Asian Cuisine • Chinese Cuisine

Chinese Barbeque Pork (Char Siu) Recipe – Asian, Chinese Special

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Chinese Barbeque Pork (Char Siu) Recipe – Asian, Chinese Special

Chinese Barbeque Pork, or Char Siu, is a beloved Cantonese dish known for its vibrant red hue and irresistible sweet-savory flavor. Traditionally roasted over an open flame, this recipe brings the authentic taste to your kitchen using a grill or oven. The pork is marinated in a rich sauce made from soy sauce, honey, hoisin sauce, and Chinese five-spice powder, then grilled until perfectly caramelized. Serve it sliced over steamed rice, in bao buns, or as a filling for noodles. This dish is sure to impress at any meal.
  • Prep Time10 min
  • Cook Time2 hr
  • Perform Time3 hr
  • Total Time5 hr 10 min

Chinese Barbeque Pork (Char Siu) Ingredients:

  • ⅔ cup soy sauce
  • ½ cup honey
  • ½ cup Chinese rice wine (or sake or dry sherry)
  • ⅓ cup hoisin sauce
  • ⅓ cup ketchup
  • ⅓ cup brown sugar
  • 4 cloves garlic, crushed
  • 1 teaspoon Chinese five-spice powder
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon cayenne pepper
  • ⅛ teaspoon pink curing salt (Optional)
  • 1 (3 pound) boneless pork butt (shoulder)
  • 1 teaspoon red food coloring, or as desired (Optional)
  • 1 teaspoon kosher salt, or to taste

How To Make Chinese Barbeque Pork (Char Siu) :

1

Combine soy sauce, honey, rice wine, hoisin sauce, ketchup, brown sugar, crushed garlic, five-spice powder, black pepper, cayenne pepper, and curing salt in a saucepan. Bring to a boil over high heat, then reduce to medium-high and cook for 1 minute. Remove from heat and let cool to room temperature.

2

Cut the pork roast lengthwise into halves, then cut each half lengthwise again to create 4 long pieces of pork.

3

Transfer the cooled sauce to a large mixing bowl. Stir in red food coloring. Place the pork pieces into the sauce, ensuring each piece is coated. Cover with plastic wrap and refrigerate for 4 to 12 hours.

4

Preheat the grill to medium heat (275-300 degrees F or 135-150 degrees C) and lightly oil the grate. Line a baking sheet with parchment paper.

5

Remove the pork pieces from the marinade, allowing excess marinade to drip off. Place them on the prepared baking sheet and sprinkle with kosher salt to taste.

6

Place the pork pieces on the grill over indirect heat. Cover and cook for approximately 45 minutes. Brush with marinade, then turn the pieces. Continue cooking until an instant-read thermometer inserted into the center registers at least 145 degrees F (63 degrees C), about 1 hour and 15 minutes more. Do not reuse any marinade on cooked meat without boiling it first.

7

Pour the remaining marinade into a saucepan, bring it to a boil, and let it simmer for 1 minute. Remove from heat and use it to brush over the cooked pork.

Recipe Notes :

Pork Cut: For the best results, use a boneless pork butt (shoulder) for its balance of tenderness and fat content.

Marinating Time: Allow the pork to marinate for at least 4 hours, preferably overnight, to absorb the flavors fully.

Grilling Tips: Preheat your grill to medium heat (275–300°F or 135–150°C) and cook the pork over indirect heat to ensure even cooking.

Serving Suggestions: Serve sliced Char Siu with steamed jasmine rice and sautéed vegetables for a complete meal.

Storage: Leftover Char Siu can be stored in an airtight container in the refrigerator for up to 3 days. Reheat before serving.

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