Char Siu is a classic Cantonese-style roasted pork known for its glossy finish, lightly caramelized edges, and savory-sweet marinade. This homemade version brings the flavors of your favorite Chinese barbecue shop into your own kitchen using simple ingredients and an easy oven-roasting method.
Every slice is juicy and tender with a rich balance of soy sauce, hoisin, garlic, warm spices, and honey. The caramelized exterior adds just the right amount of sweetness, while the pork stays moist enough to enjoy on its own or in a variety of meals.
What Makes This Dish Stand Out
- Make-Ahead Friendly: The overnight marinade does most of the work before cooking.
- Restaurant-Style Results: The glaze creates the signature glossy finish and lightly charred edges.
- Versatile Main Dish: Enjoy it with rice, noodles, bao, or sliced into stir-fries.
- Simple Oven Method: No specialty barbecue equipment is required.
- Beginner Friendly: Straightforward steps make it easy to recreate at home.
- Great for Meal Prep: Leftover slices can be used in several meals throughout the week.
Key Ingredients That Matter
- Pork Shoulder: Choose well-marbled pork shoulder or pork butt for the juiciest texture after roasting.
- Shaoxing Rice Wine: Adds authentic depth and aroma. Dry sherry can be used if needed.
- Hoisin Sauce: Brings sweetness and savory richness while helping the glaze caramelize.
- Chinese Five-Spice Powder: A small amount provides the traditional aromatic flavor without overpowering the pork.
- Molasses: Adds deeper color and subtle richness. Dark brown sugar can be used if necessary.
- Honey: Creates the signature glossy coating during the final minutes of roasting.
Char Siu (Chinese BBQ Pork)
This Char Siu is juicy, caramelized, and packed with the signature sweet-savory flavors that make Cantonese barbecue so irresistible. Marinated in a rich blend of soy sauce, hoisin, Shaoxing wine, garlic, five-spice, and honey, the pork roasts until beautifully glossy with lightly charred edges and a tender, flavorful center.
Equipment
- Large mixing bowl
- Whisk
- Sharp Knife
- Baking dish or zip-top bag
- Baking sheet
- Wire Rack
- Aluminum foil
- Pastry brush
- Instant Read Thermometer
Ingredients
- 3 pounds boneless pork shoulder pork butt, cut into long strips about 2 to 3 inches thick
- ¼ cup granulated sugar
- 2 teaspoons kosher salt
- ½ teaspoon Chinese five-spice powder
- ¼ teaspoon ground white pepper
- ½ teaspoon sesame oil
- 1 tablespoon Shaoxing rice wine
- 1 tablespoon light soy sauce
- 1 tablespoon hoisin sauce
- 2 teaspoons molasses
- 3 garlic cloves finely minced
- ⅛ teaspoon red food coloring optional
- 2 tablespoons honey or maltose
- 1 tablespoon warm water
Instructions
- Cut the pork shoulder into long, evenly sized strips about 2 to 3 inches thick. Leave the fat intact, as it renders during roasting and keeps the meat juicy.
- In a mixing bowl, whisk together the sugar, salt, five-spice powder, white pepper, sesame oil, Shaoxing wine, soy sauce, hoisin sauce, molasses, garlic, and red food coloring if using. Reserve about 2 tablespoons of the marinade for glazing later.
- Coat the pork thoroughly with the remaining marinade. Cover and refrigerate for at least 8 hours or overnight, turning the meat once or twice if possible for even flavor.
- Preheat the oven to 475°F (245°C). Line a baking sheet with foil and place a wire rack on top. Arrange the marinated pork on the rack, leaving space between each piece.
- Roast for 25 minutes, then flip each piece over. Continue roasting for another 20 to 25 minutes, brushing with the reserved marinade during the final 10 minutes.
- Combine the honey with the warm water until smooth. Brush the pork generously with the honey glaze during the last few minutes of roasting. Switch to the broiler for 2 to 3 minutes if needed to create lightly charred edges and a glossy finish.
- The pork is ready when it reaches an internal temperature of 145°F (63°C). Remove it from the oven and let it rest for 10 minutes before slicing across the grain.
- Serve warm over steamed jasmine rice, with noodles, or use it in fried rice, bao buns, or noodle soups.
Nutrition Information
| Nutrient | Per Serving |
|---|---|
| Calories | 285 kcal |
| Carbohydrates | 11 g |
| Protein | 28 g |
| Fat | 14 g |
| Fiber | 0 g |
| Sugar | 9 g |
| Sodium | 520 mg |
Small Mistakes That Affect Results
- Skipping the Marinating Time: The pork won’t develop its signature depth of flavor.
- Cutting Uneven Pieces: Different thicknesses cook at different rates, leading to uneven doneness.
- Roasting Without a Rack: Elevating the pork allows hot air to circulate for better caramelization.
- Applying the Honey Too Early: Honey can burn if brushed on too soon during roasting.
- Skipping the Resting Time: Slicing immediately allows flavorful juices to escape.
- Ignoring Internal Temperature: Using a thermometer ensures the pork is safely cooked without becoming dry.
Flavor Twists Worth Trying
- Spicier Version: Add a pinch of crushed red pepper flakes or chili paste to the marinade.
- Extra Garlic: Double the minced garlic for a bolder savory profile.
- Citrus Finish: Add a little orange zest to the marinade for a subtle fresh note.
- Smoky Flavor: Stir a small amount of smoked paprika into the marinade.
- Sticky Glaze: Replace the honey with maltose for a more traditional glossy finish.
- Black Pepper Kick: Add freshly ground black pepper for a slightly sharper finish.
- Sesame Garnish: Sprinkle toasted sesame seeds over the sliced pork before serving.
Continue Exploring These Main Course Recipes
- Best Kadai Paneer Recipe
- Shrimp Sushi Bowl Recipe
- Sheet Pan Hawaiian Chicken Recipe
- Spicy & Delicious TikTok Ramen Recipe
- Fresh & Healthy Chimichurri Chicken Recipe
Best Ways to Store Leftovers
- Make Ahead: Marinate the pork up to 24 hours before roasting for deeper flavor.
- Refrigerator Storage: Store sliced pork in an airtight container for up to 4 days.
- Freezer Storage: Freeze cooled portions in freezer-safe containers for up to 3 months.
- Reheating: Warm gently in a covered skillet or low-temperature oven until heated through.
- Freshness Tip: Slice only what you plan to serve and keep the remaining pork whole to help retain moisture.
Common Questions About This Recipe
- Can I make Char Siu without red food coloring? Yes. The food coloring is completely optional and only adds the traditional red appearance without affecting the flavor.
- Why is pork shoulder the best cut for Char Siu? Pork shoulder contains enough marbling to stay juicy throughout the high-heat roasting process while developing caramelized edges.
- Can I cook this on an outdoor grill? Yes. Grill the pork over indirect heat, then finish over direct heat briefly to develop the characteristic caramelized exterior.
- Why do I reserve part of the marinade? Reserving a portion before it touches the raw pork provides a safe glaze for brushing during roasting.
- How do I know when the glaze is ready? The surface should look shiny and lightly caramelized with slightly charred edges but not burned.
- Can I slice the pork immediately after roasting? It’s best to let it rest for about 10 minutes so the juices redistribute throughout the meat.
- Should I trim all the fat before cooking? No. Leaving the fat intact helps baste the pork naturally as it roasts, keeping the meat moist.
- Can I double this recipe for a larger gathering? Yes. Use multiple baking sheets if needed, making sure there is space between each strip so the pork roasts evenly rather than steaming.
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i’m Noah
A California-born food blogger behind Freshman Cook, whose culinary journey began in his tiny apartment kitchen.
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