The bold, glossy crimson of this Chinese BBQ Pork (Char Siu) is enough to stop you in your tracks. Marinated in a sweet-savory blend of hoisin, soy, honey, and five spice, each piece is oven-roasted until it glistens and slightly chars for that classic sticky glaze we all know and love.
This homemade version rivals any takeaway box. It’s aromatic, tender, and utterly satisfying. Whether you slice it thin over fluffy rice or tuck it into buns or noodles, this Char Siu is the kind of meal that makes a kitchen feel like a real Chinese barbecue shop.
Full Recipe:
For the Marinade:
1½ tbsp brown sugar
¼ cup honey
¼ cup hoisin sauce
2 tbsp light soy sauce
1 tbsp all-purpose soy sauce
1 tsp Chinese five spice powder
1 tbsp neutral oil (vegetable or canola)
2 tsp red food coloring (optional)
For Cooking:
1.2 – 1.5 kg / 2.4 – 3 lb pork scotch fillet (or pork shoulder)
2 tbsp extra honey (for glaze)
Directions:
Cut pork in half lengthwise into two long strips.
In a bowl, mix together all marinade ingredients.
Place pork and marinade in a ziplock bag or container. Marinate in the fridge for at least 24 hours, preferably 48 hours.
Preheat oven to 160°C/320°F. Line a tray with foil and place a wire rack on top.
Remove pork from marinade (reserve marinade). Place pork on rack and roast for 30 minutes.
Meanwhile, pour reserved marinade into a saucepan, stir in extra honey, and simmer over medium-high heat for 2 minutes until syrupy. Set aside.
After 30 minutes, remove pork from oven, baste generously with the sauce, turn over, baste again, and roast for another 30 minutes.
Repeat basting, turning, and roasting for an additional 20 minutes. If charring too fast, cover with foil.
Finish with a final baste and roast for 10 more minutes until caramelized and sticky.
Let pork rest for 10 minutes before slicing. Serve with rice and steamed greens.
Prep Time: 10 minutes (plus marinating) | Cooking Time: 90 minutes | Total Time: 100 minutes (excluding marinating)
Kcal: 438 kcal per serving | Servings: 6–8 servings
Introduction to Chinese BBQ Pork (Char Siu)
Chinese BBQ Pork, famously known as Char Siu, is one of the most iconic and beloved dishes in Chinese cuisine. With its signature sweet-savory glaze, charred edges, and rich, umami flavor, Char Siu is a staple in many Asian households and a popular offering at Chinese barbecue shops. The word “Char Siu” literally means “fork roast,” referencing the traditional method of cooking strips of pork on long forks over an open flame. Though home ovens have now replaced traditional charcoal ovens for most home cooks, the deep flavor and satisfying stickiness of this pork dish remain just as irresistible.
Char Siu is traditionally found hanging in the windows of Cantonese roast meat shops, its bright red hue and glossy caramelized exterior drawing customers in from the street. Despite its gourmet appearance, Char Siu is surprisingly easy to make at home with the right marinade and technique. The flavor is built over time, beginning with a robust marinade made with pantry staples like soy sauce, hoisin, honey, and five-spice powder. What makes Char Siu so addictive is its balance: sweet, savory, salty, slightly smoky, and deeply aromatic.
The Origins and Cultural Significance of Char Siu
Char Siu has deep roots in Chinese culinary tradition, especially in Cantonese cuisine, where barbecued meats are highly prized. In traditional Chinese cooking, food is not just about sustenance but about harmony, balance, and presentation. Char Siu is a prime example of this philosophy—it offers a balanced mix of flavors and is visually striking with its red glaze and charred edges. The dish has been enjoyed for centuries, evolving over time to include different cuts of pork, methods of cooking, and styles of marinating.
In Hong Kong and Southern China, Char Siu is often sold alongside other roasted meats such as crispy pork belly (siu yuk) and roast duck (siu ngaap) as part of a roast meat platter. It is frequently served with rice and steamed greens, offering a simple but comforting meal. During family gatherings, holidays, and celebrations like Chinese New Year, Char Siu often makes an appearance, not just for its flavor but for its vibrant red color—red being a symbol of luck and happiness in Chinese culture.
Why Char Siu Stands Out Among BBQ Dishes
Char Siu isn’t just Chinese-style barbecue—it’s a dish that uniquely blends technique and flavor, setting it apart from Western BBQ traditions. Instead of using rubs and smoke, Char Siu relies on a flavorful marinade and high-heat roasting or grilling to develop caramelization and char. The marinade penetrates the pork deeply over the course of 24 to 48 hours, ensuring every bite is infused with flavor.
The glaze is another standout feature. As the pork cooks, it’s basted repeatedly with the reserved marinade, which includes honey or sugar, creating layers of sticky, lacquered goodness. The final result is a texture and taste that’s both crispy and tender, sweet yet savory. While it might look intimidating, the beauty of Char Siu lies in its simplicity and the reward it offers once mastered.
Choosing the Right Cut of Pork
One of the secrets to great Char Siu is using the right cut of meat. Traditional Chinese BBQ shops typically use pork scotch fillet, also known as pork neck or collar. This cut is ideal because it has the perfect ratio of fat to meat, ensuring the pork stays juicy during roasting while developing a tender texture.
Pork shoulder is another excellent alternative and is readily available in most supermarkets. It’s slightly fattier, but that extra marbling helps the meat stay succulent, especially when cooked low and slow. While some people opt for leaner cuts like pork tenderloin, these require more attention to avoid drying out and don’t deliver the same richness and depth of flavor that a fattier cut provides.
Understanding the Flavor Profile of Char Siu
The flavor of Char Siu is all about contrast and complexity. You get sweetness from honey and brown sugar, saltiness from soy sauces, umami depth from hoisin, and the warm spice of Chinese five-spice powder—a blend that typically includes cinnamon, cloves, fennel, star anise, and Sichuan peppercorns. When combined, these ingredients create a multi-layered flavor that is bold yet balanced.
One key characteristic of Char Siu is its unique aroma. The five-spice powder adds a fragrant complexity that sets it apart from other pork dishes. The roasting process intensifies these aromas, filling the kitchen with a mouthwatering scent that’s almost impossible to resist.
Modern Variations and Home Cooking Tips
Though traditional Char Siu is roasted over an open flame or in a specially designed oven, most home cooks use a conventional oven or grill. With the right method and patience, you can replicate that classic caramelized crust at home. The key is marinating the pork long enough and basting it generously during roasting to build up that lacquered surface.
Many modern recipes have simplified the marinade using ingredients found in any regular grocery store. Red food coloring is often added to mimic the bright red appearance seen in Chinese takeout, but this is purely aesthetic and optional. If you prefer to keep things natural, the dish will still taste fantastic without it.
To achieve the perfect char, some cooks finish their Char Siu under the broiler or on a hot grill for the last few minutes of cooking. This mimics the slight char achieved through traditional roasting methods and adds texture and smokiness to the dish.
Serving Suggestions and Pairings
Char Siu is incredibly versatile and can be served in many ways. The most classic pairing is with steamed jasmine rice and Chinese greens like bok choy or choy sum, often drizzled with oyster sauce or a splash of the Char Siu marinade. The combination of sweet pork, fluffy rice, and savory greens creates a satisfying, well-rounded meal.
It also works beautifully in noodle dishes, such as stir-fried lo mein or wonton noodle soup. Thin slices of Char Siu are also commonly tucked into soft steamed buns (Char Siu Bao), making for an irresistible dim sum treat.
You’ll also find Char Siu used in fusion dishes such as Asian tacos, sliders, or even pizzas, showcasing its universal appeal and adaptability. The flavor profile works well with both traditional and contemporary cuisines.
Storage and Leftovers
Char Siu stores well in the fridge for several days and also freezes beautifully. In fact, it’s one of those dishes that often tastes better the next day as the flavors continue to deepen. Leftover Char Siu can be used in countless ways—toss it into fried rice, layer it into sandwiches, or chop it into salads for an instant flavor boost.
When reheating, be sure to do so gently to preserve its juicy texture. A quick warm-up in the oven or a gentle pan-sear can bring it back to life without drying it out.
Nutritional Notes
While Char Siu is indulgent thanks to its sweet glaze and fatty pork cuts, it can be part of a balanced diet when paired with steamed vegetables and rice. Leaner cuts can be substituted for a lower-fat version, and sugar can be reduced slightly in the marinade to suit dietary needs. Like many dishes rooted in tradition, Char Siu can be customized to suit your health goals without sacrificing flavor.
Conclusion
Char Siu is more than just barbecued pork—it’s a dish steeped in cultural heritage, bursting with flavor, and endlessly adaptable. Whether you’re recreating a childhood favorite or trying something new, making Chinese BBQ Pork at home is an incredibly rewarding experience. From the rich marinade to the glossy caramelized crust, every bite is a celebration of contrast and craftsmanship.
Perfect for family dinners, special occasions, or meal prep, Char Siu offers a flavorful journey into Cantonese cuisine without the need for a trip to a restaurant. With a bit of planning and patience, this iconic dish can easily become a favorite in your home kitchen, adding a touch of traditional Chinese barbecue magic to your meals.