The Best Char Siu Recipe – Sweet, Sticky, and Savory!
Nothing compares to the rich, smoky-sweet flavors of authentic Char Siu, the Cantonese-style BBQ pork loved for its glossy, caramelized glaze and melt-in-your-mouth texture. This homemade version brings restaurant-quality results right to your kitchen with simple ingredients and bold flavors.
Pork shoulder is transformed into a masterpiece with a fragrant marinade of soy sauce, hoisin, five-spice, and honey, delivering the signature sweet-savory balance. Roasted to perfection, each bite boasts a tender, juicy interior wrapped in a sticky, flavorful crust that’s simply irresistible.
Whether served over fluffy white rice, tucked into bao buns, or enjoyed straight from the cutting board, Char Siu is a dish that never disappoints. With this step-by-step guide, you’ll master the art of Chinese BBQ pork and impress with every bite.
Char Siu (Chinese BBQ Pork) Ingredients
Pork Shoulder – The foundation of Char Siu, this well-marbled cut ensures tender, juicy bites with a rich depth of flavor.
Hoisin Sauce – A velvety, umami-packed sauce that adds a touch of sweetness and a hint of fermented complexity.
Five-Spice Powder – The soul of Cantonese barbecue, this aromatic blend infuses the pork with warm, earthy, and subtly sweet notes.
Soy Sauce – A balance of savory depth and saltiness, enhancing the overall umami profile of the marinade.
Honey or Maltose – The secret to that signature glossy caramelization, delivering a sticky-sweet, lacquered finish.
Shaoxing Wine – A touch of this fragrant rice wine enriches the marinade, adding depth and authentic Cantonese character.
Garlic – Bold and aromatic, it infuses the pork with a punch of savory richness that lingers in every bite.
Char Siu (Chinese BBQ Pork) – Expert Tips, Serving Ideas & FAQs
Recipe Tips
1. Choose the Right Cut for the Best Texture
For the juiciest and most flavorful char siu, opt for pork shoulder or pork butt with a good amount of marbling. The fat renders down during roasting, keeping the meat tender while developing that signature caramelized crust. Avoid lean cuts like pork loin, as they tend to dry out during cooking.
2. Marinate for Maximum Flavor
A long marination time is crucial to achieving restaurant-quality char siu. Let the pork soak in the marinade for at least 8 hours or overnight to fully absorb the rich flavors. If you’re short on time, aim for a minimum of 4 hours, but the longer, the better. For best results, massage the marinade into the meat, ensuring even coating.
3. Achieving the Perfect Char
To get that glossy, slightly charred finish, baste the pork with the reserved marinade mixed with honey or maltose. During the last 10 minutes of roasting, keep a close eye on it—if it’s not caramelized enough, switch to the broiler for 1-2 minutes. But be cautious! The high sugar content can burn quickly, so stay nearby.
What to Serve with Char Siu
1. Steamed Jasmine Rice & Chinese Greens
A classic pairing, fluffy jasmine rice soaks up the flavorful juices, while simple steamed greens like bok choy or gai lan (Chinese broccoli) provide a fresh contrast. Drizzle with a touch of oyster sauce for an authentic touch.
2. Noodle Dishes
Sliced char siu makes an excellent topping for lo mein, wonton noodle soup, or even stir-fried rice noodles. Toss the meat with soy sauce, sesame oil, and scallions for a quick and flavorful meal.
3. Char Siu Bao (BBQ Pork Buns)
For a dim sum-inspired treat, chop the char siu into small pieces and stuff it into steamed or baked buns. The sweet-savory pork filling perfectly complements the soft, pillowy texture of the bao.
Frequently Asked Questions
1. Can I grill char siu instead of roasting it?
Yes! Grilling adds an incredible smoky depth to char siu. Cook over medium heat, turning and basting frequently to develop a caramelized crust while preventing burning.
2. How do I store and reheat leftovers?
Store char siu in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat in the oven at 325°F (165°C) for 10-15 minutes or pan-fry for a crispy edge.
3. Can I make char siu without red food coloring?
Absolutely! The food coloring is purely aesthetic and doesn’t affect the taste. Your char siu will still have a rich, caramelized brown color from the marinade.
4. What can I substitute for Shaoxing wine?
If you don’t have Shaoxing rice wine, you can use dry sherry or mirin. For an alcohol-free option, apple juice or chicken broth works well.
With these expert tips, serving ideas, and answers to common questions, you’ll be making restaurant-quality char siu in no time! Enjoy this Cantonese classic in all its smoky, sticky, and savory glory.
Char Siu (Chinese BBQ Pork)
Ingredients
- 3 pounds boneless pork shoulder or pork butt choose a cut with ample marbling for tenderness
- ¼ cup granulated sugar
- 2 teaspoons salt
- ½ teaspoon five-spice powder
- ¼ teaspoon ground white pepper
- ½ teaspoon sesame oil
- 1 tablespoon Shaoxing rice wine or dry cooking sherry, optional
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce
- 2 teaspoons molasses
- 3 cloves garlic finely minced
- ⅛ teaspoon red food coloring optional, for traditional appearance
- 2 tablespoons maltose or honey
- 1 tablespoon hot water
Instructions
- Slice the pork into long, thick strips measuring 2 to 3 inches wide, ensuring that excess fat remains intact to enrich the flavor during roasting.
- In a mixing bowl, whisk together the sugar, salt, five-spice powder, white pepper, sesame oil, Shaoxing wine, soy sauce, hoisin sauce, molasses, red food coloring (if using), and minced garlic to create the marinade.
- Reserve two tablespoons of the marinade, covering and storing it separately in the refrigerator. Submerge the pork strips in the remaining marinade, coating evenly. Cover the dish and refrigerate for at least 8 hours or overnight to enhance depth of flavor.
- Preheat the oven to 475°F (246°C) and position the oven rack in the upper third. If using a convection oven, be mindful that cooking times may be slightly shorter due to increased airflow. For accuracy, consider using an oven thermometer to monitor fluctuations in temperature.
- Line a baking sheet with aluminum foil and place a wire rack on top. Arrange the marinated pork pieces on the rack, ensuring adequate spacing between them. Pour 1 ½ cups of water into the lined baking sheet to prevent drippings from burning and creating excessive smoke.
- Transfer the pork to the preheated oven and roast for 10 minutes at 475°F (246°C). Reduce the temperature to 375°F (190°C) and continue roasting for another 15 minutes. After this initial cooking phase, carefully flip the pork and rotate the pan 180 degrees for even caramelization. If the water in the baking sheet evaporates, add another cup to maintain moisture.
- While the pork is roasting, combine the reserved marinade with maltose or honey and mix in 1 tablespoon of hot water to create a basting sauce. Warm the maltose slightly if necessary to ease mixing.
- After a total of 40 minutes in the oven, baste the pork generously with the prepared glaze, then flip and baste the opposite side. Return the pork to the oven for a final 10 minutes of roasting.
- At the 50-minute mark, assess the caramelization of the pork. If a deeper char is desired, activate the broiler for 1-2 minutes, keeping a close watch to avoid burning. The internal temperature should reach 145°F (63°C) per USDA guidelines, with a 3-minute resting time before serving.
- Remove the pork from the oven, brush with any remaining basting sauce, and allow it to rest for 10 minutes. Slice against the grain and serve warm.
