The Char Siu Pork My Dad's Made 100,000 Times

Name: Char Siu Pork (Chinese Barbecue)
Prep time: 18 min
Cook time: 1 h 2 min
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: Chinese
Ingredients: 2 lb pork shoulder; 1 tbsp garlic salt; 4 tbsp brown sugar; 2 tbsp oyster sauce; 2 tbsp light soy sauce; 1 tbsp hoisin sauce; 2 tbsp red wine; 1 tbsp Shaoxing wine; 1 cube red fermented bean curd; 1 tsp five spice powder; 2 tbsp honey; 2 tsp water; 0.25 tsp red food coloring

Char siu pork is a Cantonese roasted pork dish with glossy caramelized edges and juicy interior, traditionally made with a savory-sweet marinade of oyster sauce, hoisin, and fermented bean curd. This recipe comes from a chef with 60+ years of experience perfecting the technique.

🌍Chinese 🏷️Char siu 🏷️Chinese bbq 🏷️Homemade roast pork 🏷️Potluck

The Char Siu Pork My Dad's Made 100,000 Times

Total

1h 20m

Servings

6

Difficulty

Medium

Est. Cost

$25–$41

Recipe Source

View original recipe

From Madewithlau · by Daddy Lau

Ingredients

2 lb pork shoulder
1 tbsp garlic salt
4 tbsp brown sugar
2 tbsp oyster sauce
2 tbsp light soy sauce
1 tbsp hoisin sauce
2 tbsp red wine
1 tbsp Shaoxing wine
1 cube red fermented bean curd
1 tsp five spice powder
2 tbsp honey
2 tsp water
0.25 tsp red food coloring

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Instructions

1
Cut the pork shoulder into long slices, roughly about 1 inch thick. We'll aim to cut each slice with uniform thickness so they cook at the same rate.
2
To a bowl, we'll add:
3
Place the meat into a zip-top bag, pour the sauce in, and massage the pork for about 2 minutes so that the sauce is able to finesse its way into the meat. Afterwards, we’ll push all the air out of the bag and seal it.
4
Preheat the oven to 425° F or 218° C.
5
Now, we’ll be removing the char siu periodically to baste it again with either our leftover pork marinade, or honey diluted with water.
6
Once the char siu has finished its last cycle in the oven, we'll baste each side with our diluted honey.

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Tips & Notes

Pro tips

Marinate the pork for at least 4 hours (preferably overnight) to allow the fermented bean curd and soy to penetrate the meat and develop deeper flavor.
Score the skin and fat cap in a crosshatch pattern before roasting to help the marinade penetrate and encourage caramelization.
Baste the pork every 15 minutes during roasting with reserved marinade to build layers of glaze and achieve the signature glossy, lacquered appearance.
Let the finished pork rest for 10 minutes before slicing to retain juices and prevent drying out.

Substitutions

Red fermented bean curd → 1 tbsp hoisin + 1 tsp white miso (adds umami but loses fermented funk)
Shaoxing wine → dry sherry or sake (similar fermented character, slightly drier)
Light soy sauce → tamari or low-sodium soy (maintains saltiness; use tamari for gluten-free)

Storage & make-ahead

Store cooled char siu pork in an airtight container in the refrigerator for up to 4 days. Reheat gently in a 325°F oven for 15 minutes or slice and warm in a skillet with a splash of water to refresh the glaze.

Common Questions

What cut of pork is best for char siu?

Pork shoulder (pork butt) is ideal because its fat content keeps the meat moist during roasting and renders beautifully to create the signature caramelized exterior.

Can I make char siu pork without red fermented bean curd?

Fermented bean curd adds umami depth that's difficult to replicate exactly, but you can substitute with 1 tbsp extra hoisin sauce plus 1 tsp miso paste for similar savory notes.

What's the difference between Shaoxing wine and red wine in this recipe?

Shaoxing wine adds subtle fermented sweetness and aroma; red wine provides acidity and tannins. Both are needed for the full flavor profile—omit either at the cost of complexity.

How do I know when char siu pork is done?

The internal temperature should reach 190°F for maximum tenderness, and the exterior should be deeply caramelized and slightly charred in spots.

Can I scale this recipe up?

Yes. Keep the marinade ratio the same per pound of pork, but increase roasting time by 15–20 minutes per additional 2 lb, checking internal temperature.