Authentic & Easy Char Siu Pork Recipe: Juicy Chinese BBQ Pork at Home

Prepare to tantalize your taste buds with this incredible **char siu pork** recipe! This classic Chinese BBQ pork is renowned for being unbelievably juicy and tender, brimming with traditional Chinese flavors. It’s a dish that might seem complex, but our simplified approach makes it surprisingly easy to master right in your home kitchen. Forget takeout; this homemade version promises a rich, savory, and perfectly sweet experience that will have everyone asking for seconds.

Some recipes are so delicious and satisfying that you could enjoy them endlessly without ever tiring. For me, this authentic char siu pork is one of those culinary delights. Traditionally, char siu is a beloved Chinese BBQ pork dish, characterized by its vibrant red hue and incredibly savory-sweet glaze. Our recipe features succulent pork marinated in a rich blend of hoisin sauce, soy sauce, fresh garlic, brown sugar, and aromatic five-spice powder. This powerful combination infuses the meat with an irresistible depth of flavor, making every bite a memorable one.

While bursting with complex, authentic Chinese flavors, this char siu pork recipe is genuinely straightforward to prepare. The secret to its consistent tenderness and moistness lies in the extended marination period. Allowing the pork to soak in the flavorful marinade overnight, or even longer, ensures it breaks down beautifully, retaining moisture and absorbing all the wonderful spices and sauces. So, the next time you find yourself yearning for exceptional Chinese cuisine, don’t just order out – embark on this delightful cooking adventure and create a restaurant-quality char siu pork dish that’s perfect for family dinners or entertaining guests.

Why You’ll Love This Homemade Chinese BBQ Pork

Char siu pork isn’t just a meal; it’s an experience. Here’s an in-depth look at why this particular recipe will become a treasured favorite in your cooking repertoire:

• Incredibly Juicy and Tender: Achieving perfectly cooked pork can sometimes be a challenge, with the risk of it drying out. However, with this char siu recipe, dryness is rarely a concern. The extensive marination process, ideally overnight or up to three days, works wonders. The acids and salts in the marinade help to break down the pork’s muscle fibers, allowing it to tenderize deeply and absorb moisture more effectively. This results in unbelievably moist, succulent, and tender pork every single time, making it truly stand out. We recommend using pork shoulder for its excellent fat marbling, which further contributes to a juicy final product.
• Surprisingly Easy to Make: Don’t let the “restaurant-quality” label intimidate you. While this recipe does require some advance planning due to the crucial marination period, the actual hands-on cooking time is remarkably minimal. Most of the work involves simply mixing the marinade ingredients and letting time do its magic. This makes it an ideal choice for busy weeknights when you want impressive flavors without hours of active cooking, or for weekend meal prep where you can marinate ahead of time.
• Authentic Restaurant-Quality Flavor at Home: Char siu pork is often considered a special dish, something many people only indulge in when dining at their favorite Chinese restaurant. This recipe changes that entirely. You’ll be amazed at how closely the taste, aroma, and vibrant appearance mirror what you’d expect from a professional kitchen. The rich blend of hoisin, soy, five-spice, and garlic, perfectly caramelized with brown sugar and honey, creates that iconic sweet and savory balance with a beautiful, glossy, reddish-brown crust. You’ll undoubtedly impress anyone you serve this to, showcasing your culinary skills with a dish that tastes genuinely authentic.

Essential Ingredients for Perfect Char Siu Pork

Crafting exceptional Chinese BBQ pork begins with selecting the right ingredients. Here’s a breakdown of what you’ll need to create this flavorful dish, along with insights into their roles. For precise measurements, always refer to the detailed recipe card conveniently located at the bottom of this page.

• Pork Shoulder: This cut is ideal for char siu. Its generous marbling of fat ensures the pork remains incredibly moist and tender during the baking process, absorbing the marinade beautifully. You’ll want to cut it into 2-3 inch thick pieces for optimal cooking and surface area for the glaze.
• Soy Sauce: A foundational ingredient in Chinese cuisine, soy sauce provides essential umami and salinity to the marinade, deepening the overall flavor profile of the pork.
• Hoisin Sauce: Often called Chinese BBQ sauce, hoisin is a thick, fragrant sauce used widely in Cantonese cuisine. It brings a wonderfully sweet, salty, and tangy complexity, crucial for that classic char siu taste.
• Garlic: Freshly minced garlic adds a pungent, aromatic kick that complements the other strong flavors in the marinade. Don’t skimp on this!
• Five-Spice Powder: This iconic blend typically contains star anise, cloves, Chinese cinnamon, Szechuan peppercorns, and fennel seeds. It imparts a unique, warm, and aromatic depth that is characteristic of authentic Chinese BBQ.
• Sesame Oil: A small amount of toasted sesame oil adds a nutty, distinct aroma that rounds out the savory notes of the marinade and contributes to the overall fragrance of the dish.
• Salt: Essential for seasoning the pork and enhancing all the other flavors.
• Brown Sugar: Whether you choose light or dark brown sugar, it provides the necessary sweetness for the marinade and, more importantly, helps create the beautiful caramelized crust that is a hallmark of char siu. Its molasses content adds a richer depth than white sugar.
• Black Pepper: Freshly ground black pepper adds a subtle spice and a touch of earthiness, balancing the sweetness and savory elements.
• Honey: Incorporated into the basting sauce, honey contributes to the glossy, sticky, and deeply caramelized finish of the char siu, adding another layer of sweetness.
• Red Food Coloring (Optional): This ingredient is purely for aesthetics, giving the char siu its traditional, vibrant red exterior. While it doesn’t affect the flavor, it certainly enhances the visual appeal, making it look even more authentic and appetizing.

Step-by-Step Guide: How to Make Juicy Char Siu Pork

Creating this irresistible Chinese BBQ pork is a rewarding experience. Follow these straightforward steps to achieve a dish that’s both tender and bursting with flavor:

• Prepare the Marinade: Begin by combining all the marinade ingredients: soy sauce, hoisin sauce, minced garlic, five-spice powder, sesame oil, brown sugar, salt, black pepper, and if desired, a few drops of red food coloring. Place these into a large, sturdy zip-top bag. Mix them thoroughly inside the bag, ensuring everything is well incorporated. This bag will serve as both your mixing bowl and marinating vessel. Crucially, remove and set aside about ½ cup of this potent marinade. This reserved portion will be used later to create our signature basting glaze.
• Marinate the Pork: Add your prepared pork shoulder pieces to the zip-top bag with the marinade. Press out as much air as possible before sealing the bag tightly. Gently massage the pork through the bag, ensuring every piece is completely coated in the rich, aromatic marinade. Place the bag in the refrigerator and allow the pork to marinate for a minimum of 12 hours. For the most intense flavor and supreme tenderness, I highly recommend marinating for 24 hours, or even up to 3 full days. The longer it marinates, the deeper the flavors will penetrate, and the more tender your char siu will be.

• Bring to Room Temperature: Before you begin cooking, remove the marinated pork from the refrigerator and let it sit at room temperature for about 30-60 minutes. This crucial step allows the meat to cook more evenly. When meat starts cooking from a chilled state, the outer layers tend to overcook and dry out before the center reaches the desired temperature. Bringing it closer to room temperature ensures a more uniform cook throughout, leading to a juicier outcome.
• Prepare for Baking: While the pork is coming to room temperature, preheat your oven to a high 450°F (230°C). Prepare a baking sheet by lining it with foil for easier cleanup, then place a wire rack directly on top of it. Arrange the marinated pork pieces on the wire rack, ensuring there’s a little space between each piece for even cooking and air circulation. Pour about ½ to 1 cup of water into the bottom of the baking sheet (under the rack). This water will evaporate during baking, creating a moist environment that helps keep the pork succulent and prevents the drippings from burning, making cleanup simpler.

• Initial Bake: Carefully place the baking sheet with the pork into your preheated 450°F (230°C) oven. Cook for exactly 20 minutes. This initial high-heat blast helps to achieve a beautiful sear and kickstarts the caramelization process, forming that desirable crust on the exterior of the pork.
• Flip and Continue Baking: After 20 minutes, reduce the oven temperature to 375°F (190°C). Carefully remove the baking sheet from the oven and, using tongs, flip each piece of pork to the other side. Return to the oven and cook for an additional 15 minutes. This ensures even cooking and promotes browning on both sides.
• Make the Basting Sauce (Glaze): While the pork is in its second baking phase, prepare your luscious basting sauce. Take the ½ cup of reserved marinade that you set aside earlier. To this, add the honey and a splash (about 2 tablespoons) of hot water. Whisk everything together until well combined and smooth. The hot water helps to thin the sauce slightly and fully dissolve the honey, creating a perfect consistency for basting.
• First Baste: Once the 15 minutes of the second bake are up, remove the pork from the oven again. Using a pastry brush, generously baste each piece of pork with the freshly prepared honey-marinade sauce. Cover all surfaces to ensure a beautiful, glossy coating.

• Finish Cooking and Second Baste: Return the basting-coated pork to the oven. Continue baking for approximately 10 more minutes, or until the internal temperature of the thickest piece of pork reaches 145°F (63°C) when measured with an instant-read meat thermometer. You may want to baste one more time halfway through this final cooking period for an even thicker, glossier glaze. This stage is crucial for developing that perfect sticky, sweet, and slightly charred exterior.
• Rest and Serve: Once the pork reaches the target internal temperature, remove it from the oven immediately. Transfer the char siu to a cutting board and, this is vital, let the meat rest for at least 10-15 minutes before slicing into it. Resting allows the juices within the pork to redistribute throughout the meat, ensuring maximum juiciness and flavor. Slice the char siu against the grain into thin, bite-sized pieces and serve immediately, drizzling with any remaining basting sauce or the accumulated pan juices for an extra burst of flavor.

Expert Tips for Char Siu Pork Perfection

To ensure your char siu pork turns out perfectly every single time, consider these invaluable tips and tricks:

• Invest in a Meat Thermometer: This is arguably the most crucial tool for cooking any meat, especially pork. An instant-read meat thermometer will allow you to pull the char siu from the oven the moment it reaches an internal temperature of 145°F (63°C). This precision prevents overcooking, which is the primary cause of dry pork, guaranteeing you the juiciest, most tender results. Don’t guess; measure!
• Maximize Marination Time: While the recipe calls for a minimum of 12 hours, don’t hesitate to extend the marination period. You can safely marinate the pork for up to 3 days in the refrigerator. The longer the pork bathes in the flavorful concoction of hoisin, soy, garlic, and five-spice, the more deeply the flavors will infuse, and the more tender the meat will become. This prolonged exposure truly elevates the taste.
• Always Let Your Meat Rest: This step is frequently overlooked but is absolutely vital for juicy meat. After removing the char siu from the oven, resist the urge to slice into it immediately. Transfer it to a cutting board and let it rest for at least 10-15 minutes. During cooking, the muscle fibers contract, pushing juices to the center. Resting allows these fibers to relax and the juices to redistribute throughout the entire cut of meat. Cutting too soon will cause all those precious juices to run out onto your cutting board, leaving you with less flavorful and drier pork.
• Achieve the Signature Color: The iconic reddish hue of char siu is often achieved with red food coloring, as included in this recipe for simplicity. For a more traditional, natural coloring, some recipes use fermented red bean curd (nam yue), which also adds a complex umami depth. If you prefer to avoid artificial colors, simply omit the food coloring; the flavor will remain superb.
• Master the Glaze: The combination of brown sugar and honey in the basting sauce is key to the beautiful, sticky, and slightly charred glaze. Baste the pork multiple times during the final stages of cooking to build up layers of this delicious, caramelized crust. This not only adds to the aesthetic but also enhances the sweet and savory complexity.
• Slice Against the Grain: Once rested, slice your char siu against the grain. This means cutting perpendicular to the direction of the muscle fibers. Slicing against the grain shortens these fibers, making each piece of pork incredibly tender and easier to chew, ensuring a pleasant eating experience.

What to Serve with Chinese BBQ Pork

Char siu pork is incredibly versatile and pairs wonderfully with a variety of classic Asian side dishes. My absolute favorite way to enjoy it is served atop a fluffy bed of Jasmine Rice, complemented by fresh herbs like cilantro and thinly sliced cucumbers or blanched spinach for a vibrant and balanced meal. For a more comprehensive Chinese feast, consider serving it alongside some traditional appetizers and soups:

• Crispy Air Fryer Egg Rolls
• Flavorful Hot and Sour Soup
• Comforting Egg Drop Soup
• Delicate Wonton Soup
• Simple Steamed or Stir-fried Vegetables (Bok Choy, Broccoli, Asparagus)

Storing and Reheating Your Char Siu Leftovers

One of the best things about char siu pork is that it tastes just as delicious, if not more so, the next day! If you happen to have any leftovers – which is a rare occurrence in my house – proper storage ensures you can enjoy them later. Place any remaining Chinese BBQ pork in an airtight container and store it in the refrigerator for up to 3 days. When you’re ready to enjoy it again, you can gently reheat the meat in a 350°F (175°C) oven for about 10 minutes, or until warmed through. Alternatively, thinly sliced char siu is also delightful eaten cold in sandwiches, salads, or as a snack.

Can You Freeze Char Siu Pork?

Absolutely! This char siu pork recipe is highly freezer-friendly, making it an excellent option for meal prepping or having a delicious dinner on standby. To freeze, simply allow the cooked and cooled meat to be placed in an airtight, freezer-safe container or a heavy-duty freezer bag. It will maintain its quality in the freezer for up to 3 months. When you’re ready to use it, transfer the frozen char siu to the refrigerator the day before you plan to eat it, allowing it to thaw slowly and thoroughly. Once thawed, you can reheat it using the instructions above.

More Delicious & Easy Pork Recipes to Explore

Pork is a remarkably versatile and flavorful protein when prepared well. If you enjoyed making this char siu pork, you’ll love exploring these other simple yet delicious pork recipes:

• Perfectly Cooked Air Fryer Pork Tenderloin
• Savory French Onion Pork Chops
• Homemade Steamed Pork Dumplings
• Authentic Pork Carnitas
• Classic Barbecue Pulled Pork Sandwiches
• Hearty Green Chili Pork

5 from 2 votes

Char Siu Pork

By

Erin Sellin

This char siu pork is super tender and moist, and easy to make. It’s full of traditional Chinese ingredients, and tastes restaurant quality.

Prep:

10 minutes
mins

Cook:

45 minutes
mins

Total:

55 minutes
mins

Servings:

6
servings

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Rate Recipe
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Ingredients

• 
  ▢
  
  
  2
  pounds
  pork shoulder,
  cut into 2-3 inch thick pieces

• 
  ▢
  
  
  1/4
  cup
  
  soy sauce
  

• 
  ▢
  
  
  1/4
  cup
  
  hoisin sauce
  

• 
  ▢
  
  
  4
  cloves
  
  garlic
  ,
  minced

• 
  ▢
  
  
  1
  Tablespoon
  five-spice powder

• 
  ▢
  
  
  1
  Tablespoon
  
  sesame oil
  

• 
  ▢
  
  
  2
  teaspoons
  
  salt
  

• 
  ▢
  
  
  1/3
  cup
  
  brown sugar
  

• 
  ▢
  
  
  1
  teaspoon
  
  black pepper
  

• 
  ▢
  
  
  1/4
  cup
  
  honey
  

• 
  ▢
  
  
  Red food coloring,
  optional

Instructions

• Combine the soy sauce, hoisin, garlic, five-spice powder, sesame oil, brown sugar, salt, black pepper, and optional food coloring in a ziploc bag. Set 1/2 cup of the marinade aside.
  1/4 cup soy sauce,
  1/4 cup hoisin sauce,
  4 cloves garlic,
  1 Tablespoon five-spice powder,
  1 Tablespoon sesame oil,
  2 teaspoons salt,
  1/3 cup brown sugar,
  1 teaspoon black pepper,
  Red food coloring
• Add the pieces of pork to the bag and seal it. Squish the bag to make sure the marinade fully coats the pork.
  2 pounds pork shoulder
• Place the meat in the fridge to marinate for at least 12 hours, and up to 3 days.
• When you’re ready to cook the char siu pork, remove the meat from the fridge and let it come up to room temperature.
• Preheat your oven to 450F and place a wire rack over a baking sheet. Put the pork pieces on the wire rack, and add water to the baking dish.
• Bake the pork for 20 minutes.
• Reduce the temperature of the oven to 375F, flip the pieces of pork, and bake for 15 minutes.
• While the pork bakes, mix the reserved marinade with the honey and 2 Tablespoons of hot water.
  1/4 cup honey
• Remove the pork from the oven, and baste it with the sauce.
• Put the pork back in the oven and cook for about 10 more minutes, or until the meat has an internal temperature of 145F.
• Remove the pork from the oven, let it rest 10 minutes before slicing, and then serve with the sauce

Notes

• Leftovers can be stored in an airtight container in the fridge for 3 days, or in the freezer for 3 months.
• Reheat in a 350F oven for 10 minutes.

Nutrition

Calories:
579
kcal

|

Carbohydrates:
28
g

|

Protein:
37
g

|

Fat:
35
g

|

Saturated Fat:
12
g

|

Polyunsaturated Fat:
20
g

|

Cholesterol:
136
mg

|

Sodium:
1568
mg

|

Fiber:
1
g

|

Sugar:
24
g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author:

Erin Sellin

Prep Time:

10 minutes
minutes

Cook Time:

45 minutes
minutes

Total Time:

55 minutes
minutes

Course:
Dinner Recipes

Cuisine:
Chinese

Servings:

6
servings

Calories:
579

Keyword:
char siu pork, char siu recipe, chinese bbq pork

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