For all those times you’ve gazed longingly at the sticky, crimson red Char Siu hanging from hooks in the window of Chinese barbecue meat shops…… Chinese Barbecue Pork is finger licking’ good and you will be shocked how easy is it to make it at home!
Made with a simple yet flavour loaded Char Siu sauce, pork is marinated to infuse with flavour then roasted until caramelised. Baste your Chinese BBQ Pork frequently for best results!
Char Siu – Chinese BBQ Pork
No trip to Chinatown here in Sydney 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 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.😂
An Authentic Char Siu recipe
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 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. 😂
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).
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
Save some Char Siu for….
- Chinese Steamed Pork Buns – big fluffy white buns filled with BBQ pork
- Singapore Noodles, Chinese Fried Rice
- Fried Rice – Char Siu is often in “special fried rice” in place of Chinese sausage or bacon
- Chinese Noodle Soup – slices of Char Siu is often served on top of noodle soups
- Banh Mi ! (Vietnamese sandwich) – it’s AMAZING!!
Don’t miss these other iconic Chinese recipes!
- Crispy Chinese Pork Belly – the other Chinese BBQ Meat Shop favourite!
- Char Siu Chicken – the chicken version of Char Siu Pork
- Potstickers – steamed dumplings with crispy golden undersides
- Spring Rolls – better than Egg Rolls!
- Fried Rice – Chinese takeout standard (no false promises)
- Browse all Chinese Recipes and Asian Takeout copycat recipes
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Char Siu - Chinese Barbecue Pork
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 (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)
Cooking:
- 1.2 - 1.5kg / 2.4 - 3lb pork scotch fillet (collar neck, pork neck) OR pork shoulder (Note 5)
- 2 tbsp Extra Honey
Instructions
- Mix Marinade ingredients in a bowl.
- Cut pork in half horizontally to make two long, flat, thin pieces (better flavour penetration).
- 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:
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.Nutrition Information:
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 I cook this recipe in a Instant Pot ??? If it can , is a little liquid to be added into pot to build pressure?
Thanks.
Hi Aileen, no you need to cook this in an oven to get that signature char on the outside 🙂
Hi Nagi! I was wondering if I can make the marinade well in advance and refrigerate it for when I want to use it. If so, how long will it stay refrigerated?
Hi Joanne, I’d keep it a few days in the fridge but you can always freeze as well!
Thank you! I buy ground pork and marinade over night with the marinade recipe you posted. I then make pork burgers and freeze them. I either broil them or pan fry. So delicious with some duck sausage on to in a bun. I also want to try using sausage ground pork, marinate and put in sausage casing. When I make your recipe the only addition I make is add garlic powder to it. Love this recipe!
Excellent recipe will make again. I added a Tablespoon of minced garlic and minced ginger to the marinade and omitted the food coloring. Then I cooked it on my pellet grill until it reached temp . Amazing!
Wahoo! Sounds like you nailed it Ben!
Your recipes are the BOMB! I’m 64 and still learning a thing or two about cooking thanks to your wonderful recipes. I have made several. Thanks for teaching an OLD DOG new tricks!
That’s so nice to hear Pat!
Just follow the receipt! Don’t question the amounts. This is the best pork char sui I have ever had! Be sure to marinade for a couple of days. I do use a barbecue. It is FANTASTIC!!!!
Woah that’s great Susan!!!
I’ve watched the video and not sure if the quantities are correct. Only 1/4 cup honey and 1/4 cup hoisin sauce, then tbsp. of soy and oil. I’ll try anyway and just adjust if the total is less than needed to marinate etc.
Hi Steve, yes the quantities are correct – N x
Nagi, your recipe is fabulous. I followed the instructions and proportion as mentioned. My char siu turned out great and scrumptious. Best ever!
Love it !!!!
Thanks Honey!
Silly me did this as a “dump and run” prep, simply tossed all my marinade into a ziplock, hoiked (I’ve never actually had to type that before!) my pork scotch from it’s vac bag it came in, straight into the marinade. Re-read and saw the part about slicing lengthwise for optimum marinade-surface-area tastiness after. We’ll see how I go, will report back in a day or two with my results!
Love to know how you went Katie!
Just went into the oven, the week got away from me. Ended up slicing it into 3 strips, and doused the cut sides in marinade. Will report back in about an hour!
A bit more than an hour but oh. My. God. Nagi, you’re a magician. My little house smells like a chinese restaurant. If any of it lasts the night, I’m making char siu bao with some tomorrow, then off to Coles for more pork to make another batch!
Hi Nagi, thanks for this recipe. I use the marinade on ribs and let them cook low and slow. Delicious!
Loved the Singapore Noodles so thought I’d try the char siu. Unfortunately, it came out very bland. The outer layer had good flavor, but the interior was not flavorful at all. Maybe it needs the smoker. Kinda like making BBQ in the oven. Just isn’t the same, even if the ingredients are identical.
Hi Davey, sorry you weren’t impressed, my dishes usually are bold in flavour and not bland. Can I ask what type of pork you used?
Hi Nagi: I used a pork tenderloin, which I sliced down the middle lengthwise before marinating.
Hi Nagi,
Have you tried cooking this in a pressure cooker?
Thanks for all your great recipes.