank you so much for sharing how he is doing Sandy, it gives me a good sense for how Dozer’s progress will be. I’m so pleased to hear he is doing so well! I’m doing the same with Dozer – either he is in his play pen or on a leash! The vet says 3 months in total, is that what you hear too? So just another 4 weeks for Bosco and he can ease back into normal life. Hugs to Bosco! N xx
Hi Nagi,
Yes! We did the same with Bosco. I had a play pen in the kitchen/family room area and would put him there when I was in that area. But he didn’t want to be stranded there by himself when I was in other parts of the house so I used a leash. Our vet/surgeon told us that recovery would take between two and four months. I don’t know if Bosco has fully recovered but at the 8 week mark, if he hasn’t, he seems close. He is a small dog of a little over 15 lbs (or about 7 kilos). Maybe recovery is a little faster for a lighter dog? He has been full of energy and raring to go since about the 6 week point and I started to give him more freedom. Since the 8 week mark, I no longer confine him but do keep an eye on him. He seems like he’s at least 90% of normal. It’s been heartwarming to see how over time, he used his repaired knee more and more. Now, he doesn’t lift it up at all. He walks on all fours. As mentioned before, the first four weeks were quite an adjustment but it gets better and better. Dozer will do well. It’s amazing that this type of injury can be corrected so successfully!
PS So pleased to hear Bosco is doing so well! N x
actually, Dozer’s rebounded back alarmingly well. TOO well. I’m worried! He is putting so much pressure on the leg and is barely limping, he pulls on the leash and wants to run down the backyard when I take him out to the toilet! THIS IS SO BAD!! 😂
Hi Nagi, I understand your concerns completely!! We had the same experience with Bosco. He pulled on his leash and tried to run every time I took him outside. I was petrified that he might have to have a second surgery and was close to taking him to emergency one day to have his knee checked but then waited a few more days for his two-week checkup. It can be a nerve-wracking time especially at the beginning. Am sending prayers and positive energy to you and Dozer!
Dearest Dozer, here’s to a speedy recovery so you can get home before all that yummy looking Barbeque is gone! If it’s no where in sight, beg Mom to make more! Tell her dogs recover from surgery better when they have lots of protein! I’ll bet you got extra special care at the vet clinic since you came with a feast! I’ll think of you and your hard working Mom when I make the char-siu. Hugs from the U.S.A.!
Thank you Barb!! Hugs happily received by the fur ball lying at my feet! N xx
Absolutely going to try this pork recipe. Love pork! Thanks as usual Nagi.
As for Dozer …he’s to cute with his little doggie toy. Glad all went well with his surgery 😊
I seriously think pork is my favourite meat 🙂 Hope you do try it Gail. Thanks for the well wishes for Dozer! N xx
I will put this recipe on my To Do List. Sounds great. Sorry about Dozer. I had a Westie who had this surgery on his hind leg. Recovery was a lot of work since he wasn’t allowed to walk on it for quite some time. Once he was back to normal he was actually so much better.
I’m so glad to hear your pooch recovered so well Martha! Thank you for the well wishes for Dozer! N xx
Hi Nagi,
First, Get well wishes for Dozer and hope he’s diving into the pool soon. Second, thank you for posting the Chinese bbq as I have been wanting to prepare forever. Will try very soon and post positive comments I am sure as all of your recipes are top notch.
Thanks for the well wishes Rhonda! He is all good now, home safely snoring at my feet 🙂 Hope you do try this Rhonda, it’s SO GOOD! N xx
This looks delicious! My husband loves to cook and barbeque meat on the grill, so this is right up his alley. I will make sure he sees this recipe today.
Bless Dozer’s sweet heart! I am sure he will recover nicely and will be back to his rambunctious self before you know it!
Hope you do try this Naomi! Thank you for the Dozer well wishes, he is home now, snoring at my feet! N xx
Hi Nagi, do you think this is doable over a Weber charcoal grill? If so, would you be able to provide me with the cooking instructions? Thank you so much!
Hi Shal! Direct heat will be a bit strong for this, the sugar will burn before the pork cooks until tender 🙂 Do you have a rotisserie?? 🙂
Thank you! Thank you! Thank you! I lived in Hawaii for many years and always loved Char Sui Pork, but never got a recipe for it. I would buy the Preseason packets and make it, but here in Kansas you can’t get the packets! Now I can make it again!
Try it try it!! It’s soooooo good!
Hi Nagi – I made this and it was so good!!! I was wondering what is the reason for cooking the marinade for just 30 seconds before marinating?
Thanks for a great recipe!
Hi Scott! You beat me to it – I just removed that step! That was from the original recipe, to dissolve the sugar. I’ve since discovered it makes no difference so I’ve removed the step 🙂
Hi Nagi, my husband is using your recipe and smoking the loin strips at 220f for a 3 hour slow cook. I am excited, It looks and smells wonderful~ Thank you!
Hi Nagi, I
I am wondering, can you use precut pork cubes with this same recipe? What would you suggest for an easy weeknight version?
Hi Nagi, just wondering if you can offer advice on a honey substitute or whether the recipe still works well without honey at all. I am planning to cook this for my partner’s family one day but some of them are honey intolerant.
Hi Heber! Funny you ask – I ran out of honey making this last week and I used golden syrup. Didn’t even know the difference! You do need something to thicken the marinade enough to dab onto the pork 🙂 N xx
Hi Nagi…Love this recipe, but have always had issues with the marinade not being sticky enough to stick!
Planning on doing it tonight but have only got Scotch pork fillet, will this work as well as tenderloin? How long should I cook it for? It is just over 1 kilo…. thanks for all the amazing recipes, you make an appearance at least 5 times a week in our house !
Carol! It’s like you are reading my mind, I literally just took new photos this morning of this made with scotch fillet! I am planning to republish this recipe soon with other pork cuts and adding a video 🙂 It is better with scotch fillet than tenderloin, it’s juicier and it can be cooked for longer so it gets a better glaze 🙂 Here’s how to do it – but the pork lengthwise into half so you have two long strips. Do it horizontally so they are thin pieces as opposed to cutting down through the top, if that makes sense because then the pork is thinner so the marinade penetrates better and it looks more like what you get at the Chinese BBQ shops. They will take about 2 hours at 160C fan / 180C standard (320F / 350F), baste 4 times then just before serving. The pork will be super caramelised and beautifully juicy and tender inside. With the marinade, did you add the extra honey?? And reduce it down until it’s syrupy. And kind of dab it on rather than brush it. Hope that helps! I can’t wait to share the new photos and video!
Hi Nagi…Love this recipe, but have always had issues with the marinade not being sticky enough to stick!
Planning on doing it tonight but have only got Scotch pork fillet, will this work as well as tenderloin? How long should I cook it for? It is just over 1 kilo…. thanks for all the amazing recipes, you make an appearance at least 5 times a week in our house !