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Chinese BBQ Pork (Char Siu)

Chinese BBQ pork (char siu) with a mahogany-red lacquer made from a hoisin-soy-honey marinade. Oven-roasted strips get caramelized edges and a tender, rosy interior, finished 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: 580
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 cloves garlic, minced
Glazing
  • 1 honey Use for glazing; add a spoonful to the reserved marinade before the second roast.

Equipment

  • 1 sheet pan
  • 1 wire rack

Method
 

Mix 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 garlic, minced until smooth.
  2. Reserve about 1/2 cup of the marinade for glazing if needed during roasting.
Marinate the pork
  1. Coat the pork shoulder or tenderloin strips thoroughly in the marinade, cover, and refrigerate for 4–8 hours or overnight to let the pork absorb flavor.
Roast for caramelized char siu
  1. Preheat the oven to 425°F and place a foil-lined baking sheet on a rack in the upper third to catch drips; set a wire rack on top.
  2. Place the marinated pork shoulder or tenderloin on the wire rack over the sheet and set aside the remaining marinade.
  3. Roast for 15 minutes, until the glaze looks set and glossy.
  4. Flip the pork, brush with the reserved marinade mixed with a spoonful of honey, and roast 12–15 more minutes until edges are caramelized.
  5. Broil for 2–3 minutes for deeper char, then slice and serve.

Notes

For best lacquer, keep the pork strips in a single layer on the wire rack so heat circulates evenly; the reserved marinade + honey helps the surface caramelize without drying out. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently (covered) in a 300°F oven until warmed through. Freezing is yes—freeze sliced char siu for up to 2 months and thaw in the fridge, then reheat. Dietary swap: for a lower-sugar option, reduce honey slightly and rely on hoisin for sweetness while keeping the roast/broil timing the same.