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!
Thank you for all of your delicious recipes. They are just delicious. I am giving an asian theme bunco party, and would like to made several of your dishes (perhaps three or four). Which of your asian recipes would you put together? I will have help at the last minute, and can certainly prep beforehand. I just have to be able to pull off a complete dinner.
Thank you for all of the time you put into your site!
Linda
Hi Linda! So glad you enjoy my recipes, thank you for trying them! Hmm – to make my life easy, I would do things like Fried Rice (do a search, I have a handful of different types!) which reheat well. This pork is lovely reheated (I use the microwave) and the Chinese Corn Soup is a fantastic starter which again is easy to make a big batch of and to reheat. I would probably also do one or two stir fries – get everything chopped and ready to cook. Thing with wok cooking is that you can’t do big batches otherwise the veggies etc steam rather than flash fry. If you make something like Cashew Chicken, it reheats wonderfully. That’s a crowd pleaser! I’d stay away from beef (doesn’t reheat so great). I hope that helps! N xx
Nagi thank you for the recipe I use to work in an Asian restrurant however they smoked & basted the back ribs with a combined basting sauce of plum & apricot perserves. Have you ever heard of this? our ribs got the red color in the 1st 1/4 inch of meat by spices & basting with perserves. eager to try this receipe out.
Oooh YUM! The only way I know to get the red stain is using food colouring. Other than that, beetroot is the only thing I know that produces the same intensity of stain! That sounds so delish though, I really need to make Chinese ribs sooN!
OMG this is so good!!! Made it today and I was and I quote: “blown away”
I live in the country side in far off Canada and it’s just to far too travel to get such a thing!
No need to worry anymore, I can make it just as well as the best Asian BBQ.
I didn’t make any changes except I added some liquid smoke and doubled the
sauce, after slicing, I mixed the pieces with more sauce.
Thank you so much for the recipe and I am so enjoy your blog,
so informative and laced with a delicious sense of humour.
So glad you enjoyed it Peter, thanks so much for letting me know! N xx
Thanks for taking the time to include all the info about substitutions! This is why I chose to try the recipe!
Thanks Kay! Hope you love it! I need to make a video of this some time soon 🙂 N x
I made it last night and my husband and I loved it. We are low-carbers, so I subbed out the honey and sugar for a low-carb sweetener (same measurements) and it stilll turned out fantastic. I will be back for more of your recipes!
Hi Nagi, just made your Char Siu to have along with Ginger and garlic noddles, and as i had made extra basting liquid for friend i thought i might try something new out with your recipe. Poached eggs !!! and they were amazing. Thanks for the recipe. jim in Scotland
Oooh! Sounds amazing Jim, so glad you loved it!
Thanks for the recipe. It kinda worked but again I didn’t prep correctly, I think. I used pork tenderloin but I think next time I need to cut it into thinner long pieces. I also marinated for 2 days, since I didn’t get chance to cook it after 1 day. It came out bit on salty side. I wonder if it’s because I marinated it for 2 days. Another thing is my marinade won’t stick to the meat. It’s bit oily since I added the sesame oil for tenderloin. Overall, I think it’s a great recipe. Hopefully my next try is more successful 🙂
Hi Eric, yes the extended marinating time was a factor. It draws out too much juices and makes the liquid too watery. It’s also the reason why the marinade didn’t stick. Hope you do give it another go – and please don’t marinate longer than the specified 24 hours!
Awesome! Will definitely try again. Thanks Nagi!
Hi Nagi, I was going to try that yummy looking corn soup, but my Char Siu addition has gotten out of control! I believe I have mastered the pork version and I am going to try chicken. I researched it carefully, studying different versions. Then I thought….visions of smoke coming out my ears: Nagi’s version is better! I might increase (slightly) the five spice too for chicken. To anyone concerned with a baste that has raw chicken, the answer is simple: make 2 x the amount of the marinade. Discard the used marinade. Bake chicken (or pork) and after a 20 minutes turn and start baste with the other 1/2 of reserved Char Siu sauce. I have done this with the pork as well, it is perfect.
Thank you Nagi for this perfect combination!
You crack me up Elizabeth!!! So glad you are enjoying this recipe! N xx
Made twice now. Love this recipe. I leave out the 5 spice because I’ve never liked it, and it’s still so good. Used on loins and ribs.
I’m so glad you enjoyed this Carly! Thanks so much for taking the time to come back and let me know! N x
Absolutely delicious! Made as directed and it came out perfect. My 6-year old ate 1/2 the tenderloin herself and told me I need to make it often! The recipe was well written and easy to follow. Love all the extra notes 🙂 Thank you for sharing Nagi!
I’m so glad you enjoyed this Woodfired! Thanks so much for taking the time to come back and let me know! N x
Why do you have to simmer the marinade BEFORE you add it to the pork? Theres no bacteria in it before it comes into contact with the pork.
Just made this again!!! It is sat in the fridge marinading, ready to cook tomorrow.
Love it!!! It is the best Char Siu Pork!
We’ll have some sliced with braised beansprouts and the rest is going to be thrown into my special chow mein.
Love this recipe Nagi xxxx
Awwww, thanks Claire! I’m so glad you approve!! <3 N x
Hello Nagi, If I’m using 4lbs tenderloin how long do you think I should leave it in the oven?
Hi Holly! I think 1 hour 15 minutes will be just right 🙂
Thank you Nagi, it came out great. I sliced it up and made a char siu donburi. I added an onsen tamago and some chopped green onions and it was delicious!!
Donburi?? Onsen tamago?? Where on earth are you Holly???? Somewhere exotic in Japan clearly!
Hahaha~ I’m in the US but was born and raised in Japan. Been looking for good Asian recipes and I was super excited when I found your blog!!
This was delish, followed your recipe but added a dab of liquid smoke to the marinade process… even my roommate who is highly picky and critical of his Char Siu loved it!
Woo hoo! I’m so pleased to hear that Matthew, thank you! Virtual HIGH FIVE!
How do you know the marinade isn’t tainted with the raw meat when using it to baste the meat?
Hi Marcie! It is tainted with raw meat, which is why after basting it needs to be broiled 🙂 If you are concerned, after taking the pork out, pop the marinade in a small saucepan and bring to boil 🙂
AWSOME receipe thank you (merci)
Nagi, que delicia tu receta, gracias por compartir tus deliciosas recetas, hay varias de ellas que ya las hice, no me salio tan perfecto pero quedaron deliciosos.
Rubi.
Perú
Estoy muy contenta de que haya disfrutado de mis recetas , gracias por dejarme saber! N x
Hi! I’m sorry if you’ve answered this question already but could I tweak this recipe a bit to make in my slow cooker? I use propane and it would save on gas if I could use my slow cooker, that’s why I was wondering. Thank you!
Hi Cristin, I’m sorry but it won’t work in a slow cooker. I would cook it on the BBQ or even stove on medium, basting regularly. It won’t look quite as glossy but it will work much better than a slow cooker because you need the caramelisation!
Really excited to make this for my manapua filling. I’m going to use one pork belly and one tenderloin. My question is about the honey. You have 1.5 tablespoons going into the marinade. Then you mention adding one tablespoon to the pork before cooking. Is it 2.5 total? Or 1/2 tablespoon in the marinade and 1 tablespoon pre grilling.
Hi Michelle! Yes it’s 2.5 in total, I am sorry, I will make it clearer in the recipe!
Hi Nagi,
Really really looks delicious, but we can’t eat pork, do you think this marinade would work with beef or chicken?
Thanks!
It is FABULOUS with chicken!!
Sounds heavenly. Wondering if a pork cushion would work with my indoor rotisserie. What do you think.? It is the only pork I have at the moment. Thanks, Ginger
Hi Ginger! Yes it will work but because it is larger I would make more marinade 🙂