Chinese BBQ Pork Char Siu

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When you think of irresistible Chinese takeout, nothing beats the sticky, savory-sweet flavor of Chinese BBQ Pork Char Siu. With its glossy red glaze, caramelized edges, and succulent meat, this dish is a flavor explosion in every bite. Whether sliced over noodles, served alongside rice, or enjoyed straight off the cutting board, Char Siu never fails to impress.

What makes this recipe stand out is how incredibly achievable it is in your home kitchen. You don’t need a fancy rotisserie oven or rare ingredients. Just a few pantry staples, a bit of time to marinate, and your oven will do the magic. Prepare for your kitchen to smell like your favorite Chinese restaurant—and your taste buds to thank you.

Why You’ll Love This Chinese BBQ Pork Char Siu

• Sweet, sticky, and perfectly savory.
• Requires no grill—your oven does all the heavy lifting.
• Marinated overnight for the deepest flavor.
• Great for meal prep and leftovers.
• A guaranteed crowd-pleaser for dinner parties or weeknight meals.

What Cut of Pork Should I Use for Char Siu?

For the juiciest, most flavorful Char Siu, pork shoulder (also known as pork butt) is ideal. It has the perfect amount of fat marbling to stay tender and moist through roasting. You can also use pork loin for a leaner version, but the texture may be a bit drier. Avoid super lean cuts like pork tenderloin unless you shorten the cooking time to prevent it from drying out.

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Ingredients for the Chinese BBQ Pork Char Siu

To create that signature sweet and smoky glaze, you’ll need a mix of Asian sauces and aromatic ingredients that work together like a dream.

• Pork shoulder or pork butt: This cut absorbs the marinade beautifully while staying juicy.
• Hoisin sauce: A thick, fragrant sauce that adds deep umami.
• Soy sauce: Both light and dark soy sauce bring salty depth and rich color.
• Honey: Gives that glossy, caramelized finish and a touch of sweetness.
• Brown sugar: For molasses notes and sticky texture.
• Shaoxing wine: A Chinese cooking wine that adds complexity (can sub dry sherry).
• Chinese five spice powder: A warm blend of star anise, clove, cinnamon, Sichuan pepper, and fennel.
• Garlic: Because no good marinade is complete without it.
• Red food coloring (optional): For that classic deep red hue seen in restaurant-style Char Siu.

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How To Make the Chinese BBQ Pork Char Siu

Step 1: Prep and Marinate

In a large bowl, whisk together hoisin sauce, soy sauces, honey, brown sugar, Shaoxing wine, five spice powder, minced garlic, and optional red food coloring. Place pork in a large zip-top bag or bowl, pour in the marinade, and coat evenly. Refrigerate overnight or at least 8 hours.

Step 2: Roast the Pork

Preheat oven to 375°F (190°C). Line a baking sheet with foil and place a rack on top. Remove pork from marinade, reserving the leftover liquid. Lay pork on the rack and roast for 25 minutes.

Step 3: Glaze and Caramelize

While pork roasts, pour the reserved marinade into a small saucepan. Simmer for 5–10 minutes until slightly thickened. After 25 minutes, brush pork with glaze and return to oven. Continue to roast for another 20 minutes, brushing with glaze every 5-7 minutes, until pork is charred and glossy.

Step 4: Rest and Slice

Let pork rest for 10 minutes, then slice thinly against the grain. Serve immediately or refrigerate for later meals.

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How to Serve and Store Chinese BBQ Pork Char Siu

This recipe feeds about 6 people, depending on serving size. It’s versatile enough to use in sandwiches, noodle bowls, fried rice, or as a standalone protein with a side of stir-fried greens. Store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, freeze slices with parchment between layers.

To reheat, warm in a 300°F oven wrapped in foil or quickly stir-fry with a splash of water for moisture.

What to Serve With Char Siu?

Fried Rice

A simple egg or vegetable fried rice pairs perfectly with the sweet-savory flavor of Char Siu.

Steamed Jasmine or Coconut Rice

Keep it classic or add subtle tropical flair with coconut-infused rice.

Stir-Fried Bok Choy or Gai Lan

Bright greens with garlic and soy offer a fresh, crunchy contrast.

Pickled Vegetables

Tangy pickles cut through the richness of the pork.

Chinese Egg Noodles

Tossed with soy and sesame oil, these make a comforting base.

Cucumber Salad

Crisp, refreshing, and a little spicy—a must for balancing the richness.

Bao Buns

Stuff slices of Char Siu into soft steamed buns with cucumber and scallions.

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Want More Dinner Ideas with Bold Flavor?

If you love the savory-sweet flavors of this Char Siu, you’ll want to try more of these meat-forward favorites:

• Garlic Butter Meatballs with Parmesan Penne
• Buttery Garlic Pork Chops with Mashed Potatoes
• Slow Cooker Garlic Butter Beef Bites
• Crockpot Swiss Steaks
• Cheddar Crusted Ground Beef and Rice Casserole

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And let me know in the comments how yours turned out. Did you add extra spice? Did you try it with bao buns or rice noodles?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook bolder.

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