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Chinese BBQ Pork (Char Siu)

Sweet, savory, and deeply flavorful, this homemade Chinese BBQ Pork (Char Siu) features tender pork loin marinated in a rich blend of soy sauce, hoisin, garlic, ginger, sesame oil, and honey. Roasted until caramelized and juicy, this easy oven-baked version delivers classic takeout-style flavor right at home.
Course Appetizer, Main Course, Side Dish
Cuisine Asian, Chinese
Diet Low Lactose
Keyword asian pork recipe, bbq pork recipe, cantonese bbq pork, Char Sui, Chinese BBQ Pork, chinese roasted pork, homemade char siu, oven roasted pork, pork loin recipe, takeout inspired recipes
Prep Time 10 minutes
Cook Time 50 minutes
Resting Time 15 minutes
Total Time 1 hour 15 minutes
Servings 6
Calories 283kcal
Author angela@mealstreetkitchen

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

Serving: 4oz | Calories: 283kcal | Carbohydrates: 13g | Protein: 35g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 96mg | Sodium: 800mg | Potassium: 615mg | Fiber: 1g | Sugar: 10g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg