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!
Hello Nagi, If I’m using 4lbs tenderloin how long do you think I should leave it in the oven?
Hi Holly! I think 1 hour 15 minutes will be just right 🙂
Thank you Nagi, it came out great. I sliced it up and made a char siu donburi. I added an onsen tamago and some chopped green onions and it was delicious!!
Donburi?? Onsen tamago?? Where on earth are you Holly???? Somewhere exotic in Japan clearly!
Hahaha~ I’m in the US but was born and raised in Japan. Been looking for good Asian recipes and I was super excited when I found your blog!!
This was delish, followed your recipe but added a dab of liquid smoke to the marinade process… even my roommate who is highly picky and critical of his Char Siu loved it!
Woo hoo! I’m so pleased to hear that Matthew, thank you! Virtual HIGH FIVE!
How do you know the marinade isn’t tainted with the raw meat when using it to baste the meat?
Hi Marcie! It is tainted with raw meat, which is why after basting it needs to be broiled 🙂 If you are concerned, after taking the pork out, pop the marinade in a small saucepan and bring to boil 🙂
AWSOME receipe thank you (merci)
Nagi, que delicia tu receta, gracias por compartir tus deliciosas recetas, hay varias de ellas que ya las hice, no me salio tan perfecto pero quedaron deliciosos.
Rubi.
Perú
Estoy muy contenta de que haya disfrutado de mis recetas , gracias por dejarme saber! N x
Hi! I’m sorry if you’ve answered this question already but could I tweak this recipe a bit to make in my slow cooker? I use propane and it would save on gas if I could use my slow cooker, that’s why I was wondering. Thank you!
Hi Cristin, I’m sorry but it won’t work in a slow cooker. I would cook it on the BBQ or even stove on medium, basting regularly. It won’t look quite as glossy but it will work much better than a slow cooker because you need the caramelisation!
Really excited to make this for my manapua filling. I’m going to use one pork belly and one tenderloin. My question is about the honey. You have 1.5 tablespoons going into the marinade. Then you mention adding one tablespoon to the pork before cooking. Is it 2.5 total? Or 1/2 tablespoon in the marinade and 1 tablespoon pre grilling.
Hi Michelle! Yes it’s 2.5 in total, I am sorry, I will make it clearer in the recipe!
Hi Nagi,
Really really looks delicious, but we can’t eat pork, do you think this marinade would work with beef or chicken?
Thanks!
It is FABULOUS with chicken!!
Sounds heavenly. Wondering if a pork cushion would work with my indoor rotisserie. What do you think.? It is the only pork I have at the moment. Thanks, Ginger
Hi Ginger! Yes it will work but because it is larger I would make more marinade 🙂
I noticed your recipe and have just gone & got all of the ingredients to make this for me & my partner; my mouth is watering already!
Although I was only able to buy a pork shoulder joint instead of tenderloin, just wondering how and how long for I should cook the shoulder? It says on the packaging ‘cooks in 3 hours 15 minutes’ but I’m wondering if I can possibly cook it in 30 minutes as per your recipe?
Hi Hannah! Unfortunately shoulder is a much tougher cutter of meat than tenderloin that will need to be cooked long and slow 🙂 If you would like to make this with shoulder, I would recommend changing the recipe as follows: a) increase the marinade based on weight (I assume your shoulder is much heavier than the tenderloin in the recipe!) b) cut it into strips to mimic the look of tenderloin c) put in a roasting pan with 1 cup of water, cover with foil and roast at 170C for 2 hours or until the pork is tender. Check after 1 hour then every 30 minutes, ensure the liquid isn’t drying out. Turn the pork each time you check it to coat it in the marinade as it cooks. When the pork is tender, take the foil off and roast for 15 minutes or so just to get it nice and charred. Hope that helps!
Hi Nagi, I pretty much should have played taps after I murdered this recipe the first time: I tried to heat the marinade before roasting and it separated, and then I singed the heck out of this under the broiler. I was cooling it off for trash but took a nibble, and it was great.
I made this again and may similarly “done it in” due to the circumstances of the weekend. I have noticed that Char Siu is pretty forgiving and despite a MUCH longer marinade than planned, I am going to try again. Here is the question: I have been giving the pork 24 hours of marinade time. The marinade at the end of the process is liquid. There is nothing to “dab” on, sure I can drown it, but it is liquid. The pork must have a liquid that gets released in the process is what would make sense. Is there a trick I am missing?
Thank you,
Elizabeth
Hi Elizabeth, I get what you mean and you are right, the marinade does thin out. The way I get it onto the pork is using a brush with bristles, not the silicon one, which holds more liquid (even when watery) so it can be dabbed on. I am wondering whether I can improve this recipe though to make it easier by reserving some of the marinade so it doesn’t thin out. I will try that and update the recipe! 🙂 N x
Nagi, I did try the slower approach to the liquid. It does work, under the broiler, and it does take patience. I have been using the recipe for types of pork cuts that are visually appealing but dry and flavorless. The marinade is well worthy.
Thank you!
Oh my goodness this turned out so amazing. So super tender and juicy and full of flavor. Thank you for the amazing recipies ive loved everything ive made from you
Thanks for trying my recipe Devon! I’m so glad you enjoyed it, and thank you for taking the time to let me know! N x
Probably one of the best recipes for turning out delicious meat dishes. I live in the remote country outback Qld. and find this marinade to be particularly good with the lean loins from wild pig and from kangaroo. Of course all cooking is done in a camp oven where a handful of tea tree leaves are added to the bottom of the oven and the result is a delicious smoky flavour. Getting some of the marinade ingredients is a bit of a hassle but usually manage to stock up when I visit the big smoke. Thanks Nagi, great tucker.
Hi Kev – all the way from Sydney!! Where in country QLD are you? I’ve spent some time in the area where the Herbert River is, about 5 hours inland from Cairns (or was it Townsville??), rafting down the river for a week. 🙂 I must admit I’ve never tried wild pig. How does it differ from farm raised? This marinade would be fabulous with kangaroo!
Love that you make this in a camp oven 🙂 I love sleeping on dirt!!! And cooking over fire! 🙂
Amazing recipe! Thanks so much for sharing 🙂
Thank you so much Angela! 🙂
Wow!!! I like this recipe and have made it three times, with modifications the second and third time. Some observations: Chinese use pork butt for Char Siu because we love the fat and it really is part….Thanks for the post.
Thanks so much for your lovely comment, I’m so glad you enjoy this! 🙂 I thought this was traditionally made with pork neck???
Mmm, I love char siu! Great receipe and so simple. Costco sells a two-pack of pork loin that is perfect for char siu – its a family staple here, everyone loves it!
Thanks Meg!!! I never thought to check if Costco sells pork loin, must keep an eye out for it!
Hi! I know I’m a little late to the party but I had to leave a comment. I found this recipe on Pinterest and had to give it a try. I made for dinner for my husband, two teenage kids, mom, dad and sister. Let me just say, it came out AMAZING! I quadrupled the recipe (made four 1 Lb tenderloins) so I quadrupled the marinade. I let the meat marinade for almost 24 hours. My mom said that it was so much better than even her favorite Chinese restaurant and everyone else scarfed it down. I am very impressed! It was so good! Thanks!
Char sui receipe looks great, gonna try at the next family gathering. We used to enjoy this at some of the popular BBQ porks spots in Toronto. They would also serve this with a ginger/onion side. Just a pinch on the pork/rice would be accent every mouthful. Would love to know how to make this, any idea?
Hmm, I must say I haven’t come across a sauce like that with Char Siu before. Is it like the one you get with Hainanese Chicken??
YES!!! Thank you so much for your wonderful feedback Andrea! I’m so glad you enjoyed it! 🙂 N x
what happens if you don’t simmer the marinade
Hi Donna! The marinade needs to be simmered to kill the bacteria and to thicken it 🙂
Hi Nagi, I’m a bit confused about your reply. The instructions say to simmer the marinade before adding it to the pork, so there wouldn’t be bacteria in the marinade right? Or did you mean to simmer the marinade again after you remove the pork from it? Thanks! I have this marinating in my fridge right now ?
Hi Stephanie! Yes I mean simmer again after the pork has been in it, if you are concerned about the bacteria 🙂 Which I personally am not because I always do a final grill/broil after the last baste 🙂 N xx
Tried this recipe today, I nailed it. It taste so good??. Thanks for sharing.
WOO HOO! So glad you loved it Harvin!! Thanks so much for coming back to let me know! ? N x
I’d like to try this but at quick glance you have the prep time as 5 minutes. Please include the marinade time in your prep time for a more accurate picture. I thought I could whip this up at the last minute but I cannot. Normally this type of recipe does indeed take lots of time which is why I was excited that it might not.
Hi Yvette – thanks for the feedback! I am looking into how I can get a “Marinade time” field added to the recipes 🙂
I agree, the prep time should include marinade time… I noticed just a few hours before cooking and I wish it could have marinated longer.