Char Siu Pork (Chinese BBQ Pork)
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Experience the magic of traditional Chinese Barbecue with this easy-to-make Char Siu Pork. Its sticky texture and rich, crimson hue are hallmarks of a dish that will leave your taste buds craving more, especially when you discover the simplicity of the marinade.
Char Siu Pork aka Chinese BBQ Pork
This Char Siu Pork recipe is my little secret to recreating the magic of traditional Chinese BBQ pork right in the comfort of your home. I’ve tweaked the classic method to make it simpler and more approachable for everyday cooking, without losing an ounce of that authentic, sweet and savory flavor.
Every bite is a delightful experience, offering a perfect balance of tender meat and a glossy, sticky glaze. It’s my go-to for impressing guests or just treating my family to something incredibly delicious and surprisingly easy to make.
- Pork Tenderloin or Pork Shoulder: These cuts provide the perfect texture for Char Siu. Pork tenderloin is leaner, while pork shoulder offers more fat and flavor.
- Hoisin Sauce: This adds a sweet and tangy depth. As a substitute, a combination of soy sauce and a sweet element like plum jam can work.
- Soy Sauce (Low Sodium): This gives the marinade its savory umami flavor. You can substitute with tamari for a gluten-free option.
- Honey or Maltose: Honey brings a natural sweetness and helps in caramelizing the pork. Maltose will give a more traditional glossy finish. You can use Maple syrup as an alternative.
- Oyster Sauce: This contributes to the dish’s complex flavor profile. A mix of soy sauce and a little sugar could serve as a replacement.
- Shaoxing Wine: It adds a distinctive aroma and depth. Try dry sherry or a splash of sake as alternatives.
- Five-Spice Powder: This provides the signature Chinese flavor. There’s no direct substitute, but a blend of ground star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel seeds can mimic it.
- Sesame Oil: It adds a nutty flavor. Try a mild-flavored oil like canola as a substitute.
- Garlic (Minced): Essential for its pungent, earthy flavor. You can substitute with garlic powder if you don’t have any fresh garlic.
- Granulated Sugar: It balances the marinade’s flavors. Sub with brown sugar or even honey for a different kind of sweetness.
- Red Food Coloring (Optional): This gives Char Siu its characteristic red hue. I prfer to use the gel kind. Beet juice or paprika can offer a natural color substitute.
- Sesame Seeds (Garnish): These add a subtle crunch and visual appeal.
- Green Onions (Garnish): They provide a fresh, sharp contrast to the sweet pork.
Let me show you how easy it is to make this Char Siu Pork. You’re going to love how simple yet delicious this dish is!
First things first, grab a bowl and let’s mix up the marinade. Toss in the hoisin sauce, soy sauce, honey, oyster sauce, Shaoxing wine, five-spice powder, sesame oil, minced garlic, and sugar. Stir it all together until it’s well combined. If you want that classic Char Siu red color, now’s the time to add a few drops of red food coloring.
If you’re using pork shoulder, I recommend cutting the pork into large chunks, about 3 inches. Otherwise, if you’re using tenderloin, I prefer to just add them whole, up to you. Once you’ve got your pork cut up, place the pieces in a large resealable bag or dish. Pour the marinade over the pork, making sure each piece is nicely coated. Toss everything together to ensure all the pork is covered in that delicious marinade. Pop it in the fridge to marinate. Let it sit there for at least 4 hours, but if you can wait overnight, it’ll taste even better.
When you’re ready to cook, preheat your oven to 425°F (220°C). Place the marinated pork on a rack over a baking tray. Make sure there’s space between each piece so they cook evenly. Don’t toss that leftover marinade – we’re going to use it for basting. Bake the pork for about 25-30 minutes. Remember to turn and baste it with the leftover marinade every 10 minutes to get that perfect caramelization. For an extra touch of flavor, broil the pork for the last 2-3 minutes.
Once the pork is done, let it rest for about 10 minutes. This helps keep it juicy. Then, slice it up, and if you want, garnish with sesame seeds and green onions.
Serve This With
Char Siu pairs wonderfully with a variety of sides and dishes like steamed rice and some steamed bok choy. Here are some other ideas you can serve this delicious dish with.
Wonton Soup
Thai Cucumber Salad
Hot And Sour Soup
Fresh Spring Rolls
Frequently Asked Questions
What are the best cuts of pork for Char Siu?
Pork tenderloin and pork shoulder are both excellent choices. Tenderloin is leaner and cooks faster, while shoulder has more fat, contributing to a richer flavor and tender texture after cooking.
How can I achieve a charred effect in the oven similar to grilling?
To mimic the charred effect of grilling, use the broil setting in your oven during the last few minutes of cooking. Keep a close eye on the Char Siu to ensure it doesn’t burn, as broiling can char the meat quickly.
Is the red food coloring necessary in the recipe?
The red food coloring is only for achieving the traditional appearance of Char Siu and doesn’t affect the flavor. You can omit it if you prefer to avoid artificial colors.
Expert Tips
- Marinate for Maximum Flavor: For the most flavorful Char Siu, marinate the pork for at least 12 hours or overnight.
- Baste Regularly: Regularly basting the pork with the marinade during cooking will not only add flavor but also give the Char Siu that signature glossy finish.
- Rest Before Slicing: Allow the Char Siu to rest for about 10 minutes after removing it from the oven. Resting helps the meat retain its juices, making it more tender and flavorful when sliced.
Storage
After cooking, let the Char Siu cool to room temperature. Then, you can store it in an airtight container in the refrigerator for up to 3-4 days. If you need to keep it longer, Char Siu freezes beautifully. Wrap the pork tightly in cling film or aluminum foil, then place it in a freezer-safe bag or container. It can be frozen for up to 3 months.
Discover Other Asian Recipes
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Char Siu Pork (Chinese BBQ Pork)
Video
Ingredients
- 2 pounds pork tenderloin (or pork shoulder)
Marinade
- 3 tablespoons hoisin sauce
- 2 tablespoons soy sauce (low sodium)
- 2 tablespoons honey (or maltose for glossy finish)
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine
- 2 teaspoons five-spice powder
- 2 teaspoons sesame oil
- 3 cloves garlic (minced)
- 2 tablespoons granulated sugar
Optional
- red food coloring (just a few drops for that signature red tint, but totally optional)
Garnish
- sesame seeds
- green onions (sliced)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Begin by mixing all the marinade ingredients in a bowl. If you're going for that signature red color, add a few drops of red food coloring.
- If using pork shoulder, cut the pork into long strips or chunks, whatever your preference! Place the pork in a large resealable bag or a dish. Pour the marinade over the pork, making sure each piece is well-coated. Toss it well and pop it in the refrigerator. Let it marinate for at least 4 hours, but overnight will get you the most flavor-packed results!
- Preheat your oven to 425°F (220°C). Place the marinated pork pieces on a rack over a baking tray, ensuring there's space between each piece for even cooking. Don't waste that leftover marinade – baste the pork with it!
- Bake the pork for 25-30 minutes, turning and basting with the remaining marinade every 10 minutes. You're looking for a nice caramelization on the outside. For an added touch, you can broil the pork for the last 2-3 minutes for that extra char.
- Once done, let the Char Siu rest for about 10 minutes. Slice it up, garnish with sesame seeds and green onions if desired, and dive in!
Notes
- Marinade Time: For best results, marinate the pork overnight. If you’re short on time, a minimum of 4 hours will still give great flavor.
- Oven Rack Position: Place the oven rack in the middle position to ensure even cooking and browning of the Char Siu.
- Checking for Doneness: The pork is done when it reaches an internal temperature of 145°F (63°C). Use a meat thermometer for accuracy.
- Resting Time: Allow the Char Siu to rest for 10 minutes after roasting. This helps the meat reabsorb the juices, making it more tender and flavorful.
- Slicing: Slice the Char Siu against the grain for the most tender texture.
- Leftovers Storage: Store leftovers in an airtight container in the fridge for up to 3-4 days or freeze for up to 3 months.
- Reheating: Reheat gently in the oven or microwave to retain moisture. If frozen, thaw in the refrigerator before reheating.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
