Few dishes deliver flavor, aroma, and visual appeal like Chinese BBQ Pork, better known as Char Siu. With its iconic red edges, glossy lacquered glaze, tender interior, and sweet-savory balance, char siu is one of the most beloved dishes in Cantonese cuisine. It’s served in dim sum restaurants, Chinese BBQ shops, and family gatherings — always bringing bold flavor and irresistible fragrance.

But the best part? You can easily make authentic char siu at home.

The marinating process is simple, the ingredients are easy to find, and the end result is incredibly satisfying. Whether you’re making it to serve over rice, fold into bao buns, add to fried rice, or enjoy with noddles, homemade Chinese BBQ pork takes your kitchen straight into the heart of Chinese cooking.

This article will break down everything you need to know: the marinade, the roasting technique, the glaze that makes it shiny, variations, storage, serving ideas, and pro tips to help you nail perfect char siu every time.

Let’s create restaurant-quality Chinese BBQ pork right in your oven.

What Makes Char Siu So Iconic?

Char siu is famous for several reasons:

1. The Signature Glaze

A mixture of hoisin, honey, soy sauce, and spices caramelizes into a glossy lacquer with sticky-sweet depth.

2. The Flavor Balance

Great char siu is a combination of:

• Sweet
• Salty
• Umami
• Slight tang
• Aromatic spices

3. The Texture

Tender, juicy strips with caramelized edges and slight chew.

4. The Aroma

As char siu roasts, the air fills with sweet-smoky fragrance that feels like walking through a Cantonese BBQ shop.

Choosing the Best Cut of Pork

The best cut is pork shoulder (pork butt) because:

• It has the perfect fat-to-meat ratio
• Stays juicy after roasting
• Absorbs marinade well
• Develops beautifully caramelized edges

You can also use:

• Pork belly (richer, fattier, restaurant-style)
• Pork tenderloin (leaner, cooks faster)

But pork shoulder remains king for authentic texture.

The Secret to Authentic Char Siu: The Marinade

A proper char siu marinade includes:

• Hoisin sauce
• Soy sauce
• Honey
• Brown sugar
• Chinese five spice
• Garlic
• Ginger
• Shaoxing wine (optional but traditional)
• Red food coloring (optional but classic)

The marinade must be thick, flavorful, and balanced. After marinating, the pork roasts while being brushed repeatedly with glaze to create a shiny, candy-like surface.

Ingredients

For the Pork

• 2 lbs pork shoulder, cut into long strips

For the Marinade

• ¼ cup hoisin sauce
• ¼ cup soy sauce
• 3 tbsp honey
• 2 tbsp brown sugar
• 1 tbsp rice vinegar
• 1 tbsp Shaoxing wine (optional)
• 1 tbsp sesame oil
• 3 cloves garlic, minced
• 1 tsp grated ginger
• 1 tsp Chinese five spice
• ½ tsp red food coloring (optional)

For the Glaze

• 3 tbsp honey
• 2 tbsp marinade (reserved BEFORE touching raw pork)

Instructions

1. Slice pork shoulder into long, thick strips.
2. In a bowl, whisk all marinade ingredients until smooth.
3. Reserve 2 tablespoons of marinade for glazing later.
4. Add pork strips to the marinade and coat well.
5. Cover and marinate at least 4 hours, preferably overnight.
6. Preheat oven to 400°F (200°C).
7. Place pork on a foil-lined sheet with a rack underneath.
8. Roast 20 minutes on one side.
9. Brush with reserved glaze (honey + marinade).
10. Flip and roast another 15–20 minutes.
11. Broil 2–3 minutes for caramelized ends.
12. Let rest 10 minutes, then slice thinly.
13. Drizzle with extra glaze and serve.

Chinese BBQ Pork (Char Siu)

A glossy, sticky, sweet-savory Chinese BBQ pork with caramelized edges and tender, juicy slices. Authentic flavor made easily at home.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 4 hours hrs 50 minutes mins

Servings: 6 servings

Course: Dinner, Main

Cuisine: Asian, Chinese

Calories: 310

Ingredients Equipment Method Notes

Ingredients

  

Pork

• 2 lbs pork shoulder cut into long strips

Marinade

• 0.25 cup hoisin sauce
• 0.25 cup soy sauce
• 3 tbsp honey
• 2 tbsp brown sugar
• 1 tbsp rice vinegar
• 1 tbsp Shaoxing wine optional
• 1 tbsp sesame oil
• 3 cloves garlic minced
• 1 tsp grated ginger
• 1 tsp Chinese five spice
• 0.5 tsp red food coloring optional

Glaze

• 3 tbsp honey
• 2 tbsp reserved marinade

Equipment

• Mixing bowl
• Baking sheet
• Wire rack
• Brush for glazing

Method

 

1. Slice pork shoulder into long strips.
2. Whisk all marinade ingredients together.
3. Reserve 2 tbsp marinade for glazing.
4. Marinate pork at least 4 hours or overnight.
5. Preheat oven to 400°F (200°C).
6. Place pork on a foil-lined baking sheet with a wire rack.
7. Roast 20 minutes, brush with glaze, then flip.
8. Roast another 15–20 minutes until caramelized.
9. Broil 2–3 minutes for charred edges.
10. Rest 10 minutes before slicing.

Notes

Add extra honey for stickier glaze or broil longer for more char.

Pro Tips for the Best Char Siu

• Marinate overnight for maximum depth.
• Use a wire rack so heat circulates evenly.
• Brush glaze often for shiny lacquer.
• Broil at the end to mimic Chinese BBQ shop char.
• Don’t slice too soon—resting locks in juices.

Flavor Variations

• Spicy Char Siu: Add chili garlic paste or gochujang.
• Extra Sweet: Add more honey or brown sugar.
• Smoky Flavor: Add liquid smoke or grill on charcoal.
• Lean Version: Use tenderloin instead of shoulder.

Serving Ideas

Char siu is incredibly versatile:

• Over steamed jasmine rice
• With fried rice
• In bao buns
• In noodle soup
• In ramen
• With stir-fried vegetables
• In spring rolls
• In sandwiches (Asian BBQ banh mi vibes)

Storage

• Fridge: Up to 4 days
• Freezer: Up to 3 months
• Reheat: Low oven or pan with a splash of water