There are certain dishes that instantly bring back memories, and for me, Chinese BBQ Pork — also known as Char Siu — is one of them. Sweet, salty, sticky, and deeply savory, this classic Cantonese-style roasted pork has always been one of my favorite takeout treats.
I love dipping slices of BBQ pork into a mixture of red sauce and hot mustard sauce like you would with chips and salsa — just enough fiery heat to clear the sinuses without bringing tears to my eyes. That combination of sweet pork and sharp mustard still feels nostalgic every single time I make it.
It was at my very first job out of culinary school that I learned how to make Char Siu from scratch. I was working at a boutique hotel preparing food for private events, banquets, and catered parties. Chinese BBQ Pork was one of the most popular hors d’oeuvres on the menu and quickly became one of my favorite things to prepare.
And honestly? The best part was always the charred end pieces. Since they weren’t “presentation worthy,” they became the cook’s snack — one of the many perks of working in a kitchen. Those caramelized edges packed with sticky glaze and smoky flavor are still my favorite bites to this day.
The good news is that while Char Siu tastes incredibly complex, it’s actually very simple to make at home. A flavorful marinade, a long soak in the refrigerator, and careful roasting are all you need for juicy, tender Chinese BBQ Pork with that signature sweet-savory glaze.
What Is Char Siu?
Char Siu is a traditional Cantonese roasted pork dish known for its glossy red appearance, sweet-savory marinade, and caramelized edges. The name literally translates to “fork roasted,” referring to the traditional method of skewering long strips of pork and roasting them over an open fire.
While many restaurant versions use pork shoulder or pork butt for extra richness, pork loin works beautifully for a leaner homemade version that still stays juicy and flavorful when properly marinated.
Why You’ll Love This Recipe
- Easy oven-baked method
- Incredible sweet and savory flavor
- Tender, juicy pork with caramelized edges
- Perfect for meal prep and leftovers
- Better than takeout
- Great for appetizers, rice bowls, ramen, and fried rice
Ingredient Notes
Pork Loin
Pork loin creates a leaner version of Char Siu while still remaining tender and flavorful. Slice it into long strips before marinating so the flavors penetrate the meat more effectively.
Soy Sauce
Adds salty umami depth and balances the sweetness in the marinade.
Hoisin Sauce
Hoisin brings sweetness, richness, and classic Chinese BBQ flavor.
Fresh Ginger and Garlic
Fresh aromatics add warmth, spice, and depth that dried versions simply cannot match.
Toasted Sesame Oil
A little goes a long way in adding nutty richness and authentic flavor.
Honey and Raw Sugar
This combination helps create the sticky glaze and caramelized exterior that makes Char Siu so irresistible.
Dry Sherry
Adds subtle acidity and complexity. Shaoxing wine can also be used if you have it on hand.
Red Food Coloring (Optional)
Traditional restaurant-style Char Siu often includes red food coloring for that iconic bright red appearance. It’s completely optional and does not affect flavor.
Tips for Flavorful and Juicy Chinese BBQ Pork
- Marinate for Maximum Flavor: For the best flavor, marinate the pork for at least 24 hours. If you have the time, 48 hours produces even deeper flavor and better color.
- Don’t Overcook: Pork loin is lean, so using a thermometer is important. Cook just until the internal temperature reaches 160°F.
- Let the Pork Rest: Allowing the meat to rest for 10–15 minutes before slicing helps keep the juices inside the meat instead of running out onto the cutting board.
- Use a Roasting Rack: Elevating the pork allows heat to circulate evenly and helps create caramelized edges all around.
- Grill Option: This pork can also be cooked on a grill using indirect heat. It’s especially delicious during summer grilling season when the edges pick up a little smoky char.
What to Serve with Chinese BBQ Pork
Chinese BBQ Pork is incredibly versatile and pairs beautifully with a variety of dishes.
Classic Pairings
- Steamed jasmine rice
- Stir-fried vegetables
- Asian slaw
- Garlic noodles
- Fried rice
- Vegetable lo mein
Appetizer Ideas
Serve sliced Char Siu with:
- Hot mustard sauce
- Sweet chili sauce
- Lettuce wraps
- Toothpicks for easy party appetizers
Leftover Ideas
Leftover Char Siu is amazing in:
- Fried rice
- Ramen bowls
- Rice bowls
- Bao buns
- Omelets
- Asian-inspired tacos
Wine and Drink Pairings
Wine Pairings
- Riesling
- Gewürztraminer
- Pinot Noir
- Sparkling rosé
The slight sweetness and acidity of these wines balance the savory glaze beautifully.
Beer Pairings
- Asian lager
- Pilsner
- Wheat beer
Non-Alcoholic Pairings
- Jasmine tea
- Sparkling water with lime
- Ginger ale
- Thai iced tea
Frequently Asked Questions
Pork shoulder is the traditional choice because of its fat content, but pork loin works wonderfully for a leaner option.
Absolutely. The coloring is purely cosmetic and completely optional.
At least 24 hours is recommended, though 48 hours gives the best flavor.
Yes! Use indirect heat and cook until the pork reaches an internal temperature of 160°F.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Yes. Slice and freeze in airtight containers or freezer bags for up to 3 months.
Final Thoughts
Over the years, I’ve seen many different versions of Char Siu recipes. Some include five spice powder, some add ketchup, some use red food coloring, and some skip it entirely. But at its core, great Chinese BBQ Pork is all about achieving that irresistible balance of salty, sweet, sticky, and savory flavors.
This recipe keeps things simple while delivering that classic takeout-style flavor I fell in love with years ago working in a professional kitchen. Whether you serve it as an appetizer, pile it over rice, or sneak pieces straight from the cutting board, it’s one of those recipes that always disappears quickly.
I hope this homemade Char Siu becomes one of your favorite go-to recipes too.
Enjoy!
If you make this Chinese BBQ Pork recipe, I’d love to hear how it turned out! Leave a comment below and share your favorite way to serve Char Siu. And if you enjoyed this recipe, be sure to save it, pin it, and share it with friends and family who love homemade takeout-inspired dishes.
Chinese BBQ Pork (Char Siu)
Equipment
- Cutting board
- Sharp knife
- mixing bowl
- Whisk
- Measuring cups and spoons
- Gallon-sized zip-top bag or airtight container
- Roasting rack
- Sheet pan or roasting pan with drip tray
- Aluminum foil
- Instant-read thermometer
Ingredients
- 2 pounds pork loin
- 1/4 cup soy sauce
- 1/4 cup hoisin sauce
- 1 tablespoon fresh ginger minced
- 3 cloves garlic minced
- 1 tablespoon toasted sesame oil
- 1 tablespoon honey
- 2 tablespoons raw sugar
- 1 tablespoon dry sherry
- A few drops red food coloring optional
Instructions
Prepare the Pork
- Cut the pork loin lengthwise into long, thick strips and place them into a gallon-sized zip-top bag or airtight container.
Make the Marinade
- In a mixing bowl, whisk together the soy sauce, hoisin sauce, ginger, garlic, sesame oil, honey, raw sugar, dry sherry, and optional red food coloring until well combined.
Marinate
- Pour the marinade over the pork. Seal the bag and turn to coat the pork evenly. Refrigerate for 24–48 hours for the best flavor.
Preheat Oven
- Preheat oven to 325°F.
Roast the Pork
- Remove the pork from the marinade and place the strips on a roasting rack with a drip pan or sheet pan underneath.
- Roast for 40–60 minutes, depending on the thickness of the pork, or until the internal temperature reaches 160°F. Use an instant-read thermometer inserted into the thickest part of each strip to check doneness.
Rest and Slice
- Remove the pork from the oven and lightly cover with foil. Let rest for 10–15 minutes before slicing. Slice thinly and serve warm.
Notes
- Marinating overnight is good, but 48 hours gives the pork even deeper flavor and color.
- Red food coloring is optional and used mainly for the traditional char siu appearance.
- For extra caramelization, brush the pork with additional honey during the last 10 minutes of roasting.
- Pork shoulder can be substituted for pork loin for a richer, more traditional version with more fat and tenderness.
- Serve with steamed rice, noodles, stir-fried vegetables, or use in fried rice and bao buns.
Nutrition
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