A good char siu pork recipe delivers tender pork with caramelised edges and a glossy, sticky glaze. Traditionally, char siu is roasted with a sweet and savoury marinade that gives the meat its distinctive red-brown finish.
Moreover, making Chinese BBQ pork at home is easier than it looks. The key is choosing the right pork cut, marinating it thoroughly, and applying the glaze in several thin layers. As a result, you get juicy meat with beautifully caramelised edges.
If you want better-quality meat for this recipe, you can order premium pork online and choose a fresh cut suitable for roasting.
What Is Char Siu?
Char siu is a Cantonese-style Chinese BBQ pork dish known for its sweet, savoury and slightly smoky flavour. The pork is marinated with ingredients such as hoisin sauce, soy sauce, honey and Chinese five-spice.
Meanwhile, the roasting process helps the marinade caramelise around the meat. Therefore, the finished pork develops the characteristic glossy coating and slightly charred edges.
Ingredients for Char Siu Pork
For approximately 4 servings, you will need:
- 700–800 g pork shoulder or pork neck
- 3 tbsp hoisin sauce
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 2 tbsp honey
- 1 tbsp Chinese cooking wine or Shaoxing wine
- 1 tbsp oyster sauce
- 1 tbsp brown sugar
- 1 tsp Chinese five-spice powder
- 2 cloves garlic, finely minced
- 1 tsp grated ginger
- 1 tsp sesame oil
- ½ tsp white pepper
- 1–2 tbsp water, if needed
- 1 tbsp honey for the final glaze
Choosing the Right Pork
Pork shoulder is an excellent choice because its natural fat keeps the meat moist during roasting. Alternatively, pork neck works especially well because it has a good balance of meat and fat.
However, avoid very lean cuts if possible. Lean pork can become dry before the glaze has enough time to caramelise.
For a convenient fresh-meat option, you can also order premium pork online before preparing the marinade.
How to Make Char Siu Marinade
First, combine the hoisin sauce, soy sauce, dark soy sauce, honey, oyster sauce and Shaoxing wine in a bowl.
Next, add the brown sugar, Chinese five-spice powder, garlic, ginger, sesame oil and white pepper. Mix everything until the sugar is mostly dissolved.
The marinade should taste balanced rather than overwhelmingly sweet. Therefore, adjust the honey slightly if your hoisin sauce is already quite sweet.
Step-by-Step Char Siu Pork Recipe
1. Prepare the Pork
Trim only any excessively thick pieces of surface fat. However, leave some fat on the pork because it helps keep the meat juicy while roasting.
Cut the pork into long strips approximately 4–5 cm thick. Smaller pieces allow the marinade to penetrate more effectively and create more caramelised edges.
2. Marinate the Pork
Place the pork in a bowl or resealable container. Pour over the marinade and massage it thoroughly into every surface.
Cover and refrigerate for at least 8 hours. Ideally, leave the pork overnight for deeper flavour.
Meanwhile, turn the pork once or twice during marination so that the seasoning reaches all sides evenly.
3. Bring the Pork Toward Room Temperature
Remove the pork from the refrigerator about 30 minutes before cooking. Let excess marinade drip off, but do not discard it if you plan to use it for glazing.
For food safety, however, any marinade that has contacted raw pork should be boiled thoroughly before being used again.
4. Prepare the Oven
Preheat your oven to 200°C.
Place a wire rack over a lined baking tray. Add a little water to the tray underneath the rack. This helps reduce smoke and prevents dripping marinade from burning too quickly.
Arrange the pork strips on the rack with space between each piece.
5. Roast the Pork
Roast the pork for approximately 20 minutes.
Then, turn the pieces and brush them generously with the reserved boiled marinade or fresh glaze.
Continue roasting for another 15–20 minutes. The exact cooking time depends on the thickness of the pork pieces.
6. Add the Sticky Glaze
Mix 1 tablespoon of honey with a spoonful of the marinade or a little water.
During the final 5–10 minutes, brush this mixture over the pork every few minutes. Consequently, several thin layers will create a much better glaze than one heavy coating.
Watch the pork carefully at this stage because honey can caramelise quickly.
7. Finish Under High Heat
Finally, increase the oven temperature or switch to the grill/broiler for 1–3 minutes.
Stay close to the oven because the sugars can burn quickly. The goal is to create dark caramelised edges without turning the glaze bitter.
Remove the pork once the exterior is glossy, sticky and lightly charred.
How to Get a Glossy Char Siu Glaze
The glaze is what makes this char siu pork recipe especially appealing. Therefore, pay attention to the final roasting stage.
Use these techniques:
- Apply several thin layers of glaze.
- Use honey for shine and caramelisation.
- Avoid adding too much glaze at once.
- Roast on a rack so heat reaches all sides.
- Finish with brief high heat for caramelised edges.
- Allow the pork to rest before slicing.
Additionally, do not slice the pork immediately after removing it from the oven. Let it rest for about 5–10 minutes. As a result, the juices redistribute and the slices stay moist.
Common Mistakes to Avoid
Using Very Lean Pork
Lean pork can dry out quickly. Instead, choose pork shoulder or pork neck with some natural fat.
Skipping the Marinating Time
A short marinade may flavour only the surface. Therefore, marinate the pork overnight whenever possible.
Applying Too Much Glaze Early
A thick layer of honey-based glaze can burn before the pork is cooked. Instead, build the glaze gradually toward the end.
Cooking at Excessively High Heat
Very high heat from the beginning can burn the sugars. Consequently, use moderate roasting heat first and high heat only for the final caramelisation.
Cutting the Pork Too Soon
Resting matters. Otherwise, the juices can escape onto the cutting board instead of remaining inside the meat.
How to Serve Chinese BBQ Pork
Slice the char siu into thin pieces and serve it with steamed jasmine rice. Alternatively, add it to noodles, fried rice or steamed bao buns.
You can also serve it alongside:
- Stir-fried vegetables
- Cucumber salad
- Steamed bok choy
- Pickled vegetables
- Spring onions
- Jasmine rice
- Egg noodles
Furthermore, leftover sticky pork can become a useful ingredient for quick meals the next day.
If you’re planning another homemade pork dish, you can order premium pork online for fresh cuts and build your next recipe around them.
Tips for the Best Char Siu
Marinate overnight: This gives the pork more time to absorb the savoury and aromatic flavours.
Use pork with some fat: Fat helps the meat remain tender during roasting.
Glaze gradually: Several thin layers produce a more attractive finish.
Watch the final minutes: Honey and sugar caramelise quickly, so stay nearby.
Rest before slicing: This helps keep the meat juicy.
Slice against the grain: This creates more tender and pleasant pieces.
Frequently Asked Questions
What cut of pork is best for char siu?
Pork shoulder and pork neck are excellent choices because they contain enough fat to remain tender while roasting.
Why is my char siu not glossy?
The glaze may not have been layered enough or exposed to sufficient final heat. Therefore, brush on several thin layers during the last part of roasting and finish briefly under high heat.
Can I make char siu without Shaoxing wine?
Yes. You can substitute another suitable cooking wine or leave it out. However, Shaoxing wine contributes an important depth of flavour.
How long should I marinate char siu?
For the best flavour, marinate the pork for at least 8 hours. Overnight is even better.
Can I use pork tenderloin for char siu?
Yes, although tenderloin is much leaner. Therefore, it requires closer attention to cooking time to prevent it from becoming dry.
How do I store leftover char siu?
Cool the pork promptly and store it in an airtight container in the refrigerator. Use it within a few days and reheat it gently to retain its texture.
Final Thoughts
This char siu pork recipe is all about balancing juicy pork with a deeply flavoured, glossy glaze. First, choose a well-marbled cut and give it enough time to marinate. Then, roast it steadily and build the glaze layer by layer.
Finally, a short blast of high heat creates the caramelised edges that make Chinese BBQ pork so irresistible. Once you master this method, homemade char siu can become an easy addition to rice bowls, noodles, bao and family-style dinners.
