How To Make Chinese Barbecue Pork Recipe

I finally cracked the technique for Cantonese Bbq Pork and I can’t wait to share the single pantry trick that produces that glossy, sweet-spicy lacquer.

I never thought a cut of pork could change dinner night until I tried this How To Make Chinese Barbecue Pork, aka Char Siu Bbq Pork. It transforms simple pork shoulder into something sticky, slightly spicy and wildly addictive, thanks to a glossy hit of hoisin sauce that clings to the meat.

It feels like Cantonese Bbq Pork but brighter, and you kinda get that restaurant char without the fuss. The smell alone will make you stop whatever you’re doing, and the first bite melts in your mouth.

I’m not saying its magic, but if you like bold sweet savory flavors you wont regret trying this.

Ingredients

• Pork shoulder: Rich in protein and fat, great for shredding, gives savory mouthfeel
• Hoisin sauce: Sweet salty, thick, adds umami and sweetness, mostly sugar and sodium
• Light soy sauce: Salty, low viscosity, boosts savory taste, adds sodium not much calories
• Dark soy sauce: Darker, sweeter, used for color and depth, higher molasses content
• Honey: Natural sweetener, caramelizes when roasted, adds sticky glaze but rich in sugar
• Brown sugar: Gives molasses taste and chew, blends with honey for balanced sweetness
• Chinese five spice: Warm aromatic mix that adds licorice and clove notes, intense flavor
• Garlic and ginger: Fresh garlic and ginger add heat, brightness and savory depth, minor calories
• Sesame oil: Small amount gives nutty aroma, mostly fat so use sparingly for richness

Ingredient Quantities

• 2 to 3 lb pork shoulder or pork butt, trimmed
• 3 tbsp hoisin sauce
• 3 tbsp light soy sauce
• 2 tbsp dark soy sauce for color
• 2 tbsp Shaoxing wine or dry sherry
• 2 tbsp honey plus extra for glazing
• 2 tbsp brown sugar
• 1 tbsp oyster sauce (optional but tasty)
• 1 tbsp mashed red fermented bean curd or 1 tsp red food coloring (optional)
• 1 tsp Chinese five spice powder
• 3 garlic cloves, minced
• 1 tsp grated fresh ginger
• 1/2 tsp white pepper
• 1 tbsp sesame oil
• 1 tbsp neutral vegetable oil
• 1 tsp cornstarch (optional for a glossier finish)

How to Make this

1. Trim excess fat from the 2 to 3 lb pork shoulder and cut into 2 to 3 inch thick strips so it cooks and soaks up the marinade better; pat dry with paper towels and score any thick fat caps a few times.

2. In a bowl mix 3 tbsp hoisin, 3 tbsp light soy sauce, 2 tbsp dark soy sauce, 2 tbsp Shaoxing wine or dry sherry, 2 tbsp honey, 2 tbsp brown sugar, 1 tbsp oyster sauce if using, and 1 tbsp mashed red fermented bean curd or 1 tsp red food coloring if you want that classic red color; then stir in 1 tsp Chinese five spice, 3 minced garlic cloves, 1 tsp grated fresh ginger, 1/2 tsp white pepper, 1 tbsp sesame oil and 1 tbsp neutral vegetable oil until smooth.

3. Reserve about 1/4 cup of that marinade in a separate small bowl (you’ll boil this later for a safe glaze), then toss the pork in the rest of the marinade, making sure every piece is well coated; marinate in the fridge at least 4 hours but preferably overnight, turn the meat once or twice.

4. When ready to cook, preheat oven to 425F (220C). Line a baking tray with foil, set a wire rack on top so the pork isn’t sitting in its juices, and let the marinated pork come toward room temp for 20 minutes; blot excess marinade off the pork with paper towel so it caramelizes better.

5. Place pork on the rack, brush lightly with some reserved marinade or fresh honey, and roast at 425F for 12 to 15 minutes to get a quick sear and color.

6. Lower oven to 350F (175C), continue roasting 20 to 30 minutes more depending on thickness, and baste every 8 to 10 minutes with the leftover marinade from the tray or a little extra honey; use a meat thermometer and pull at about 145F for juicy pork.

7. Meanwhile put the reserved 1/4 cup marinade into a small saucepan, bring to a rolling boil for at least 2 to 3 minutes to kill any raw juice, then simmer to reduce; if you want a glossy, thicker glaze whisk in 1 tsp cornstarch mixed with 1 tbsp cold water and simmer until it’s shiny, then stir in a spoonful of honey at the end to taste.

8. In the last 2 to 4 minutes of cooking brush the pork with the boiled glaze and turn oven to broil or the highest rack setting to get those sticky charred edges, but watch it closely so it doesn’t burn.

9. Remove pork, let it rest 8 to 10 minutes so juices redistribute, then slice across the grain into thin pieces and serve with any extra glaze on the side; it’s great over rice, in noodles or in steamed buns.

Equipment Needed

1. Sharp chef’s knife (for trimming, scoring and slicing)
2. Cutting board
3. Large mixing bowl (for the marinade)
4. Small bowl (to reserve 1/4 cup of marinade)
5. Measuring spoons and measuring cups
6. Rimmed baking sheet lined with foil and a wire rack set on top
7. Pastry or basting brush
8. Small saucepan plus a whisk (to boil and thicken the reserved glaze)
9. Instant-read meat thermometer, tongs and paper towels for blotting and resting

FAQ

How To Make Chinese Barbecue Pork Recipe Substitutions and Variations

How To Make Chinese Barbecue Pork

This is my go to char siu recipe, it comes out sticky, sweet and a little smoky. Not perfect every time but always tasty. Marinate it at least 6 hours if you can, overnight is better.

Ingredients

• 2 to 3 lb pork shoulder or pork butt, trimmed
• 3 tbsp hoisin sauce
• 3 tbsp light soy sauce
• 2 tbsp dark soy sauce for color
• 2 tbsp Shaoxing wine or dry sherry
• 2 tbsp honey plus extra for glazing
• 2 tbsp brown sugar
• 1 tbsp oyster sauce (optional but tasty)
• 1 tbsp mashed red fermented bean curd or 1 tsp red food coloring (optional)
• 1 tsp Chinese five spice powder
• 3 garlic cloves, minced
• 1 tsp grated fresh ginger
• 1/2 tsp white pepper
• 1 tbsp sesame oil
• 1 tbsp neutral vegetable oil
• 1 tsp cornstarch (optional for a glossier finish)

Method
1) Make the marinade: in a bowl mix hoisin, light soy, dark soy, Shaoxing wine, honey, brown sugar, oyster sauce, mashed red bean curd or coloring, five spice, garlic, ginger, white pepper, sesame oil and vegetable oil. If you want a glossier finish stir the cornstarch into a tablespoon of water then add it. Taste it quick, it should be salty sweet, a little tangy.

2) Marinate the pork: put the pork in a zip bag or bowl and pour marinade over, rub it in. Squeeze the air out and seal. Refrigerate at least 6 hours but overnight if you want the best flavor.

3) Roast: preheat oven to 375 F. Put a rack on a baking sheet and place meat on the rack so air circulates. Reserve the leftover marinade. Roast for about 45 to 60 minutes for 2 to 3 lb, until internal temp reaches 145 to 160 F depending how done you want it. Every 12 to 15 minutes baste with the reserved marinade or brush with a little honey to build that sticky glaze. If edges are not nicely charred at the end, switch oven to broil for 1 to 3 minutes watching it like a hawk, it browns fast.

4) Finish and rest: when done, brush a final layer of honey and let rest 10 minutes before slicing. Slice against the grain in thin pieces.

Quick tips
– If using a lean cut like tenderloin cut roast time down a lot, watch internal temp closely or it dries fast.
– If you used raw leftover marinade for basting, bring it to a boil in a small saucepan for a minute to kill bacteria before brushing on meat.
– For a smoky note you can finish over a charcoal grill or use a little smoked paprika in the marinade, but that’s optional.

Substitutions

• Pork shoulder or pork butt: use pork tenderloin or boneless chicken thighs if you want a leaner or quicker cook. Adjust time since tenderloin and chicken cook much faster.
• Hoisin sauce: if you dont have hoisin try 2 tbsp soy sauce plus 1 tbsp plum jam or 1 tbsp peanut butter plus 1 tsp sugar and a splash of rice vinegar to get the sweet savory thing.
• Dark soy sauce for color: substitute 1 tbsp molasses or 1 tbsp kecap manis to add deep color and sweetness.
• Shaoxing wine: use dry sherry or mirin. If you have neither, 1 tbsp apple juice plus a splash of rice vinegar works in a pinch.

Serve over steamed rice, with pickled cucumbers or in a sandwich. Enjoy it messy, dont worry if the edges get a little charred, that’s flavour.

Pro Tips

– Let the meat sit out for about 20 minutes before it goes in the oven, but don’t skimp on resting after cooking either. Pull it at about 145F and let it rest 8 to 10 minutes, the carryover will keep it juicy and it’s way easier to slice thin against the grain.

– Boil and strain the reserved marinade, then reduce it slowly until it’s syrupy. For extra gloss and stickiness add a teaspoon of cornstarch slurry or a little light corn syrup/maltose at the end, taste and smash in a bit more honey if it needs balance.

– If you want deeper flavor quicker, stab the pork all over with a skewer or use a needle injector so the marinade gets inside instead of just coating the surface. Works great when you’re short on time and still gives you more bite of glaze in every slice.

– Watch the sugars when you broil, they go from perfect to burned super fast. Keep the rack high, have the oven door cracked or stay right there with the timer, and if edges char too fast tent loosely with foil so the middle can finish without turning into a crisped sugar mess.