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Chinese BBQ Pork – Char Siu

Sweet, sticky, caramelized Cantonese-style roasted pork made right in your home oven. A deeply flavorful hoisin and five-spice marinade does all the work — all you need is patience and a hot oven.
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Prep Time 10 minutes
Cook Time 15 minutes
Marinating Time 8 hours
Total Time 8 hours 25 minutes
Course Main Dishes
Cuisine Chinese
Servings 6 servings
Calories 390 kcal

Ingredients
  

  • 2 lbs pork shoulder cut into strips 2 to 3 inches thick and 6 to 8 inches long
  • 3 tablespoons hoisin sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons honey divided
  • 1 tablespoon Shaoxing rice wine or dry sherry
  • 1 tablespoon brown sugar
  • 1 teaspoon sesame oil
  • 1 teaspoon five-spice powder
  • 3 cloves garlic minced
  • ½ teaspoon white pepper
  • 2 to 3 drops red food coloring optional

Instructions
 

  • Cut pork shoulder into strips about 2 to 3 inches thick and 6 to 8 inches long. Leave any fat on — do not trim.
  • Whisk together hoisin sauce, soy sauce, 1 tablespoon honey, Shaoxing wine, brown sugar, sesame oil, five-spice powder, garlic, white pepper, and red food coloring if using until sugar dissolves.
  • Add pork strips to a zip-lock bag or shallow dish. Pour marinade over, coat well, and refrigerate for at least 8 hours or overnight. Flip once partway through.
  • Remove pork from fridge 30 minutes before cooking. Preheat oven to 425°F. Line a baking sheet with foil and set a wire rack on top. Spray rack lightly with cooking spray.
  • Place pork strips on the rack spaced apart. Roast 25 minutes, flip, brush with reserved marinade, and roast another 15 to 20 minutes until deeply golden.
  • Brush with remaining 1 tablespoon honey. Broil on high for 2 to 3 minutes per side until edges are slightly charred and caramelized. Watch closely.
  • Rest 10 minutes. Slice across the grain into ¼ to ½ inch pieces. Spoon pan drippings over the top before serving.

Notes

Overnight marinating is strongly recommended — 8 hours minimum, 12 is better.
Do not trim fat before cooking — it keeps the pork moist during roasting.
Use a wire rack over foil so heat circulates around all sides of the pork.
Watch the broiler every 30 seconds — the honey glaze can burn very fast.
Slice against the grain for the most tender result.
Save all pan drippings — spoon over rice or sliced pork when serving.
Red food coloring is optional — the flavor is identical without it.
Keyword Cantonese pork, char siu, char siu recipe, Chinese BBQ pork