Mom’s Simple Recipe for Perfectly Roasted Char Siu Pork
Char siu, the iconic bright red Cantonese-style roasted BBQ pork, is one of my all-time favorite Chinese dishes.
I’m particularly fond of it since it reminds me of my Mom, who makes it at home pretty regularly – and uses it as a staple ingredient in many of our favorite meals.
Due to its uniquely spiced-yet-sweet flavor (and its intense red hue!), I always assumed char siu pork must be pretty complicated to make. It was a pleasant surprise to learn that’s not necessarily true – you only need 4 simple ingredients!
It all starts with a quick marinade made with soy sauce, Chinese five spice, garlic powder, and dark brown sugar (a nod to Mom’s Chinese-Hawaiian roots!). While other Chinese roast pork recipes get sweetness through honey or maltose, I’ve found dark brown sugar creates a thicker char siu glaze with richer flavor…so I’m sticking with Mom’s version here!
Once the pork soaks up the marinade, it’s simply oven-roasts until it’s juicy and meltingly tender, with beautifully caramelized-crisp edges.
Serve it all on its own or use as an endlessly versatile add-in for stir fries, bao buns, noodle dishes, ramen, and so much more. I have a feeling that you’re going to love it just as much as we do!
A Taste of Hawaii at Home
18+ cherished family recipes, from my ‘ohana to yours.
What is Char Siu?
Char siu is an iconic Chinese (specifically, Cantonese) roasted BBQ pork.
Signature to char siu is a deep, uniquely sweet-savory-spiced flavor, which is a result of char siu sauce – a marinade typically made with Chinese five spice, soy sauce and/or hoisin sauce, and a sweetener like honey or maltose.
Char siu literally means “fork roasted” because the marinated pork is traditionally skewered on long forks and roasted over an open fire or vertically in an oven. Hearty cuts, like pork shoulder or pork butt, are often used to make char siu, as they stand up to roasting very well, however you use leaner cuts like pork loin or pork tenderloin. The meat is basted with even more char siu sauce as it roasts, allowing the heat to caramelize the sugars and give the juicy Chinese BBQ pork a crave-worthy crisp finish.
The Easiest Marinade for Sweet and Sticky Char Siu
This char siu marinade uses 4 key ingredients to create the perfect sticky-sweet texture and flavor – it could not be easier to make!
Chinese Five Spice
Chinese five spice is a warm spice blend commonly used in Asian-inspired cooking. It gives this BBQ pork a subtle spice to balance the savory sweetness in the marinade.
A Chinese five spice blend typically includes cinnamon, cloves, fennel seeds, and star anise with other ingredients like Sichuan peppercorns, ginger, and black pepper sometimes added to the mix. It’s common for the spices in a Chinese five spice to vary – sometimes they’re even made with more or less than five spices! My go-to Chinese five spice is Simply Organic’s Five Spice Powder.
Mixing the char siu marinade.
Simply whisk together the soy sauce, dark brown sugar, Chinese five spice, and garlic powder, then dilute it with a little water. You can also add a few drops of red food coloring (pictured) to create the iconic red hue of char siu glaze, but it’s totally optional.
Don’t forget! ⇢ It’s essential to reserve some of the char siu sauce to baste the pork as it roasts, which creates the iconic glossy finish signature to traditional char siu. I recommend using about ¾ of the char siu sauce to marinate the pork and saving the rest for the roasting process.
Suggested Marinating Time
Marinate the pork for at least 12 hours or up to 3 days. The longer the better here – the more the meat soaks up the marinade, the more flavorful your char siu pork will be! I like to use a large airtight container or resealable plastic bag for marinating, just be sure to toss and coat well so the meat is well-flavored.
Shop This Post
Buy Now → 
Buy Now → 
Buy Now → How to Roast Chinese-Style BBQ Pork
Once it has sat in the marinade, roasting Chinese-style BBQ pork at home is very simple – the oven does all of the work!
Pull the marinated pork out of the refrigerator about 30 minutes before you’re ready to roast it. Bringing it up to room temperature is key to ensuring a more even cook. Transfer the marinated pork to a wire rack positioned over a sheet pan. Why? ⇢ Roasting the meat on the elevated rack allows air to circulate around the meat as it roasts. This helps it cook more evenly and is an easy way to simulate the traditional Chinese “fork roasted” method.
Roast the pork for 30 minutes, basting the meat every 15 minutes. To baste, take the reserved marinade and whisk in a little of hot water. When the time comes, generously brush the liquid all over the surface of the char siu pork. Why? ⇢ Basting the pork as it roasts gives the char siu its classic, thick, sticky-sweet glaze. Definitely don’t skip this step! You’ll know the char siu is ready once the edges of the pork begin to caramelize from the sugar in the marinade.
Finishing under the broiler creates charred, smoky caramelized edges that are absolutely crave-worthy. To do so, place the char siu under the high setting of your broiler and cook until the pork reaches your desired caramelization. This can happen quickly, so keep a close eye on the char siu to ensure it doesn’t burn!
Serving Suggestions
One of the reasons why I love this pork so much is because it’s endlessly versatile.
Here are a few serving suggestions to get you started…
- Toss sliced or diced char siu into your favorite fried rice or noodle stir fry to make a complete meal– like in this Pork Chow Fun!
- Tuck sticky-sweet char siu into pillowy-soft steam buns or the Hawaiian equivalent to Chinese char siu bao, our favorite manapua.
- Add the BBQ pork on top of your ramen or nestle into a bowl of saimin, an amazing Hawaiian noodle soup often served with char siu.
I can’t wait for you to try this Easy Homemade Char Siu recipe! It’s perfectly savory-sweet and you can use it in about a billion different ways – I know you’ll love it as much as my family does!
If you do give it a try, be sure to let me know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! ♡ Happy cooking!
Print
Easy Homemade Char Siu (Roasted Chinese BBQ Pork)
- Prep Time: 15 minutes
- Marinating Time: 12-48 hours
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: serves 4-6 1x
- Category: Main Dishes, Pork Recipes
- Method: Roasted, Oven
- Cuisine: Chinese, Asian-Inspired, Hawaiian
Description
A treasured family recipe for iconic roasted Chinese BBQ pork! This Easy Homemade Char Siu recipe is one of my all-time favorite meals.
This particular homemade version is the one my mom made all the time throughout my childhood – soak pork shoulder in a char siu marinade made with simple staples like soy sauce, brown sugar, & Chinese five spice. Roast the char siu pork the oven & finish under the broiler for a crave-worthy crisp & caramelized finish.
This sweet-savory-spiced pork is super easy to make at home & incredibly versatile – serve over a comforting pile of rice or use as a flavorful add-in to stir-fried noodles, steamed bao buns, fried rice, & more!
Ingredients
- 2 pounds boneless pork shoulder, sliced into 1-inch wide strips
- ¼ cup dark brown sugar (can sub regular brown sugar if needed)
- 2 tablespoons soy sauce (can sub tamari if gluten-free)
- 2 teaspoons Chinese five spice
- 1 teaspoon garlic powder
- optional: ¼ teaspoon red liquid food coloring
- kosher salt and ground white pepper, to season
Instructions
- Prepare the char siu marinade: In a small bowl, combine the dark brown sugar, soy sauce, Chinese five spice, garlic powder, and red food coloring (if using). Season with 2 teaspoons kosher salt and ¼ teaspoon ground white pepper. Whisk to combine well. Transfer 1/4 of the marinade to a small airtight container or jar and reserve for basting the roasted pork.
- Marinate the pork: Place the pork shoulder in a large airtight container or resealable plastic bag and pour the remaining ¾ of the char siu marinade over top. Toss to combine, coating the pork in the char siu marinade well. Cover/seal and transfer to the refrigerator to marinate for at least 12 hours or up to 3 days. The longer you’re able to marinade, the more flavorful the char siu pork.
- Roasting prep: About 30 minutes before you’re ready to roast, pull the pork out of the refrigerator to come to room temperature for more even cooking. Preheat the oven to 425 degrees F, ensuring one oven rack is positioned in the center of the oven and a second oven rack is positioned directly under the broiler. Line a rimmed baking sheet with parchment or foil for easy clean up as desired. Lightly spray a wire rack with cooking spray and set it in the baking sheet. Transfer the char siu marinated pork to the prepared wire rack, shaking off and discarding any excess marinade.
- Roast the char siu pork: Place the pork in the preheated oven and roast 30 minutes, basting the pork every 15 minutes. To baste, whisk 1 tablespoon hot water into the reserved char siu sauce from Step 1, above. Use a pastry brush or silicone basting brush to generously brush the diluted char siu sauce all over the surface of the pork. The char siu is ready once it begins to caramelize around the edges and reaches an internal temperature of 145 degrees F, about 30 minutes.
- Optional: Finish under the broiler: Preheat your oven’s broiler to its highest setting. Place the roasted char siu under the broiler. Broil 3-4 minutes, rotating the pan halfway through, until the surface of the char siu pork is charred and caramelized as desired – be sure to keep a close eye on it as it broils, as things quickly transition from perfectly caramelized to burnt under the broiler.
- Serve: Allow the roasted char siu to rest for a couple of minutes before slicing and serving. As far as everyday dinners go, my family likes to slice the char siu into 1/2-inch thick pieces and serve it over rice with a quick and easy veggie, like roasted broccoli or sautéed bok choy or cabbage. Roasted char siu is also amazing tucked into steamed buns, nestled in a bowl of ramen or saimin, or tossed into fried rice or stir fry – try our Hawaiian-Style Pork Chow Fun, one of my all-time favorite comfort food meals!
Notes
- Ingredient Notes:
- Pork shoulder is also commonly called Boston butt or pork butt. For best results for homemade char siu, look for a boneless pork shoulder roast with a nice fat cap and good marbling throughout, which translates to richly flavored, super juicy BBQ pork – absolutely delicious!
- Dark brown sugar is one of my family’s favorite pantry ingredients for savory-sweet Asian-inspired meals. Made with a more generous amount of molasses than light brown sugar, dark brown sugar tends to be richer in flavor and yields more caramelly results in marinades and sauces. If you only have light brown sugar on hand, feel free to substitute with regular light brown sugar.
- Chinese Five Spice is a warm spice blend commonly used in Chinese cooking, and it’s a must-have ingredient if you like to cook Chinese-style dishes at home. While the spices can vary in variety and number (sometimes 5 spice blends are made with more or less than 5 spices!), a Five Spice blend typically includes cinnamon, cloves, fennel, and star anise. It’s readily available in Asian grocery stores or in the spice aisle at most conventional grocery stores. My go-to is Simply Organic’s Five Spice Powder.
- Storage and Freezing:
- Storage and Reheating: Leftover char siu will keep, stored in an airtight container in the refrigerator, for up to 5 days. Reheat leftovers in the microwave or on the stovetop until warmed through.
- Freezing Instructions: Because char siu is a great pupu or add-in for stir fries and soups, I like keeping some on hand in my freezer at all times. To freeze, place cooled, sliced bbq pork in a freezer bag, ensuring all of the air is removed from the bag when you seal. Freeze up to 3 months. To thaw, place the frozen char siu in the refrigerator overnight or submerge the freezer bag in room temperature water for a quicker thaw. Easily reheat on the stovetop or in the microwave.
Recipe and Food Styling by Jess Larson, Plays Well With Butter | Photography by Rachel Cook, Half Acre House.
Follow along with Plays Well With Butter on Instagram, YouTube, Facebook, and Pinterest for more unfussy recipes that pack a big punch of flavor!
My phone keeps jumping around and I’m a bit confused..so I marinate the pork but then mix it up with the water chestnut mixture..right?
Hi Kelly, this recipe doesn’t call for any water chestnuts – you’ll marinate the pork, then roast, and finish under the broiler. Hope that helps! 🙂
Easiest char siu I have made. I made the 2 lb recipe provided, and used them in spring rolls came out fantastic. Will definitely make agian soon and make a double batch for other quick week night meals or for weekend picnics and the ball fields
So glad to hear it turned out great for you, Tim! A picnic sounds like summertime perfection!
My boyfriend & I love this recipe. It’s his top 5 fav things for me to make him. I don’t have Chinese 5 spice so I grate a little cinnamon & star anise to substitute, and a splash of Worcestershire sauce. We love love love. I use pork butt or pork butt shoulder for this recipe. & I don’t have food colouring. So don’t worry if you don’t have all the ingredients, just go for it
Hi Sopheia, we’re so glad to hear that you and your boyfriend love this pork as much as we do! And we definitely agree, making tweaks to better fit what you have on hand is perfect! 🙂
Do you have to remove the fat cap before slicing the meat?
No need, unless you want to!
This is the second pork recipe that I have tried this week from your site. My husband said that this was the best thing that has been made in our kitchen in a long time! My whole family loved it (4 kids from ages 5-16). It tasted very authentic and was easy to prepare. I did use brown sugar with monkfruit to cut down on the sugar and it was still amazing. Thanks for the wonderful recipes on your site!
This is divine! I followed the recipe 100%, marinated for 3 days (went slightly over), and had a 8lb roast all carved up. I’m meal prepping char sui buns and sliced char sui for quick reheating. I’ve added this recipe to my favorites, it’s so good! Thank you for sharing!
Hi Haley, thank you so much for the great review! We’re so happy to hear you loved the Char Siu as much as we do 🙂
Could you use boneless country pork ribs for this recipe?
Hi Angie! Thanks for reaching out – we’ve never tested with boneless country pork ribs but you could certainly give it a try. Country style pork ribs are actually cuts of pork shoulder with lots of marbling of fat. This type of cut can benefit from cooking low & slow until tender.
That being said, you could marinate this cut in the char siu marinade but may need to adjust both the oven temperature & cooking time. Let us know if you give it a try!
The minimal amount of ingredients and simplicity of the recipe made this a winner in our household! One just has to plan ahead! Even without the red food coloring, the outside of the pork had an appetizing brown-red crust. The only change I would make next time is to use the thermometer to check the internal temp prior to the 30 minute mark because the pork came out slightly dry. Taste great room temp or even cold.
Hi there! So glad you enjoyed this char siu recipe, thanks so much for leaving a comment! Check out our Char Siu Chicken recipeChar Siu Chicken next! 🙂
Can you substitute pork belly for the oil butt?
Can you substitute pork belly for the pork butt.
Hi Samantha! Thanks for reaching out – we’ve never tested an alternative cut of pork with this recipe so we can’t say for sure! Pork belly & pork butt/shoulder are taken from different parts of the animal and the meat of the belly is much softer & fattier than the heartier butt/shoulder cut. While pork belly can be roasted in certain recipes it can also be more easily overcooked when roasted which can yield a rubbery texture while pork butt/shoulder, on the other hand, roasts really well since it has more muscle & marbling keeping the final dish nice & juicy. If you are looking to swap pork butt/shoulder for another pork cut we’d recommend opting for a pork loin or pork tenderloin instead! Let us know how it goes!
Hi Samantha! Thanks for reaching out – we’ve never tested an alternative cut of pork with this recipe so we can’t say for sure! Pork belly & pork butt/shoulder are taken from different parts of the animal and the meat of the belly is much softer & fattier than the heartier butt/shoulder cut. While pork belly can be roasted in certain recipes it can also be more easily overcooked when roasted which can yield a rubbery texture while pork butt/shoulder, on the other hand, roasts really well since it has more muscle & marbling keeping the final dish nice & juicy. If you are looking to swap pork butt/shoulder for another pork cut we’d recommend opting for a pork loin or pork tenderloin instead!