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Chinese BBQ Pork (Char Siu)

Chinese BBQ pork (char siu) made with a hoisin-soy-honey marinade, then roasted until the glaze turns mahogany-red and caramelized at the edges. The finished slices show a tender pink interior with a glossy lacquer coating.
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Prep Time 15 minutes
Cook Time 30 minutes
marinating 4 hours
Total Time 4 hours 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Chinese
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pork
  • 2 lb pork shoulder or tenderloin Cut into long strips.
Char Siu Marinade
  • 3 tbsp hoisin sauce
  • 3 tbsp soy sauce
  • 2 tbsp honey
  • 2 tbsp Chinese rice wine or dry sherry
  • 1 tbsp oyster sauce
  • 1 tbsp brown sugar
  • 1 tsp sesame oil
  • 0.5 tsp five spice powder
  • 0.25 tsp red food coloring (optional)
  • 3 clove garlic, minced
  • 1 honey for glazing Use to brush on during roasting for extra lacquer.

Equipment

  • 1 sheet pan
  • 1 oven
  • 1 wire rack

Method
 

Make the char siu marinade
  1. Mix hoisin sauce, soy sauce, honey, Chinese rice wine (or dry sherry), oyster sauce, brown sugar, sesame oil, five spice powder, red food coloring (if using), and minced garlic until smooth.
  2. Reserve a portion of the marinade for glazing later.
Marinate the pork
  1. Coat the pork strips thoroughly in the marinade, cover, and refrigerate for 4–8 hours or overnight.
  2. Let the pork sit covered in the refrigerator until ready to roast so the glaze clings evenly.
Roast and glaze
  1. Preheat oven to 425°F with a rack in the upper third and a foil-lined baking sheet on the rack below to catch drips.
  2. Place the marinated pork strips on a wire rack over the sheet and reserve any remaining marinade.
  3. Roast for 15 minutes until the surface begins to look glazed and set.
  4. Flip the pork, brush with the reserved marinade mixed with a spoonful of honey, and return to roast for 12–15 more minutes until edges are caramelized.
  5. Broil for 2–3 minutes for deeper char, watching closely so the glaze turns glossy mahogany-red without burning.
Serve
  1. Slice the char siu and serve immediately, showing the tender pink interior with caramelized, lacquered edges.

Notes

Pro tip: whisk the marinade until fully smooth so the honey and sugar dissolve, then keep a portion aside for the second roasting glaze. Refrigerate leftovers in a covered container for up to 4 days; freeze for up to 2 months. For a lighter option, swap pork shoulder for pork tenderloin (still roast to the same glazed finish).