The first time I saw char siu, it wasn’t in some bustling Chinatown shop but at a small-town hotel restaurant. My father, who was head chef there, would pull glistening strips of pork from the oven, the sweet-savory aroma filling the whole kitchen. His recipe was a closely guarded mix of Chinese sauces, garlic, and spices, and every time he made it, I’d sneak into the kitchen just to watch the sugar-rich glaze bubble under the heat. Over the years, I’ve cooked char siu in tiny home ovens and over smoky outdoor grills, and it never fails to feel special — a dish that can turn a plain bowl of rice into something worth lingering over.
Why You’ll Love This Recipe
Char siu has a way of stealing the spotlight, no matter what else is on the table. Here’s why I keep making it again and again:
- That deep flavor – Sweet, salty, and just a hint of spice.
- Tender and juicy – Fatty cuts like pork shoulder soak up the marinade beautifully.
- Versatile – Slice it for rice bowls, tuck it into buns, or chop it up for fried rice.
- Make-ahead friendly – You can marinate overnight and roast the next day, or freeze it for later.
One time, I made a big batch thinking it would last us the week. Half of it was gone before dinner even started — everyone kept “just tasting” it straight off the cutting board. That’s the kind of recipe this is.
Ingredients You’ll Need
- Pork Shoulder or Pork Butt – The fat keeps it tender during roasting.
- Sugar & Salt – Balance and seasoning.
- Chinese Five-Spice & White Pepper – The backbone of that classic flavor.
- Sesame Oil, Shaoxing Wine, Soy Sauce, Hoisin Sauce, Molasses – Each one adds a layer of richness.
- Garlic – Fresh, and plenty of it.
- Honey or Maltose – For that sticky, glossy finish.
- Red Food Coloring (optional) – For the traditional look.
My Tips for the Best Char Siu
- Don’t trim the fat – It renders out in the oven and keeps the meat moist.
- Use a rack – Lifting the pork lets the heat circulate and mimics restaurant-style roasting.
- Mind your oven – Every oven runs differently. Check often so you don’t burn the glaze.
- Marinate overnight – The longer it soaks, the deeper the flavor.
- Watch the broiler – If you finish under the broiler for extra caramelization, stay close. Sweet marinades can burn fast.
How to Make Char Siu
- Prep the Pork – Cut into long strips or 2–3 inch chunks. Leave the fat on.
- Mix the Marinade – Combine sugar, salt, five-spice, white pepper, sesame oil, wine, soy sauce, hoisin, molasses, garlic, and optional coloring.
- Marinate Overnight – Reserve 2 tablespoons of the marinade for basting, then rub the rest over the pork. Cover and chill for at least 8 hours.
- Roast – Preheat oven to 475°F (246°C). Place pork on a rack over a foil-lined pan with water underneath. Roast 10 minutes, then lower to 375°F (190°C) for the remaining time. Flip halfway and add water if the pan dries out.
- Baste – Mix reserved marinade with honey or maltose and a little hot water. Brush over the pork after about 40 minutes, flip, baste again, and finish roasting.
- Caramelize if Needed – If it’s not dark enough, broil briefly. Watch it like a hawk.
- Rest & Slice – Let the pork rest 10 minutes before slicing thinly.
Serving Ideas
- Classic – Over steamed rice with a side of greens.
- Dim Sum Style – Use in baked or steamed BBQ pork buns.
- Quick Meals – Toss into fried rice, stir-fry with vegetables, or top a bowl of noodles.
- Snack – Slice thin and serve cold — it’s just as addictive.
Char Siu (Roasted Chinese BBQ Pork)
Juicy, caramelized, and bursting with sweet-savory flavor, this char siu is just like the kind you’d find hanging in the window of a Chinatown barbecue shop. The secret is in the marinade — a fragrant mix of soy, hoisin, Shaoxing wine, and a hint of five spice — plus a slow roast that keeps the meat tender while creating that irresistible sticky glaze.
Ingredients
- 3 lbs boneless pork shoulder or pork butt (choose a cut with some fat for juiciness)
- 1 tablespoon hoisin sauce
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing rice wine (or dry sherry)
- 1/2 teaspoon sesame oil
- 1/4 cup granulated sugar
- 2 teaspoons salt
- 1/2 teaspoon five spice powder
- 1/4 teaspoon white pepper
- 2 teaspoons molasses
- 1/8 teaspoon red food coloring (optional, for classic look)
- 3 cloves garlic, finely minced
- 2 tablespoons honey or maltose
- 1 tablespoon hot water
Instructions
- Cut the pork into long strips about 2–3 inches thick, keeping the fat for flavor.
- In a large bowl, mix sugar, salt, five spice, white pepper, sesame oil, Shaoxing wine, soy sauce, hoisin, molasses, food coloring (if using), and garlic to make the marinade. Reserve 2 tablespoons of this mixture in a separate container, cover, and refrigerate. Coat the pork with the remaining marinade, cover, and refrigerate for at least 8 hours or overnight.
- Preheat the oven to 475°F (246°C) and position a rack in the upper third. Line a sheet pan with foil and place a metal rack on top. Pour 1 1/2 cups water into the bottom of the pan to prevent drippings from burning. Arrange the pork strips on the rack with space between each piece.
- Roast for 10 minutes at 475°F, then lower the heat to 375°F (190°C) and continue cooking. After 25 minutes total, flip the pork, adding more water to the pan if needed. Turn the tray for even roasting and cook for another 15 minutes.
- Mix the reserved marinade with honey (or warmed maltose) and hot water. After 40 minutes total cook time, brush the pork on all sides with this glaze. Roast for another 10 minutes until caramelized, or briefly broil for extra char, watching closely to avoid burning.
- The pork should reach an internal temperature of 145–160°F. Let it rest for 10 minutes, then slice into thin pieces. Brush with any remaining glaze before serving.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 583Total Fat: 39gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 162mgSodium: 795mgCarbohydrates: 13gFiber: 0gSugar: 12gProtein: 42g
Asianplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Char siu is one of those dishes that feels like a treat but is completely doable at home. With a little patience and a good marinade, you can get that same glossy, sticky, flavor-packed pork you see hanging in shop windows. Make a big batch, because once the smell starts drifting through the house, people will find their way into the kitchen for “just one slice” — and you’ll be lucky if any makes it to the dinner table.
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