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Home Asian

Char Siu Pork (Chinese BBQ Pork)

By:Nagi
Published:1 Nov '20Updated:2 Nov '20
1,009 Comments
Recipe v Video v Dozer v

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.

Overhead photo of sliced Char Siu Pork - Chinese BBQ 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.😂

Char Siu Pork - Chinese BBQ Pork fresh out of the oven

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:

  1. Cooked in the oven instead of over coals; and

  2. 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!

Close up of sliced Char Siu Pork - Chinese BBQ Pork

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:

What goes in Char Siu Sauce for Char Siu Pork - Chinese BBQ Pork
  • 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).

Cutting pork for Char Siu Pork - Chinese BBQ Pork
Pork scotch roast can be cut either horizontally into two thinner “steaks” or vertically to form thicker pieces. Either way works!

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!

Char Siu (Chinese Barbecue Pork) being held by tongs, fresh out of the oven.

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.

How to make Char Siu Pork - Chinese BBQ Pork

Be sure to baste generously, slathering / dabbing the marinade on – it’s the key to get a really great sticky surface!

Char Siu Pork - Chinese BBQ Pork fresh out of the oven

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

  • Singapore Noodles

  • 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!!

Slice of Char Siu Pork served over rice

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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Overhead photo of slices of Char Siu Pork - Chinese BBQ Pork

Char Siu Pork – Chinese BBQ Pork

Author: Nagi | RecipeTin Eats
Prep: 5 minutes mins
Cook: 1 hour hr 30 minutes mins
Marinating: 2 days d
Total: 2 days d 1 hour hr 35 minutes mins
Roast
Chinese
4.97 from 287 votes
Servings6 -8 people
Tap or hover to scale
Print
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Recipe video above. Your favourite Chinese barbecue pork made at home! Slow cooked so it's juicy on the inside with the most incredible sticky glaze, this is finger licking' good! Chicken version here.

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:

1. Soy Sauce – The light soy sauce adds a touch more salt to the marinade, the balance I like. But it’s fine to use all light soy sauce, or all ordinary soy sauce. Do not use dark soy sauce (flavour is too intense). More on different soy sauces here, and when you can substitute, when you can’t.
2. Chinese five spice powder (a mix of spices) – find it in the herb and spice section of supermarkets and it isn’t any more expensive than other spices, very common nowadays. You can substitute the Chinese five spice powder with 1 tbsp extra hoisin sauce BUT you should reduce the sugar to 1 tsp, otherwise it will be too sweet.
3. Oil – Or other neutral flavoured oil.
4. Red food colouring – to make the pork red, like you get at the Chinese barbecue shop. This is optional. Authentic Char Siu uses red bean curd for colouring and a touch of flavour – it can be found at Asian stores, use about 2 tbsp of the liquid and no red food colouring.
I use the marinade in this recipe more frequently than the authentic version because I can get all the ingredients at the supermarket and it has a slightly more intense flavour – makes up for absence of charcoal in this home version.
5. Pork – I used to make this with pork tenderloin (Note 6) but I’ve moved to scotch fillet roast (pictured in post) and pork shoulder because they are ideal for longer cooking to get amazing caramelisation and the pork is incredibly juicy inside. Scotch fillet is also known as Pork Neck, Pork Collar or Pork Neck Collar. This is what Chinese BBQ shops in Australia use.
Pork shoulder is also ideal – beautifully juicy. If using pork shoulder, using boneless, skinless and trim off most of the thick layer of fat on the surface. Then cut into long thin pieces, like pictured in post with the scotch fillet. The meat will buckle and twist more when cooked because the meat is more sinewy. Flavour is excellent!
Some people also make this using pork belly but I find that too oily for my taste for this particular recipe.
Cutting pork – doesn’t really matter which way you cut it, horizontal or straight down the middle (see in post for photos). If you have a thick piece of pork, cut in half horizontally to make two long, flat, thin pieces. If it’s not that thick, just cut it straight down the middle
6. PORK TENDERLOIN cooking directions (photo here of how it looks): Roast at 180C/350F for 25 minutes or until the internal temperature is 145 – 160F/ 65 – 70C. Around halfway through roasting, baste generously with the reserved Marinade. Sort of dab it on so you get as much Marinade on the pork as possible – this is key for getting the thick, glossy glaze. Then flick to broiler/grill on high and broil for a few minutes until surface is charred and glossy, basting once or twice.
7.  Leftovers – I continue to eat it for days, but also freeze excess. Char Siu is also used in Singapore Noodles, Chinese Fried Rice (also see Egg Fried Rice) and is also terrific served on Chinese Noodle Soup.
8. Nutrition per serving assuming 6 servings. This is overstated because it doesn’t take into account the fat that is rendered out when cooking.

Nutrition Information:

Calories: 438cal (22%)Carbohydrates: 20g (7%)Protein: 48g (96%)Fat: 17g (26%)Saturated Fat: 5g (31%)Cholesterol: 150mg (50%)Sodium: 852mg (37%)Potassium: 897mg (26%)Fiber: 1g (4%)Sugar: 18g (20%)Vitamin C: 1mg (1%)Calcium: 45mg (5%)Iron: 4mg (22%)
Keywords: Char Siu, char siu pork, char siu sauce, Chinese BBQ Pork
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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!

  • Stay-Crispy Honey Chicken

  • General Tsao’s Chicken

  • Mongolian Lamb and Mongolian Beef

  • 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

Dozer the golden retriever going in for ACL surgery

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!

Photo from Mona Vale Vet of Dozer sleeping post surgery
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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1,009 Comments

  1. Jenny says

    November 29, 2023 at 7:19 pm

    5 stars
    I love this recipe so much! I cook the pork in the airfryer and it forms a charred outer layer. We have it with fried rice and Nagi’s steamed pork buns.

    Reply
  2. Cookingcutie11 says

    November 24, 2023 at 8:18 am

    5 stars
    This was so delicious! I loved the flavor of the five spice. I used 2 pork tenderloins. Broiling meant that they were a little more over cooked than I would normally make them but it was delicious. Next time I’ll seek out a fattier cut and make it properly. I served it with plain white steamed jasmine rice and broccoli with oyster sauce.

    Reply
  3. Hazel says

    September 22, 2023 at 4:30 am

    5 stars
    Oh my goodness! You are a goddess, Nagi! I’ve made a few of your recipes now and they’ve all been amazing but this one is outstanding. Made it with a pork leg joint as I stupidly bought the wrong one. I followed your recipe but the timings for that cut of meat and it was succulent and tasty. Can’t wait to try it with shoulder. Made it with the broccoli side dish you suggested and simple Jasmin rice. Perfection!

    As an aside, your chicken schwarma and lentil/rice dishes, and Mexican mince beef casserole are huge hits in our household too! Thank you

    Reply
  4. Ash says

    September 11, 2023 at 4:31 am

    5 stars
    Used pork shoulder, made nasi goreng to go with (mixed half in and had half on the side), probably the best pork I’ve ever had

    Reply
  5. Kyra T says

    August 26, 2023 at 8:13 pm

    5 stars
    Absolutely love this- turns out every time.
    $8 pork fillet 🐷 and then $1 bunch of broccoli 🥦
    💥

    Reply
    • Blake says

      November 10, 2023 at 11:33 am

      Where are you finding an $8 pork fillet in 2023!?

      Reply
  6. raimo toivanen says

    August 25, 2023 at 7:00 pm

    I ran into a bloke in a very remote part of the top end .Over the campfire he told me of a recipe he got from Tin Eats.You’re a legend.

    Reply
  7. Carol A says

    August 9, 2023 at 3:32 am

    5 stars
    My family absolutely loves this. I’ve made it many times using pork shoulder and it always turns out perfectly. When I brought home a pork shoulder from Costco yesterday, my son’s eyes lit up. Then I told him I was making bbq pulled pork for a potluck and not char siu, and he looked at me as if I had crushed his very soul. Looks like I’ll have to buy another shoulder soon!

    Reply
  8. Michelle Conroy says

    August 1, 2023 at 10:58 pm

    5 stars
    This is absolutely delicious! I used pork fillet because that’s what I had and just cooked it for a shorter time. Will be coming back to this again very soon!

    Reply
  9. Jacqui says

    August 1, 2023 at 4:01 pm

    5 stars
    I love this recipe, I cook, slice and freeze in individual portions. I often work late shifts and come home and make ramen. I throw in the pork straight from the freezer for the last minute or so. A beautiful tasty bit of protein

    Reply
  10. Karen says

    July 30, 2023 at 3:44 pm

    We are trying to use up what we have in the freezer and we had a piece of pork nect, perfect! Let the pork marinate for 2 days and cooked today and it is magical. The only thing that I didn’t use is the red food colouring, one because I didn’t have it and 2 it is not needed, especially when husband is colour blind LOL.
    My husbands comment was better than from the shop.

    Reply
  11. Jay says

    June 17, 2023 at 9:57 am

    Hey can I get some advice? I’ve taken a look at Cole’s for pork shoulder, it says on the packaging cooking time 3 hours. Can I assume your recipe is shorter time because we cut it into smaller pieces ?

    Reply
  12. Tracey McKenzie says

    February 26, 2023 at 6:41 pm

    5 stars
    This was amazing! We cooked in our smoker. While I forgot to reduce the marinade for basting, it still worked beautifully. Husband is planning the next sitting 😆

    Reply
  13. Kathy says

    February 23, 2023 at 10:47 am

    Made the Char Siu Pork tonight for dinner. I was pleasantly surprised how much we liked it, especially me. I’m not one for anything sweet with my meat but this was delicious! It met with rave reviews from the rest of the house too. Thank you Nagi.

    Reply
  14. Stuart says

    February 23, 2023 at 8:02 am

    Made your Char Siu pork last night, I have a vegetarian husband so just for me. The published times were too long for a 450g fillet. What would you recommend time-wise for next time?

    Reply
    • Lynn O. says

      November 14, 2023 at 7:50 am

      I have made this recipe every 2 weeks for months now, and my quantities are usually smaller, and my oven tends to be hotter, so I do 3x 20 mins instead. Sometimes I skipped the extra 10 mins. After a few times, you will get a feel of it.

      I find that by reducing the syrup to a thicker consistency works better with the shorter cooking time. Hope this helps.

      Reply
  15. Gillian Elphick says

    February 14, 2023 at 4:22 am

    5 stars
    Oh goodness just cooked this for family,note to self get a bigger shoulder of pork lol there not in yet ,think I’ve eaten the piece so will fill them up with veggies,it’s so amazing thank you hugs from uk x

    Reply
  16. Crisel says

    January 19, 2023 at 4:24 pm

    5 stars
    Easy to follow recipe and it’s delicious! I made Chinese steamed bun with the leftover meat, super yummy! I’ll make it again for Chinese New Year! Thank you, Nagi! 🐶🐶🐶

    Reply
  17. Karen Yasin says

    January 9, 2023 at 10:18 pm

    Hi Nagi
    Could you use chicken thigh fillet instead as I don’t eat pork
    Thanks
    Karen

    Reply
    • Lynn O. says

      November 14, 2023 at 8:05 am

      In Southeast Asia, it’s common to find char siu chicken in halal food stall, and they are delicious!

      Boneless chicken thighs cook much faster so you probably have to cut the cooking time.

      Reply
    • Blake says

      November 10, 2023 at 11:36 am

      I recommend reducing the marinade to a thick sauce, then stir-frying the chicken rather than baking 🙂

      Reply
    • Annie says

      October 16, 2023 at 9:15 am

      I’m wondering the same thing! A family member is allergic to pork,

      Reply
  18. Barbara Sigismund says

    December 19, 2022 at 6:37 am

    5 stars
    Nagi, it was out of this world and I am always giving some to family but I froze a large portion. After I let it defrost what is the best way to reheat. I made fried rice with it, omg.

    Reply
  19. Faye says

    December 1, 2022 at 8:15 am

    5 stars
    I had a piece of pork fillet and it turned out great!

    Reply
  20. Julie de Boer says

    November 30, 2022 at 10:00 am

    5 stars
    Everyone in my family loves this dish (miracle lol)

    Reply
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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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