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
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!
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!
Lynn says
We love this recipe and make it about once a month if not more. Still prefer tenderloin though as it’s so lean.
Majenta says
Hello ! I only have 2 small pork sirloin tip roasts , how long do I need to cook it in all and do I need to cut it long ways still ? Thanks !
Christine says
Hi Nagi, I made this today- not having pork at hand- to put in combination noodle soup for lunch, but it’s so good it may just be all gone! A luscious flavour- and smell. Thanks a million!
Tiffany says
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!! 🙂
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!!
Erin says
Is this just like the boneless spare ribs I would order from takeaway?
Nagi says
Hi Erin, if they are listed as “Char siu” it will be the same flavour. N x
Victoria says
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!
Nagi says
That’s great to hear Victoria, I’m so glad it was a hit! N x
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?
Nagi says
Hi Zoe – you definitely can if you want that flavour, I’d only add a couple of drops though. N x
Stacy W. says
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!!
Andrea says
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
Marissa says
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.
Surene King says
Easy and so authentically tasty- thank you!
Marlene De Paula says
What a delight I loved the recipe I’m going to make for my birthday lunch
Geneveive Grenier says
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!
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!,
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?
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!!!
Nagi says
Wahoo, that’s awesome Masako! N x
Masako says
Also made some char siu baby back ribs today, and they were great as well!!! Thanks again for the recipe!!
Vincent tan says
Thank you so much for the receipe! Tried and is super good! My family likes it.
Nagi says
Wahoo, thanks so much Vincent! N x
Hellen says
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.
Nagi says
That’s great to hear Hellen – thanks so much! N x
Nick says
Quick question – should I use maltose rather than honey if I have it?
Nagi says
Hi Nick, I haven’t tried to be honest – I’ve only used honey here. Would love to know how it turns out! N x
Nick says
It had a good flavour but was a pain to use – v sticky, even compared to honey. I tossed in a little white pepper as well. The recipe was a huge hit! Thanks!
Nick says
Forgot to rate it!