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

Chinese BBQ pork Char Siu - featured image
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This Chinese BBQ pork (Char Siu) recipe features a sweet, sticky glaze and tender pork strips, perfect for family dinners or festive occasions. It combines simple ingredients with a low and slow roast for authentic flavor and juicy texture.

Ingredients

Scale
  • 2 pounds pork shoulder or pork loin, trimmed and sliced into long strips
  • 1/4 cup soy sauce (60 ml)
  • 3 tablespoons hoisin sauce (45 ml)
  • 2 tablespoons honey (30 ml)
  • 1 teaspoon Chinese five-spice powder
  • 2 tablespoons Shaoxing wine or dry sherry (30 ml)
  • 1 tablespoon oyster sauce (15 ml), optional
  • 3 cloves garlic, minced
  • 1/2 teaspoon red food coloring, optional
  • 1 teaspoon sesame oil
  • 1 tablespoon brown sugar (15 g)

Instructions

  1. Trim excess fat from the pork and cut into 1-inch thick strips, aiming for uniform sizes (about 10 minutes).
  2. In a medium bowl, whisk together soy sauce, hoisin sauce, honey, Chinese five-spice powder, Shaoxing wine, oyster sauce, minced garlic, sesame oil, brown sugar, and optional red food coloring.
  3. Add pork strips to the marinade and toss to coat thoroughly. Cover with plastic wrap and refrigerate for at least 4 hours, ideally overnight.
  4. Preheat oven to 375°F (190°C). Line a baking sheet with foil and place a wire rack on top.
  5. Remove pork from marinade (reserve marinade) and lay strips evenly spaced on the wire rack.
  6. Roast pork for about 25 minutes, flipping halfway through for even caramelization.
  7. Simmer reserved marinade in a small saucepan over medium heat for 5 minutes to thicken and kill bacteria.
  8. Brush thickened glaze generously over pork, then broil for 2-3 minutes, watching closely to avoid burning.
  9. Let pork rest for 5 minutes after removing from oven. Slice into bite-sized pieces and drizzle any leftover glaze on top.

Notes

Marinate pork for at least 4 hours or overnight for best flavor. Simmer marinade before using as glaze to thicken and ensure safety. Use a wire rack for even cooking and crispy edges. Watch broil step closely to prevent burning. Leftovers store well refrigerated for 3 days or frozen for up to 2 months.

Nutrition

Keywords: Chinese BBQ pork, Char Siu, sweet sticky glaze, Chinese five-spice, hoisin sauce, pork recipe, easy Chinese recipe, BBQ pork

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