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Chinese BBQ Pork (Char Siu)

Chinese BBQ pork (char siu) glazed with a lacquered mahogany-red coating, roasted until the edges caramelize and the center stays tender. This char siu recipe uses a hoisin- soy-honey marinade for a glossy finish and quick oven roasting with a brief broil for deeper char.
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Prep Time 15 minutes
Cook Time 45 minutes
marinating 4 hours
Total Time 5 hours
Servings: 6 servings
Course: Main Dish
Cuisine: Chinese
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pork
  • 2 lb pork shoulder or tenderloin Cut into long strips.
Char Siu Marinade
  • 3 tbsp hoisin sauce
  • 3 tbsp soy sauce
  • 2 tbsp honey
  • 2 tbsp Chinese rice wine or dry sherry
  • 1 tbsp oyster sauce
  • 1 tbsp brown sugar
  • 1 tsp sesame oil
  • 0.5 tsp five spice powder
  • 0.25 tsp red food coloring (optional)
  • 3 clove garlic Minced.
  • 1 honey For glazing during roasting.

Equipment

  • 1 sheet pan
  • 1 wire rack

Method
 

Make the marinade
  1. Mix hoisin sauce, soy sauce, honey, Chinese rice wine or dry sherry, oyster sauce, brown sugar, sesame oil, five spice powder, red food coloring (optional), and minced garlic until smooth.
Marinate the pork
  1. Coat the pork shoulder or tenderloin strips thoroughly in the marinade, cover, and refrigerate for 4–8 hours or overnight, until the meat is deep red and glossy.
Roast and glaze
  1. Preheat oven to 425°F, with a rack in the upper third and a foil-lined baking sheet on the rack below to catch drips.
  2. Place the marinated pork strips on a wire rack over the sheet and reserve the marinade.
  3. Roast for 15 minutes, until the surface looks set and the glaze starts to darken at the edges.
  4. Flip the pork, brush with the reserved marinade mixed with a spoonful of honey, and return to the oven.
  5. Roast 12–15 more minutes at 425°F, until the edges are caramelized and the glaze turns lacquered mahogany-red.
  6. Broil for 2–3 minutes for deeper char, watching until the glaze bubbles and develops darker spots.
Serve
  1. Slice and serve immediately, showing a tender pink interior under the shiny red lacquer.

Notes

For best color and caramelization, use the reserved marinade for the mid-roast glaze and add honey at that moment so it firms up under high heat. Refrigerate leftover char siu in an airtight container for up to 4 days; freeze for up to 2 months and reheat until steaming. If you want a lower-sugar option, reduce the honey and brown sugar by about 25–50% and simmer the glaze slightly longer during roasting to help it lacquer.