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Char Siu (Chinese Barbecue Pork)

By:Nagi
756 Comments
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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!

Overhead photo of Char Siu (Chinese Barbecue Pork) sliced on a white cutting board.

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.😂

Close up of Char Siu (Chinese Barbecue Pork) slices.

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.

Preparation steps for how to make How to make Char Siu (Chinese Barbecue Pork)

Preparation steps for how to make How to make Char Siu (Chinese Barbecue Pork)

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:

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

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).

Char Siu (Chinese Barbecue Pork) served on rice with a side of steamed Chinese greens.

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….

 

Don’t miss these other iconic Chinese recipes!

 

Overhead photo of Char Siu (Chinese Barbecue Pork) on a cutting board.

Overhead photo of Char Siu (Chinese Barbecue Pork) sliced on a white cutting board.

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Overhead photo of Char Siu (Chinese Barbecue Pork) on a cutting board.

Char Siu - Chinese Barbecue Pork

Author: Nagi | RecipeTin Eats
Prep: 5 mins
Cook: 1 hr 30 mins
Total: 1 hr 35 mins
Roast
Chinese
4.95 from 195 votes
Servings6 -8 people
Tap or hover to scale
Print
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 (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:

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.

Nutrition Information:

Calories: 557kcal (28%)
Keywords: Char Siu, Chinese BBQ Pork
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.
Char Siu (Chinese BBQ Pork) - so easy to make at home in the oven, and you can get all the ingredients at the supermarket!

WATCH HOW TO MAKE IT

LIFE OF DOZER

Dozer the golden retriever going in for ACL surgery

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. ❤

Photo from Mona Vale Vet of Dozer sleeping post surgery

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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756 Comments

  1. Tiffany says

    5 stars
    Hi Nagi! Thank you so much for the recipe! I love it! Now I don’t have to buy cha Siu at the Chinese shop anymore because I can make it at home anytime 🙂 You are so wonderful with your delicious recipes, and your instructional are so clear & helpful! THANK YOU!! 🙂

    Reply

  2. Nag says

    I was walking down the streets of Little Saigon (in Sydney’s Bankstown) this afternoon and saw shops lined this!! I was salivating at the sight but wasn’t sure how to order it so couldn’t try it 🙁 Thankyou for sharing this I KNEW that you’d have the recipe! I’m so trying it this weekend – do you think I could add some smoked paprika for that smoky taste or should I just leave it? Thank you!!

    Reply

  4. Victoria says

    5 stars
    I made this the other night followed exactly I have to say this was exactly the same pork we would get at our favorite Chinese restaurant. Gave some to my neighbor to try and she love it also!

    Reply

  5. Zoe says

    This looks really, good, but I’m yet to make it.

    I read your remark about it being less smoky than store-bought.

    Have you tried adding liquid smoke to this?

    Reply

  6. Stacy W. says

    4 stars
    We made this and it smelled soooo good! Froze it so we can make pork fried rice and chow mein with it, but never would have guessed how easy it was to do!!

    Reply

  7. Andrea says

    5 stars
    I came across your site about 3 months ago, I thought it was time to write a review as I have tried many of your recipes and each one of them was delicious, your dishes have fantastic flavours, easy to find ingredients (usually in my pantry) and this dish was the bomb! I cooked your turkey OMG, the only way to cook it going forward, chicken lasagne outstanding, stroganoffs, sticky chicken, And many others I’ve tried ! you have become a permanent book mark in my kitchen, so thank you Nagi

    Reply

  8. Marissa says

    5 stars
    Thank you for sharing this recipe, I really loved it, it’s easy to make and all the ingredients are easy to find, I didn’t use the food colouring but still look nice. I used the leftover for fried rice and it tasted awesome.

    Reply

  11. Geneveive Grenier says

    5 stars
    Nagi, you never cease to amaze with your simple renditions of delicious food! This was GREAT with the chinese broccoli & Oyster Sauce (we used bok choy instead). Thank you!

    Reply

  12. Audrey says

    This is the best Char Siu recipe I’ve tried! I was hoping for leftovers to make noodles with tomorrow but it’s all gone.

    Made the Chinese broccoli to go with it & that was a hit too.

    Thanks so much, Nagi!,

    Reply

  13. Victoria says

    Hey Nagi,thanks for posting this recipe, can’t wait to try it! Quick question, if I want to freeze the excess, do I slice it and freeze or leave it whole?

    Reply

  14. Masako says

    Awesome recipe!!! It was even better than a lot of the Chinese restaurants’ char siu!!

    I look forward to exploring more of your recipes!!!

    Reply

  16. Hellen says

    5 stars
    Made this last night it was insane. I used pork shoulder. Tasted exactly like you said it would. I really enjoyed the process of cooking and basting, Gorgeous smells in my kitchen. So glad I did extra and can enjoy cold in a salad today – that is unless the other half has pinched it.

    Reply
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