Simple Homemade Chinese BBQ Pork (Char Siu)
A classic Chinese BBQ pork dish known for its sweet and savory flavors.
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- •3 tablespoons Brown sugar
- •1 1/2 teaspoons Chinese five-spice
- •2 tablespoons Shaoxing rice wineSherry can be used as a substitute
- •1 tablespoon Dark soy sauceRegular soy sauce can be used as a substitute
- •2 tablespoons Hoisin sauce
- •1 tablespoon Fermented red bean curdFermented black bean curd can be used as a substitute
- •1 teaspoon Sesame oil
- •2 teaspoons Fine sea salt
- •1/8 teaspoon Red food dye(optional)For color, optional
- •3 pounds Boneless pork shoulderCut into pieces about two inches thick
- •3 tablespoons HoneyFor glaze
- 1
Mix brown sugar, Chinese five-spice, Shaoxing rice wine, dark soy sauce, hoisin sauce, fermented red bean curd, sesame oil, and fine sea salt to make the marinade.
2 min
- 2
Add red food dye to the marinade if desired.
1 min
- 3
Cut boneless pork shoulder into pieces about two inches thick.
5 min
- 4
Reserve 3 tablespoons of marinade and refrigerate.
1 min
- 5
Marinate pork in remaining marinade, cover, and refrigerate overnight or up to two days.
24h 0m
- 6
Preheat oven to 425°F (215°C).
10 min
- 7
Mix reserved marinade with honey to make glaze.
1 min
- 8
Place marinated pork on a rack over a foil-lined baking sheet.
2 min
- 9
Roast pork for 20 minutes, flip, and roast for another 20 minutes until internal temperature reaches 158°F (70°C).
40 min
- 10
Baste pork with honey glaze, roast for 5 minutes, flip, baste other side, and roast for an additional 5 minutes.
10 min
- 11
Let pork rest for 10 minutes before slicing.
10 min
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