Chinese BBQ Pork – Char Siu

ByAileenrecipes

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Introduction

The sight of glistening, deep red strips of pork hanging in restaurant windows is an iconic image in Cantonese cuisine. This is Char Siu, or Chinese BBQ Pork, a dish that is irresistibly sweet, savory, and uniquely aromatic. The magic lies in its signature marinade—a complex blend of honey, hoisin sauce, soy sauce, and fermented red bean curd that caramelizes into a sticky, glossy glaze during roasting. The result is pork that is incredibly tender on the inside with a slightly charred, sticky-sweet exterior. This recipe unlocks the secrets to creating this beloved takeout classic at home. It is perfect for a weekend project that yields delicious rewards for days, transforming simple weeknight meals into something extraordinary with its potent, umami-rich flavor.

Perfect for:

  • Weekend Meal Prep

  • Family Dinners

  • Fried Rice & Noodle Dishes

  • Bao Buns and Sandwiches

  • Impressive Party Appetizer

Why You’ll Love This Char Siu Recipe

Authentic, Complex Flavor: The marinade creates a perfect balance of sweet, salty, and umami, with a subtle hint of five-spice and the unique fermented aroma from red bean curd.
Surprisingly Simple Process: While the marinating time is long, the active hands-on work is minimal, and the oven does most of the work.
Incredibly Versatile: Char Siu is far more than a main course; it’s a powerhouse ingredient that elevates fried rice, noodles, soups, and buns.
Better Than Takeout: Controlling the ingredients allows for a superior, less artificially colored product with a depth of flavor that rivals your favorite restaurant.

Preparation and Cooking Time
Total Time: 12 hours (includes marinating)
Preparation Time: 20 minutes
Cooking Time: 25-35 minutes
Servings: 6 servings
Calories per serving: Approximately 350-450 calories

Nutritional Information (Per Serving – Estimate):
Calories: 350-450 kcal
Protein: 30g
Carbohydrates: 20g
Fat: 16g
Fiber: 0g
Sugar: 18g

Nutritional Disclaimer
Aileen recipes is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

Ingredients

  • 2 lbs pork shoulder (butt) or pork tenderloin, cut into long strips about 2-inches thick

  • ¼ cup honey

  • 2 tbsp hoisin sauce

  • 2 tbsp soy sauce

  • 2 tbsp Shaoxing wine (or dry sherry)

  • 1 tbsp oyster sauce

  • 1 tbsp fermented red bean curd (with 1 tsp of its liquid)

  • 2 cloves garlic, minced

  • 1 tsp five-spice powder

  • ½ tsp white pepper

  • 2 tbsp brown sugar

  • Red food coloring (optional, for traditional color)

Step-by-Step Instructions

  1. Prepare the Marinade: In a medium bowl, whisk together the honey, hoisin sauce, soy sauce, Shaoxing wine, oyster sauce, fermented red bean curd (mashing it first), minced garlic, five-spice powder, white pepper, and brown sugar until a smooth sauce forms. A small amount of red food coloring can be added here if desired.

  2. Marinate the Pork: Place the pork strips into a large resealable plastic bag or a shallow dish. Pour the marinade over the pork, ensuring every piece is thoroughly coated. Seal the bag or cover the dish and refrigerate for at least 8 hours, or ideally overnight.

  3. Preheat the Oven: Preheat the oven to 375°F (190°C). Line a baking sheet with foil and place a wire rack on top.

  4. Roast the Pork: Remove the pork from the marinade, letting the excess drip off. Reserve the marinade. Place the pork strips on the wire rack. Pour 1 cup of water into the bottom of the baking sheet (below the rack) to prevent smoking.

  5. Cook and Baste: Roast for 20 minutes. Meanwhile, pour the reserved marinade into a small saucepan and bring to a boil for 2 minutes to make a basting sauce. After 20 minutes, brush the pork generously with the boiled marinade. Return to the oven for 5-10 minutes.

  6. Caramelize the Glaze: Switch the oven to a high broil setting. Brush the pork with another layer of the basting sauce and broil for 2-4 minutes, watching closely, until the edges are slightly charred and the glaze is bubbly and sticky.

  7. Rest and Slice: Remove the Char Siu from the oven and let it rest for 5-10 minutes. This allows the juices to redistribute. Brush with one final layer of any remaining basting sauce for extra shine. Slice thinly against the grain before serving.

How to Serve Char Siu

  • As a Main Course: Serve sliced over a bed of steamed jasmine rice with steamed or stir-fried bok choy.

  • In Char Siu Bao: Fill fluffy steamed buns with warm, sliced Char Siu for a classic dim sum treat.

  • For Noodles and Fried Rice: Dice the pork and stir it into your favorite lo mein, chow mein, or vegetable fried rice recipe.

  • As an Appetizer: Slice the pork into smaller pieces and serve on a platter with toothpicks for an easy, crowd-pleasing starter.

Additional Tips for Char Siu

  • Pork shoulder (butt) yields a more traditional, slightly fattier, and juicier result, while pork tenderloin creates a leaner version.

  • Do not skip the step of boiling the reserved marinade. This is crucial for food safety and for creating a thick, sticky basting glaze.

  • Using a wire rack is key to achieving an even cook and allowing the heat to circulate around the pork.

  • The water in the baking tray is essential to catch drips and prevent the rendered fat and sugar from smoking and burning.

Recipe Variations of Char Siu

Char Siu Chicken: Use boneless, skinless chicken thighs instead of pork. Reduce the initial roasting time and check for an internal temperature of 165°F (74°C).
Spicy Char Siu: Add 1-2 tablespoons of chili garlic sauce or a teaspoon of Sichuan peppercorn powder to the marinade for a spicy kick.
Char Siu Tofu: Use extra-firm, pressed tofu. Marinate for a shorter time (2-4 hours) and bake until the edges are caramelized.

Freezing and Storage for Char Siu

Storage: Store leftover Char Siu in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or a steamer to prevent drying out.
Freezing: Fully cooked and cooled Char Siu freezes exceptionally well for up to 3 months. Slice it first and freeze in a single layer on a parchment-lined sheet before transferring to a freezer bag to prevent sticking. Thaw overnight in the refrigerator.

FAQ Section about Char Siu

What is fermented red bean curd, and can I skip it?
Fermented red bean curd (nam yee) provides a unique savory, funky, and slightly cheesy flavor that is central to authentic Char Siu. While the dish will still be tasty without it, the flavor profile will be less complex. It can be found in most Asian grocery stores.

Can I make this without a wire rack?
You can place the pork directly on the foil-lined baking sheet, but you will need to turn the pieces halfway through cooking to ensure even browning and prevent the bottom from stewing in the juices.

My Char Siu is burning. What happened?
The high sugar content in the glaze can burn easily under the broiler. Watch it very closely during the final broiling step; it may only need 1-2 minutes. Oven temperatures can vary, so adjust accordingly.

Conclusion of Char Siu Recipe

Mastering homemade Char Siu is a game-changer for any home cook. This recipe demystifies the process, proving that with a handful of key ingredients and a little patience, you can produce a stunning centerpiece that rivals the best Cantonese barbecue shops. The intoxicating aroma that fills your kitchen and the incredible depth of flavor are more than worth the effort. Once you experience the versatility of having this delicious pork on hand, it will become a treasured staple in your culinary repertoire. Save this recipe, and get ready to create your own iconic, glistening red masterpiece.