Chinese BBQ Pork (Char Siu) Recipe – Easy & Authentic!

Walking past Chinese BBQ shops with those glistening red pork strips hanging in the window always made me stop and stare. The caramelized, sticky edges, that deep mahogany color—it looked almost too good to be real. For years, I thought making it at home was some kind of secret art that required special equipment or techniques.

Turns out, I was completely wrong. Char siu is actually pretty straightforward to make. The “secret” is just a good marinade, the right cut of pork, and enough patience to let it caramelize properly in the oven. No fancy rotisserie, no mystery ingredients.

I’ve been making this version for the past year, and honestly, it’s better than most restaurants. The pork is tender and juicy, the exterior gets these incredible caramelized, slightly charred edges, and the flavor is that perfect balance of sweet and savory that makes you want to eat the whole batch in one sitting.

Why You’ll Love This Chinese BBQ Pork (Char Siu)

That signature red color and caramelized edges – The marinade creates this beautiful mahogany-red color, and as it roasts, the sugars caramelize into these sticky, slightly charred edges that are genuinely the best part. Every bite has that perfect contrast of tender meat and crispy caramelized bits.

Sweet and savory flavor that’s absolutely addictive – The marinade combines honey, hoisin sauce, soy sauce, and Chinese five-spice for this complex flavor that’s sweet but not cloying, savory but not salty. It’s the kind of flavor that makes you keep reaching for another piece.

Easier to make at home than you’d think – No special equipment needed. Just marinate, roast in your regular oven, baste a few times, and you’re done. If you can roast a chicken, you can make char siu. The hardest part is waiting for it to marinate.

Perfect as an appetizer, main dish, or in other recipes – Eat it straight up over rice, use it in fried rice, stuff it in bao buns, add it to ramen, or serve it as an appetizer at parties. Char siu is incredibly versatile and makes everything better.

Works great for meal prep and leftovers – This actually improves after a day in the fridge as the flavors develop. Make it on Sunday and have amazing lunches all week. It reheats beautifully and stays tender.

No special equipment needed—oven or grill both work – While a grill gives you more authentic char, the oven works perfectly fine and is more convenient. You can even use your broiler at the end for extra caramelization. Either way, you’re getting restaurant-quality char siu.

Ingredients You’ll Need

For the Pork:

• 2 pounds pork shoulder (pork butt) – This is the traditional cut. It has enough fat to stay juicy.
• Cut into long strips – About 2-3 inches wide and 1-1.5 inches thick.

For the Char Siu Marinade:

• 1/4 cup hoisin sauce – The base of char siu flavor. Don’t skip this.
• 3 tablespoons soy sauce – Adds saltiness and umami.
• 3 tablespoons honey – For sweetness and helps with caramelization.
• 2 tablespoons shaoxing wine – Chinese cooking wine. Dry sherry works as a substitute.
• 2 tablespoons brown sugar – Extra sweetness and helps with that sticky glaze.
• 1 tablespoon oyster sauce – Adds depth and a bit of brininess.
• 1 teaspoon Chinese five-spice powder – The signature warm spice blend. Essential for authentic flavor.
• 1 teaspoon sesame oil – Just a touch for nuttiness.
• 3 cloves garlic, minced – Fresh garlic adds bite.
• 1 tablespoon fresh ginger, grated – Brightens everything up.
• 1/4 teaspoon white pepper – More aromatic than black pepper for Chinese cooking.
• Few drops red food coloring – Optional but traditional. Gives that restaurant-style red color.

For Basting:

• 2 tablespoons honey – Mixed with 1 tablespoon water for the glaze.

Key Notes:

• Pork shoulder is key: It has the right fat content to stay juicy during roasting. Pork loin or tenderloin will dry out.
• Red food coloring is optional: The traditional bright red comes from red fermented tofu or food coloring. Skip it if you want—the flavor will be the same.
• Chinese five-spice is essential: This blend of star anise, cloves, cinnamon, Sichuan pepper, and fennel seeds is what makes char siu taste like char siu.
• Marinate overnight: Minimum 4 hours, but overnight is better. The longer it marinates, the more flavorful it gets.

How to Make Chinese BBQ Pork (Char Siu) (Step-by-Step)

Step 1: Prepare the Pork

Cut your pork shoulder into long strips about 2-3 inches wide and 1-1.5 inches thick. You want them thick enough that they won’t dry out but thin enough to absorb the marinade and develop good caramelization.

Try to cut them into relatively uniform sizes so they cook evenly. Pat the pork dry with paper towels—this helps the marinade stick better.

Step 2: Make the Marinade

In a large bowl, whisk together hoisin sauce, soy sauce, honey, shaoxing wine, brown sugar, oyster sauce, five-spice powder, sesame oil, minced garlic, grated ginger, white pepper, and food coloring if using.

Mix until everything is combined and the sugar dissolves. The marinade should be thick, sweet-smelling, and deeply aromatic.

Taste it if you want (it’s safe—no raw meat yet). It should taste sweet and salty with warm spice notes. If it’s too sweet, add more soy sauce. Too salty? Add more honey.

Step 3: Marinate the Pork

Add your pork strips to the marinade and massage it into the meat with your hands. Make sure every surface is coated.

Transfer everything to a large zip-top bag or cover the bowl tightly with plastic wrap. Refrigerate for at least 4 hours, but preferably overnight. Flip the bag or toss the meat once or twice to ensure even marinating.

The longer it sits, the more the flavors penetrate the meat. Overnight is ideal.

Step 4: Prepare for Roasting

When you’re ready to cook, preheat your oven to 375°F. Line a baking sheet with aluminum foil and place a wire rack on top. The rack allows air to circulate and helps the pork cook evenly.

Pour a bit of water into the bottom of the pan (under the rack) to catch drips and prevent smoking. Remove the pork from the marinade, letting excess drip off. Reserve the marinade for basting later.

Arrange the pork strips on the wire rack, leaving space between each piece.

Step 5: Roast the Pork

Roast for 25 minutes without opening the oven. The pork will start to cook through and the marinade will begin to caramelize.

After 25 minutes, flip the pork strips and brush them generously with the reserved marinade. Return to the oven for another 15 minutes.

Flip again, baste again, and roast for a final 10-15 minutes. The pork should be cooked through (145-160°F internal temperature) with a beautiful caramelized exterior.

Total cooking time is about 50-55 minutes, but this can vary based on the thickness of your strips.

Step 6: Glaze and Broil

Mix 2 tablespoons honey with 1 tablespoon water to make a thin glaze.

Turn your oven to broil (high). Brush the pork with the honey glaze and broil for 2-3 minutes until the edges char and caramelize. Watch it carefully—it can go from perfect to burnt very quickly.

Flip, brush the other side with honey glaze, and broil for another 2-3 minutes. You want those signature charred, caramelized edges that make char siu so good.

Step 7: Rest and Slice

Remove from the oven and let the pork rest for 5-10 minutes. This lets the juices redistribute so they don’t all run out when you slice.

Slice the pork into thin pieces, about 1/4 to 1/2 inch thick. Arrange on a platter and serve hot or at room temperature.

The pork should be tender, juicy, with those beautiful caramelized edges on the outside.

Serving Suggestions

Char siu is incredibly versatile. Here are my favorite ways to serve it:

Over steamed rice – The classic way. Just sliced char siu over plain white rice with some blanched bok choy or Chinese broccoli on the side. Drizzle any pan juices over the top.

In fried rice – Dice up leftover char siu and add it to fried rice. The sweet-savory flavor transforms basic fried rice into something restaurant-worthy.

Char siu bao (BBQ pork buns) – Dice the pork and stuff it into steamed buns with some of the sauce. This is what Chinese bakeries use for their BBQ pork buns.

Ramen topping – Slice it thin and add to ramen bowls. The rich pork and sweet sauce add incredible depth to any ramen.

Chow mein or lo mein – Add sliced char siu to noodle dishes. It’s traditional and delicious.

As an appetizer – Serve the sliced pork on a platter with toothpicks. Great for parties. Everyone loves it.

With Asian slaw – The richness of char siu pairs perfectly with a tangy, crunchy Asian-style cabbage slaw.

Storage and Reheating Tips

Storing Leftovers

Let the char siu cool completely, then store in an airtight container in the fridge for up to 5 days. The pork actually tastes even better after a day or two as the flavors develop.

Store any extra sauce separately to prevent the pork from getting too wet.

Freezing Instructions

Char siu freezes beautifully. Let it cool completely, then wrap tightly in plastic wrap and then aluminum foil, or store in freezer bags with as much air removed as possible.

Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

You can also slice it before freezing so you can pull out just what you need without thawing the whole batch.

Reheating

Oven method (best for maintaining texture): Preheat to 350°F. Place char siu on a baking sheet, cover loosely with foil, and heat for 10-15 minutes until warmed through. Remove the foil for the last few minutes to re-crisp the exterior.

Microwave method (fastest): Heat on 50% power in 30-second intervals to avoid drying out. Add a splash of water or cover with a damp paper towel to maintain moisture.

Skillet method (for crispy edges): Slice the char siu and quickly sear in a hot pan with a tiny bit of oil. This re-crisps the caramelized edges beautifully.

Don’t overcook when reheating: The pork is already cooked, so you’re just warming it up. Overcooking makes it dry and tough.

Final Thoughts

This Chinese BBQ Pork (Char Siu) has become one of my favorite things to make for meal prep. The effort-to-reward ratio is incredible—a bit of marinating time and hands-off roasting gives you restaurant-quality pork that’ll last you all week.

Make a batch this weekend and discover why char siu is one of the most beloved dishes in Chinese cuisine. Those caramelized edges alone are worth it.

– Kip