Chinese BBQ Pork Char Siu

Skip the takeout menus tonight and bring restaurant-style Chinese BBQ Pork right to your home kitchen. This Char Siu turns humble pork shoulder into caramelized roasted slices with sweet-savory flavor and that iconic sticky crust you know and love. The best part is how easy it is to make a big batch and let the marinade do most of the heavy lifting while you go about your day. Whenever I make this recipe, it disappears fast—my family piles it onto bowls of rice, and every bite is greeted with smiles and requests for seconds.

I first learned to make Char Siu after getting takeout one too many times and it quickly became my go-to for sharing with friends, especially when I want that wow factor without any stress.

Ingredients

• Boneless pork shoulder or butt: This cut has just the right amount of fat to keep the meat juicy and flavorful as it roasts. Look for pieces with nice marbling throughout.
• Garlic: Fresh garlic boosts the richness of the marinade and infuses the pork with classic depth. Choose plump whole cloves free from green centers for best flavor.
• Hoisin sauce: This thick sweet paste brings signature Char Siu flavor. Quality brands make a difference so taste before using.
• Soy sauce: Adds saltiness and deepens the umami profile. Opt for regular soy sauce for best results.
• Oyster sauce: Builds savory layers and adds a glossy finish. Look for well-known brands known for balanced flavor.
• Red pepper flakes: Lend a gentle heat in every bite. I use just enough to be noticeable but never overpower.
• Garlic powder: Enhances the aromatic garlic presence. A good quality powder without any caking agents is best.
• Black pepper: Subtle sharpness helps balance the sweetness of the glaze. Freshly ground will offer the brightest taste.
• Granulated sugar: Essential for caramelization and the signature sticky crust. Fine white sugar works beautifully.
• Green onions: Lively crunch and color for finishing. Choose bright green stalks with crisp tips.

Step-by-Step Instructions

Prepare the Pork:

Cut the pork shoulder or butt into uniform cubes about one inch square. Cutting the meat before marinating ensures it soaks up the sauce and cooks evenly creating tender pieces throughout.

Make the Sauce:

Whisk together the hoisin sauce soy sauce oyster sauce minced garlic garlic powder black pepper and red pepper flakes in a mixing bowl. Keep whisking until the marinade is smooth and no lumps appear to guarantee even flavor distribution.

Marinate Overnight:

Place the pork cubes in the bowl with the marinade. Stir gently until each piece is fully coated on all sides. Cover tightly with plastic wrap and refrigerate for at least eight hours or overnight for maximum flavor absorption.

Prepare for Baking:

Line a large rimmed baking sheet with parchment or foil to prevent sticking. Preheat your oven to three hundred seventy five degrees Fahrenheit so you are ready as soon as the pork is marinated.

Spread and Sugar:

Arrange the marinated pork and all remaining sauce in a single even layer on the baking sheet. Sprinkle granulated sugar evenly over the meat to build that glossy sweet crust during roasting.

Roast the Pork:

Bake the pork for fifteen minutes or until the internal temperature reaches one hundred forty five degrees Fahrenheit. The pieces should be sizzling and the edges starting to brown.

Broil for Char:

Turn your oven to broil and move the pan to the top rack. Let the pork broil for three to four minutes per side until the surface is deeply caramelized and crisp. Watch carefully as this step goes quickly and delivers the signature Char Siu texture.

Finish and Garnish:

Remove the pork from the oven and transfer to a platter. Scatter plenty of sliced green onions over the hot meat for a final burst of brightness.

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Green onions bring a colorful crunch that my kids always reach for first and sometimes sneak extra onto their bowls. Every time I serve this dish my family recalls the first time we enjoyed it together on a rainy Saturday at home making it one of our most requested comfort meals.

Storage Tips

Chinese BBQ pork keeps well for three days in the refrigerator when stored in an airtight container. For longer storage freeze cooled pieces in a freezer bag with the air pressed out and thaw overnight before reheating. The glaze remains glossy and the meat stays tender making leftovers just as tempting as the first night.

Ingredient Substitutions

If you do not have hoisin sauce you can use a mixture of miso paste and honey for a similar sweetness and depth. Substitute tamari or coconut aminos for soy sauce to keep the recipe gluten free. While pork shoulder offers the most flavor boneless chicken thighs will also work beautifully for a lighter version.

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Serving Suggestions

The concentrated flavors of Char Siu pair so well with plain white rice or sticky jasmine rice. Add quick sauteed greens like bok choy or snow peas for a complete meal. Sometimes for a fun twist I serve it alongside an assortment of Chinese dumplings and simple cucumber salad to create a feast reminiscent of our favorite buffet dinners.

Cultural Context

Char Siu is a beloved Cantonese dish whose name literally means fork roast because the pork was traditionally skewered and roasted in open ovens. Home cooks around the world have adopted shortcuts like oven roasting while preserving the essential flavors that make this a classic centerpiece at Chinese celebrations and everyday meals alike.

Frequently Asked Questions

→ What’s the best cut of pork to use?

Pork shoulder or butt is ideal thanks to its fattiness, which keeps the meat juicy and flavorful during roasting.

→ Why marinate overnight?

Marinating the pork overnight allows the Asian-inspired flavors to deeply infuse, resulting in a richer taste and tender texture.

→ How do I get a caramelized crust?

Sprinkling sugar on top before roasting and finishing under the broiler or on the grill creates a signature sweet, caramelized crust.

→ How should I serve Char Siu?

Enjoy with steamed rice, fresh green onions, or alongside other dishes like dumplings, bok choy, or fried rice.

→ How do I store leftovers?

Keep cooked pork in an airtight container in the fridge for several days, or freeze to enjoy later.

→ Can I use a grill instead of an oven?

Yes, grilling adds extra smoky flavor and gives the pork a delicious charred edge.