Cantonese-style sweet barbecue pork
Char Siu Pork
Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Servings
6
6 servings
Difficulty
Easy
Cost
Budget
$
Char Siu Pork
Cantonese-style sweet barbecue pork
★4.8(18)
Sticky, sweet, and deeply caramelized Cantonese BBQ pork with a gorgeous red glaze. Perfect over rice or in noodle soups.
15m
Prep Time
35m
Cook Time
50m
Total Time
6
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Char siu is the crown jewel of Cantonese barbecue — strips of pork marinated in a sweet, savory glaze then roasted until the edges caramelize into a sticky, lacquered coating. You have seen it hanging in the windows of Chinese BBQ shops.
This oven version captures those incredible flavors at home. The key is a marinade built on hoisin, honey, and five-spice, finished under the broiler for that signature charred sweetness.
The flavors in this dish reflect centuries of culinary tradition, adapted for the modern home kitchen. What makes Char Siu Pork special is the balance — every element serves a purpose, and the interplay between ingredients creates something greater than any single component. With the right technique and a few key ingredients, you can achieve restaurant-quality results at home.
The key to nailing this dish is proper heat management and timing. Start with your protein at room temperature, season generously at every stage, and resist the urge to rush. Let each component develop its flavor fully before moving to the next step — patience here pays off enormously in the final result.
Ingredients
- 2 lbs pork shoulder, cut into 2-inch-thick strips
- 3 tbsp hoisin sauce
- 2 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp Chinese five-spice powder
- 2 cloves garlic, minced
- 1 tbsp sesame oil
- Red food coloring (optional, for traditional color)
Instructions
- 1
Mix hoisin, soy sauce, honey, five-spice, garlic, sesame oil, and 1 tbsp rice wine or dry sherry. Marinate pork strips for at least 2 hours or overnight.
- 2
Preheat oven to 375°F. Place a wire rack over a foil-lined sheet pan. Arrange pork strips on the rack, reserving marinade.
- 3
Roast for 15 minutes. Flip the pork and brush with reserved marinade. Roast another 15 minutes.
- 4
Switch to broil on high. Brush with more marinade and broil for 2-3 minutes until charred and caramelized. Flip and repeat.
- 5
Rest for 5 minutes, then slice against the grain into thin pieces.
- 6
Serve over steamed rice, in ramen, or with stir-fried vegetables.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
Hoisin sauceOyster sauce + honey
Mix equal parts oyster sauce and honey for a similar sweet-savory base.
Pork shoulderPork tenderloin
Tenderloin is leaner — watch the cook time as it dries out faster.
Five-spice powderStar anise + cinnamon
1 crushed star anise and 1/4 tsp cinnamon approximate five-spice.
Tips & Storage
Pro Tips
Marinate overnight for the deepest flavor penetration.
Watch the broiler carefully — the honey burns fast.
Slice against the grain for the most tender pieces.
Use leftover char siu in fried rice, noodle soups, or bao buns.
Storage
Refrigerate for up to 5 days. Freeze sliced portions for up to 3 months.
Reheating
Reheat slices in a hot skillet with a drizzle of the glaze, or gently warm in the microwave.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Do not skip the resting step at the end. It makes a bigger difference than any single ingredient in the recipe. Five minutes of patience pays off in juiciness and flavor.
Nutrition Facts
Per serving (4 oz sliced) · 6 servings
Calories340
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein32g
Carbohydrates14g
Fat18g
Fiber10g
Sugar0g
Sodium680mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What cut of pork is best?
- Pork shoulder (butt) has the right fat-to-meat ratio. Pork tenderloin works but is leaner.
- Do I need red food coloring?
- No, it is purely for the traditional red color seen in BBQ shop windows. The pork tastes the same without it.
- What is five-spice powder?
- A blend of star anise, cloves, cinnamon, Sichuan pepper, and fennel. Found in most grocery spice aisles.
- Can I make this ahead of time?
- Yes — prepare up to the final cooking step, refrigerate, then finish cooking when ready to serve. Most dishes actually benefit from a rest in the fridge as the flavors have time to meld.
- How do I know when it is done?
- The most reliable method is an instant-read thermometer. For chicken, look for 165°F internal. For beef, 130°F for medium-rare, 140°F for medium. For pork, 145°F. Visual cues include clear juices and firm-to-the-touch texture.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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