Char Siu

Name: Char Siu (Chinese BBQ Pork)
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 2-3 lbs pork shoulder or pork butt, cut into 2-inch thick strips; 1/4 cup hoisin sauce; 3 tablespoons soy sauce; 2 tablespoons oyster sauce; 2 tablespoons rice wine or dry sherry; 2 tablespoons brown sugar; 1 tablespoon honey; 1 teaspoon Chinese five-spice powder; 3 cloves garlic, minced; 1 teaspoon sesame oil; 1/2 teaspoon white pepper; Red food coloring (optional, for traditional color)

Char siu is a Chinese roasted pork dish with a glossy, caramelized hoisin and five-spice glaze. This oven method requires no special equipment and delivers restaurant-quality results by controlling heat and using the right cut of pork.

🌍Chinese 🏷️Char siu 🏷️Chinese bbq pork 🏷️Pork shoulder 🏷️Chinese cuisine 🏷️Bbq

Total

1h 5m

Servings

4

Difficulty

Hard

Est. Cost

$23–$38

Recipe Source

View original recipe

From Dash Of Soy Culinary School

Ingredients

2-3 lbs pork shoulder or pork butt, cut into 2-inch thick strips
1/4 cup hoisin sauce
3 tablespoons soy sauce
2 tablespoons oyster sauce
2 tablespoons rice wine or dry sherry
2 tablespoons brown sugar
1 tablespoon honey
1 teaspoon Chinese five-spice powder
3 cloves garlic, minced
1 teaspoon sesame oil
1/2 teaspoon white pepper
Red food coloring (optional, for traditional color)optional

12 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Mix all marinade ingredients in a bowl until well combined
2
Cut pork into 2-inch thick strips along the grain
3
Place pork in marinade and coat thoroughly
4
Marinate for at least 4 hours or overnight in refrigerator
5
Preheat oven to 375°F (190°C)
6
Line a baking sheet with foil and place a wire rack on top
7
Remove pork from marinade and place on wire rack
8
Roast for 25-30 minutes
9
Brush with reserved marinade and flip pieces
10
Continue roasting for another 20-25 minutes until caramelized
11
Let rest for 5 minutes before slicing against the grain
12
Serve immediately while hot

Was this recipe helpful?

Tips & Notes

Pro tips

Cut pork into uniform 2-inch strips to ensure even cooking and caramelization; thinner or thicker pieces will cook unevenly.
Brush the glaze onto the meat every 15–20 minutes during the last half of cooking to build layers and prevent burning.
Start at 425°F for 20 minutes to set the glaze, then lower to 350°F for the remainder; this prevents the exterior from charring before the inside cooks through.
Let cooked char siu rest 10 minutes before slicing; this allows juices to redistribute and keeps meat moist.

Substitutions

Hoisin sauce → soy sauce and ketchup (1:1 ratio) with 1 tablespoon molasses for depth
Rice wine or dry sherry → dry white wine or apple cider vinegar (1:1 swap)
Brown sugar → honey or light corn syrup (use 1.5 tablespoons to balance sweetness)
Sesame oil → peanut oil (swaps heat tolerance but loses the nutty aromatics)

Storage & make-ahead

Store cooled char siu in an airtight container in the refrigerator for up to 4 days; reheat at 325°F with a small splash of water until warmed through.

Common Questions

Can I use pork belly instead of pork shoulder?

Yes. Pork belly will render more fat and become crispier at the edges; reduce cooking time by 10–15 minutes and monitor closely to avoid burning.

How do I know when char siu is done?

Internal temperature should reach 190–203°F for tenderness. The exterior should be caramelized and tacky, not charred black.

Can I make the marinade ahead?

Yes. Combine all sauce ingredients and marinate pork for 4–24 hours in the refrigerator before roasting for deeper flavor.

How do I store leftover char siu?

Refrigerate in an airtight container for up to 4 days. Reheat gently in a 325°F oven with a splash of water to restore moisture.

What is Chinese five-spice powder?

A blend of star anise, cloves, cinnamon, Sichuan pepper, and fennel. Buy pre-mixed or substitute 1/2 teaspoon each cinnamon and anise with a pinch of clove.