Flavorful Chinese BBQ Pork Char Siu Recipe Easy Sweet Sticky Glaze Guide

Let me tell you, the smell of Chinese BBQ pork—aka Char Siu—slowly roasting with that sweet, sticky glaze is something that stays with you long after dinner’s done. The first time I made this flavorful Chinese BBQ pork, I was instantly hooked. I remember standing by the oven, that mouthwatering aroma filling the kitchen, the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

Years ago, when I was knee-high to a grasshopper, my grandma used to make Char Siu for family gatherings, and honestly, nothing tasted more like home. I never thought I’d be able to recreate that magic until a rainy weekend inspired me to tinker with recipes until I nailed this one. My family couldn’t stop sneaking pieces off the cooling rack (and I can’t really blame them). It’s dangerously easy to make and offers pure, nostalgic comfort.

You know what makes this flavorful Chinese BBQ pork recipe a go-to? It’s perfect for potlucks, a sweet treat for your kids, or to brighten up your Pinterest cookie board with something savory and vibrant. After testing it a handful of times (in the name of research, of course), it’s become a staple for family gatherings and gifting. This Char Siu feels like a warm hug on a plate, and you’re going to want to bookmark this one.

Why You’ll Love This Recipe

Honestly, this Chinese BBQ pork recipe is a keeper for so many reasons. It’s been tested in my kitchen multiple times, and the results always impress. Whether you’re a seasoned cook or a newbie, this recipe is approachable and yields consistently amazing results. Here’s why you’ll love it:

• Quick & Easy: Comes together in under 30 minutes of prep—perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your pantry or local market.
• Perfect for Any Occasion: Great for family dinners, festive celebrations, or even as a flavorful sandwich filling.
• Crowd-Pleaser: Kids and adults alike rave about the sweet-meets-savory flavor combo and tender texture.
• Unbelievably Delicious: The sticky glaze caramelizes beautifully, locking in juicy pork with that signature Char Siu char.

This isn’t just another Char Siu recipe. The secret? A perfectly balanced marinade with honey, hoisin, and Chinese five-spice, plus a low and slow roast that keeps the pork tender and juicy. It’s comfort food reimagined—you get all that rich flavor, but with surprisingly simple steps. Plus, it’s great for impressing guests without turning your kitchen into a chaos zone.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and that signature sticky sweetness without any fuss. Most of these are pantry staples or easy to find at your local Asian market. Here’s what you’ll need:

• Pork Shoulder or Pork Loin: About 2 pounds (900g), trimmed and sliced into long strips (shoulder is juicier, loin is leaner).
• Soy Sauce: ¼ cup (60 ml), I prefer Kikkoman for a balanced saltiness.
• Hoisin Sauce: 3 tablespoons (45 ml), adds that sweet, tangy depth.
• Honey: 2 tablespoons (30 ml), for natural sweetness and that sticky glaze.
• Chinese Five-Spice Powder: 1 teaspoon, key for authentic flavor (don’t skip this one!).
• Shaoxing Wine or Dry Sherry: 2 tablespoons (30 ml), adds subtle complexity (can substitute with dry white wine).
• Oyster Sauce: 1 tablespoon (15 ml), optional but highly recommended for umami richness.
• Garlic: 3 cloves, minced for aromatic punch.
• Red Food Coloring: 1/2 teaspoon (optional, for that classic bright red hue, but purely cosmetic).
• Sesame Oil: 1 teaspoon, for aroma and finishing touch.
• Brown Sugar: 1 tablespoon (15 g), helps with caramelization.

Feel free to swap pork loin with boneless pork butt for a fattier, richer bite. If you’re avoiding alcohol, just leave out Shaoxing wine and add a splash of broth or water instead. For a gluten-free version, use tamari instead of soy sauce. These ingredients come together to create that unmistakable Char Siu flavor, tangy and sweet with a hint of spice.

Equipment Needed

• Baking Sheet or Roasting Pan: For roasting the pork in the oven. A rimmed baking sheet lined with foil works perfectly for easy cleanup.
• Wire Rack: To place over the baking sheet; it lets the heat circulate so the pork cooks evenly and the glaze crisps up nicely.
• Mixing Bowl: For combining the marinade ingredients. A medium-sized bowl is just right.
• Sharp Knife: To slice the pork into even strips—this helps with uniform cooking.
• Brush: For basting the glaze during roasting. If you don’t have a pastry brush, a spoon works fine too.
• Meat Thermometer: Optional but handy to check internal temperature for perfectly cooked pork.

If you don’t have a wire rack, you can roast the pork directly on the foil-lined pan, but flip the pieces halfway through to prevent sticking. I once made do with chopsticks laid across a pan—talk about improvising! For budget-friendly options, a cooling rack used for baking cookies doubles nicely.

Preparation Method

1. Slice the Pork: Trim excess fat from the pork and cut it into 1-inch (2.5 cm) thick strips. Aim for uniform sizes so they cook evenly. This step takes about 10 minutes.
2. Make the Marinade: In a medium bowl, whisk together ¼ cup (60 ml) soy sauce, 3 tablespoons (45 ml) hoisin sauce, 2 tablespoons (30 ml) honey, 1 teaspoon Chinese five-spice powder, 2 tablespoons (30 ml) Shaoxing wine, 1 tablespoon (15 ml) oyster sauce, 3 minced garlic cloves, 1 teaspoon sesame oil, 1 tablespoon (15 g) brown sugar, and optional red food coloring. This fragrant mix will coat your pork with layers of flavor.
3. Marinate the Pork: Add the pork strips to the bowl and toss to coat thoroughly. Cover with plastic wrap and refrigerate for at least 4 hours, ideally overnight. This lets the meat soak up all those bold flavors.
4. Preheat Oven: When ready, preheat your oven to 375°F (190°C). Line a baking sheet with foil and place a wire rack on top to allow air circulation.
5. Arrange Pork on Rack: Remove pork from marinade (reserve the marinade!) and lay strips evenly spaced on the rack. This step prevents sogginess and helps that glaze crisp up.
6. Roast the Pork: Cook for about 25 minutes, flipping the pieces halfway through for even caramelization. Keep an eye for that beautiful char starting to form.
7. Glaze and Broil: While pork roasts, simmer the reserved marinade in a small saucepan over medium heat for 5 minutes to thicken and kill bacteria. Brush the thickened glaze generously over the pork, then switch oven to broil and broil for 2-3 minutes, watching closely so it doesn’t burn. This step creates that irresistible sticky, glossy finish.
8. Rest and Serve: Let the pork rest for 5 minutes after coming out of the oven. This keeps it juicy and tender. Slice into bite-sized pieces if desired, and drizzle any leftover glaze on top.

Pro tip: Don’t skip basting during roasting. It’s the secret to that sticky glaze that clings so wonderfully. If your pork looks drying out, add a little water to the pan to keep it moist. And hey, if your first batch isn’t perfectly red, that’s okay—the flavor is what counts!

Cooking Tips & Techniques

Char Siu is all about balance—balancing sweet, salty, and spice while getting that perfect tender texture. Here are some tips I’ve learned the hard way:

• Cut Evenly: Slicing pork strips evenly ensures consistent cooking. Uneven pieces can lead to some burning while others stay undercooked.
• Marinate Long Enough: The longer, the better. At least 4 hours, but overnight is golden. The marinade infuses the meat deeply, making it juicy and flavorful.
• Don’t Skip Simmering the Marinade: It thickens and concentrates the flavors, and it’s safer to use as a glaze this way.
• Watch the Broil: Broiling can go from perfect to burnt in seconds. Stay nearby and keep the oven door slightly open if possible to monitor.
• Use a Wire Rack: It’s key to get that crispy edge all around without sogginess.
• Rest the Meat: Just like steak, resting keeps juices inside. Don’t rush to slice immediately.

Once, I forgot to flip the pork halfway through—lesson learned! It was charred on one side and pale on the other. A simple step, but so important. Also, multitasking by prepping sides while pork marinates makes dinner come together faster.

Variations & Adaptations

This Chinese BBQ pork recipe is flexible and fun to tweak. Here are a few variations to suit different tastes and diets:

• Spicy Char Siu: Add 1 teaspoon of chili paste or Sriracha to the marinade for a fiery kick.
• Low-Sugar Version: Swap honey and brown sugar with a sugar substitute like monk fruit syrup or reduce quantities by half.
• Gluten-Free Option: Use tamari or coconut aminos instead of soy sauce, and double-check hoisin sauce labels.
• Slow Cooker Adaptation: Marinate pork as usual, then slow cook on low for 6 hours, finishing under broiler to crisp glaze.
• Vegetarian Twist: Use thick slices of king oyster mushrooms marinated and baked similarly for a meaty texture.

I once tried adding orange zest to the marinade for a bright citrus note—surprisingly delightful and fresh! Feel free to experiment with your favorite spices or sweeteners to make this recipe your own.

Serving & Storage Suggestions

Serve your flavorful Chinese BBQ pork warm or at room temperature. It’s fantastic over steamed jasmine rice, tucked inside buns for homemade Char Siu bao, or sliced thin on a crisp salad. Pair it with stir-fried veggies or a simple cucumber salad to balance the richness.

Leftovers store well in an airtight container in the fridge for up to 3 days. To reheat, gently warm in a skillet over medium heat or in the oven at 325°F (160°C) until heated through—avoid microwaving to keep that sticky glaze intact.

This pork also freezes beautifully. Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge and reheat as above.

Fun fact: The flavors actually deepen after a day in the fridge, so making it ahead for a party is a win-win. Just bring it back to room temp or warm slightly before serving to get that glaze all shiny and irresistible again.

Nutritional Information & Benefits

One serving (about 4 oz/115 g) of this Chinese BBQ pork contains roughly:

Calories	250-280 kcal
Protein	25 g
Fat	12-15 g
Carbohydrates	10-12 g
Sugar	8 g

The pork provides a solid dose of protein, while the marinade adds sugars and flavor. Using leaner pork loin cuts fat and calories. Chinese five-spice powder includes star anise and cinnamon, which have antioxidant properties. This recipe fits well into gluten-free and low-carb eating plans with minor adjustments.

From a wellness perspective, homemade Char Siu is better than takeout because you control ingredient quality and sugar levels. It’s a satisfying way to enjoy bold flavors without artificial preservatives or additives.

Conclusion

To wrap it up, this flavorful Chinese BBQ pork (Char Siu) recipe is a winner for anyone craving sweet, sticky, and tender pork with that iconic glaze. Whether you’re craving a nostalgic family favorite or want to impress friends with a crowd-pleaser, this recipe has you covered. Customize the spice level or sweetness to suit your taste, and don’t be shy about experimenting with different cuts of pork or cooking methods.

I love this recipe because it brings the authentic taste of Chinese BBQ right into my kitchen without fuss, and it always makes the dinner table feel a little more festive. I hope you enjoy making and sharing it as much as I do!

If you try this recipe, please leave a comment or share your own twists. It always makes my day to hear how it turned out for you. Now go ahead, grab that pork, and get ready for some seriously delicious magic!

FAQs

What cut of pork is best for Char Siu?

Pork shoulder is the most flavorful and juicy, but pork loin works well if you prefer leaner meat. Both can be sliced into strips for even cooking.

Can I make Char Siu without Chinese five-spice powder?

While five-spice adds that signature flavor, you can omit it or substitute with a mix of cinnamon, cloves, and star anise if you have them on hand.

How long should I marinate the pork?

At least 4 hours is good, but overnight marinating in the fridge yields the best flavor and tenderness.

Can I cook Char Siu on a grill?

Yes! Grill over medium heat, turning often, and baste with the thickened marinade to get a lovely smoky glaze.

Is there a vegetarian version of Char Siu?

Absolutely. Thick slices of king oyster mushroom or tofu marinated and baked similarly make a tasty vegetarian alternative.

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