• Skip to primary navigation
  • Skip to footer navigation
  • Skip to main content
  • Skip to primary sidebar

RecipeTin Eats

Fast Prep, Big Flavours

  • My RecipeTin
  • Recipes
  • Recipes By Category
    • Mains
      • Chicken
        • Chicken mince
      • Beef Recipes
        • Ground Beef (Mince)
      • Pork
      • Lamb
      • Turkey
      • Shrimp / Prawns
      • Salmon
      • Fish
      • Salad Meals
    • Quick and Easy
    • Soups
    • One Pot
    • Stews
    • Slow Cooker
    • Sides
      • All
      • Vegetables
      • Show Off Salads
      • Rice
      • Potato
    • Pasta
      • All
      • Pasta bakes
      • Pasta salads
    • Sweet
      • Cake recipes
      • Cupcakes & Muffins
      • Cookies
      • Puddings & Cosy Desserts
      • Bite Size
      • Pies
      • Slices & Bars
      • Frosting & Icing
    • Cuisine
      • Asian
        • All
        • Stir fries
        • Noodles
        • Soups
        • Chinese
        • Japanese
        • Korean
        • Thai
        • Vietnamese
      • French
      • Greek
      • Indian
      • Italian
      • Mediterranean
      • Mexican
      • Middle Eastern
      • South American
    • Dietary
      • Gluten Free
      • Low Calorie
      • Vegetarian
    • Other Categories
      • BBQ
      • Breakfast
      • Burgers
      • Cocktails
      • Party Foods
      • Rice Recipes
      • Roasts
      • Sandwiches & Sliders
  • ✨Special✨
  • Collections
  • About
    • Me
    • RecipeTin Meals
    • Free Recipe Books
    • Contact
    • eBooks
      • The Food Photography Book
      • Chicken Wings Cookbook
    • Food Bloggers Central
    • Nitty Gritty
      • Policy: Use of Recipes & Images
      • Privacy & Disclosure
Home Asian Recipes

Char Siu Pork (Chinese BBQ Pork)

By:Nagi
Published:1 Nov '20Updated:2 Nov '20
962 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

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

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

Char Siu Pork – Chinese BBQ Pork

Author: Nagi | RecipeTin Eats
Prep: 5 mins
Cook: 1 hr 30 mins
Marinating: 2 d
Total: 2 d 1 hr 35 mins
Roast
Chinese
4.97 from 264 votes
Servings6 -8 people
Tap or hover to scale
Print
  • 16747
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 @RecipeTinEats.

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
Previous Post
Fondant Sweet Potatoes (slow roasted)
Next Post
Pasta alla norma (Eggplant pasta)

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!

Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Related Posts

Chopsticks picking up Supreme Soy Noodles

Supreme Soy Noodles (NEW recipe – finally!)

Chopsticks pulling up Pad See Ew

Pad See Ew (Thai Stir Fried Noodles)

Pile of ultra crispy Honey Prawns

Honey Prawns – stays crispy!

More Asian Recipes

Reader Interactions

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Cooked this? Rate this recipe!




962 Comments

  1. David says

    May 15, 2022 at 6:28 pm

    5 stars
    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).

    Reply
  2. Maj says

    May 14, 2022 at 6:05 am

    5 stars
    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!!

    Reply
  3. Simone says

    April 29, 2022 at 5:41 am

    5 stars
    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

    Reply
  4. Thea Geach says

    April 27, 2022 at 6:44 pm

    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

    Reply
    • Nagi says

      April 28, 2022 at 6:00 pm

      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

      Reply
  5. Christine G says

    April 26, 2022 at 5:09 am

    5 stars
    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!

    Reply
    • Nagi says

      April 26, 2022 at 5:23 pm

      Woo hoo!! That’s great Christine!! Enjoy! N x

      Reply
  6. Helen says

    April 25, 2022 at 1:25 pm

    5 stars
    Forgot to rate it

    Reply
  7. Helen says

    April 25, 2022 at 1:24 pm

    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!!!

    Reply
  8. ChrisG says

    April 14, 2022 at 9:48 am

    5 stars
    That was one of the most tantalizing videos I have ever seen! I am making this this weekend for sure! Great job!

    Reply
    • Nagi says

      April 14, 2022 at 12:30 pm

      Thanks Chris! I hope that you enjoy it!! N x

      Reply
  9. Pia says

    March 15, 2022 at 3:01 am

    5 stars
    This was sooo good! I got tenderloin but can’t wait to make this again with the proper cut of meat!

    Reply
  10. Staci Long says

    February 13, 2022 at 5:27 pm

    5 stars
    Marinating right now! I actually have the curd so I used that.

    Love your recipes.

    And sweet Dozer. My golden boy is going for his second ACL surgery in March on his right hind this year. Last year was his left. Glad he’s doing okay.

    Reply
    • Nagi says

      February 14, 2022 at 12:37 pm

      I hope he recovers quickly Staci! Awwww… N x

      Reply
    • Samantha Di says

      February 20, 2022 at 8:00 pm

      Hi Nagi, Any tips on how to cook this in a Webber Q, timing and heat level?

      Reply
  11. Steve says

    February 13, 2022 at 3:06 pm

    Sooo good! Making a special Singapore noodles for my wife’s birthday so got this underway the day before. Not at all difficult, tastes amazing!

    Reply
  12. Gary says

    January 27, 2022 at 4:05 am

    Can this recipe be used with pork ribs?

    Reply
    • Nagi says

      January 27, 2022 at 8:52 am

      I haven’t tested it on ribs, Gary so would need to test it! Let me know if you try it how it goes! N x

      Reply
  13. Kelly says

    January 26, 2022 at 7:54 am

    Hi Nagi,
    I guessed at buying red bean curd in the Chinese supermarket (no English on any labels!) and ended up with dobanjiang! Do you think I could add this instead of the bean curd or would it overpower the other flavours too much? I don’t have access to red food colouring… thanks so much!

    Reply
Older Comments

Primary Sidebar

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! Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Meet Dozer

Official taste tester of RecipeTin Eats! Meet Dozer
As Featured On

What's for Dinner?

Close up of beef enchiladas in a baking dish, fresh out of the oven

Beef Enchiladas

Butter Chicken served over basmati rice in a bowl, ready to be served

Butter Chicken

Overhead photo of 2 black bowls with Chinese Chicken Salad with Asian Dressing, ready to be eaten

Chinese Chicken Salad

Salisbury Steak recipe in skillet.

Salisbury Steak with Mushroom Gravy

Vietnamese Coconut Caramel Chicken - 7 ingredient magic. The coconut fragrance is heavenly! recipetineats.com

Vietnamese Coconut Caramel Chicken

Fast prep. Big flavours!

Never miss a recipe

Back to Top
  • Related
  • RecipeTin Japan
  • Food Bloggers Center
  • Help
  • Contact Us
  • Image Use
  • Privacy Policy & Terms
Site Credits Maintained by Zao Designed by Melissa Rose Design Developed by Once Coupled © RecipeTin Eats 2022 · All Rights Reserved Back to Top