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Char Siu Pork - Chinese BBQ Pork
5 from 522 votes

Char Siu Pork - Chinese BBQ Pork

Char Siu Pork is prepared by marinating pork shoulder or scotch fillet in a sweet and savory mixture of honey, hoisin sauce, soy sauces, brown sugar, Chinese five-spice, and optional red food coloring. The pork is roasted gradually while being repeatedly basted with a reduced marinade glaze to achieve a sticky, caramelized exterior and juicy interior. This recipe results in tender Chinese BBQ pork with a balance of sweet and aromatic flavors.

Prep Time
5 mins
Cook Time
1 hr 30 mins
Marinating
2 d
Total Time
2 d 1 hr 35 mins
Servings: 6 -8 people
Calories: 438 kcal
Cuisine: Chinese

Ingredients

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

Instructions

Marinade pork:
    Cup of Yum
  1. Cut pork in half to make two long strips. (Note 5)
  2. Mix Marinade ingredients in a bowl.
  3. 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:
  1. Preheat oven to 160C/320F.
  2. Line a tray with foil and place a rack on top (recommended but not critical).
  3. Remove pork from the marinade, save Marinade. Place pork on rack.
  4. Roast for 30 minutes.
  5. 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.
  6. Remove pork from oven. Dab marinade all over, then turn. Baste then roast for a further 30 minutes.
  7. 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.
  8. 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.
  9. Serve with rice and steamed Chinese greens. See notes for more uses!

Notes

  • Use light soy sauce or a combination of light and regular soy sauce; avoid dark soy sauce due to intense flavor.
  • Chinese five-spice powder can be substituted with extra hoisin sauce but reduce sugar to prevent excessive sweetness.
  • Neutral oil like vegetable or canola is preferred for the marinade.
  • Red food coloring is optional; traditional recipes use red bean curd for color and flavor.
  • Pork shoulder or scotch fillet (also called pork neck or collar) are ideal for roasting to juiciness and caramelization.
  • If using pork shoulder, trim excess fat and cut into thin strips similar to pork neck.
  • For pork tenderloin, roast at 180°C for about 25 minutes until internal temperature reaches 65-70°C, basting generously to create the glaze.
  • Leftover Char Siu can be frozen or used in dishes like Singapore Noodles, fried rice, or noodle soup.

Nutrition Information

Calories 438cal (22%) Carbohydrates 20g (7%) Protein 48g (96%) Fat 17g (26%) Saturated Fat 5g (25%) Cholesterol 150mg (50%) Sodium 852mg (36%) Potassium 897mg (19%) Fiber 1g (4%) Sugar 18g (36%) Vitamin C 1mg (1%) Calcium 45mg (5%) Iron 4mg (22%)

Nutrition Facts

Serving: 6 -8 people

Amount Per Serving

Calories 438

% Daily Value*

Calories 438cal 22%
Carbohydrates 20g 7%
Protein 48g 96%
Fat 17g 26%
Saturated Fat 5g 25%
Cholesterol 150mg 50%
Sodium 852mg 36%
Potassium 897mg 19%
Fiber 1g 4%
Sugar 18g 36%
Vitamin C 1mg 1%
Calcium 45mg 5%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.