Go Back

Chinese BBQ Pork (Char Siu)

Chinese BBQ pork (char siu) with a glossy mahogany-red glaze, roasted until the edges caramelize and the center stays tender and slightly pink. This char siu recipe uses a hoisin-soy-honey marinade and a final broil for deeper color and char.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Marinating 4 hours
Total Time 4 hours 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Chinese
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Pork
  • 2 lb pork shoulder or tenderloin Cut into long strips.
Char Siu Marinade
  • 3 tbsp hoisin sauce
  • 3 tbsp soy sauce
  • 2 tbsp honey
  • 2 tbsp Chinese rice wine or dry sherry
  • 1 tbsp oyster sauce
  • 1 tbsp brown sugar
  • 1 tsp sesame oil
  • 0.5 tsp five spice powder
  • 0.25 tsp red food coloring Optional.
  • 3 cloves garlic Minced.
  • 1 honey For glazing during roasting.

Equipment

  • 1 sheet pan
  • 1 oven rack
  • 1 wire rack

Method
 

Make the marinade
  1. In a bowl, mix hoisin sauce, soy sauce, honey, Chinese rice wine or dry sherry, oyster sauce, brown sugar, sesame oil, five spice powder, red food coloring (optional), and minced garlic until smooth.
  2. Coat the pork strips thoroughly in the marinade, cover, and refrigerate for 4–8 hours or overnight.
Roast and glaze
  1. Preheat the oven to 425°F and place an oven rack in the upper third with a foil-lined baking sheet on the rack below to catch drips.
  2. Set a wire rack over the foil-lined baking sheet, place the marinated pork on the rack, and reserve the marinade.
  3. Roast the pork for 15 minutes to start caramelizing the surface.
  4. Flip the pork, then brush with the reserved marinade mixed with a spoonful of honey, and roast 12–15 more minutes until edges are caramelized.
  5. Broil for 2–3 minutes for deeper char while the glaze turns glossy mahogany-red.
  6. Slice the char siu and serve, letting the tender interior show through under the lacquered glaze.

Notes

For the best mahogany color, reserve the marinade and brush it on in the final roasting so it can lacquer instead of burning. Refrigerate leftovers in an airtight container for 3–4 days; freeze up to 2 months. For a lower-sugar option, reduce the honey and brown sugar by about 25% while keeping the rest of the marinade the same.