Love that sweet, smoky, and glossy "char siu" from your favorite Cantonese restaurant? Now you can make it at home—no special equipment needed! This homemade version delivers caramelized edges, juicy pork, and that signature sticky glaze.
Why Make Char Siu at Home?
Skip the takeout and enjoy fresh, flavorful BBQ pork with simple ingredients. Whether you're making a weeknight meal or impressing guests, this recipe guarantees restaurant-quality results without the hassle.
Choosing the Right Cut (The Key to Juicy BBQ Pork)
Not all pork cuts are equal when it comes to char siu. Here’s what works best:
✔ Pork Shoulder (Butt): Well-marbled, flavorful, and widely available.
✔ Pork Neck (Collar): Extra tender and often found in Asian markets.
✖ Avoid: Pork loin (too lean) and pork belly (too fatty).
Tip: Look for "select" grade pork—it has better fat distribution than "prime," making for juicier "char siu".
The Perfect 5-Ingredient Marinade (Ready in Just 2 Hours!)
This quick and easy marinade creates rich flavor without needing overnight prep.
- Hoisin Sauce – Adds sweetness and depth (swap with 2 tbsp soy sauce + 1 tbsp molasses).
- Honey – Helps caramelize and glaze (use maple syrup if needed).
- Shaoxing Wine – Tenderizes the meat (sub with dry sherry or apple juice).
- Five-Spice Powder – Infuses warmth and aroma (or mix cinnamon and star anise).
- Red Fermented Bean Curd (Optional) – Enhances color (or swap with paprika + beet powder).
How to Marinate:
- Mix everything in a ziplock bag.
- Add pork strips (about 1.5 inches thick).
- Massage for 2 minutes, then refrigerate for at least 2 hours (overnight is even better).
How to Cook Char Siu in the Oven
1. Prep Your Oven
- Preheat to 425°F (220°C).
- Line a baking sheet with foil and place a wire rack on top.
- Pour 1 cup of water into the tray to prevent smoking.
2. Roast & Glaze
- Roast for 15 minutes, then flip and brush with extra marinade.
- Lower heat to 375°F (190°C), roast for 10 more minutes, flip, and glaze again.
- Mix 2 tbsp honey + 1 tbsp hot water, brush on the pork, and broil for 2–3 minutes until bubbly.
Check for doneness: Internal temp should reach 145°F (63°C).
No Oven? No Problem!
You can still make "char siu" using other kitchen appliances:
| Method | How to Cook It |
|---|---|
| Air Fryer | 380°F for 12 mins, flip halfway |
| Grill | Use indirect heat + applewood chips for smoky flavor |
| Slow Cooker | 4 hours on Low, then broil for 10 mins |
Troubleshooting Common Issues
💡 Too Salty? Soak the pork in milk for 30 minutes before cooking.
💡 Burnt Edges? Tent with foil for the last 10 minutes.
💡 Dry Meat? Add 1 tbsp of pineapple juice to the marinade for extra moisture.
How to Serve Char Siu
Char siu isn’t just for rice bowls! Try these ideas:
Classic: Over jasmine rice with steamed bok choy.
Fusion: Stuff into a banh mi sandwich with pickled veggies.
Healthy: Add to a Buddha bowl with quinoa and edamame.
Storage Tip: Slice and freeze for up to 3 months. Reheat in a toaster oven for best results.
Nutrition (Per 4oz Serving)
- Calories: 220
- Protein: 24g
- Fat: 12g
-
Carbs: 8g
(That’s 25% less sugar than takeout versions!)
What Makes This Recipe Special?
Uses everyday supermarket ingredients.
Includes alternative cooking methods.
Fixes common mistakes on the spot.
Healthier than restaurant versions.
Perfect for:
Meal lover
Beginner cooks
Gluten-free diets (use tamari instead of soy sauce)
Keto-friendly (swap honey for erythritol)
Tip: Don’t toss the pan juices—use them to make the best fried rice ever!
