I make Char Siu BBQ Pork when I want a dinner that feels sweet, savory, sticky, and full of warm flavor. The pork marinates in a rich sauce, then roasts until the edges caramelize and the inside stays tender and juicy.
I love this recipe because it brings restaurant-style flavor into the home kitchen without needing special equipment. It is wonderful with rice, tucked into bao buns, served with noodles, or sliced for meal prep during the week.
Why You’ll Love This Recipe
Char Siu BBQ Pork has a beautiful balance of sweet, salty, and savory flavor. The marinade uses hoisin sauce, soy sauce, honey, brown sugar, garlic, and five-spice powder to create that classic sticky glaze and deep color.
This recipe is also family-friendly because the flavor is bold but not too spicy. Kids usually enjoy the sweet glaze, while adults love the caramelized edges and fragrant spices.
I like that most of the work happens ahead while the pork marinates. Once it is ready to cook, the oven does the rest, and the glaze turns glossy, sticky, and deeply flavorful.
Serves: 6 people
This recipe serves about 6 people when sliced and served with rice, vegetables, or noodles. If you are using it for bao buns, lettuce cups, or small appetizer portions, it may stretch a little farther. For bigger appetites or leftovers, you can double the recipe and roast the pork on two pans so each piece has room to caramelize.
Ingredients You’ll Need
- 2 1/2 pounds pork shoulder, pork butt, or pork tenderloin, cut into long strips
- 1/3 cup hoisin sauce
- 1/4 cup low-sodium soy sauce
- 3 tablespoons honey, divided
- 2 tablespoons brown sugar
- 2 tablespoons Chinese rice wine, Shaoxing wine, or dry sherry
- 1 tablespoon oyster sauce
- 2 teaspoons sesame oil
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon Chinese five-spice powder
- 1/2 teaspoon white pepper or black pepper
- 1/2 teaspoon kosher salt
- 1/4 teaspoon red food coloring, optional
- 1 tablespoon warm water, for glaze
- 2 green onions, sliced, optional for serving
- 1 teaspoon sesame seeds, optional for serving
- Cooked white rice, jasmine rice, or noodles, for serving
Pro Tips
Use pork shoulder or pork butt if you want the juiciest texture. These cuts have more marbling, which helps the pork stay tender during roasting.
Pork tenderloin works if you want a leaner version. It cooks faster and has a softer flavor, but you will need to watch it closely so it does not dry out.
Marinate the pork for at least 6 hours if you can. Overnight is even better because the flavors have more time to soak into the meat.
Cut the pork into long, even strips before marinating. This gives you more surface area for the sauce and helps the edges caramelize beautifully.
Line the pan with foil for easier cleanup. The honey and sugar in the glaze can get sticky as they roast, and foil makes the pan much easier to wash.
Brush the pork with glaze near the end of cooking. This builds that glossy, sticky finish without burning the sugars too early.
Let the pork rest before slicing. A short rest keeps the juices inside and makes the slices cleaner and more tender.
Tools You’ll Need
- Large mixing bowl
- Whisk or fork
- Measuring cups
- Measuring spoons
- Cutting board
- Sharp knife
- Microplane or grater
- Large zip-top bag or covered container
- Baking sheet
- Wire rack
- Aluminum foil
- Pastry brush
- Tongs
- Instant-read thermometer
- Small saucepan, optional for glaze
- Serving platter
Substitutions and Variations
Use a Different Cut of Pork
Pork shoulder and pork butt give the most tender, juicy result, but pork tenderloin or pork loin can also work. Leaner cuts cook faster, so check the temperature early to avoid dry pork.
Make It Without Food Coloring
The red food coloring is optional and only helps create the classic restaurant-style color. The pork will still taste delicious and caramelize well without it.
Adjust the Sweetness
Use a little less honey or brown sugar if your family prefers a more savory glaze. If you like a sweeter, stickier finish, brush on an extra thin layer of honey during the last few minutes of roasting.
Add Gentle Heat
Stir in a small spoonful of chili garlic sauce, sriracha, or crushed red pepper flakes. Keep the spice mild if serving kids, then offer extra chili sauce on the side for adults.
Make It Heartier or Lighter
For a heartier meal, serve the sliced pork with rice, noodles, steamed buns, or fried rice. For a lighter plate, pair it with lettuce cups, cucumber slices, steamed broccoli, or a crisp cabbage slaw.
Make Ahead Tips
Char Siu BBQ Pork is a great make-ahead recipe because the pork needs time to marinate. You can mix the marinade and add the pork up to 24 hours before cooking. Keep it covered in the refrigerator and turn the pork once or twice if you remember.
You can also cook the pork ahead and reheat it for rice bowls, noodles, bao buns, or lunch plates. Let the cooked pork cool completely, then store it in an airtight container with any extra glaze or pan juices. This helps keep the slices moist when reheated.
If you are serving this for a family dinner or gathering, slice the green onions, measure the sesame seeds, and prepare the rice or noodles ahead of time. Warm the pork gently before serving and brush it with a little extra glaze so it looks fresh and glossy.
Instructions
Step 1: Cut the Pork
Place the pork shoulder, pork butt, or pork tenderloin on a cutting board. Cut it into long strips about 2 to 3 inches wide so the marinade can coat more surface area.
Try to keep the pieces close in size so they cook evenly. Trim away any very large pieces of fat, but leave some marbling for tenderness.
Step 2: Make the Marinade
In a large mixing bowl, whisk together the hoisin sauce, low-sodium soy sauce, 2 tablespoons honey, brown sugar, Chinese rice wine, oyster sauce, sesame oil, minced garlic, grated ginger, Chinese five-spice powder, white pepper or black pepper, kosher salt, and red food coloring if using. Mix until the sugar is mostly dissolved.
The marinade should smell sweet, savory, and fragrant. If it looks thick, that is fine because it will cling well to the pork.
Step 3: Marinate the Pork
Add the pork strips to the bowl or place them in a large zip-top bag. Pour the marinade over the pork and turn each piece until fully coated.
Cover the bowl or seal the bag and refrigerate for at least 6 hours, or overnight for the best flavor. Turn the pork once or twice during marinating if possible.
Step 4: Preheat the Oven
Preheat the oven to 400°F. Line a baking sheet with foil and place a wire rack on top.
The rack lets heat move around the pork and helps the edges caramelize. The foil catches drips and makes cleanup much easier.
Step 5: Arrange the Pork
Remove the pork from the marinade and let the extra drip back into the bowl. Place the pork strips on the wire rack with a little space between each piece.
Reserve the marinade for glazing only if you plan to boil it first. Since it touched raw pork, it must be cooked fully before brushing it on later.
Step 6: Roast the Pork
Roast the pork at 400°F for 20 minutes. The edges should begin to darken and the surface should look slightly sticky.
Turn the pork pieces over with tongs. Roast for another 15 to 20 minutes, depending on the thickness of the pork.
Step 7: Make the Glaze
While the pork roasts, pour the reserved marinade into a small saucepan. Bring it to a full boil and cook for at least 3 to 5 minutes, stirring often.
Stir in the remaining 1 tablespoon honey and 1 tablespoon warm water to make it glossy and brushable. The glaze should be smooth, shiny, and slightly thick.
Step 8: Brush and Caramelize
Brush the pork with the cooked glaze during the last 10 minutes of roasting. Turn and brush the pieces once more so both sides get sticky and shiny.
For extra caramelized edges, broil the pork for 1 to 2 minutes at the end. Watch closely because the sugars can darken quickly.
Step 9: Check for Doneness
Use an instant-read thermometer to check the thickest part of the pork. Pork shoulder or pork butt should be very tender and at least 190°F for a softer, sliceable texture, while pork tenderloin should reach 145°F.
If using pork shoulder and it is not tender yet, roast a little longer and cover loosely with foil if the outside is getting too dark. The pork should be juicy, cooked through, and easy to slice.
Step 10: Rest and Slice
Transfer the pork to a cutting board and let it rest for 10 minutes. This helps the juices settle back into the meat.
Slice the pork across the grain into thin pieces. Brush with a little more glaze before serving if you want a shinier finish.
Step 11: Garnish and Serve
Arrange the sliced Char Siu BBQ Pork on a serving platter. Sprinkle with sliced green onions and sesame seeds if using.
Serve warm with cooked white rice, jasmine rice, or noodles. Add steamed vegetables, cucumbers, or a simple slaw for a fresh side.
Serving Suggestions
Serve Char Siu BBQ Pork over warm jasmine rice for a simple family dinner. The rice soaks up the sweet and savory glaze and makes the meal feel filling.
Slice the pork and tuck it into bao buns with cucumber, green onions, and a little extra hoisin sauce. This is a fun way to serve it for weekends or casual gatherings.
Add it to noodle bowls with steamed bok choy, carrots, cabbage, or snap peas. The sticky pork gives the bowl rich flavor without needing a heavy sauce.
Use leftovers in fried rice for a quick second meal. Dice the pork and stir it into rice with eggs, peas, carrots, and green onions.
Serve the pork with lettuce cups for a lighter option. Add sliced cucumbers, shredded carrots, and a small drizzle of glaze for crunch and freshness.
You can also add it to lunch boxes with rice, broccoli, and fruit. The pork tastes good warm or room temperature, which makes it helpful for meal prep.
Leftovers and Storage
Store leftover Char Siu BBQ Pork in an airtight container in the refrigerator for up to 4 days. Keep any extra glaze or pan juices with the pork to help it stay moist. Let it cool before storing, but do not leave it out for more than 2 hours.
To reheat, warm the slices gently in a covered skillet over low heat with a splash of water or extra glaze. You can also microwave it in short bursts at 50 percent power. Avoid overheating because leaner cuts like pork tenderloin can dry out quickly.
Char siu also freezes well. Wrap sliced pork tightly or store it in a freezer-safe container with a little glaze, then freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently before serving.
Nutrition and Benefits
- Pork provides protein, which helps make this meal filling and satisfying for family dinners.
- Garlic, ginger, and five-spice powder add bold flavor without needing a long list of extra ingredients.
- Cooking at home lets you control the sweetness, salt level, and glaze thickness more easily than takeout.
- Serving the pork with vegetables, rice, or lettuce cups makes it easy to build a balanced plate.
- Leftovers can be used in bowls, noodles, fried rice, or lunch boxes, which makes this recipe useful for meal prep.
Recipe FAQ
Can I make Char Siu BBQ Pork without red food coloring?
Yes, the red food coloring is optional. It gives the pork a classic restaurant-style color, but it does not change the flavor. The pork will still caramelize and taste delicious without it.
What cut of pork is best for char siu?
Pork shoulder or pork butt is best if you want juicy, tender pork with rich flavor. Pork tenderloin works for a leaner version but cooks faster. Pork belly can also be used for a richer, more traditional style.
How long should I marinate the pork?
At least 6 hours is best, but overnight gives deeper flavor. If you are short on time, even 2 hours will still help. Longer marinating lets the sweet and savory sauce soak into the meat.
Can I cook char siu on the grill?
Yes, char siu can be cooked on a grill over medium heat. Turn the pork often and brush with cooked glaze near the end. Watch closely because the sugars in the marinade can burn over direct heat.
Why did my glaze burn?
The glaze likely cooked too long under high heat or was added too early. Sugars from honey, brown sugar, and hoisin can burn quickly. Brush the glaze on during the last part of cooking and watch carefully under the broiler.
Can I use chicken instead of pork?
Yes, boneless chicken thighs work well with this marinade. Marinate them for a few hours, then roast or grill until fully cooked. Chicken breast can work too, but thighs stay juicier.
What can I do with leftover char siu?
Leftover char siu is great in fried rice, noodle bowls, bao buns, wraps, omelets, or lunch bowls. Dice or slice it and warm gently with a little glaze. It is a helpful protein to keep on hand for quick meals.
A Sticky-Sweet Dinner Worth Sharing
Char Siu BBQ Pork is warm, glossy, and full of sweet-savory flavor that makes dinner feel special without being difficult. The marinade does most of the work, and the oven turns the pork tender with caramelized edges and a sticky glaze.
I love serving it with rice, noodles, or crisp vegetables because it fits so many family meals. It is dependable, flavorful, and worth making again whenever you want homemade comfort with bold barbecue-style flavor.
