Chinese BBQ Pork Char Siu (Printer-Friendly Version)
Juicy pork with sweet, savory glaze and a caramelized finish that’s easy to make at home.
# Required Ingredients:
→ Pork
01 -
800 g boneless pork shoulder or pork butt, cut into 2.5 cm cubes
→ Marinade
02 -
80 ml hoisin sauce
03 -
60 ml soy sauce
04 -
30 ml oyster sauce
05 -
3 garlic cloves, minced
06 -
1 teaspoon garlic powder
07 -
0.5 teaspoon ground black pepper
08 -
0.5 teaspoon red pepper flakes
→ For finishing
09 -
2 tablespoons granulated sugar
10 -
2 green onions, thinly sliced, for garnish
# Step-by-Step Instructions:
01 -
Cut the pork shoulder or butt into uniform 2.5 cm cubes to ensure even cooking and absorption of marinade.
02 -
In a medium bowl, whisk hoisin sauce, soy sauce, oyster sauce, minced garlic, garlic powder, black pepper, and red pepper flakes until fully blended.
03 -
Add the cubed pork to the marinade and toss to coat all surfaces evenly. Cover the bowl with cling film and refrigerate for at least 8 hours or overnight.
04 -
Preheat the oven to 190°C. Line a 23 cm x 33 cm baking tray with parchment paper or foil.
05 -
Spread the marinated pork and remaining marinade in a single layer on the prepared tray. Sprinkle granulated sugar evenly on the meat to aid caramelization.
06 -
Roast in the preheated oven for 15 minutes or until pork reaches an internal temperature of 63°C.
07 -
Optional: Set oven to broil and cook each side for 3 to 4 minutes, turning once, until edges are caramelized and slightly charred.
08 -
Transfer the pork to a serving platter and garnish with sliced green onions. Serve hot as a main with rice or as an appetizer.
# Handy Cooking Tips:
01 -
Marinating the pork overnight intensifies both flavor and tenderness.
02 -
Leftover cooked pork keeps well refrigerated in an airtight container for up to 3 days or can be frozen.
03 -
Broiling after roasting delivers the authentic caramelized exterior typical of Char Siu.