Char Siu Pork - Chinese BBQ Pork

Recipe video above. Your favourite Chinese barbecue pork made at home! Slow cooked so it's juicy on the inside with the most incredible sticky glaze, this is finger licking' good! Chicken version here.

Recipe by Nagi | RecipeTin Eats on November 1, 2020

Prep time: PT5M

Cook time: PT90M

Total time: PT2975M

Rating

4.96 stars (329 reviews)

Keywords

Char Siu, char siu pork, char siu sauce, Chinese BBQ Pork

Ingredients

1 1/2 tbsp brown sugar ((white also ok))
1/4 cup honey
1/4 cup hoisin sauce
2 tbsp light soy sauce (, or all purpose soy (Note 1))
1 tbsp soy sauce (, just all purpose (or more light soy) (Note 1))
1 tsp Chinese five spice powder ((Note 2))
1 tbsp oil ((vegetable or canola) (Note 3))
2 tsp red food colouring (, optional (Note 4))
1.2 - 1.5kg / 2.4 - 3lb pork scotch fillet (aka collar neck, pork neck) OR pork shoulder ((Note 5))
2 tbsp Extra Honey

Cuisine

Chinese

Steps

Marinade pork:
- Cut pork in half to make two long strips. (Note 5)
- Mix Marinade ingredients in a bowl.
- Place the pork and Marinade in a stain proof container or ziplock bag. Marinate 24 to 48 hours in the fridge (3 hours is the bare minimum).
To Roast:
- Preheat oven to 160C/320F.
- Line a tray with foil and place a rack on top (recommended but not critical).
- Remove pork from the marinade, save Marinade. Place pork on rack.
- Roast for 30 minutes.
- Meanwhile, pour reserved marinade in a saucepan. Mix Extra Honey into marinade. Bring to simmer over medium high and cook for 2 minutes until syrupy. Remove from heat.
- Remove pork from oven. Dab marinade all over, then turn. Baste then roast for a further 30 minutes.
- Remove pork from oven. Brush with marinade again, then turn, brush with marinade and roast for a further 20 minutes. If charring too quickly, cover with foil.
- Baste again on surface then bake for a further 10 minutes until caramelised and sticky. Meat should be tender but not falling apart, like with pulled pork. Allow to rest for 10 minutes before slicing.
- Serve with rice and steamed Chinese greens. See notes for more uses!

Nutitrion

Serving Size: 1 serving
Calories: 438 kcal
Carbohydrates: 20 g
Protein: 48 g
Fat: 17 g
Saturated Fat: 5 g
Cholesterol: 150 mg
Sodium: 852 mg
Sugar: 18 g

Reviews

Sharon on 2026-08-04 (5 stars):
This is my first time trying this recipe and it is really, really good. Your instructions and notes are clear and very helpful. My husband loves this, and we will definitely be making it again.
Lorna Roystone on 2026-07-25 (5 stars):
Forgot the stars, need a sixth star for this recipe!
Kat on 2026-07-21 (5 stars):
Amazing. Delicious. So easy my 10yo made it.
Eva on 2026-06-14 (5 stars):
If using marinade to baste that had raw pork in it, it is super important to **check the temp of that baste marinade** when reheating to ensure it reaches 145°-160° before you put it on the cooked pork. Also, you can skip the red dye. Red dye 40 causes allergic reactions in some people & children, and though less eye-dazzling, still as mouth-watering without it.
Eva on 2026-06-14 (5 stars):
Going to make extra, dice and freeze generous portions, and thaw/use them in Nagi's Baked Fried Rice recipe. BBQ'd Pork Fried Rice was always a favorite. She's right about the Banh Mi. That was how I learned of Char Sui; a new restaurant giving out samples in sandwiches. I didn't make it home before stopping at the store to buy pork & banh mi items (carrots & cilantro) to crack the recipe Pronto. It was sensational. Candied pork, fresh herbs, crispy carrot, a vinegar/oil & soy splash on a soft sourdough roll...not an experience soon forgotten! (I'm drooling writing this 😉) I started doing Instant Pot (drive those flavors into the meat), then bake & baste. It's magical. It is probably good in or on anything - sandwiches, rice, pizza, pasta, etc.
Jessi on 2026-04-18 (5 stars):
This turned out great! I used pork tenderloin and forgot about it marinating, so it sat in the fridge for over 48 hours. Still turned out juicy and flavorful. The basting definitely takes up all the work, but vastly improves the flavor. I can't wait to slice it all up and freeze for later, if it lasts that long.
Clara on 2026-03-30 (4 stars):
I would only keep it for 3 days I guess since I am used to using hoisin. However when I make a soy based sauce I can keep it a week- choganjang- Korean dipping sauce for jeon.
Marjorie Anne Schofield on 2025-12-11 (5 stars):
Can I marinade and freeze in the marinade, then defrost for a couple of days in the fridge and then cook?
Helen Hoang on 2025-11-28 (5 stars):
This recipe is so delicious as written!!! I have used this one for several years now. Now recently I also added 1 tbsp chinese rice wine and 1/4 Cup of apple juice.
Pjm on 2025-11-09 (5 stars):
This recipe is AWESOME! I used pork chops pounded them and cut into strips. Marinated for 2 days and then grilled! Better than our local Chinese restaurant! Will definitely be making this again and sharing recipe with friends and family!