- Prepare the Ingredients
Gather all ingredients: 2.5 lbs pork shoulder cut into strips, 1/4 cup light soy sauce, 1/4 cup hoisin sauce, 3 tbsp honey, 2 tbsp Shaoxing wine, 2 tsp minced garlic, 1 tsp grated ginger, 1 tsp five-spice powder, 1/2 tsp white pepper, 1/4 tsp optional red food coloring, and 1 tbsp sesame oil.
- Marinate the Pork
In a large bowl, whisk together all ingredients except the pork and sesame oil to make the marinade. Add the pork strips and toss to coat thoroughly. Cover the bowl and refrigerate for at least 8 hours, preferably overnight, turning the meat once or twice.
- Roast the Pork
Preheat your oven to 375°F. Place a wire rack inside a foil-lined baking sheet. Remove the pork from the marinade, letting excess drip off, and place the strips on the rack. Reserve the marinade. Roast for 20 minutes.
- Glaze and Finish
While the pork roasts, pour the reserved marinade into a small saucepan. Bring to a simmer over medium heat and cook for 5 minutes until slightly thickened to make a glaze. After 20 minutes, brush the pork generously with the glaze. Return to the oven and roast for another 20-25 minutes, brushing with more glaze every 10 minutes, until the pork is cooked through (145°F internal temp) and has a sticky, caramelized exterior.
- Rest and Slice
Remove the pork from the oven. Brush with the final tablespoon of sesame oil for a glossy finish. Let the pork rest for 10 minutes on a clean cutting board to allow the juices to redistribute. Slice against the grain into thin pieces for the most tender bite. Serve immediately.
- Calories:320 kcal
- Protein:28 g
- Carbohydrates:12 g
- Sugar:10 g
- Salt:1.2 g
- Energy:1340 kJ
- Fat:16 g
Let’s be honest, we’ve all done the awkward dance in front of the roast meat counter, eyes glued to that ruby-red, glistening char siu. The smell of sweet, smoky barbecue pork is a culinary siren song, but the price tag often makes you think twice. I’m here to tell you the best news: you can make a version at home that rivals any takeout, with ingredients you probably already own. Forget complicated techniques—this is about unlocking that perfect balance of salty-sweet, with tender, juicy meat that sings with flavor.
The Legend of Char Siu: Forks on Sticks
While Serious Eats has deep-dives into the science, the origin story is wonderfully straightforward. The name literally means “fork roasted”—picture long strips of pork skewered on large forks or hooks, roasted over a fire in a covered oven. Originally a Cantonese staple from Southern China, this iconic Chinese barbecue pork has traveled the world, morphing into char siew in Malaysia, cha shao in Mandarin, and inspiring everything from ramen toppings to bao fillings. It’s a dish built on practicality and incredible flavor.
What’s the Magic in This BBQ Pork?
This recipe’s “secret” isn’t a single exotic ingredient; it’s a harmony of five essential flavors. It’s the umami depth from soy sauce, the mellow sweetness of hoisin, a touch of sharpness from rice wine, the warmth of five-spice, and the sticky, caramelized kiss of honey. The texture is the real goal: a deeply flavorful, slightly charred exterior giving way to succulent, almost-juicy-inside pork. That’s the hallmark of a great Chinese bbq char siu.
The Non-Negotiable Pro-Tip: Marinate Overnight
Patience is your only real investment here. Marinate the pork overnight—or at least 8 hours. I used to marinate for just a couple of hours and wondered why my Chinese BBQ pork tasted superficial. Letting the flavors penetrate deeply is non-negotiable. This time transforms the meat, making it impossibly tender and ensuring every bite is packed with that signature savory-sweet profile. Trust me, it’s the difference between good and “you made this?!”
Beyond the Plate: Serving Your Homemade Char Siu
Don’t just slice and serve. For a classic experience, pair it with steaming jasmine rice and simple stir-fried greens. But let’s get creative. Slice it thin for char siu ramen. Chop it into small cubes for an epic fried rice with char siu pork. Tuck it into steamed bao buns with pickled veggies. Even cold, thinly sliced leftovers make a fantastic sandwich or salad topping. A crisp, slightly bitter lager or a chilled oolong tea cuts through the richness beautifully.
Variations & Swaps: Make It Your Own
No pork shoulder? Try pork tenderloin for a leaner, quicker-cooking char siu pork tenderloin. For a richer, melt-in-your-mouth version, use pork belly. Many authentic char siu recipe versions use fermented red bean curd for color and funk—add a cube to the marinade if you have it. For a spicy char siu, add a spoonful of chili bean paste or sriracha. You can even adapt the technique for an air fryer char siu or slow cooker char siu pork roast for set-it-and-forget-it ease.
Your Leftover Game Plan
This is a fantastic make-ahead protein. Once cooked and cooled, store it in an airtight container in the fridge for up to 4 days. The glaze firms up, making it easy to slice thinly for char siu noodles or salads. You can also freeze the cooked pork for up to 2 months. Thaw overnight in the fridge and reheat gently in a pan or the oven to restore its succulence.
Frequently Asked Questions
What’s the best cut of pork for char siu? Shoulder (pork butt) is ideal. It’s marbled and forgiving, staying juicy through the roasting. Pork loin or tenderloin work for a leaner char siu pork loin recipe, but watch the cooking time closely.
Can I make it without a grill? Absolutely! An oven is perfect. The key is using a rack over a baking sheet to allow air circulation, mimicking the traditional hanging method for that beautiful caramelization.
My marinade isn’t red like the restaurant version. Why? Traditional recipes get their signature red hue from red fermented bean curd or food coloring. Our version focuses on flavor over artificial color, achieving a deep, mahogany glaze that’s just as gorgeous.
So, roll up your sleeves. This isn’t just a recipe; it’s your ticket to having that irresistible, glossy, sweet-and-savory masterpiece on your table whenever the craving strikes. I promise, the smell alone will make you a hero. Now, go preheat that oven—your perfect char siu awaits. Let me know how yours turns out in the comments!
