Chinese BBQ Pork (Char Siu) – Sweet, Savory, Sticky, and Restaurant-Level Delicious

Chinese BBQ pork, also known as char siu, is one of those dishes that instantly captivates you with its glossy red glaze, caramelized edges, and irresistible sweet-smoky aroma. Whether you’ve enjoyed it sliced over steamed rice, tucked inside bao buns, or served at a bustling dim sum table, you know exactly how iconic and comforting it is. The best part? You can recreate that same restaurant-style magic right at home with simple ingredients and a straightforward marinade.

This homemade Chinese BBQ pork recipe uses tender strips of pork marinated in a mixture of hoisin sauce, soy sauce, honey, sugar, and fragrant Chinese spices. As it cooks, the marinade transforms into a sticky lacquer that clings beautifully to the meat, creating those signature charred, caramelized edges everyone loves. Each slice is juicy, flavorful, and perfectly balanced between sweetness and umami.

What makes char siu so special is how adaptable it is. It can be grilled, baked, air-fried, or even cooked under the broiler. You can enjoy it in noodle bowls, fried rice, sliders, spring rolls, bao buns, or simply paired with jasmine rice. It’s a dish that feels both casual and celebratory—simple enough for weeknights yet impressive enough for gatherings.

Let’s walk through everything you need to know, from ingredients and step-by-step instructions to expert tips, variations, serving inspiration, storage details, FAQs, and a little culinary history behind this beloved dish.

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Ingredients:

• 2 lbs pork shoulder or pork tenderloin
• 3 tablespoons hoisin sauce
• 3 tablespoons soy sauce
• 3 tablespoons honey
• 2 tablespoons brown sugar
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 4 garlic cloves, minced
• 1 teaspoon Chinese five spice
• Optional: ½ teaspoon red food coloring (for classic color)

Basting Glaze:

• 2 tablespoons honey
• 1 tablespoon soy sauce
• 1 tablespoon hoisin sauce

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Instructions:

1. Prepare the marinade.
   In a mixing bowl, whisk together hoisin, soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, five spice, and optional red food coloring.
2. Marinate the pork.
   Cut pork into long strips and submerge in the marinade. Cover and refrigerate at least 4 hours, preferably overnight.
3. Preheat oven or grill.
   Oven: 400°F (200°C).
   Grill: Medium heat.
4. Bake or grill the pork.
   Place pork on a wire rack over a lined baking sheet (or directly on grill grates). Cook 20 minutes.
5. Baste generously.
   Mix glaze ingredients. Brush over pork.
6. Continue cooking.
   Bake or grill an additional 15–20 minutes, basting every 5–7 minutes until glossy and caramelized.
7. Broil for char.
   Optional but recommended: broil 2–3 minutes for charred edges.
8. Rest and slice.
   Let pork rest 10 minutes before slicing into tender, juicy pieces.

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Tips & Tricks

• Pork shoulder gives the juiciest, most authentic char siu texture.
• Air fry at 375°F for 14–16 minutes, basting halfway, for fast results.
• Marinate overnight for deepest flavor.
• Use a wire rack so heat circulates evenly.
• Add red food coloring only for traditional appearance—it does not affect flavor.

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Variations

• Spicy Char Siu: Add chili paste or sriracha to the marinade.
• Ginger Char Siu: Add 1 tablespoon grated ginger.
• Orange Char Siu: Add zest of one orange for citrus notes.
• No-sugar version: Replace sugar and honey with sugar-free alternatives.

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Serving Suggestions

• Serve sliced over steamed jasmine rice.
• Add to fried rice or lo mein.
• Stuff inside bao buns with pickled veggies.
• Serve with egg rolls and stir-fried greens.
• Use leftovers for char siu ramen bowls.

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Storage Information

• Refrigerator: Store up to 4 days in airtight container.
• Freezer: Freeze sliced portions up to 3 months.
• Reheat: Warm in skillet with a splash of water or microwave in 20-second bursts.

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FAQ

Can I use chicken instead of pork?
Yes—thighs work best.

Why isn’t my char siu red?
Use food coloring or red bean curd for classic color.

Can I grill it only?
Yes—direct heat gives beautiful caramelization.

Why is my pork dry?
Use fattier pork cuts and avoid overcooking.

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History / Fun Facts

Char siu originated in Cantonese cuisine and traditionally referred to pork roasted on long skewers over open flames. The name literally means “fork roasted,” referring to the method rather than the flavor. Early versions used honey, fermented bean curd, soy sauce, and five spice. Over centuries, char siu evolved into the glossy red, sweet-savory barbecue style now beloved across the world. Today, it remains a staple of Chinese barbecue shops, dim sum restaurants, and home kitchens alike.