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Oven Baked Chinese BBQ Pork

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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.

 

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Yield: 6

Oven Baked Chinese BBQ Pork

oven baked chinese bbq pork on a baking sheet sliced

This Chinese BBQ Pork is deliciously sticky with a sweet and salty flavor!

Marinade 2 days
Cook Time 1 hour
Total Time 2 days 1 hour

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve any extra sauce on the side, and green onions if desired.

Notes

Country style boneless ribs will also work for this recipe

Nutrition Information

Yield

6

Serving Size

6 Servings
Amount Per Serving Calories 775Total Fat 49gSaturated Fat 18gTrans Fat 0gUnsaturated Fat 26gCholesterol 204mgSodium 993mgCarbohydrates 27gFiber 1gSugar 22gProtein 54g

Did you make this recipe?

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© Wendie
Cuisine: Chinese / Category: Entrees

 

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Comments

  1. Celeste says

    Hi, hoping you might be able to guide me here. I have my pork marinating the fridge currently (put together at 12 hours ago) I came back to the recipe to know the next steps to realize I've messed jt up by not reading the instructions thoroughly. I put the whole marinade with the cornstarch in a bowl and put the pork in there. Will I still be able to reserve the marinade and thicken it, it might need new cornstarch I guess. Or what would you suggest here. Thank you so much.

  2. Wendie says

    Pork tenderloin is a much leaner cut of meat. My nutrition count was for a pork butt or shoulder which would be much higher in calories.

  3. Susan says

    Hi
    Wondering on the serving size/ weight for 775 calories. I’m using a perk tenderloin. I’m loving the sauce already.
    Thank you

  4. Wendie says

    The country-style ribs should be fine but the tenderloin you may want to cut back a tad on the time as it's a much leaner cut of meat. Hope you love it, you'll have to check out my pork fried rice that uses this recipe...so good!

  5. Addy says

    I've been craving bbq pork fried rice the last few days. I figured if I learned to make Chinese-style bbq pork than I could make my own.
    The closest cuts I could come at The store was tenderloin and something called country style boneless ribs. They're in the marinade now. I'm looking forward to seeing how it turns out.

  6. Michelle says

    4 stars
    I have made this recipe many times. It is delicious .The only thing that I did different was I used a pork loin instead of pork shoulder. You can slice it diagonally and it looks exactly like you get in the Chinese restaurants.. it comes out tender and moist every time.

  7. Wendie says

    I would use white wine or just leave it out. Hope this helps Erica 🙂

  8. Erica says

    I dont have dry sherry....i have white cooking wine or moscato on hand can i substitute either or should i just skip it in the recipe?

  9. J Sophia Sherman says

    I loved this recipe, I tweeked it a little with keto honey, swerve brown sugar and a low carb hoisin and oyster sauce, it was simply amazing! This is my new favorite recipe. My thanks for this!

  10. Lori says

    Tasted amazing however my pork shoulder came out tough. Any idea what I did wrong??? We ate it with white rice and used the leftovers to make bbq pork fried rice the next day. I’d like to try and make it again if you can help figure what caused my meat to be tough.

  11. Wendie says

    Not exactly the same but similar enough to substitute in the recipe.

  12. Lori says

    Is dry sherry the same as sherry cooking wine?

  13. Wendie says

    Oh yay Amani, so happy you loved them 🙂

  14. Amani says

    Came across this recipe and it immediately reminded me of the pork spare ribs I get from the Chinese restaurant so I used ribs & cooked them on the grill, they came out delicious! the flavor was amazing.. I'll be cooking them again this weekend for the fam!

  15. Wendie says

    Pork tenderloin is a much leaner cut of meat. Which if over cooked will dry out. You could surely try it just watch the cooking time.

  16. Kobey says

    Would a pork tenderloin work well with this recipe?

  17. Wendie says

    I've never made it without the Hoisin sauce, to me its a huge flavor ingredient.

  18. Donna says

    This is my first time to try recipe looks ddelicious ! Store didn’t have the hoisin sauce so I look at how to make it. It’s got same ingredients as what’s in the marinade so is this a must to add to recipe? I read the comments nobody asked this question. Thank you 😊

  19. Wendie says

    I've never tried freezing it before it was cooked, always after. But I think it would be just fine 🙂

  20. Michele says

    Thanks for the recipe. Looks yummy! I was wondering if you have ever tried freezing the pork in marinade before it is cooked, along with a separate bag of the reserve marinade to freeze on the side. I am hoping to prep it today, then freeze the pork and extra sauce to cook in a couple weeks.

  21. Wendie says

    The oven temp is 350 degrees as stated in the recipe. Chinese Five Spice is a combination of savory and sweet spices. You can find it in the spice isle of your grocery store. Or I have also liked it to amazon for you.

  22. Jannice wills says

    What do you put the temp for the oven.? What is 5 chinese spice??

  23. Wendie says

    Let me know how it turns out Kymm 🙂

  24. Kymm says

    I have also tried this with chicken and beef. So tomorrow I’m going to try it also on shrimp and onions that I’m making kebabs out of. I hope it turns out well. Wish me luck!

  25. Wendie says

    Its a combination of spices. It adds a lot of depth to the recipe and is definitely needed. Hope this helps Sharon 🙂

  26. Sharon Seiber says

    What do the Chinese 5 spices add? Is it heat or what? I have never used them so it's probably a crazy question! If soo, sorry. I am asking because my son is chronically ill.

  27. Megan says

    I think it’s the Chinese five spice

  28. Wendie says

    That is the Chinese 5 Spice.

  29. Megan says

    Is the marinade supposed the smell like black licorice?

  30. Wendie says

    Its just a garnish if you want to add it.

  31. Donna says

    I see green onions ? in the picture but none in the recipe. Have I missed something? I never tweak a recipe until I've tried it exactly as written so would like to know.

  32. Ofelia says

    My pork is now marinating! I had to omit the oyster sauce and honey because I didn't have any. Hope it doesn't make a huge difference.

  33. Wendie says

    Yay Marianne! I am so happy you loved it 🙂

  34. Marianne says

    This was incredibly delicious! Probably the best bbq pork that we've ever had. The best thing is we can now make it at home when we're craving it. Thank you so much!

  35. Chuck says

    Wendy this can also be made with a pork loin. Trim off the fat,cut lengthwise in 2 or 3 pieces. You can buy the char sui marinate in powder form in most Asian markets, just mix with water, put meat in a ziplock bag pour in marinate, knead to get good coating . Marinate overnight bake . This is served as an appetizer in most Chinese restaurants in Seattle with hot mustard and catsup. Oh, slice it about a 1/8 of an inch thick and serve. Enjoy

  36. Wendie says

    Yay Charles! I hope you love it 🙂 Although the marinade is safe to use as long as you bring it to a boil before using. I've made the adjustments to the recipe so there is enough marinade to reserve for basting without using it first as a marinade.

  37. Charles says

    about to put in the oven now, I as well held back some of the marinade liquid . I don't ever use the marinade after meat has been in it. I have a pork loin too and cut it length wise , marinade for 3 days for that extra flavor burst. Cant wait for the end result. So far it looks fantastic. Thank you for the recipe

  38. Wendie says

    As long as you simmer the marinade for at least 20 minutes the marinade is fine to use as a basting sauce. But it sounds like you have enough marinade anyhow. Hope you enjoy linda! 🙂

  39. Linda says

    The "reserved marinade"....is this the marinade left-over in the bag/pan after the meat is done marinating? I took it to mean you saved some of the marinade from the original batch that did not get poured over the meat, but your instructions do not say this. I was always told you should not utilize marinade that has been covering raw meat. I could only find a 7lb pork butt, so I doubled the recipe anyway and had plenty of marinade to save and use for the baking portion. Just wanted some clarification. So far, this looks & smells amazing and I can't wait to bake it!

  40. Wendie says

    I'm so glad you loved it Crissy! Its the only pork recipe I use for fried rice. Thanks for coming back here to share your review 🙂

  41. Crissy says

    Amazing pork recipe! I used a pork loin, about 2 lbs, and marinated 48 hours! I cut it in half lengthwise, marinated, and cooked it about 25 minutes before broiling and mixed the 1 tsp cornstarch with 1 tbsp water for the thickened marinade. Absolutely perfect for fried rice!

  42. Wendie says

    I've never tried it with a tenderloin. A tenderloin is very lean and will cook much faster.

  43. Tina says

    Would this work with pork tenderloin?

  44. Wendie says

    Yay bobi! I'm so glad you loved it, thanks for the great review and coming back here to share that with me 🙂

  45. bobi says

    5 stars
    Made this tonight as written. I marinated the pork for 24 hours. Next time I'll do the 48. I only broiled the pork for 3 minutes because I was afraid I'd over cook it. One minute with the door closed and two minutes with the oven cracked open. Next time, I'll add a little thicker layer of the marinade (for more flavor) and broil for the full five minutes so it will leave a little thicker, drier crust on the pork.

    Very moist and juicy! Surprisingly tender! Great technique for cooking this kind of pork! One I've been looking for for a long time. Country Style pork strips are always going on sale in my area for .99 cents a pound.

    I'm looking forward to using your recipe's technique with different sauces - teriyaki and BBQ sauce comes to mind. Thank you for posting this recipe - sincerely!

  46. Maggie Unzueta says

    5 stars
    My mouth is watering. I have to make this tonight!

  47. Wendie says

    Yay Mitch! I'm so glad you loved them, they're are one of my absolute favorites.Thanks for talking the time to come back here and let me know 🙂

  48. Mitch says

    5 stars
    I made the oven baked Chinese pork and it was absolutley delicious !

  49. Wendie says

    Oh Yay Michele I'm so glad you loved it. Thank you for coming back here to share with me, totally made my night! 🙂

  50. Michele Hofer says

    4 stars
    Absolutely excellent recipe. I made it, sliced it and served it on ciabatta rolls with sweet and hot coleslaw... AMAZING!!!! Thanks for the recipe!!!!

  51. Wendie says

    Thank you Kathy...so kind of you to say 🙂 This pork is delicious. I actually have a fried rice recipe coming up in the next couple weeks using this ...so good! I haven't done this on a tenderloin, the shoulder has more fat like you said. But if you do I would definitely marinade it overnight and watch the temperature of the meat as you don't want it to overcook. Tenderloin as you know can get dry easily if cooked to long. Hope this helps Kathy 🙂

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