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!
why red food colouring? why not red bean paste?
Changes the flavour and thickens the marinade 🙂 That’s why I stick with food colouring which I believe to be how it’s done at the BBQ shops!
So I didn’t want to pay the $30 a kg my local Chinese butcher wants for his coveted char siu, I decide to doodle the web to cook this fabled meat in a time frame of less than the prescribed several days.. Voila! Alas I find this one, it seems reasonable gave it a go and it is the best recipe for quick homemade style Char Siu I have ever had! 5 stars Nagi bravo, also I use Chicken breast now and it turns out beautifully with steamed vegetables and rice. I think you could say:
＋でした!
Or in Australian..
Cheers I owe you a cold one for this cracker of a recipe!
Dezza 😉
I’m so pleased you enjoyed this Dezza! Thank you for sharing your feedback – and CHEERS to you too! N x
Hi Nagi,
I’m about to cook this with a pork top loin cut into two, 1.5 lbs, strips along the grain as you suggested. Think I should change the cooking temp or time at all?
Thanks!
Jacob
Hi Jacob! You can reduce the cook time slightly because the time I’ve provided is for a 1 lb piece of tenderloin, just a few minutes I think. 🙂 But don’t stress too much, the marinade added juiciness so even if you go over, it will still be fine. More important is to make sure you get that gorgeous caramelisation!!! 🙂
Hi Nagi. Thank you for sharing your knowledge. Im trying this today but i only have a pork shoulder. Ive made double the marinade recipe to cover the pork but Im unsure if I have to remove the skin/crackle component before i leave marinade? Any help is greatly appreciated. Thank you.
Hi Catherine! Yes please remove the skin, it will go rubbery and tough. Save it for another time to make crackling chips!! If you are using a whole shoulder, you’ll need to increase the cook time considerably, how big is it? I personally would slow cook it until tender, amazing!!! 🙂 N x
Hi Nagi! Thank you! Its been in overnight (all of it) so ill cut thr skin now. Its about 1.2 kilos? So thought maybe cook slowly for about 5 hours on 140 degree heat?
Thank you!!
I’m sorry for the late response! I’ve had major internet issues. Hmm, I think 3 hours at 150C (check it by prying at the meat with forks) then crank it at the end and baste baste baste to get that gorgeous caramelisation! You have absolutely inspired me to publish this recipe in a slow roasted pork form. Pull apart fork tender!
Hey Nagi!
I’m marinating a pork loin right now (3 lbs). Do you think I should slice the loin thinner into tenderloin sizes, maybe 2- 1.5 lbs strips or cook as is? And if I cook as is any suggestions on time and temp?
Thanks!
Jacob
Hi Jacob! I got your later message before I saw this, I didn’t realise it was 3 lb in total, I thought you meant 1.5 in total. 🙂 In which case if you have 2 x 1.5 lb strips then I would bake for an extra 10 minutes. 🙂 N x
Hi Nagi, a wonderful recipe. I used the BBQ and basted it and it turned out great. I am a city girl living in the country with zero authentic Chinese/Malaysian food. I was surprised at how easy and delicious this recipe is. Eased my homesickness no end! Well done and thank you!
That’s great to hear Jo! Thanks for taking the time to share your feedback! N xx
Love this. I do have a indoor rotisserie, how long do you suggest cooking with this method?
Wow, lucky you! What’s the heat source? Just so I can gauge the temp 🙂 N x
Excellent – 5 out of 5. Everyone loved it
That’s so wonderful to hear Andy! Thanks for letting me know – N xx
Made this last night and was so happy with how it turned out! My husband was super impressed and very full very fast. This is going to be a regular recipe for us now. Thank you!!
That’s so great to hear Samantha! Thanks for letting me know – N xx
This looks amazing and I will be making it tomorrow. For basting the tenderloin, should we boil the marinade prior to basting? Thank you!!
Hi Mika! Nope there is no need, just make sure you cook it after each baste 🙂 N x
It was so tasty, I used pork shoulder and sliced it into fat steaks for the BBQ, I haven’t tried it yet as a proper char siu style but flavour was great
I’m pleased to hear you enjoyed it Lay, thanks for letting me know! N xx
I’m so excited I searched and found this on your site! I just went to an Asian supermarket and have fluffy buns that need some stuffing, this is absolutely what I am going to make to try them out!! I may just need to make a whole feast of it and make my favorite chicken dim sum ( found on http://www.behindtheplates.com ). PUMPED!
I hope you LOVE IT Missy! N xx
This looks divine. I’ve been dying to try making my own char siu bao at home, but wanted to find a good char siu recipe first. I can’t wait to try this out.
I hope you love it Trisha! 🙂 N xx
This was the most awesome recipe!!!. Used a pork tenderloin and let it marinade for roughly 4 hrs. Next time going to try over night. The sauce was out of this world and the pork was so juicy, even the next day as left overs.
High praise!!! So pleased you enjoyed this Sean, thanks for letting me know! N xx
Hi Nagi,
thank you for sharing all those yummy recipes 😀
Just had a quick question though…. any chance I can substitute the Hoisin sauce for something else? Next shopping trip seems too far away to wait to try this recipe….
Oyster sauce will work just great!
Hi Nagi! This is the first time I’ve been to your site and this is also the first recipe I’ve tried from you. It was a real winner when we made it for dinner tonight! I fed these to 3 kids (only one is my child) and they all requested for second helpings. My son even asked for it again when we were reading to him his bedtime story, and he is a carb not meat lover. Thank you for this wonderful recipe! I’ll be trying your “sausage mcmuffin and egg” one next 🙂
I’m so happy to hear that! Thank you for taking the time to come back and let me know – N xx
Hi Nagi,
Just wanted to ask you what kind of sauce can yo add to the pork and rice when serving, I buy this with rice and they add a sauce on top looking like oyster sauce but it’s very light in flavour.
Will be trying this over the next week ☺
Hmm! I need to go buy some to remind myself! I do have visions of a clear stick red sauce that comes with some types of Chinese BBQ, not dark oyster sauce colour??
Hi Nagi
Just cooked Char Sui, in my oven, using pork shoulder, for Sunday dinner to have with fried rice. Will be trying your recipe next time using pork tenderloin – it looks yummy. However would like to try cooking it on my gas Weber BBQ using a trivet.
Wondering if you have tried this recipe using a BBQ?
I hope you loved it Mary! I haven’t tried on a direct BBQ, I am concerned the marinade will burn. But I have on a rotisserie constantly turning over the BBQ and it is brilliant! 🙂 N xx
I am ABC and moved from NYC to the south where they do not have much genuine Chinese food and I have had to try and recreate this so many times. I have tried a lot of different recipe and this one is by far the best! Perfect and tastes exactly if not better than any I’ve had. Thanks Nagi!
I’m so pleased to hear that Seleta! Thank you for letting me know! N xx
OMG I just made this – marinated it over night
Only one problem
I can’t stop eating it. This is the best I have ever had
Lucky I bought 2 tenderloins. So cooking another for my lunches this week
Thank you so much 🙂
That’s terrific Lyn! So pleased you enjoyed it, thanks for letting me know – N xx