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!
Janet cukberFerguson says
Good luck Dozer! 🥰 🐶 🤞🏻
Dave says
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.
Nagi says
Sounds amazing Dave!!!
Francine says
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?
Nagi says
I haven’t tried Francine – I’ll have to give it a go!!
Jill Schilling says
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!
Nagi says
Wahoo! That’s the BEST, thanks so much Jill – N x
Miri says
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.
Nagi says
And homemade is soooo much more satisfying!
Noel Hazzard says
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
Nagi says
I hope you love them Noel!
Jean says
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.
Miri says
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!
Nagi says
That’s great to hear Miri! I find the Woolworths one flavourless and no where near what real Char Siu should be!
Frank says
Can I use Splenda in place of sugar? Also can I get away with half of the honey?
Thanks
Nagi says
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!
Giorgio says
Absolutely amazing.Thanks for sharing love….
Nagi says
You’re so welcome Giorgio!
Connie Airey says
PERFECTION!
Nagi says
Yessssss Thanks Connie!
Robyn says
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!
Nagi says
That’s totally optional too Robyn, wouldn’t have made a difference to the flavour 🙂
Wai Ling Suan-Klein says
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.
Nagi says
Wahoo! I’m so glad you loved it Wai!
Valerie Whincup says
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.
Sara says
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!
Nagi says
Hi Valerie, what cut of pork is it?
Valerie Whincup says
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.
Connie Airey says
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!
Cely Gabaldon-Co says
Hi Nagi,
My char siu pork was carmelized perfectly but the inside gets dry easily. What should i do?
Nagi says
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
Bea says
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.
Peter says
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.
Nagi says
Sounds divine Peter!!
Joanne says
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
Tony says
Made this as you instructed plus I sourced some red bean sauce, but cooked it in the smoker with some red gum smoke….awesome
Nagi says
That would have been delicious Tony!
Steph says
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.
Nagi says
Sounds like you nailed it Steph!