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Chinese BBQ Pork (Char Siu)

Chinese BBQ pork (char siu) with a mahogany-red, lacquered glaze and caramelized edges. Oven-roasted until the exterior is glossy and the interior stays tender and slightly pink, with a quick broil for deeper char.
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Prep Time 15 minutes
Cook Time 30 minutes
marinating 4 hours
Total Time 4 hours 45 minutes
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) Optional for a deeper red glaze.
  • 3 cloves garlic Minced.
Glazing
  • 1 honey For glazing during roasting.

Equipment

  • 1 sheet pan
  • 1 wire rack
  • 1 foil

Method
 

Mix the marinade
  1. In a bowl, 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.
Set up the oven
  1. Preheat oven to 425°F and place a rack in the upper third with a foil-lined baking sheet on the rack below to catch drips.
Roast the pork
  1. Place the marinated pork strips on a wire rack over the sheet and reserve the marinade.
First roast and glaze
  1. Roast for 15 minutes, then flip the pork and brush with reserved marinade mixed with a spoonful of honey.
Finish roasting
  1. Roast 12–15 more minutes until edges are caramelized and the glaze looks glossy.
Broil for char
  1. Broil for 2–3 minutes for deeper char, then slice and serve.

Notes

For the best lacquer, flip only once and keep the glaze brushed right before the final roasting. Store leftovers in a sealed container in the refrigerator up to 3 days; rewarm in a 350°F oven until hot. Freezing is not recommended because the glaze and texture soften. For a lighter option, use tenderloin and trim visible fat (the marinade sweetness still creates a shiny exterior).