Cantonese-style sweet barbecue pork
Char Siu Pork
Char Siu Pork
50 minEasy
Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Servings
6
6 servings
Difficulty
Easy
Cost
Budget
$
Char Siu Pork
Cantonese-style sweet barbecue pork
Sticky, sweet, and deeply caramelized Cantonese BBQ pork with a gorgeous red glaze. Perfect over rice or in noodle soups.
15m
Prep Time
35m
Cook Time
50m
Total Time
6
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Char siu is the crown jewel of Cantonese barbecue — strips of pork marinated in a sweet, savory glaze then roasted until the edges caramelize into a sticky, lacquered coating. You have seen it hanging in the windows of Chinese BBQ shops.
This oven version captures those incredible flavors at home. The key is a marinade built on hoisin, honey, and five-spice, finished under the broiler for that signature charred sweetness.
Ingredients
- 2 lbs pork shoulder, cut into 2-inch-thick strips
- 3 tbsp hoisin sauce
- 2 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp Chinese five-spice powder
- 2 cloves garlic, minced
- 1 tbsp sesame oil
- Red food coloring (optional, for traditional color)
Instructions
- 1
Mix hoisin, soy sauce, honey, five-spice, garlic, sesame oil, and 1 tbsp rice wine or dry sherry. Marinate pork strips for at least 2 hours or overnight.
- 2
Preheat oven to 375°F. Place a wire rack over a foil-lined sheet pan. Arrange pork strips on the rack, reserving marinade.
- 3
Roast for 15 minutes. Flip the pork and brush with reserved marinade. Roast another 15 minutes.
- 4
Switch to broil on high. Brush with more marinade and broil for 2-3 minutes until charred and caramelized. Flip and repeat.
- 5
Rest for 5 minutes, then slice against the grain into thin pieces.
- 6
Serve over steamed rice, in ramen, or with stir-fried vegetables.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
Hoisin sauceOyster sauce + honey
Mix equal parts oyster sauce and honey for a similar sweet-savory base.
Pork shoulderPork tenderloin
Tenderloin is leaner — watch the cook time as it dries out faster.
Five-spice powderStar anise + cinnamon
1 crushed star anise and 1/4 tsp cinnamon approximate five-spice.
DepthPantry
Test Kitchen Pick
Sesame Oil
Helpful Pantry Staple
Why the sesame oil matters
A small amount of toasted sesame oil changes the aroma fast. It is one of the easiest ways to make a sauce or dressing taste more complete.
This ingredient adds most of its value in aroma and finish.
- Adds nutty depth with very little effort
- Useful in noodles, dressings, and marinades
Toasted sesame oil is a small bottle that tends to have outsized payoff.
Shop sesame oil for this recipeTips & Storage
Pro Tips
Marinate overnight for the deepest flavor penetration.
Watch the broiler carefully — the honey burns fast.
Slice against the grain for the most tender pieces.
Use leftover char siu in fried rice, noodle soups, or bao buns.
Storage
Refrigerate for up to 5 days. Freeze sliced portions for up to 3 months.
Reheating
Reheat slices in a hot skillet with a drizzle of the glaze, or gently warm in the microwave.
Nutrition Facts
Per serving (4 oz sliced) · 6 servings
Calories340
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein32g
Carbohydrates14g
Fat18g
Fiber10g
Sugar0g
Sodium680mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What cut of pork is best?
- Pork shoulder (butt) has the right fat-to-meat ratio. Pork tenderloin works but is leaner.
- Do I need red food coloring?
- No, it is purely for the traditional red color seen in BBQ shop windows. The pork tastes the same without it.
- What is five-spice powder?
- A blend of star anise, cloves, cinnamon, Sichuan pepper, and fennel. Found in most grocery spice aisles.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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