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.
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.😂
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:
- Cooked in the oven instead of over coals; and
- 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!
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:
- 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).
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!
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.
Be sure to baste generously, slathering / dabbing the marinade on – it’s the key to get a really great sticky surface!
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!!
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
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Char Siu Pork – Chinese BBQ 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 , 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:
Nutrition Information:
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
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!
I can’t believe you made this at home! Well, I can, but you know what I mean – looks so good!
This reminds me so much of my visit to Sydney. The hubs and I loved China town so much that we grabbed a takeaway from there on our way to the airport. We sat outside the airport in the sun pulling apart bits of something very similar to this, with sticky stuff all over our fingers (and a bit on our cases, I dare say!)
Mmmm … would love to recreate at home!
OMG, that is totally something I would do!! I never have airplane food anymore, I always pick up takeout on the way!! 🙂
Nagi, I want to lick my computer screen!!! Your Char Siu looks so sticky, delicious and flavourful without all the usual fat we have here in HK. Just pinned!
Hi Nagi! I LOVE Chinese BBQ! We went to Toronto on our honeymoon (many years ago) and a Chinese festival was happening. I was in Heaven! I didn’t even know what some of the stuff was, it just looked so good and it was! Since I don’t speak Chinese, I would point at what I wanted and hold up how many fingers to indicate how much and the reply was however many fingers for however many dollars. It was fabulous! I will be making this in the near future!
He he!! Totally giggled out loud at the thought of your sign language to buy Chinese food!! Very effective though, AND you got to try all sorts of delicious food!! It is a bit like that in some of the real authentic Chinese shops here in Sydney too. But it’s all part of the experience!! 🙂
Hi Nagi! It does not matter what nationality you are or what language you speak, food brings all people together! As do smiles and friendly, curious faces!
AHH HAA!! now I know what to do with that Pork tenderloin that has been ‘renting’ space in my freezer!! I actually have ALL the ingredients (AND I have ALWAYS loved Char Siu) on hand. The tenderloin is out of the freezer and defrosting as well speak – this will be Sundays (it’s Saturday Afternoon here in the States ) Cooking Adventure!! Thanks So Much!!
Yeehaa! So excited!! Looking forward to hearing what you think Pat!! 🙂
It looks amazing Nagi! And your comment about Chinatown in Sydney took me back to 1995, I’d never had Dim Sum before visiting there. I have some great memories of my travels in Australia 🙂
Hi Sheena!! Oooh, I didn’t know you had been to Australia!! Dim Sum is THE BEST!!! Next time you’re here, you better let me know! 😉
Char Siu is my kid’s absolute favorite Chinese food. Oh, my…., your glaze looks even evil that tempts my soul. I, too, eat too much meat these days, but with this recipe? Who can resist?
I wonder if the glaze would work with pork ribs.
I make this with chicken all the time! With pork ribs, the only thing I wonder is how to deal with the longer cooking time. Do you think if the glaze was watered down then the ribs were cooked IN it, by the end of the cooking time it reduces to a thick glaze?? Would need lots more of it too, much more surface area to cover 🙂 SO yummy though!
Seriously….I have been wanting to make good BBQ pork for ages! I am beyond excited to try this! But holy cow, you are turning me into quite the meat eater! The juicy Cuban mojo pork was deelish!…I’ll save my comments for that post though. Will definitely have to try this with chicken too, so the hubs can share in the joy of it-only eats animals that he says can’t smile
Stacey, I know, I’ve been blogging WAY too much meat lately!! I am determined to cut back a bit 🙂 I just saw your comment on the pork!! So excited that you liked it! Your poor poor non-pork eating hubby…. 🙂 But YES this is awesome with chicken too! Chicken thigh in particular, the marinade clings really well to it and becomes gorgeously sticky. PS The BBQ pork freezes REALLY well. I slice it then freeze in bags, then throw it into omelettes, fried rice, on noodle soups etc 🙂
I’ve never been brave enough to try making this before, this looks amazing!
Thanks Lauren!! It’s really easy, no bravery required!! 🙂
I had the visual of you on the Harbour Bridge and was laughing out loud. Been there myself… What’s worse is pretending you weren’t stuffing your face as you pass another car driver who is looking at you only to find a schmear on your chin or cheek after you look at yourself at the next stop light in the rear view mirror! Ha!
This looks and sound so good. I have 2 pork belly recipes coming soon and one is similar here.
Oh, and my favorite of all dim sum is the char siu bao! LOVE them.
HA! That is so what I would do!! I make such a mess of myself when I’m eating while I’m driving! Like crumbs. I often eat toast on the run in the car and end up with crumbs all over my (inevitably) BLACK top! 🙂
I do have most ingredients at home… but no pork! Nagi, you are not allowed to show me food porn like this when I am starving! Must make it soon.
Yeah, having coals is the key to this tasting spectacular. I’m way too lazy to wait for coals to heat up, so it’s the bbq for me. It’s actually really nice with chicken thigh fillets, as well! Love char siu!
OMG NAGI!!! I CANNOT believe how easy this is!!! WOW! I will definitely be trying this at home! And I frequently find myself stuffing my face with food in the car…except it’s typically fries or falafel…I try and be a little more civilized 🙂 But you better believe I am the one doing her make-up in the car every morning!
Ha ha ha!! I do make up in the car too!! Especially because I live soooo far from the city and traffic is so bad, I have plenty of time to do a full face of make up in the car!! 🙂
How have I never considered making my own barbecue pork!?!?! I absolutely love it in all kinds of fried rice and with noodles – I will definitely be trying this recipe!
You’ll love it!! It’s crazy easy and the flavour is ridiculously off-the-charts delicious!
My son will love this! My whole family will love this but it’s the hard-to-please teenage son that counts.
Ha! So true! and YES it is definitely something hard-to-please teenagers love!! (In fact, don’t tell him you made it, tell him you bought it!)
Thax Nagi – really miss this here and love how easy you have made it for us who can not get our hands on the real thing..
I think it’s a small compromise for all the incredible produce you get Rachel! 🙂
Dang, you read my mind! I just did a post about how we have NO good Chinese food around my town. The best take out if from a grocery store (true story)! My guys fave thing on the appetizer menu at any Chinese restaurant is the BBQ pork, but we can’t get that anywhere now. TADA now he will love you forever because I can make it at home for him thanks to you! MMUUAAAHHH!!!
I totally giggled at the thought that the best take out is from a grocery store but totally get it if that’s the only place run by a Chinese family!! My area is very similar, I have to drive 30 minutes for real good Chinese 🙂 Your guy will LOVE this. Don’t tell him you made it, tell him you drove 100km to get it especially for him!!! 🙂
Okkkkkkay- you just saved me. I have a Chinese BBQ Pork recipe on my site, and through it tastes wonderful, it didn’t have this crimson red color like yours. Close, but no cigar- so, now I have another one to try, wahoo!! Pinned 🙂 Thanks for this one!
Ooh, I’m going to check out your take on it!! There are so many different versions, I always like to see different recipes!! 🙂
Wowzaa! This is magical! My goodness look at the lacquer on that tenderloin – now this is what foodie dreams are made of! Incredible results with just a few fantastic ingredients, truly brilliant! I bet this makes for a mean sandwich with leftovers… if there are any 😉
Maybe in a breakfast banh mi??? 😉
Oh wow Nagi! I love char siu pork, but never attempted to make it at home 🙂 oooh that glossy glaze… yummy!
Thanks Dini! It’s crazy easy 🙂 You’ve gotta try it!
I would literally not be able to stop eating this, it looks AMAZING!
Yep, that’s my only issue with it 😉