This post may contain affiliate links. Please read my disclosure.
Sticky, tender, juicy pieces of flavor packed fatty pieces pork, this Chinese BBQ Pork, or Char Siu, is an incredibly popular Cantonese dish. And you can make it in just a few easy steps in your own kitchen!
![roasted pork cut up on a plate with a cleaver](https://www.wenthere8this.com/wp-content/uploads/2017/03/chinese-bbq-pork-3.jpg)
This recipe was originally published in March 2017. It has been updated for photos and content. Scroll down below the recipe card to see what the old photos looked like!
Char Siu, AKA Chinese BBQ Pork, is a popular way to flavor and cook pork in Cantonese cuisine. Typically marinated in a combination of spices and sweet sauce for many hours, the pork is roasted in indirect heat until crisp and caramelized on the outside.
Incredibly easy to make, you can make this Cantonese specialty in the comfort of your own kitchen. Fatty cuts of pork marinaded in a sweet and savory bbq sauce make this Chinese BBQ Pork so deliciously addictive.
A little marinade, a little roasting, and you're ready to experience restaurant quality Char Siu! For minimal at home effort - which is the best way.
The Ingredients
Using a fattier cut of pork is important to ensure your pork doesn't dry out and stays tender. Some recipes call for pork loin, but I much prefer to use pork shoulder for it's fat content. You can also use a leaner cut of pork belly, but I find the pork shoulder to have the perfect mic of meat and fat. Buy Pork Shoulder.
I use hoisin sauce, dark soy sauce (check out these substitutes for dark soy sauce), molasses, honey and Chinese five spice in the recipe (among some other seasonings).
Chinese five spice is a blend of star anise, cloves, cinnamon, fennel, and pepper. Traditionally made with Sichuan peppercorns, many versions found in the US use regular black pepper in the mix. Learn how to make Chinese five spice in this recipe from Feasting at Home. Buy Chinese Five Spice (affiliate link).
Why is Chinese BBQ Pork Red?
When made in the traditional fashion, red bean curd or red food coloring is used to give the meat that red flavor commonly seen in Chinese restaurants. I prefer to let the natural colors of the roasted meat come through. However, if you are looking for that red color, add a tbsp. of red food coloring or red bean curd (red fermented tofu).
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Went Here 8 This.
Step By Step Instructions
Cut the pork shoulder into 2" by 8" strips. Combine remaining ingredients in a bowl. Add the pork strips and mix to evenly coat with the marinade. Place in the fridge for 24-48 hours for maximum flavor.
I do not recommend marinating for less than 24 hours as the flavor of the pork will be less intense.
![raw pork marinating in a bowl](https://www.wenthere8this.com/wp-content/uploads/2017/03/chinese-bbq-pork-1.jpg)
Preheat oven to 450 degrees. Remove the pork from marinade and place on a rack over a baking sheet (line with foil or parchment paper for easier cleanup).
To prevent smoking add enough water to cover the bottom of the pan - make sure the water does not touch the pork. Reserve marinade for basting.
![slices of raw pork on a baking sheet](https://www.wenthere8this.com/wp-content/uploads/2017/03/chinese-bbq-pork-2.jpg)
Heat the marinade in the microwave until simmering (about 2-3 minutes) to kill any bacteria and use it to baste the pork.
Cook for 20 minutes. Remove and flip the pork over. Baste with remaining sauce and cook for another 20 minutes. Remove and baste again. Cook for an additional 5 minutes, or until sizzling and caramelized on the outside.
I recommend using fans or opening a window because the sugar in the marinade has a tendency to smoke at higher temperatures (or use the water method I mentioned earlier....). It MAY be possible that I set off the fire alarm to our whole building when cooking this last time, however, I'll never admit to anything!
The internal temperature of the pork should be 145 degrees. Remove from heat, baste one last time, and let rest for 10 minutes. Using a sharp knife or cleaver, cut the pork into pieces.
![pieces of chinese bbq pork before being sliced](https://www.wenthere8this.com/wp-content/uploads/2017/03/chinese-bbq-pork-4.jpg)
You can serve this Chinese BBQ Pork as an appetizer, main dish, in soups, fried rice, noodles or anything your heart desires!
Expert Tips
- The meat will have the most flavor if marinated for at least 24 hours;
- Be sure to put water in the bottom of the pan when roasting to avoid the marinade burning;
- Pork shoulder is the best cut of pork to use for this recipe. However, a lean cut of pork belly can also work. I don't recommend pork loin as I find it comes out too dry;
- Cutting the pork shoulder into smaller pieces allows the pork to cook faster and provides more surface for the marinade/sauce.
How to Use Leftover BBQ Pork (or Freeze it for Later!)
Use it in the Wonton Noodle Soup;
Freeze the pieces in an airtight container for up t 6 months and enjoy at your own leisure. Thaw in the fridge overnight, and heat in a 400 degree oven for about 3-5 minutes (until warmed through);
Chop it up and use it in these Steamed BBQ Pork Buns from the Woks of Life;
Use it in place of the shrimp in this Lo Mein recipe;
Add it to this Fried Rice recipe.
Seriously, just eat it. Right off the pan. With your fingers.
![pieces of char siu (bbq pork) on a platter](https://www.wenthere8this.com/wp-content/uploads/2017/03/chinese-bbq-4.jpg)
More Favorite Chinese Recipes
- Twice Cooked Pork;
- Air Fryer Potstickers;
- Mapo Tofu;
- Stir Fried Bok Choy;
- Braised Chicken Feet;
- Sichuan Green Beans;
- Browse all the Chinese Recipes.
Did you make this recipe? Rate the recipe and leave a comment to let me know what you think!
Recipe
![red chinese roast pork on a white plate.](https://www.wenthere8this.com/wp-content/uploads/2024/08/chinese-roast-pork-8-360x360.jpg)
Chinese Roast Pork
Ingredients
- 1 ½ - 2 pounds pork shoulder
- ¾ cup hoisin sauce
- ⅓ teaspoon white pepper
- 1 tablespoon Chinese five spice
- ⅓ teaspoon salt
- 1 ½ tablespoons honey
- 1 tablespoon dark soy sauce
- 1 ½ tablespoons molasses
- 2 ½ tablespoons mirin
Instructions
- Cut the pork shoulder into 2-3" x 8" strips.
- Combine remaining ingredients in a bowl. Reserve ¼ cup of the marinade for basting.
- Add the pork strips and mix to coat the pork with the marinade. Place in the fridge for 24 hours.
- Preheat oven to 425°F.
- Place pork on a rack over a lined baking sheet. Pour enough water in the bottom of the baking sheet to cover the surface, but not enough that it touches the pork.
- Cook for 20 minutes. Remove and flip the pork over. Baste with reserved marinade and cook for another 20 minutes.
- Baste again and cook for about 5 minutes, or until sizzling and caramelized on the outside.
- Remove from heat, baste one last time, and let rest for 10 minutes. Slice with a cleaver or sharp knife and serve.
Expert Tips:
- The meat will have the most flavor if marinated for at least 24 hours.
- Line the baking sheet with foil or parchment paper for easier cleanup.
- Be sure to put water in the bottom of the pan when roasting to avoid the marinade burning.
- Pork shoulder is the best cut of pork to use for this recipe. However, a lean cut of pork belly can also work. I don't recommend pork loin as I find it comes out too dry.
- Cutting the pork shoulder into smaller pieces allows the pork to cook faster and provides more surface for the marinade/sauce.
- I recommend using fans or opening a window because the sugar in the marinade has a tendency to smoke at higher temperatures.
- If using a convection oven, your pork may roast faster. Start checking it at the 10-15 minute mark to make sure it doesn't burn.
- Use a thermometer to ensure the pork is cooked to 145°F (USDA recommended safe temperature for pork).
- To get the red color, you can add 2 teaspoons of red food coloring to the marinade.
Nutrition
Check out this old photo! Definitely does not make that pork look appetizing!
![char siu](https://www.wenthere8this.com/wp-content/uploads/2017/03/DSC02997-300x200.jpg)
![Chinese BBQ Pork (Char Siu)](https://www.wenthere8this.com/wp-content/uploads/2017/03/Char-Siu-Chinese-BBQ-Pork-PINTEREST1.jpg)
Leanne
Could you cook on an outdoor grill to avoid a smoky kitchen or would it alter the flavor?
Danielle
Yes, you could definitely do that!
Leanne
Thanks!! This sounds so good! Looking forward to the weekend even more now!
Danielle
Hope you love it 🙂
Alison
Wonderful spices and seasoning and perfect for a special dinner party!
Danielle
Thanks!
Julia
I love sweet and sticky marinades like this one! Do you think pork tenderloin would also work?
Danielle
I don't recommend pork tenderloin as it tends to dry out quickly.
Bintu | Recipes From A Pantry
I simply must try this - the pork looks so tender and flavourful! What a delicious meal!
Danielle
Thanks so much!
David
I love Chinese pork dishes that I get at restaurants. Now I have this delicious recipe to make at home! Seems like a good way to use the less expensive cuts.
Danielle
Totally!
Carrie Robinson
This looks absolutely delicious! Can't wait to try this recipe soon. 🙂
Danielle
Thanks!
Alisa Infanti
This look so good. My kids have been complaining I need a new pork recipe at dinner so I am going to surprise them with this recipe. I can't wait to try!
Danielle
Hope you love it!