Chinese Barbecue Pork (Char Siu)

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Char Siu Pork is a classic Chinese barbecue dish that’s bursting with flavor. The combination of sweet honey, savory hoisin, and fragrant five-spice creates an irresistible glaze that caramelizes beautifully in the oven. The meat stays juicy on the inside while developing a sticky, glossy exterior that makes every bite a delight.

This recipe brings the flavors of Chinatown to your kitchen, allowing you to enjoy tender and flavorful BBQ pork without needing a grill. The oven-roasted method simplifies the cooking process, making it easier to achieve that signature caramelization. Perfect for serving with rice and greens or using in other Asian-inspired dishes, this Char Siu Pork is bound to become a family favorite.

Full Recipe:

1.2 – 1.5kg / 2.4 – 3lb pork scotch fillet (or pork shoulder)

1 1/2 tbsp brown sugar (white also ok)
1/4 cup honey
1/4 cup hoisin sauce

2 tbsp light soy sauce
1 tbsp soy sauce (all-purpose or light)
1 tsp Chinese five-spice powder

1 tbsp vegetable or canola oil
2 tsp red food coloring (optional)
2 tbsp extra honey (for basting)

Directions:

Marinate Pork: Cut pork in half lengthwise to create two long strips. Mix all marinade ingredients in a bowl. Place pork in a stain-proof container or ziplock bag, add the marinade, and let it marinate in the fridge for 24-48 hours (minimum of 3 hours).
To Roast: Preheat the oven to 160°C/320°F. Line a tray with foil and place a rack on top. Remove pork from the marinade (reserve marinade) and place it on the rack. Roast for 30 minutes.

Prepare Basting Sauce: In a saucepan, mix reserved marinade with 2 tbsp of extra honey. Bring to a simmer over medium-high heat, cooking for 2 minutes until syrupy.
Baste and Continue Roasting: Remove pork from the oven, baste generously with the marinade, then turn the pork. Roast for another 30 minutes.
Final Roast and Caramelization: Baste the pork again, turn it, baste once more, and roast for another 20 minutes. If charring too quickly, cover with foil. Baste a final time and roast for an additional 10 minutes until caramelized and sticky. Let the meat rest for 10 minutes before slicing.

Serving Suggestion: Serve with rice and steamed Chinese greens for a classic presentation.

Prep Time: 15 minutes | Cooking Time: 90 minutes | Total Time: ~2 hours
Kcal: ~438 kcal per serving | Servings: 6-8 servings

History and Origin:

Char Siu is a traditional Cantonese roast meat, known for its deep red color, sticky glaze, and rich, savory-sweet flavor. It’s a dish that originated from Southern China, often found in Chinese BBQ meat shops (known as “Siu Mei” shops). The name “Char Siu” translates to “fork roasted” in Cantonese, referencing the original cooking style of skewering the pork on long forks and roasting it over an open flame or coals.

Key Features:

Sweet and Savory Glaze: The marinade is a delightful mix of hoisin sauce, soy sauce, honey, and five-spice powder, creating a balanced flavor that’s both sweet and salty with a touch of umami.
Caramelized Exterior: The basting process during roasting creates a thick, glossy layer of glaze that caramelizes as it cooks, giving the pork its signature stickiness and shine.
Tender Meat: By marinating the pork for 24-48 hours, the meat becomes tender, juicy, and full of flavor. Scotch fillet or pork shoulder is traditionally used as it holds moisture well and yields tender results.

Bold Color: Authentic Char Siu uses fermented red bean curd for its red hue, but this recipe opts for an easier-to-find option – red food coloring. The color not only enhances its visual appeal but also makes it reminiscent of the versions found in Chinese BBQ shops.

Cooking Tips and Variations:

Marinating Time: For the best flavor, marinate the pork for at least 24 hours, but up to 48 hours is ideal. This gives the pork a deeper flavor and a better texture.
Basting is Key: Regularly basting the pork during roasting helps build up the sticky glaze that Char Siu is known for. It also enhances the depth of flavor and keeps the meat moist.

Adjusting Flavor: The marinade is quite forgiving – you can tweak it to your taste. If you prefer it a bit sweeter, add more honey. If you want it spicier, add a little bit of chili paste or powder.
Different Cuts of Pork: While the recipe suggests pork scotch fillet or shoulder, you can also make Char Siu with pork belly for a fattier, richer taste, or pork tenderloin for a leaner version. Keep in mind that cooking times may vary with different cuts.
Serving Suggestions: Char Siu Pork can be enjoyed in many ways. Traditionally, it’s served over steamed white rice with a side of greens like bok choy or gai lan (Chinese broccoli). You can also add it to stir-fries, fried rice, noodle dishes, or even use it as a filling for buns and sandwiches.

Pairing Suggestions:

Char Siu pairs well with light, refreshing side dishes to balance out its rich flavor. Steamed greens with oyster sauce, pickled vegetables, or simple salads dressed with a sesame oil-based vinaigrette complement the sweetness and spice of the pork. For drinks, a cold jasmine tea or a crisp lager works perfectly to cleanse the palate between bites.

Nutritional Information (per serving):

Calories: ~438 kcal
Protein: 48g

Carbohydrates: 20g (mainly from the glaze)
Fat: 17g (varies based on pork cut and trimming)
Sodium: 852mg

These values are approximate, and actual amounts may vary depending on serving size and ingredients used. The calorie count includes the glaze, but some fat renders out during roasting, which is not accounted for in the nutritional breakdown.

Fun Fact:

Char Siu is a popular street food in China, and it’s also commonly found in many Asian countries. It’s not just served as a main dish – you’ll find it as a key ingredient in dishes like “Char Siu Bao” (steamed buns stuffed with BBQ pork), “Singapore Noodles,” and even some varieties of fried rice. Its versatility makes it a beloved staple in Chinese cuisine!

Deep Dive into Ingredients:

Soy Sauce Varieties:
- Light Soy Sauce: Commonly used in marinades, light soy sauce has a balanced salty flavor without overwhelming the dish. It is lighter in color but packs a flavor punch, perfect for seasoning and enhancing the glaze.
- All-Purpose Soy Sauce: This soy sauce is versatile and can be used interchangeably with light soy sauce in many cases. However, it has a slightly richer flavor and works well to deepen the marinade’s taste.
- Avoid Dark Soy Sauce: Unlike light or all-purpose soy sauce, dark soy sauce is thicker and more intense in flavor and color. It can overpower the marinade, so it’s recommended to stick with light or all-purpose for the best results.

Chinese Five-Spice Powder: This aromatic blend is key to the flavor of Char Siu. Typically made of star anise, cloves, Chinese cinnamon, Sichuan peppercorns, and fennel seeds, it adds a warm, fragrant, and slightly sweet taste to the dish. It’s a great way to achieve that authentic Chinese BBQ flavor.
Hoisin Sauce: Hoisin is a sweet and savory sauce with a complex flavor profile. It’s often compared to an Asian-style BBQ sauce but is less smoky and has notes of garlic, chili, and five-spice. Hoisin adds depth and stickiness to the glaze, making it a crucial part of the marinade.
Honey: The honey in the recipe not only provides sweetness but also helps the pork caramelize during roasting. The natural sugars in the honey create that glossy, sticky finish that’s a hallmark of great Char Siu.

Red Food Coloring (Optional): The red food coloring is entirely optional but gives the pork its signature deep crimson color, making it more visually appealing. If you prefer a natural approach, you can achieve a slight reddish hue using beet juice or omit it altogether for a more rustic look.

Different Cooking Methods:

While the recipe suggests oven roasting, traditional Char Siu is cooked over charcoal for an added smoky flavor. Here are a few alternative cooking techniques to explore:

Grilling Over Charcoal: If you have access to a charcoal grill, consider cooking the pork this way for a more authentic taste. The smoky flavor enhances the marinade and creates a deeper char on the surface.

Broiling (Oven Grilling): You can also broil the pork for a few minutes after roasting to achieve an extra crispy exterior. Be sure to watch it closely to avoid burning, as the sugars in the marinade can char quickly.
Air Fryer: If you’re looking for a quicker method, an air fryer is a great way to achieve that sticky, crispy glaze without needing a grill. Set the air fryer to around 180°C (350°F) and cook for approximately 15-20 minutes, flipping halfway and basting with marinade for best results.

Serving and Presentation Ideas:

Char Siu Over Rice: The classic pairing is to serve Char Siu slices over steamed jasmine or white rice, topped with a bit of the basting sauce. It creates a simple yet flavorful meal and is a common “BBQ Pork Lunch” served in Chinese barbecue shops.

Noodle Bowls: Add Char Siu to a bowl of egg noodles or lo mein, accompanied by stir-fried vegetables like bok choy, bean sprouts, and green onions. Toss everything in a light soy-based sauce for a flavorful and complete meal.
Char Siu Buns (Char Siu Bao): Use this pork as a filling for soft, steamed buns. The contrast of the savory-sweet pork and the fluffy bun creates an irresistible snack or appetizer.
Dim Sum and Dumplings: Dice the Char Siu and mix it with a bit of marinade or soy sauce. Use it as a filling for dumplings, spring rolls, or other dim sum dishes. This adds an authentic flavor to your dim sum spread.

Chinese Fried Rice: Make a special fried rice by adding chopped Char Siu to cooked rice, along with peas, carrots, scrambled egg, and green onions. It’s a great way to use leftovers for a quick and delicious stir-fried meal.

Health and Dietary Considerations:

Lower Sugar Option: To make this dish a bit healthier, you can reduce the amount of sugar or honey in the marinade, or substitute it with natural sweeteners like maple syrup or coconut sugar. The flavor will still be delicious but slightly less sweet.
Gluten-Free Adaptation: If you need a gluten-free version, use gluten-free soy sauce and hoisin sauce. Be sure to check labels for any hidden gluten in the sauces.

Lean Meat Choice: If you prefer a leaner cut of pork, tenderloin is a great option. While it requires careful cooking to avoid dryness, it’s a great choice for those watching their fat intake.

Storage and Reheating:

Refrigeration: Once cooked, Char Siu can be stored in an airtight container in the refrigerator for up to 4 days. It tastes even better as leftovers as the flavors continue to develop.
Freezing: Char Siu also freezes well! Slice the pork and freeze it in an airtight container or ziplock bag for up to 3 months. This makes it a great option for meal prep or quick weeknight dinners.

Reheating: To reheat, you can use a microwave, skillet, or oven. For the best results, heat slices on low in a skillet to retain moisture, or warm in the oven at a low temperature until just heated through.

Beyond the Dish – Char Siu in Chinese Culture:

Char Siu is a beloved and iconic dish that’s often a part of festive celebrations and family gatherings in Chinese culture. It is one of the traditional “Siu Mei” (roasted meats) that is featured in meals like Lunar New Year feasts or other important events. Along with roast duck and crispy pork belly, Char Siu holds a special place in many hearts as a symbol of comfort, family, and delicious food shared together.

Conclusion:

Char Siu Pork is a flavorful and versatile Chinese BBQ dish that’s easy to prepare at home. With its sweet, sticky glaze and tender, juicy meat, it brings authentic Asian flavors to your table. Whether served over rice, in noodle bowls, or used in other dishes like buns or fried rice, it’s a crowd-pleaser that fits any occasion. The simple marinade, slow roasting, and basting process make it accessible to any home cook, offering a delicious and aromatic experience. A must-try recipe that will leave you craving more!