Char Siu (Chinese BBQ Pork) Recipe

Name: Char Siu (Chinese BBQ Pork) Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Ingredients: 2 lb pork shoulder, cut into 1.5-inch-thick strips; 1/4 cup hoisin sauce; 3 tbsp honey; 2 tbsp soy sauce; 2 tbsp Shaoxing wine; 1 tsp five-spice powder; 3 cloves garlic, minced; 1 cube red fermented bean curd (optional); 2 tbsp dark brown sugar

Sticky, deeply glazed Cantonese roast pork, marinated overnight in a hoisin and honey mixture and finished under high heat for a caramelized, lacquered — Photo by Change C.C on Pexels

An overnight marinade gives the pork time to actually absorb the seasoning rather than just coat the surface, and roasting low before finishing with a hot broil builds the sticky char without burning the sugar-heavy glaze before the inside cooks through.

Prep: 20 min
Cook: 35 min
Total: 55 min
Servings: 4

Ingredients

Servings4

2 lb pork shoulder, cut into 1.5-inch-thick strips
1/4 cup hoisin sauce
3 tbsp honey
2 tbsp soy sauce
2 tbsp Shaoxing wine
1 tsp five-spice powder
3 cloves garlic, minced
1 cube red fermented bean curd (optional)
2 tbsp dark brown sugar

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Instructions

1Whisk together hoisin, honey, soy sauce, Shaoxing wine, five-spice, garlic, bean curd if using, and brown sugar.
2Reserve 1/4 cup of the marinade for basting and refrigerate it.
3Coat the pork strips in the remaining marinade, cover, and refrigerate at least 4 hours, ideally overnight.
4Preheat the oven to 375°F (190°C) and set a wire rack over a foil-lined baking sheet with water in the bottom to catch drips.
5Arrange the pork on the rack and roast for 20 minutes.
6Brush with the reserved marinade, flip, brush the other side, and roast 10 more minutes.
7Switch the oven to broil and broil for 2-4 minutes per side, watching closely, until the edges are charred and sticky.
8Rest 5 minutes, then slice against the grain.

Tips & variations

Pork tenderloin or boneless country-style ribs both work if pork shoulder isn't available, adjust roasting time down for leaner, thinner cuts.
Skip the fermented bean curd if you can't find it, the char siu will be slightly less funky but still good.
A charcoal grill over indirect heat gives a smokier result closer to a Cantonese barbecue oven.

Storage & reheating

Refrigerate sliced or whole pork up to 4 days. Reheat gently in a covered skillet with a splash of water, or slice cold for rice bowls and noodle soups.

Nutrition

A rich, protein-forward dish, the honey and hoisin glaze adds a meaningful amount of sugar.

Tips from the Tulo kitchen

Watch the broiler constantly during the final char, the sugar in the marinade goes from perfectly caramelized to burnt in under a minute.
Slicing thin and against the grain matters even on this fattier cut, it keeps each piece tender rather than chewy.

FAQ

What cut of pork is best for char siu?

Pork shoulder (also called pork butt) is traditional, its marbling keeps the meat juicy through roasting. Pork belly is another classic choice for a fattier, richer result.

Can I make char siu without a broiler?

Yes, finish it on a very hot grill instead, or roast the last few minutes at the highest oven temperature, watching closely since it will take a bit longer to char without direct top heat.

What is red fermented bean curd and can I skip it?

It's a fermented tofu product that gives char siu some of its classic reddish color and funky depth. It can be skipped, some cooks use a few drops of red food coloring purely for color, though it's entirely optional.