This Chinese BBQ Pork is deliciously sticky with a sweet and salty flavor!
BBQ Chinese Pork otherwise known as Char Sui is out of this world! A popular Chinese take-out dish that is super easy to make at home. So moist and full of flavor!
What is Chinese BBQ Pork?
Chinese BBQ is a delicious sweet and spicy sauce usually referred to as “Char Siu” that you soak the pork in then fire grill it or in this case bake it in the oven. It can be served in stir fry dishes, noodles, or just with a side of rice. One of my favorite ways to use the leftovers is in my Classic Pork Fried Rice.
How to make Chinese BBQ Pork
- In a small bowl mix all the marinade ingredients and set aside.
- Cut the pork lengthwise into three even slices
- Put the pork in a dish or large ziplock bag and pour marinade over it. Marinade for 24-48 hours.
- Cover a baking sheet with foil and place a cooling rack on top. Place the pork on the rack and bake for 25 minutes, flip the pork and bake another 25 minutes.
- While the pork is baking heat a small saucepan on medium-high heat. Add reserved marinade and whisk in cornstarch to a pot and bring to a simmer for 10 minutes to thicken.
- Remove the pork from the oven. Turn the oven to broil and brush the sauce over the top. Broil for 5-6 minutes or until some caramelization starts to form. Flip and repeat.
- Remove from oven let sit 10 minutes. Cut into slices.
- Freeze any leftovers for up to three months.
Can I use a different cut of meat?
Pork shoulder or butt is the more cost-effective, meaning you get more bang for your buck. If you have trouble finding it or just don’t feel like slicing it boneless country-style pork ribs will also work.
I wanted that dark red color in my marinade, and the red food coloring adds that. It adds no taste to the pork so you could leave it out if you want.
This Chinese BBQ pork is super easy you just need to give it a day or two to soak in the marinade, trust me it makes it that much better! Broiling in the oven ensures the crispy and caramelized outer edges everybody loves, and a tender, juicy, and moist pork meat on the inside.
Looking for more delicious take-out recipes?
- Slow Cooker Chinese Spare Ribs
- Chicken Fried Rice
- Mongolian Beef
- Shrimp with Hot Garlic Sauce
- Sweet Chili Shrimp Stir Fry
- 3 lb boneless pork shoulder or butt
- 1/2 cup Hoisin sauce
- 1/2 cup brown sugar
- 1/2 cup honey
- 1/3 cup soy sauce
- 1/2 cup dry sherry
- 4 tablespoons oyster sauce
- 2 teaspoon Chinese five spice
- 4 garlic cloves minced
- 1-2 teaspoons red food coloring, optional
- 2 teaspoon cornstarch
- In a small bowl combine Hoisin sauce, brown sugar, honey, soy sauce, dry sherry, oyster sauce, five spice, garlic and red food coloring (optional) and mix until combined.
- Cut pork horizontally into three long flat pieces. Place in a container or ziplock bag, pour 1/2 the marinade over pork. Marinade 24-48 hours for optimal flavor.
- Preheat oven to 350 degrees. Cover a baking sheet with foil and place a cooling rack on top. Remove pork from the marinade and place on the rack. Bake for 25 minutes. Flip the pork and cook another 25 minutes.
- While the pork is cooking, pour the reserved marinade into a saucepan and whisk in cornstarch, and bring to a low simmer for 10 minutes to thicken.
- Remove pork from the oven and turn the oven to broil. Brush the pork with the thickened marinade and broil 5-6 minutes or until slightly charred. Turn the pork over and repeat. Pork temp should be 145-160 degrees.
- Serve any extra sauce on the side, and green onions if desired.
Country style boneless ribs will also work for this recipe
Serving Size6 Servings
Amount Per Serving Calories 775Total Fat 49gSaturated Fat 18gTrans Fat 0gUnsaturated Fat 26gCholesterol 204mgSodium 993mgCarbohydrates 27gFiber 1gSugar 22gProtein 54g