Char Siu Pork

There’s something irresistible about digging into tender strips of sweet, sticky pork that practically melt in your mouth. Char Siu Pork brings the flavors of Cantonese BBQ right into your own kitchen, with a gorgeous honey-hoisin glaze that clings to each caramelized edge. It’s the kind of dish that makes you pause mid-bite, close your eyes, and savor the harmonious dance of sweet, savory, and just a whisper of smoky five-spice. I still remember the first time I tried this at my friend Mei’s family barbecue—her aunt slow-roasted rolls of pork over glowing coals until they were crimson red and lacquered in the most addictive sauce. Ever since, I knew I had to recreate that magic at home, even if all I had was a trusty oven.

This recipe transforms your countertop into a mini Cantonese BBQ joint without the need for charcoal or fancy equipment. You’ll marinate juicy pork shoulder (or belly, if you dare) in a fragrant blend of hoisin, soy, oyster sauce, rice wine, honey, brown sugar, and Chinese five-spice powder. After a long, leisurely soak—four hours at least, though overnight yields the best depth of flavor—you’ll roast the meat at high heat until it’s gorgeously caramelized. Want that extra char? A quick broil at the end will do the trick. Whether you’re hosting a casual weeknight dinner or craving something special on the weekend, this Char Siu Pork delivers big flavor with surprisingly simple steps. Grab your apron, preheat that oven, and let’s get saucy!

KEY INGREDIENTS IN CHAR SIU PORK

Before diving into the cooking process, let’s break down the stars of this show. Each ingredient plays a vital role in balancing sweet, savory, and aromatic notes, ensuring every bite is a celebration of Cantonese BBQ flair.

• Pork shoulder or pork belly

These cuts bring the perfect ratio of meat to fat. The shoulder stays juicy under the high heat, while pork belly offers that luxurious melt-in-your-mouth texture.

• Hoisin sauce

This thick, fragrant sauce adds layers of umami and sweetness, forming the backbone of the marinade’s flavor profile.

• Soy sauce

A touch of saltiness and depth, soy sauce helps season the pork and enhances the overall savory quality.

• Oyster sauce

With its rich, slightly briny essence, oyster sauce intensifies the umami factor and gives the glaze a velvety sheen.

• Chinese rice wine or dry sherry

This helps tenderize the meat and introduces a subtle, fermented sweetness that brightens the marinade.

• Honey

For that glossy, caramelized crust, honey adds natural sweetness and encourages a sticky, golden finish.

• Brown sugar

Amplifies the sweet notes and promotes that irresistible caramelization on the pork’s surface.

• Chinese five-spice powder

A blend of star anise, cloves, cinnamon, fennel, and Szechuan peppercorn, it brings warm, exotic aromas and a mild kick.

• Grated ginger

Fresh ginger adds a bright, zesty punch that cuts through the richness and keeps the flavors lively.

• Minced garlic

Garlic’s pungent warmth infuses the pork with savory depth and that unmistakable garlicky aroma.

• Red food coloring (optional)

For the iconic cherry-red finish you see at your favorite Chinatown BBQ shop—purely for visual appeal.

• Sesame oil

A few drops lend a toasty, nutty fragrance that rounds out the marinade’s complexity.

• White pepper

Adds a subtle heat and earthy note without overpowering the other spices.

HOW TO MAKE CHAR SIU PORK

Now that our ingredients are prepped and ready, let’s transform them into that gorgeous, honey-hoisin masterpiece. Follow these steps closely for maximum flavor impact.

1. In a large mixing bowl, combine hoisin sauce, soy sauce, oyster sauce, rice wine (or sherry), honey, brown sugar, Chinese five-spice powder, grated ginger, minced garlic, sesame oil, white pepper, and red food coloring (if using). Stir vigorously until you’ve created a smooth, fragrant marinade that glistens in the light.

2. Add the pork strips into the marinade and toss gently but thoroughly, ensuring each strip is evenly coated. Cover the bowl tightly with plastic wrap and marinate in the refrigerator for at least 4 hours—ideally overnight—to let the flavors penetrate deeply into the meat.

3. Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil to catch drips, then place a wire rack on top. This setup lets the heat circulate around each piece for even cooking and beautiful caramelization.

4. Arrange the marinated pork strips on the wire rack, spacing them apart so hot air can crisp every edge.

5. Roast the pork in the preheated oven for 25 minutes. Then, remove the sheet and brush the pork with some of the reserved marinade to intensify the glaze.

6. Return the pork to the oven and roast for another 15–20 minutes, or until it’s cooked through and the exterior is slightly caramelized.

7. For an extra layer of color and char, switch to the broiler for 2–3 minutes at the end, watching carefully to prevent burning while achieving those coveted charred bits.

8. Once cooked, take the pork out of the oven and let it rest for 5 minutes. This helps the juices redistribute, keeping every slice succulent.

9. Slice the char siu into thin pieces and serve alongside steamed rice, tossed into noodles, or tucked into fluffy bao buns.

SERVING SUGGESTIONS FOR CHAR SIU PORK

After all that tantalizing roasting, it’s time to showcase your Char Siu Pork in the most delicious ways. Whether you’re plating it for guests or dishing it up family-style, these ideas will take your BBQ pork from great to unforgettable.

• Steamed Jasmine Rice

Pile generous slices of char siu over warm jasmine rice. Garnish with fresh scallions and a drizzle of sesame seeds for a classic, soul-satisfying bowl.

• Stir-Fried Noodles

Toss the pork into hot wok-fried egg noodles with bok choy, carrots, and bean sprouts. Finish with a splash of soy sauce and a sprinkle of crushed peanuts.

• Bao Buns

Layer slices of char siu inside pillowy bao buns with crunchy cucumber ribbons, hoisin sauce, and a handful of cilantro for a street-food–style treat.

• Char Siu Fried Rice

Chop the pork into bite-size pieces and stir it into day-old rice with peas, scrambled eggs, and green onions. Season lightly to let the char siu’s sweetness shine.

HOW TO STORE CHAR SIU PORK

Leftover Char Siu Pork is practically as exciting as the fresh batch, so let’s make sure it stays juicy and flavorful. Proper storage preserves that sticky glaze and tender texture for meals throughout the week.

• Refrigerator (3–4 days)

Allow the pork to cool completely, then transfer to an airtight container. Press a piece of parchment paper on top of the meat before sealing to prevent excess moisture.

• Freezer (up to 2 months)

Slice the pork into meal-sized portions and wrap each tightly in plastic wrap, then place in a freezer bag, removing as much air as possible. Label with the date.

• Vacuum Sealing

For ultimate freshness, use a vacuum sealer to remove air and keep the pork in top condition. This method extends freezer life and minimizes freezer burn.

• Reheating Tips

Thaw frozen pork overnight in the fridge. Reheat gently in a low oven (300°F/150°C) or a steamed basket to preserve moisture. If microwaving, cover with a damp paper towel.

CONCLUSION

Every home cook deserves a dish that brings bold flavors and showstopper vibes to the table, and this Char Siu Pork delivers just that. From the moment you whisk together that sweet-salty marinade—brimming with hoisin, soy, oyster sauce, honey, and five-spice—to the satisfying sizzle of caramelization in your oven, this recipe is a hands-on, flavor-packed adventure. You’ve taken humble pork shoulder (or belly) and transformed it into tender, lacquered ribbons of Cantonese BBQ bliss, perfect for lunch, dinner, or even a weekend feast. Whether you’re serving it over fragrant rice, stuffing it into baos, or tossing it with noodles, the possibilities are endless and always delicious.

Feel free to print this article or save it for later, so you can recreate the magic anytime you crave that sweet, savory, and slightly smoky bite. Don’t forget to scroll down to the FAQ section if you have questions about substitutions, timing, or troubleshooting—there’s a good chance your query has been covered. And if you decide to try this recipe, I’d love to hear how it went! Drop your comments, questions, or feedback below. Did your kitchen smell like Chinatown? Did you nail that perfect char on the edges? Share your experience, and let’s keep the conversation going—your journey to Cantonese BBQ greatness is officially underway!

Print Recipe

Char Siu Pork

Author: Lily Anderson Courses: Lunch

Difficulty: Intermediate Prep Time 4 hrs Cook Time 50 mins Rest Time 5 mins Total Time 4 hrs 55 mins

Calories: 300

Description

Tender strips of pork shoulder marinated in a fragrant blend of hoisin, soy, oyster sauce, Chinese five-spice and honey, roasted to caramelized perfection for a sweet, savory, and slightly smoky bite.

Ingredients

Scale

1/2x 1x 2x 3x

• 2 lbs (900 g) pork shoulder or pork belly, cut into long strips

• 3 tablespoons hoisin sauce

• 2 tablespoons soy sauce

• 1 tablespoon oyster sauce

• 2 tablespoons Chinese rice wine or dry sherry

• 2 tablespoons honey

• 1 tablespoon brown sugar

• 1 tablespoon Chinese five-spice powder

• 1 teaspoon grated ginger

• 3 cloves garlic, minced

• 1 tablespoon red food coloring (optional, for authentic look)

• 1 tablespoon sesame oil

• ¹⁄₄ teaspoon white pepper

Instructions

1. In a large mixing bowl, combine hoisin sauce, soy sauce, oyster sauce, rice wine (or sherry), honey, brown sugar, Chinese five-spice powder, grated ginger, minced garlic, sesame oil, white pepper, and red food coloring (if using). Stir well to make a marinade.
2. Add the pork strips into the marinade and toss to coat evenly. Cover the bowl with plastic wrap and marinate the pork in the refrigerator for at least 4 hours, or preferably overnight for maximum flavor absorption.
3. Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a wire rack on top.
4. Arrange the marinated pork strips on the wire rack, allowing some space between each piece to ensure even cooking.
5. Roast the pork in the preheated oven for 25 minutes. After 25 minutes, remove the pork and brush with some of the marinade.
6. Return the pork to the oven and roast for another 15-20 minutes, or until the pork is fully cooked and slightly caramelized on the outside.
7. For extra char, you can broil the pork for an additional 2-3 minutes at the end of the cooking time, keeping a close eye to avoid burning.
8. Once cooked, remove the pork from the oven and let it rest for 5 minutes before slicing into thin pieces.
9. Serve the char siu pork with steamed rice, noodles, or in bao buns.

Note

• Char Siu pork is known for its sweet, savory, and slightly smoky flavor.
• Traditionally, the pork is cooked on a charcoal grill, but roasting in the oven works just as well at home.
• The red food coloring is optional but gives the dish its iconic bright red appearance.
• If you like your char siu with more caramelization, you can increase the honey or sugar slightly for a more glazed effect.
• Leftover char siu pork can be stored in the fridge and used in stir-fries, sandwiches, or salads.

Keywords: char siu pork,Cantonese BBQ,hoisin sauce marinade,Chinese five-spice,honey soy glaze,oven char siu