For all those times you’ve gazed longingly at the sticky, crimson red Char Siu hanging from hooks in the window of Chinese barbecue shops…… Chinese Barbecue Pork is finger licking’ good and you will be shocked how easy is it to make at home!
No trip to Chinatown here in Sydney is complete without taking home a container of Chinese barbecue 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 damn 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.😂
I first tried Char Siu Pork at home perhaps 10 years ago and the recipe I use has evolved over the years. Little tweaks to make it as close as I can to my favourite Chinese barbecue shop without having to make a trek to the Asian store to hunt down hard to find ingredients.
I am not exactly sure where I sourced the original recipe from – probably Gourmet Traveller magazine.
The real deal Chinese barbecue pork is cooked over charcoals, with the meat hanging on hooks. But for us ordinary folks, you can still make Chinese barbecue pork at home that tastes just like store bought, it just has less smokey flavour.
BEST PORK CUT 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.
It’s 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.
As in – THIS:
That sight makes me weak in the knees, every time. 😂
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).
This 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
PS 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.
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, and recipe video below.
- 1 1/2 tbsp brown sugar (white also ok)
- 1/4 cup honey
- 1/4 cup hoisin sauce
- 2 tbsp light soy sauce (Note 1)
- 1 tbsp soy sauce (Note 1)
- 1 tsp five spice powder (Note 2)
- 1 tbsp oil (vegetable or canola) (Note 3)
- 2 tsp red food colouring , optional (Note 4)
- 1.2 - 1.5kg / 2.4 - 3lb pork scotch fillet (collar neck, pork neck) OR pork shoulder (Note 5)
- 2 tbsp Extra Honey
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Mix Marinade ingredients in a bowl.
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Cut pork in half horizontally to make two long, flat, thin pieces (better flavour penetration).
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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).
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Preheat oven to 160C/320F.
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Line a tray with foil and place a rack on top (recommended but not critical).
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Remove pork from the marinade, save Marinade. Place pork on rack.
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Roast for 30 minutes.
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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.
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Remove pork from oven. Dab marinade all over, then turn. Baste then roast for a further 30 minutes.
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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.
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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.
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Serve with rice and steamed Chinese greens. See notes for more uses!
1. 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).
2. You can get Chinese five spice powder (a mix of spices) in the herb and spice section of supermarkets and it isn't any more expensive than other spices. 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. Or other neutral flavoured oil.
4. The red food colouring is 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. 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.
You want thin slices about 2.5cm/1" thick to get the best flavour penetration from the marinade.
Some people also make this using pork belly but I find that too oily for my taste for this particular recipe.
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.
Originally published April 2015, updated May 2018. Major change is to change pork cut from tenderloin to scotch fillet/shoulder - this is a recipe improvement.
WATCH HOW TO MAKE IT
LIFE OF DOZER
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
And look!!! Not 30 minutes ago, the vet called to assure me he’s doing just fine and sent me this photo. ❤
Can you do this with a small pork roast
Oh wow, just made this after getting the taste for Char Sui pork from having it in a Chinese restaurant at the weekend. Amazing! Ran out of honey, and used half & half white sugar as didn’t have any brown and it was yummy. I also didn’t cut it the meat in half first, which I wish I had of done as the marinade was really good.
And wasn’t too messy like a lot of Chinese dishes seem to be. Definitely one to make again. Thank you.
Ok Nagy, I’ve been to the butcher and I have my beautiful pork shoulder. Let’s see how this goes…..
Can I make this recipe using a slow cooker?
Second time making the recipe, we love it. My dog, St Bernard, has tore he ACL twice. Very hard to leave them overnight.
Ohhh I’m so sorry to hear that Shauna. How is he now?? Is he back to normal?? N x
wow, thank you for this, made it tonight and everyone loved it, great flavors !!!
That’s terrific to hear John! Thanks for letting me know you enjoyed this – N x
This was delicious and so easy. Just took it out of the oven and combined it with bean curd and scallions for lunch. Thanks for posting the recipe. It’s as tasty as many of the restaurant versions here in New York, which are often too salty and over baked.
We love it.
That’s so great to hear!! So glad you enjoyed it! N x
Made this last week and all my family absolutely loved it. Definitely recommend this recipe and I promise if you make it you won’t be disappointed! I’ve made quite a few of your recipes and I haven’t found one we don’t like.
That’s terrific to hear Karen! Thanks for letting me know you enjoyed this – N x
If using the tenderloin do you still slice it in half?
Hi Clover! Nope do it whole 🙂 N x
I made this recipe and it is delicious!!!!!
Glad to hear you enjoyed this Noreen!! Thanks for letting me know 🙂 N x ❤️
Hi Nagi,
Have you tried making this with another type of meat? I dont eat pork.
Thanks,
Bina
Yes! Search for the Char Siu chicken 🙂 N x
Thank you for sharing your recipe. Your instructions are easy to follow, and the ingredients are readily available. The product is delicious.
Hope you like it Grant! N x
I have no idea what light soy sauce is, how do I know if its light, I can find reduced soy sauce, is this what you are talking about..this is driving me crazy thanks for all your wonderful recipes, and I want to make this one
Hi Margaret! Light soy sauce will say as such on the label 🙂 For this recipe as long as the soy sauce you are using does not say DARK Soy Sauce, then just use that soy sauce for both types in this recipe 🙂 N x
Best recipe I’ve tried! I included some red bean curd liquid and a little bean curd although not as much as directed in recipe since I didn’t have enough. I also added some red dye but not same amount as recipe and it turned out quite red. I typically use boneless country style ribs which are commonly available in US markets. Will use recipe again.
I made this after marinating the trimmed pork shoulder into strips for two days. I can’t believe how easy and delicious the char sui was. I didn’t use the food coloring so the only difference was the color! Thank you
Can this recipe be used with pork belly? This version of Char Sui sounds better then BBQ pork served at local Chinese restaurants.
I just bought a huge pork shoulder picnic roast, bone in. It has a thick fat cap all over it and my purpose was to try your crispy crackling recipe. Now I wonder if I can do both with some carving up of the roast. Have you heard of this cut? I am in Canada.
I was a little worried it might turn out too salty cause I ended up having to keep in the marinade for 3 days but it was absolutely scrumptious!! I used tenderloin and almost ate a whole half myself. I couldn’t stop eating it – just one more bite I kept saying 😂😂
Thank you so much for sharing! And also for the tip on making the sauce to go with.
This is the real deal. Marinated it 24 hours and made it yesterday. I did crisp each side under the broiler for one minute. The meat sliced easily without falling apart. Juicy and tender. As a bonus, the kitchen smelled like a first class Chinatown restaurant!
Seriously think this is the best message I’ve ever received about this!!! 🙌🏻
Hi Nagi,
Thank you so much for this wonderful recipe. I tried it last week, it came out great and was an instant hit with my family. We ate it cold, warm, with rice, ramen, and in sandwiches, all turned out super delicious. Much better than the char siu I bought at local asian stores.
My friend and I recently bought a quarter cow together, I am wondering can this recipe be used with beef? if so, what cut of beef will be best for this? Thank you.
Terrific to hear you enjoyed this!! Thanks Fan! For beef, I’d recommend making this using brisket 🙂 N x