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!
Everyone in my family loves this dish (miracle lol)
Hey Nagi,
I’m considering using this recipe as a Christmas ham glaze. But I’m thinking I might need to use some orange juice to lengthen for basting purposes. Any thoughts on orange juice or would you recommend a different liquid
Absolutely fantastic and easy to make. I did the full 47 hour marinade. Only thing I would change for next time is to double the marinade because I ran out for the last 2 bastings. But still amazing
I’m glad it worked for you! I ended up using the oranges and it was still really good. It looked amazing being red as well.
Love this recipe 🤤
I’ve tried a countless number of your recipes Nagi and not one, NOT ONE SINGLE one has ever let me down.
You are my first (and usually the last) stop for anything & everything I want to cook. Love your work 💖
Hi Nagi ,
I have my Pork Scoth Fillet marinating as we speak. BUT it had already been cut into 4 piece, in total weighing 900g.
Should I lessen the cook time???
Happy to hear anyones advice
Cheers Annie
Hi Annie. I’m about to experiment with meat about the same weight also cut into 4. I’ll let you know how I go!
Amazing , used tenderloin… Will try shoulder next time .. marinaded for 48hrs … Served with dump & bake rice ( also amazing) & pak choi with oyster sauce ( also amazing) went down a storm here …
Probably as good as any restaurant Char Siu. I followed the recipe to a “t” and it was awesome. The following time added 2 TB Shaoxing wine to the marinade at it came out delicious too. Thanks for sharing your recipe. Family loved it.
I can’t thank you enough for this one Nagi ! Goes down a storm every time, I use with pork loin chops or chicken thighs, pop some in bags (with sauce) for freezing.
This was very tasty and so juicy and tender. So worth marinating for 48hrs, will make again that’s for sure.
I had a terrible time getting the right cut of meat – 3 grocery stores & a butcher & all let me down. So despite being similarly fatty as pork belly I used a dozen pork spare ribs & thankfully it turned out delicious. Everything else I followed as per the recipe. The sauce was so yummy & the sweetness balanced well with some steamed Asian greens & the supreme soy noodles. I’m looking forward to doing it with the right cut next time so it looks the part too.
Hi Nagi – can I make this with pork belly? Thanks!
Hey GeoffG – Nagi says that she doesn’t use pork belly because it’s too fatty. Having just made it today with pork neck (as recommended) I can guarantee that you wouldn’t want it any more fatty. Was DELICIOUS!
Thanks, but was mentioned below, I’ve decided to risk it. Stay tuned for the results of the experiment.
Thanks. I saw Nagi’s reference to pork belly after I asked the question. I’ve already got pork belly, and I’ve decided to risk it. If it works, it’ll be magnificent, and if it doesn’t, it won’t be my first experiment that went wrong. I’ll let you know how it turns out.
Mentions in the notes above to not use pork belly as it is too fatty.
Looks delicious!
Curious… When you freeze leftovers, do you freeze the whole cooked tenderloin or do you cut it up and then freeze it?
I usually make double as we never have any leftovers. I cut one half into small pieces and keep in a freezer bag to use in fried rice or chow mein. It takes these dishes to a whole new level 😋
Hi Nagi,I made this today and it was gorgeous we had it with beansprouts,mushrooms and onions there was some leftover so I freezed it,I will definitely make it again so so gorgeous
That’s amazing Sonia – I am glad that you liked it! N x
Hi Nagi,I’ve made a few of your recipes and they are perfect especially the gravy ones,I’ve made this today and it’s in the fridge for Friday,My question is can I use the hoisin sauce that’s left in the jar and use this recipe for chicken but not use oyster sauce as my partner doesn’t like it
I haven’t made char siu chicken like that Sonia but I bet it would be tasty! N x
Loved the recipe. Cooked more than I needed and froze the remainder for Sing Noodles later. Sauce was quite clotted after boiling rather than syrupy. There seems a lot of liquid/water from the meat after marinating. Anyone have any idea why the clotting occurs? About to give it another go anyway (marinating as I type).
I put wonton soup on the menu this week, but couldn’t find any premade BBQ pork in my local grocery stores. So I figured I’d just use normal pork and maybe glam it up a bit. But then I found this recipe, and it looked pretty easy, so… I made the marinade, and let the pork sit in it for three days (too busy to make soup).
Soup day came around, and we cooked the pork early in the day. I don’t even understand how we managed to save some for the soup that night because it is SO GOOD!!!!!
And I really don’t feel obligated to buy BBQ pork at the store anymore. This is really easy, and a ton cheaper. Thank you so much!!
I’ve made this twice now and I must say it is absolutely amazing 🤩!
The recipe is so easy to follow and the amount of flavour the pork has is unbelievable…. Definitely a must try… great being able to make one of your takeaway favourites
Hi, I am cooking this for the 1st time tomorrow. The oven time..is that for a fan oven? If not can I lower temp to 140° C?thanks
I always state if you need to lower the temp for Fan ovens in my recipes. This one is 160 for all oven types. N x
I cannot BELIEVE how delicious this was, and that I actually was able to pull it off. It was VERY easy, and the flavors were amazing. Thank you!
Woo hoo!! That’s great Christine!! Enjoy! N x
Forgot to rate it
I made this and it is so good !!! It is addictive when you put this meat in fresh rice paper wrap with mango, apple, cilantro, cucumber with coconut peanut dipping sauce and putting the meat in a broth with noodles. Made this twice already. The second time, covered the meat then broil the meat at the end. It is so delicious!!!