Succulent Chinese BBQ Pork (Char Siu) Recipe

I’m obsessed with char siu, that glossy, caramelized Chinese BBQ pork that makes your mouth water just thinking about it. You know the kind – sticky, sweet, with edges that practically glisten under the light like edible jewels. The best part? You don’t need a fancy restaurant or special equipment to nail this at home. Just a few pantry staples, some patience for marinating, and I’ll show you exactly how to transform ordinary pork shoulder into something absolutely extraordinary.

Why You’ll Love this Succulent Chinese BBQ Pork (Char Siu)

Imagine this: tender, caramelized strips of pork that practically melt in your mouth, glazed with a sweet and savory coating that’s so good you’ll want to lick the plate.

That’s char siu for you.

This isn’t your average weeknight dinner. It’s restaurant-quality barbecue pork you can master at home, no fancy equipment required. Just your regular oven and some patience.

What makes this recipe special? The marinade creates this gorgeous mahogany glaze that’s sweet, salty, and slightly smoky.

Plus, it’s way more affordable than ordering takeout every time you’re craving authentic Chinese flavors.

What Ingredients are in Succulent Chinese BBQ Pork (Char Siu)?

Getting that perfect char siu starts with the right ingredients, and trust me, most of them are probably sitting in your pantry right now. The magic happens when simple ingredients come together to create that sweet, savory, and slightly smoky flavor that makes Chinese BBQ pork so irresistible.

You don’t need to hunt down exotic ingredients or break the bank either. This recipe keeps things straightforward while delivering all those complex flavors you’d expect from your favorite Chinese restaurant. Let’s break down what you’ll need to make this happen.

Ingredients:

• 3 lbs pork shoulder
• ¼ cup sugar
• 2 tsp salt
• ½ tsp five spice powder
• ¼ tsp white pepper
• ½ tsp sesame oil
• 1 tbsp rice wine (optional)
• 1 tbsp soy sauce
• 1 tbsp hoisin sauce
• 2 tsp molasses
• 1/8 tsp red food coloring (optional)
• 3 cloves garlic

About These Ingredients

That pork shoulder is your star player here. Don’t even think about going lean with this one – you want some fat marbled through that meat because that’s where all the flavor lives.

Pork shoulder has just the right amount of fat to keep everything juicy and tender during the long roasting process.

Five spice powder might sound fancy, but it’s usually available in the spice aisle of most grocery stores. It’s that warm, slightly sweet blend that gives char siu its distinctive flavor.

If you can’t find it, you’re missing out on some serious authenticity, but the recipe will still work.

The molasses is doing some heavy lifting here, adding that deep, caramelized sweetness that makes the glaze so addictive. Regular sugar alone won’t give you that rich, complex sweetness that molasses brings to the party.

About that red food coloring – it’s totally optional, but it gives you that classic char siu look with the reddish tint around the edges.

Some people skip it entirely and still end up with gorgeous, golden-brown pork that tastes just as amazing.

How to Make this Succulent Chinese BBQ Pork (Char Siu)

Making char siu at home is way easier than you’d think, and honestly, it’s one of those recipes that makes you feel like a total kitchen rockstar without requiring actual rockstar skills. The whole process is pretty forgiving, which is great news if you’re like me and sometimes wing it with cooking times.

Getting Started with the Marinade****

First things first – you’re going to make that magical marinade that transforms regular pork into something restaurant-worthy. In a bowl, combine ¼ cup sugar, 2 teaspoons salt, ½ teaspoon five spice powder, ¼ teaspoon white pepper, ½ teaspoon sesame oil, 1 tablespoon rice wine (if you’re using it), 1 tablespoon soy sauce, 1 tablespoon hoisin sauce, 2 teaspoons molasses, that optional 1/8 teaspoon red food coloring, and 3 cloves of minced garlic.

Mix everything together until it becomes this gorgeous, glossy paste. Don’t worry if it looks a little thick – that’s exactly what you want. This marinade is going to cling to every inch of that pork and work its magic overnight.

Prepping the Pork

Take your 3 pounds of pork shoulder and give it a good look. If there are any really thick pieces, you might want to slice them down so everything cooks evenly. I’m talking about pieces that are roughly 2-3 inches thick – thick enough to stay juicy but not so thick that the outside burns before the inside cooks through.

Now comes the fun part. Rub that marinade all over the pork like you really mean it. Get into every nook and cranny, because this is where all the flavor happens. Your hands are going to get messy, but that’s half the fun of cooking, right?

The Waiting Game

Here’s where patience becomes your best friend. Wrap up that marinated pork and let it hang out in the refrigerator overnight. I know, I know – waiting is the hardest part, especially when your kitchen smells like garlic and five spice. But this overnight rest is what separates good char siu from absolutely incredible char siu.

If you’re the type who plans ahead, you can actually let it marinate for up to 24 hours. The longer it sits, the deeper those flavors penetrate the meat. Just don’t go much longer than that, or things start getting a little too intense.

Time to Roast

When you’re ready to cook, preheat your oven to 400°F. Before you pop that pork in the oven, here’s a pro tip that’ll change your char siu game forever – save some of that marinade for basting. Just set aside a couple tablespoons in a small bowl before you put the pork in the oven.

Place the pork on a rack over a baking sheet, or just directly on a lined baking sheet if you don’t have a rack. The rack helps air circulate around the meat, but don’t stress if you don’t have one. Roast for about 20 minutes, but here’s where you need to start paying attention rather than just setting a timer and walking away.

Basting and Finishing

About halfway through that initial roasting time, pull out the pork and brush it with some of that reserved marinade. This is what gives you those gorgeous, caramelized edges that make char siu so irresistible. The sugars in the marinade are going to start caramelizing and creating this beautiful, slightly sticky glaze.

Keep roasting until the internal temperature hits 145°F for a slightly pink center, or 160°F if you prefer it more well-done. The outside should be deeply caramelized and maybe even a little charred in spots – that’s exactly what you want.

Let it rest for about 10 minutes before slicing. This gives the juices time to redistribute, so you don’t end up with dry pork and a puddle of juices on your cutting board.

Succulent Chinese BBQ Pork (Char Siu) Substitutions and Variations

While that classic char siu recipe is absolutely fantastic as-is, I totally get that not everyone has every single ingredient sitting in their pantry, and sometimes you want to shake things up a bit.

No hoisin sauce? Swap in barbecue sauce mixed with a little soy sauce. Missing five spice? Cinnamon and star anise work beautifully. I’ve even used honey instead of molasses when that’s all I had.

Want variations? Try char siu chicken thighs, they’re incredible.

Or go wild with a spicy version using chili garlic sauce. The marinade principles stay the same, so don’t stress about perfect ingredient matches.

What to Serve with Succulent Chinese BBQ Pork (Char Siu)

Once you’ve got this gorgeous, glossy char siu ready to go, you’ll want sides that complement those sweet, savory flavors without competing for attention.

I always reach for steamed jasmine rice first – it’s like the perfect neutral canvas for all that sticky, caramelized goodness.

Bok choy or Chinese broccoli work beautifully, especially when quickly stir-fried with garlic.

The slight bitterness cuts through the pork’s richness perfectly.

For something heartier, try char siu fried rice or toss sliced pork into ramen.

Sometimes simple cucumber salad does the trick too.

Final Thoughts

There’s something magical about pulling a perfectly glazed char siu from your oven, watching that mahogany surface glisten under the kitchen lights.

I promise you’ll feel like a culinary wizard when that sweet, savory aroma hits you.

This recipe isn’t just about dinner, it’s about creating something special with your own hands.

Sure, you could grab takeout, but where’s the fun in that?

The beauty of char siu lies in its simplicity, yet it delivers restaurant-quality results every time.

Trust the process, embrace the mess, and enjoy every bite.

Recipe Card

Introduction: Transform your kitchen into a Chinese BBQ restaurant with this incredibly flavorful char siu recipe. Tender pork shoulder marinated in a perfect blend of sweet and savory ingredients, then roasted to mahogany perfection. This restaurant-quality dish delivers succulent, glazed pork that’s perfect for rice bowls, noodles, or enjoying on its own.

• Prep Time: 15 minutes (plus overnight marinating)
• Cook Time: 20 minutes
• Total Time: 35 minutes (plus overnight marinating)
• Serves: 6-8

Ingredients:

*For the Marinade and Pork:*

• 3 lbs pork shoulder
• ¼ cup sugar
• 2 tsp salt
• ½ tsp five spice powder
• ¼ tsp white pepper
• ½ tsp sesame oil
• 1 tbsp rice wine (optional)
• 1 tbsp soy sauce
• 1 tbsp hoisin sauce
• 2 tsp molasses
• 1/8 tsp red food coloring (optional)
• 3 cloves garlic, minced

Instructions:

1. Combine all marinade ingredients (everything except pork) in a bowl and mix well until sugar dissolves.
2. Place pork shoulder in a large zip-lock bag or container and rub marinade all over the meat, ensuring complete coverage.
3. Refrigerate overnight, or at least 4 hours for best flavor penetration.
4. Preheat oven to 400°F (200°C).
5. Remove pork from marinade and reserve the liquid for basting.
6. Place pork on a wire rack set over a baking sheet lined with foil.
7. Roast for about 20 minutes, basting with reserved marinade every 5-7 minutes.
8. Check internal temperature reaches 145°F (63°C) for medium or 160°F (71°C) for well-done.
9. Let rest for 5 minutes before slicing against the grain.

Notes:

• Choose pork shoulder with good marbling and fat content for maximum flavor and tenderness
• Reserve some marinade before adding raw pork to use for basting during cooking
• Red food coloring is traditional but optional – it gives the characteristic reddish color
• Char siu can be made up to 3 days ahead and stored covered in the refrigerator
• For extra caramelization, broil for 2-3 minutes at the end of cooking time
• Leftover char siu is excellent in fried rice, ramen, or steamed buns
• If you don’t have rice wine, substitute with dry sherry or omit entirely

Nutritional Information:

Frequently Asked Questions

Can I Freeze Leftover Char Siu and How Long Does It Last?

I’d freeze leftover char siu in airtight containers for up to three months. It’ll stay fresh in the refrigerator for about four days. I recommend slicing it before freezing for easier reheating.

What’s the Best Way to Reheat Char Siu Without Drying It Out?

I’ll steam the char siu for 5-7 minutes or microwave covered with damp paper towels. I always slice before reheating and add a splash of the original marinade to maintain moisture.

Can I Use an Air Fryer or Grill Instead of Oven Roasting?

I’d recommend using an air fryer at 375°F for 12-15 minutes, flipping halfway through. You can also grill over medium heat, but watch carefully since the sugars caramelize quickly.

How Do I Know When the Pork Is Properly Cooked Through?

I check the internal temperature with a meat thermometer – it should reach 145°F for safe consumption. The pork will also feel firm when pressed and juices should run clear.

Can I Make Char Siu Ahead of Time for Meal Prep?

I’ll make char siu ahead for meal prep since it keeps well refrigerated for four days. I slice it when ready to serve and reheat gently to maintain its tender texture.