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. ❤
Tried this twice now and both time have been awesome. I did smoke one of the loins this time and it was just as good but with a slite smokey taste.
Sounds amazing Dave!!!
Hi Nagi, Something about Australia & your website reminds me of Zimbabwe (Rhodesia), Africa where I was born! Have you tried replacing Cornflour with TAPIOCA FLOUR in Asian recipes? It makes it beautifully transparent and shiny. Let me know what you think?
I haven’t tried Francine – I’ll have to give it a go!!
Made this about 4 times now, with pork shoulder, and its a winner. I use some for fried rice or top ramen/udon with slices of it. It is so much better than any store bought type. It is just as good as the kind you get in chinese restaurants. A Keeper! Thank you!
Wahoo! That’s the BEST, thanks so much Jill – N x
Yes Im not a fan of the woolworths one. My partner is obsessed with it. I dont mind getting it for a easy stir fry night though. I honestly cant wait to make your char sui again.
And homemade is soooo much more satisfying!
Hi Nagi, You have created a wonderful web site ……I actually live in Thailand and on holidays in oz at present.
I cannot wait to get back to try your recipes……Well presented and easy to follow.Cheers Noel
I hope you love them Noel!
This recipe is not gluten free. Hoisin and soy sauces have gluten. Please add a note to your recipe regarding finding tamarin or other gluten free options.
It wasnt exactly what we were expecting. We have been buying chinese bbq pork from Woolworth’s and a butcher near by has been doing pork steaks with a chinese bbq pork marinade similar (smell the same, taste very different) BUT it was everything I have ever known Char siu to be and more so it was absolutely delicious!!! Brought me back to my childhood when mum would buy a jar char sui sauce from the asian grocery shop and marinade ribs. All 3 of my little ones (4yrs and under) absolutely thought it was yummy delicious! Our only complaint was that we dont have more left over just enough for bahn mi. We had it served on rice with chinese steamed greens in oyster sauce. We will be making this again. 10 stars if I could. Thank you so much for yet another ripper of a recipe!
That’s great to hear Miri! I find the Woolworths one flavourless and no where near what real Char Siu should be!
Can I use Splenda in place of sugar? Also can I get away with half of the honey?
Thanks
Hi Frank, you wont get the same degree of caramelisation. I haven’t actually tried with any sugar substitutes but would love to know how it turns out!
Absolutely amazing.Thanks for sharing love….
You’re so welcome Giorgio!
PERFECTION!
Yessssss Thanks Connie!
This recipe is absolutely delicious! The only ingredient I didn’t have was red food dye which didn’t mater at all! We will certainly be making this again!
That’s totally optional too Robyn, wouldn’t have made a difference to the flavour 🙂
I made the Char Siu with Pork Tenderloin and it work out so good. It was juicy inside. Thanks for sharing. I will make it again.
Wahoo! I’m so glad you loved it Wai!
I would love to make this recipe. I have a pork roast (1.746 kg), and I was wondering if I can use this meat, and if so, for how long. Thank you for your help.
Hi Valerie, what cut of pork is it?
All it says on the package is it is a pork roast. I have changed my mind and decided to use pork tenderloin, because I have so many that I need to use up (got them on sale). Do I need to cut the pork tenderloin in half or can I marinade it whole. Can’t wait to try it as the pictures look delicious. Thank you again for all your help.
I used a 4 lb boneless pork loin cut long wise so each section was about 3 inches wide,, marinated in a gallon bag 2 days, was Perfect!
I have made a few of your recipes, all have turned out fantastic! But this one, THIS ONE, is PERFECTION!! Instead of a turkey at thanksgiving, my family requested this instead. Well done!
Hi Nagi,
My char siu pork was carmelized perfectly but the inside gets dry easily. What should i do?
Hi Cely, can I ask what cut of pork you’re using? If it’s drying out it sounds like its slightly overcooked – N x
Hi, if you use pork shoulder, do you cut it before or after you cook it? I’m a little confused on the difference in the recipe between using the neck vs shoulder.
I used pork fillet, cooked as per directions. The result was fantastic we had the sliced pork on shallot pancakes with a side of stir fried veg. Thank you Nagi for a perfect meal.
Sounds divine Peter!!
Hi Nagi,
I was given a pork leg (I am so hopeless when it comes to meat cuts) anyway could I use it for this recipe or should I just go and buy a pork shoulder?
Kind Regards
Joanne
Made this as you instructed plus I sourced some red bean sauce, but cooked it in the smoker with some red gum smoke….awesome
That would have been delicious Tony!
I make this one regularly and we love it. I freeze it and use it for a quick meal which works nicely. I usually follow your instructions for the oven but tonight I made it in the air fryer and it was very successful. The lowest temp is 180 so I reduced the cooking time. Thanks for another great recipe.
Sounds like you nailed it Steph!
I’m not sure if anyone else thought of this since I’m not reading all 654 other comments LOL! but you mentioned that it is similar but just not as smoky as the real deal. I am going to make it soon and add a little liquid smoke to achieve that. What do you think?
Hi Sue, you could definitely do that if you prefer!