Authentic Chinese BBQ Pork: A Homemade Char Siu Recipe

There’s nothing quite like the sweet and savory aroma of Chinese BBQ pork wafting through the air. Known as Char Siu in Cantonese cuisine, this iconic roasted meat with its distinctive red glaze is a staple in Chinese restaurants worldwide. Today, I’m sharing my perfected homemade version that brings all those authentic flavors right to your backyard grill!

What Makes Chinese BBQ Pork So Special?

Traditional Chinese BBQ pork features a perfect balance of sweet, salty, and umami flavors with that signature glossy red exterior. The tender, juicy meat is incredibly versatile – perfect for rice bowls, noodle dishes, steamed buns (bao), or simply enjoyed on its own as a protein-packed appetizer.

The Secret to Perfect Char Siu at Home

The magic of great Chinese BBQ pork lies in two key elements: the marinade and the glazing technique. My recipe features a deeply flavorful soy and honey-based marinade enhanced with traditional Chinese ingredients like hoisin sauce and five-spice powder. The extended marination time allows these flavors to fully penetrate the meat before it hits the grill.

Ingredients You’ll Need

2 pounds pork shoulder (boneless)
⅔ cup soy sauce
½ cup honey
⅓ cup Chinese rice wine (or dry sherry)
¼ cup hoisin sauce
3 tablespoons ketchup
3 tablespoons brown sugar
4 cloves garlic, minced
1 teaspoon Chinese five-spice powder
½ teaspoon black pepper
¼ teaspoon cayenne pepper (optional)
1 teaspoon pink curing salt (optional, for authentic color)
1 tablespoon vegetable oil
2 tablespoons honey (for final glaze)

Step-by-Step Chinese BBQ Pork Instructions

Cut the pork shoulder into long strips about 2 inches thick. Trim visible fat if desired, but leaving some will enhance flavor.
In a medium saucepan, combine soy sauce, honey, rice wine, hoisin sauce, ketchup, brown sugar, minced garlic, five-spice powder, black pepper, cayenne pepper (if using), and curing salt (if using).
Bring marinade to a boil over high heat, then reduce heat to medium-high and cook for 1 minute, stirring constantly.
Remove from heat and allow marinade to cool completely to room temperature.
Place pork strips in a large ziplock bag or shallow dish and pour 2/3 of the cooled marinade over the meat. Reserve the remaining 1/3 for basting later.
Seal and refrigerate for at least 4 hours, preferably overnight (up to 24 hours) for maximum flavor penetration.
When ready to cook, preheat your grill to medium heat (around 350°F/175°C) or preheat your oven to 375°F (190°C).
Remove pork from marinade (discard the used marinade) and pat dry with paper towels.
If grilling: Brush grill grates with oil, then grill pork for 15-20 minutes, turning occasionally and basting with the reserved marinade until the internal temperature reaches 145°F (63°C).
If roasting: Place pork on a rack over a foil-lined baking sheet and roast for 25-30 minutes, turning and basting halfway through cooking.
For the final glaze: Mix 2 tablespoons honey with 1 tablespoon of the reserved marinade and brush over the pork during the last 5 minutes of cooking.
Let the meat rest for 5-10 minutes before slicing thinly across the grain.

Pro Tips for Authentic Chinese BBQ Results

Choose the right cut: While pork shoulder is traditional, you can also use pork belly or even tenderloin for a leaner option.
Marinade timing matters: Don’t rush the marination process – those hours in the refrigerator are essential for developing deep flavor.
Control the heat: Char Siu is best cooked at medium temperatures to allow the sugars to caramelize without burning.
Rest before slicing: This crucial step allows juices to redistribute throughout the meat.
Color considerations: Traditional Chinese BBQ pork gets its red color from food coloring or curing salt. You can omit these for a more natural appearance with no flavor loss.

How to Serve Your Homemade Chinese BBQ Pork

The versatility of Char Siu is one of its greatest attributes. Here are my favorite ways to enjoy it:

Classic plate: Sliced over steamed white rice with stir-fried vegetables
Char Siu Bao: Chopped and stuffed into steamed buns
Noodle upgrade: Added to ramen, lo mein, or chow fun noodles
Fried rice: Diced and mixed into your favorite fried rice recipe
Appetizer plate: Thinly sliced and served with dipping sauce

Storage and Reheating Tips

Your Chinese BBQ pork will keep in the refrigerator for up to 4 days in an airtight container. For longer storage, wrap well and freeze for up to 3 months. To reheat, steam gently or microwave with a damp paper towel over the meat to preserve moisture.

Why This Chinese BBQ Pork Recipe Stands Out

What makes this Chinese BBQ recipe special is its perfect balance of authentic flavors and achievable home-cooking techniques. The marinade creates the distinctive sweet-savory flavor profile that Char Siu is famous for, while the glazing technique ensures you get that beautiful lacquered finish that makes authentic Chinese BBQ pork so irresistible.

Recipe inspired by: AllRecipes Chinese Barbeque Pork (Char Siu)