Authentic Chinese Char Siu (BBQ Pork)
Authentic Chinese Char Siu (BBQ Pork)
Ingredients
For the Char Siu Pork
- 2 pounds pork shoulder, cut into 2-inch thick strips, ideally with some fat
For the Marinade
- 1/4 cup hoisin sauce
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons Shaoxing wine
- 1 tablespoon brown sugar, packed
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1/2 teaspoon five-spice powder
- 1/4 teaspoon white pepper
- 1/4 teaspoon red food coloring, or more, for desired color (optional)
For the Glaze
- 2 tablespoons honey
- 2 tablespoons marinade, reserved from marinating the pork
- 1 tablespoon water
Instructions
- 1
Prepare the pork: Trim any excess silver skin from the pork shoulder. Cut the pork into strips approximately 2 inches thick and 6-8 inches long. Aim for pieces with a good balance of lean meat and fat.
⏱️ 10 min
- 2
Prepare the marinade: In a large bowl, whisk together the hoisin sauce, soy sauce, honey, Shaoxing wine, brown sugar, sesame oil, minced garlic, grated ginger, five-spice powder, white pepper, and red food coloring (if using).
⏱️ 5 min
- 3
Marinate the pork: Add the pork strips to the marinade, ensuring all pieces are well coated. Cover the bowl and refrigerate for at least 6 hours, or preferably overnight (12-24 hours) for best flavor.
⏱️ 5 min
- 4
Preheat oven and prepare baking sheet: Once marinated, remove the pork from the refrigerator. Preheat your oven to 375°F. Line a baking sheet with aluminum foil and place an oven-safe wire rack on top. This will allow air to circulate around the pork and catch drips.
⏱️ 10 min•🌡️ 375
- 5
Bake the Char Siu: Arrange the pork strips on the wire rack, ensuring they are not touching. Reserve about 2 tablespoons of the marinade for the glaze. Bake for 20 minutes.
⏱️ 20 min•🌡️ 375
- 6
Prepare the glaze: While the pork is baking, combine the 2 tablespoons of reserved marinade, 2 tablespoons of honey, and 1 tablespoon of water in a small bowl. Whisk until well combined.
⏱️ 5 min
- 7
Glaze and continue baking: After 20 minutes, remove the pork from the oven. Brush generously with the glaze. Flip the pork strips and brush the other side. Return to the oven and bake for another 15 minutes.
⏱️ 15 min•🌡️ 375
- 8
Final bake and caramelization: Increase the oven temperature to 400°F. Brush the pork again with any remaining glaze. Bake for an additional 10-15 minutes, or until the pork is caramelized, slightly charred at the edges, and cooked through (internal temperature of 145°F).
⏱️ 15 min•🌡️ 400
- 9
Rest and serve: Remove the Char Siu from the oven and let it rest on a cutting board for 10 minutes before slicing. This allows the juices to redistribute, keeping the pork tender and moist. Slice against the grain into 1/4-inch thick pieces and serve warm.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Authentic Chinese Char Siu (BBQ Pork)
For the Char Siu Pork
- 2 pounds pork shoulder, cut into 2-inch thick strips, ideally with some fat
For the Marinade
- 1/4 cup hoisin sauce
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons Shaoxing wine
- 1 tablespoon brown sugar, packed
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1/2 teaspoon five-spice powder
- 1/4 teaspoon white pepper
- 1/4 teaspoon red food coloring, or more, for desired color (optional)
For the Glaze
- 2 tablespoons honey
- 2 tablespoons marinade, reserved from marinating the pork
- 1 tablespoon water
Instructions
- 1
Prepare the pork: Trim any excess silver skin from the pork shoulder. Cut the pork into strips approximately 2 inches thick and 6-8 inches long. Aim for pieces with a good balance of lean meat and fat.
⏱️ 10 min - 2
Prepare the marinade: In a large bowl, whisk together the hoisin sauce, soy sauce, honey, Shaoxing wine, brown sugar, sesame oil, minced garlic, grated ginger, five-spice powder, white pepper, and red food coloring (if using).
⏱️ 5 min - 3
Marinate the pork: Add the pork strips to the marinade, ensuring all pieces are well coated. Cover the bowl and refrigerate for at least 6 hours, or preferably overnight (12-24 hours) for best flavor.
⏱️ 5 min - 4
Preheat oven and prepare baking sheet: Once marinated, remove the pork from the refrigerator. Preheat your oven to 375°F. Line a baking sheet with aluminum foil and place an oven-safe wire rack on top. This will allow air to circulate around the pork and catch drips.
⏱️ 10 min•🌡️ 375 - 5
Bake the Char Siu: Arrange the pork strips on the wire rack, ensuring they are not touching. Reserve about 2 tablespoons of the marinade for the glaze. Bake for 20 minutes.
⏱️ 20 min•🌡️ 375 - 6
Prepare the glaze: While the pork is baking, combine the 2 tablespoons of reserved marinade, 2 tablespoons of honey, and 1 tablespoon of water in a small bowl. Whisk until well combined.
⏱️ 5 min - 7
Glaze and continue baking: After 20 minutes, remove the pork from the oven. Brush generously with the glaze. Flip the pork strips and brush the other side. Return to the oven and bake for another 15 minutes.
⏱️ 15 min•🌡️ 375 - 8
Final bake and caramelization: Increase the oven temperature to 400°F. Brush the pork again with any remaining glaze. Bake for an additional 10-15 minutes, or until the pork is caramelized, slightly charred at the edges, and cooked through (internal temperature of 145°F).
⏱️ 15 min•🌡️ 400 - 9
Rest and serve: Remove the Char Siu from the oven and let it rest on a cutting board for 10 minutes before slicing. This allows the juices to redistribute, keeping the pork tender and moist. Slice against the grain into 1/4-inch thick pieces and serve warm.
⏱️ 10 min