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A close-up of a glossy, perfectly caramelized Chinese BBQ Pork – Char Siu dish served on a white plate with a side of steamed rice and fresh bok choy.

Chinese BBQ Pork – Char Siu: Ultimate 4-Step Recipe

Master the art of authentic Chinese BBQ Pork with this restaurant-quality recipe featuring a sweet, smoky, and sticky glaze. This guide breaks down the complex flavors of traditional Char Siu into four manageable steps for a perfectly tender, professional finish.
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Prep Time 20 minutes
Cook Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Chinese
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs pork shoulder butt
  • 3 tbsp hoisin sauce
  • 2 tbsp honey or maltose
  • 1 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp Shaoxing wine
  • 1 tsp Chinese five-spice powder
  • 1 tbsp red bean curd optional, for color and depth
  • 2 cloves garlic, minced optional
  • 1 tsp sesame oil optional

Equipment

  • Large mixing bowl
  • Sealable gallon-sized plastic bag or glass container
  • Whisk
  • Baking sheet
  • Aluminum foil
  • Wire cooling rack
  • Pastry brush
  • Meat thermometer
  • Sharp chef's knife
  • Cutting board

Method
 

  1. Slice the pork shoulder into long, thick strips, approximately 2 inches wide, ensuring they are even for consistent cooking.
  2. Pat the meat thoroughly dry with paper towels to ensure optimal marinade absorption.
  3. In a large bowl, whisk together the hoisin sauce, honey, light soy sauce, dark soy sauce, Shaoxing wine, five-spice powder, and red bean curd until the marinade is completely smooth.
  4. Place the pork strips into a bowl or sealable bag, pour the marinade over them, and massage well to coat every surface. Refrigerate for at least 6 hours, ideally overnight.
  5. Preheat your oven to 375°F (190°C) and line a baking tray with foil. Place a wire rack over the tray to allow for maximum air circulation.
  6. Roast the pork on the rack for 25-30 minutes, turning the meat once halfway through the cooking time.
  7. During the final 5 minutes of roasting, brush a layer of the reserved marinade over the pork to build the glaze.
  8. Switch the oven to the broiler setting for the final 2 minutes to caramelize the sugars and create the signature charred bits, watching closely to prevent burning.
  9. Remove from the oven, brush with a little extra warmed honey for a glossy finish, and allow the meat to rest for 10 minutes before slicing.

Notes

If the pork begins to brown too quickly due to the high sugar content in the glaze, lower the oven rack to a cooler level. Always use a meat thermometer to ensure the pork is cooked through. Store leftovers in an airtight container for up to four days; to reheat, use a toaster oven or a hot pan rather than a microwave to maintain the sticky, charred texture.