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!
I think I’ll make a double batch just so I can eat the leftovers for extra days! And extra spicy for me, please! I love this.
Yes hit it! In fact – what chilli do you recommend for this? If you have some info on it can you link it please for others? 🙂 N x
Totally! I really love 5 Spice though I’d probably sprinkle in some dried ghost pepper powder into the mix. Just a pinch. I grow them every year and dehydrate them for making powders and powder blends. They’re about 1 Million Scoville Heat Units, so they do bring some proper heat! My palate is usually a BIT spicier than most, though. Here is the link: https://www.chilipeppermadness.com/chili-pepper-types/superhot-chili-peppers/bhut-jolokia-chili-peppers/
How much red bean paste do you use for this recipe if you do not want to use food coloring?
I’d probably use about 2 tbsp of the liquid because that will give the colour 🙂
Hi Nagi, i cant wait to try this can i make this with a pork loin?
Hi Theresa! You sure can, follow the tenderloin cooking directions in the notes and use a meat thermometer, it’s ready when it’s 145F/65C 🙂
Made it tonight (marinated half a tenderloin last night) and then added to the Sinapore Noodles. My wife actually said it was resturant quality. Big winner again Nagi
I’m so pleased you enjoyed this Mike! Thanks for taking the time to leave feedback! N x ❤️
MY dream would be if you were inspired to offer cozy, tiny “restaurant nights” once a month in a dining room, Nagi. 🙂
Diners, all purchasing a seat by bid on ebay or doing a Buy It Now to buy all the seats, can attend a dinner offering the menu in the auction description on the evening of your choice. Including watching you prepare dinner would be a bonus (or add-on auction, lol).
Just sharing the thoughts that popped into my head after reading and watching this recipe and Mike’s “restaurant quality” comment. 🙂
I could never!! I would be a hygiene hazard – seriously I’m telling you, Dozer’s hair gets in EVERYWHERE!!!
OMG! I just jumped on ebay and see that Manu is doing the bidding for dinner idea!
I don’t know if you believe in omens, Nagi, but I KNOW there would be people bidding on your dinners. 🙂
OMG!!! $8000 😳 But no one has bid on it yet!! Go on Eva, put in a Best Offer! 😂
I have made this 3 times since June for different gatherings and everyone loves it, everyone asks me where I got this recipe from so I tell them, Nagi go on her site she has so many awesome recipes. Thank you for sharing your wonderful recipes with us and about Dozer. 😁
That’s terrific to hear Theresa! Thanks for letting me know you enjoyed this – N x
Hi can I just use regular soy sauce? cant find light and dark soy sauce?
You sure can Chin!
Marinading tonight for cooking tomorrow. Just wanted to verify its 1 teaspoon of 5 Spice. The video makes it look like a lot more
Thanks in advance,
-Garrett
Hi Garrett! Yep it’s 1 tsp, it looks like more because I guess it scattered when I added it 🙂
Thanks you Nagi. It came out very well. may leave in a little longer next time for some charring. Leftovers tonight, can’t wait 🙂
Love your pup….hope his recovery is going well and he’s feeling better soon!!!!!
Thanks Sheila! He’s all good, trying to keep him quiet for the healing is the hardest part!! 😂
does anyone have the recipe for the red sauce that they have to go with the the chinese hot mustard to dip your bar-b-cue pork in?
Hi Barbara! I must say I haven’t seen that, it’s typically served without a dipping sauce here 🙂 N x
OMG This looks amazing! Any recomendations on using beef? I’m not a pork person :(. Thank you!!
Another great recipe, Nagi! So tasty and moist, I can’t stop nibbling it! Thanks for taking the time to share your recipes and videos.
That’s great to hear Sandy! So pleased you enjoyed this! N xx
At least it’s high in protein and potassium! I LOVE this recipe! Added a little more hoisin because I love the taste.
That’s great to hear Sandra! So pleased you enjoyed this! N xx
what is the five spices?
Hi Diane! Please see recipe notes for explanation! 🙂
I get pork that looks like this at our Chinese restaurant. its super delicious.. Is this recipe *seasoning hot*
Nope, not spicy at all. It’s sweet!
whooo hooo thanks.. Cant wait to make it 🙂
HI Ngai –
Another mouth watering recipe. I was just wondering about serving temperature; would the char siu still be tasty served as an appetizer at room temperature, or does it really need to be served hot?
Thanks
Hi Gerry! I absolutely serve this at room temperature, but it is definitely nicer served warm 🙂 N x
Hi Nagi. Is this any good in the airfryer in smaller pieces?
Made this tonight. Delicious. Bought something here called nakkekolette (Danish) which I assumed was neck fillet! Anyway came out a treat.
Hi Nagi!
Wonderful recipe as usual, but I wanted to use boneless ribs instead. They may call them country ribs or even southern ribs. They’re lovely and they have good ratio of fat to lean usually. Do you think they’ll be good using them?
There are two Asian supermarkets near my work and I went to both yesterday; one didn’t have anything that I thought qualified as neck or collar – the other had large packages of what they called Pork Neck. It seemed, very bony? Is that right? I called a few other but, language barrier, which I understand. I mean, pork neck is pork neck right? Or should I go with shoulder. I can’t wait to make this!
I totally get it, I eat half the pizza before I get home! Or, anything I have in my car that is edible. Ate a salad in my lap on my commute today!!!
Is there an internal temperature I should aim for so I dont overcook it?
Kaye
Dozer looks sooo sweet with his soft toy! I have one just like that too! (for me, not for my doggo :P).
First, a message to Dozer: Get Well Soon.
At the moment we are using at least three of Nagi’s recipes each week, this week including two new ones, the Char Sui (marinated for two days and definitely with the red food colouring) and the Stovetop Macaroni Cheese (very quick and tasty). Both absolutely delicious. Will definitely be keeping the ingredients for those on hand in the pantry.
Lyn and David