Chinese BBQ Pork – Char Siu Recipe

Introduction to Char Siu

Craving something sweet, smoky, and totally irresistible? Let’s talk Char Siu—the legendary Chinese BBQ pork that wins hearts (and taste buds) everywhere.

What is Char Siu?

Char Siu means “fork-roasted” in Cantonese, but it’s so much more than that. It’s tender pork glazed with a sticky, sweet-savory sauce that caramelizes beautifully as it cooks.

A Bite of History

Originally from southern China, Char Siu has become a global favorite, showing up in everything from noodle soups to bao buns.

Why You’ll Love This Recipe

It’s restaurant-quality but super easy to make at home. Plus, your kitchen will smell amazing while it cooks. Get ready for juicy, flavorful pork with that signature red glaze!

Essential Ingredients for Char Siu

The Pork Cuts

• Pork shoulder (boneless)

• Pork belly (optional for extra richness)

Marinade Essentials

• Hoisin sauce

• Honey

• Soy sauce

• Chinese five-spice powder

• Oyster sauce

• Shaoxing wine (or dry sherry)

• Brown sugar

• Garlic

• Red food coloring (optional but iconic)

Tools You’ll Need

• Mixing bowl

• Zip-top bag or shallow dish for marinating

• Oven rack or grill

• Basting brush

How to Choose the Best Pork

Pork Shoulder vs. Pork Belly

Pork shoulder is the classic choice—meaty and tender. Pork belly brings extra fat and flavor if you’re feeling indulgent.

Fat Content and Flavor

A little fat marbling = big flavor. Don’t go too lean, or you’ll lose that juicy bite.

Step-by-Step Char Siu Recipe

Marinate the pork: In a bowl, combine 1 kg pork shoulder (cut into 2-inch thick strips), 2 tbsp hoisin sauce, 1 tbsp soy sauce, 1 tbsp honey, 1 tsp five-spice powder, 1 tsp minced garlic, and 1/2 tsp red food coloring (optional). Mix well, ensuring the pork is fully coated. Cover and marinate in the refrigerator for at least 4 hours, or preferably overnight.

Prepare the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with aluminum foil and place a wire rack on top. This will allow the fat to drip away as the pork cooks.

First bake: Place the marinated pork strips on the wire rack, ensuring there is some space between each piece. Bake for 30 minutes.

Prepare the glaze: While the pork is baking, prepare a glaze by mixing 2 tbsp of the reserved marinade with 1 tbsp of honey.

Glaze and second bake: Remove the pork from the oven and brush generously with the glaze. Return to the oven and bake for another 15-20 minutes, or until the internal temperature reaches 145°F (63°C) and the pork has a nice, caramelized glaze.

Rest and slice: Once cooked, remove the pork from the oven and let it rest for 10 minutes before slicing into 1/4-inch thick pieces.

Serve: Serve the Char Siu hot with rice, noodles, or as part of a larger Chinese meal. Enjoy!

Tips for Perfect Char Siu

Getting That Signature Red Color

Traditional recipes use red fermented bean curd or food coloring, but you can skip it if you prefer all-natural.

How to Keep Pork Juicy

Baste regularly and don’t overcook. Let the meat rest before slicing.

Best Side Dishes to Serve with Char Siu

• Steamed jasmine rice

• Stir-fried greens

• Pickled cucumbers

• Egg noodles

Nutritional Benefits of Char Siu

Char Siu is high in protein and rich in flavor. While it’s a treat meal, pairing it with veggies and rice makes for a balanced plate.

Creative Variations to Try

• Use chicken thighs instead of pork.

• Add chili paste for extra heat.

• Try a teriyaki-style glaze for a Japanese twist.

Common Mistakes and How to Avoid Them

• Skipping marinating time: Less flavor payoff.

• Cooking at too high a temp: Leads to burnt glaze.

• Not basting: You’ll miss out on that sticky finish.

How to Store and Reheat Leftovers

Store in an airtight container for up to 3 days. Reheat in the oven at 350°F (175°C) to keep it juicy.

Why Char Siu is a Must-Try Dish

It’s sweet, savory, smoky, and totally satisfying. Whether in a rice bowl or tucked into a bao, it’s comfort food at its finest.

Conclusion

Now you’ve got everything you need to make mouthwatering Char Siu at home. Easy, flavorful, and sure to wow—this recipe is a keeper. Fire up your oven or grill and get ready to dig in!

Advantages and Disadvantages of Chinese BBQ Pork – Char Siu

Advantages

1. Incredible Flavor
Char Siu delivers a perfect balance of sweet, savory, and smoky. The marinade seeps deep into the meat, giving every bite bold, mouthwatering flavor.

2. Versatile Dish
You can serve Char Siu in rice bowls, noodle soups, or bao buns—or simply enjoy it on its own. It’s great for both casual meals and special occasions.

3. Easy to Make at Home
With basic ingredients and a few simple steps, you can recreate authentic restaurant-style Char Siu in your own kitchen.

4. Crowd-Pleaser
Char Siu is always a hit at parties, family dinners, and BBQs. Its bright red glaze and caramelized edges make it as beautiful as it is tasty.

5. High in Protein
This dish is a solid source of protein, making it a satisfying option for meat lovers and those looking to fuel up with a hearty meal.

Disadvantages

1. Needs Advance Preparation
For best results, the pork should marinate for at least 4 hours (or overnight), which requires planning ahead.

2. High Sugar Content
The marinade uses sugar, honey, and hoisin sauce, which adds sweetness but also increases the sugar content—something to consider for those watching their intake.

3. Special Ingredients Required
Authentic flavor calls for ingredients like Chinese five-spice powder and Shaoxing wine, which may not always be available in regular supermarkets.

4. Can Be Messy to Cook
The sticky glaze can drip and caramelize in your oven or grill, leading to extra clean-up afterward.

5. Not Suitable for Vegetarians
As a pork-based dish, it’s not a fit for vegetarians or vegans unless you adapt the recipe using plant-based alternatives.

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FAQs

Q1: Can I make Char Siu without red food coloring?
Yes, just skip it! The flavor stays awesome even without the color.

Q2: What’s the best pork cut for Char Siu?
Pork shoulder is best, but pork belly adds extra richness.

Q3: Can I freeze Char Siu?
Absolutely. Freeze cooked Char Siu for up to 2 months.

Q4: How do I reheat Char Siu without drying it out?
Wrap in foil and bake at 350°F (175°C) until heated through.

Q5: What sauces go best with Char Siu?
Try hoisin sauce, sriracha, or a drizzle of honey soy glaze.