This Chinese BBQ Pork is deliciously sticky with a sweet and salty flavor! Serve it as a main dish with white rice or as an appetizer.
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BBQ Chinese Pork otherwise known as Char siu is out of this world! Popular amongst Chinese restaurants this take-out dish is super easy to make at home. So moist and full of flavor! And any leftovers can be used in my Pork Fried Rice!
Why this recipe works
This Char siu recipe 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.
Ingredients for thie recipe
Ingredients Notes
Pork-Boneless pork shoulder or pork butt works great for this.
Hoisin sauce- Don't leave this out, it adds an extra layer of delicious flavor.
Soy sauce- Dark soy sauce works best.
Garlic- Use fresh garlic, powder won't add the same flavor.
Red food coloring- Gives it that rich dark red coloring you find in Chinese food.
How to make this recipe
Step 1 Add all the marinade ingredients to a small bowl and mix. Set aside some reserved marinade.
Step 2 Slice your pork roast into three even long strips.
Step 3 Add the pork pieces to the marinade, soak at least overnight but I highly recommend two days.
Step 4 Place the pieces of pork on a cooling rack and on a foiled lined baking sheet.
Step 5 While the pork is cooking place the reserved marinade into a saucepan with the cornstarch to simmer and thicken.
Recipe Tips
To get that dark red color in my marinade, the red food coloring adds that. It adds no taste to the pork so you could leave it out if you want.
Marinating for two days, I highly recommend 2 days, it really allows for the best flavor.
Broiling it in the oven gives it those crispy outer edges everybody loves.
Don't overcook it- You want the internal temperature of the pork to reach 145 degrees.
Recipe FAQ's
Chinese BBQ is a delicious sweet and spicy sauce usually referred to as u0022Char Siuu0022 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.
The best cut of meat for this recipe is a pork shoulder or pork Boston 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 or pork belly will also work.You can also use a pork loin or pork tenderloin but they are a much leaner cut and this recipe turns out better with the more fatty cuts.
Yes, this freezes well. Wrap any leftover pieces in plastic wrap, then in aluminum foil. Freeze for up to 3 months. You can also freeze the leftover marinade that was reserved.
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Oven Baked Chinese BBQ Pork
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
- 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.
Notes
Nutrition
Oven Baked Chinese BBQ Pork
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
- 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.
Oh great tip thank you 🙂
I used the red liquid in a can of beets instead of red food coloring, worked great!
You can leave the Sherry out if you want.
Will this still taste good without any alcohol? Would wine work?
Woohoo Merita I'm so happy you both loved it, the longer you marinate it the better it is 🙂 I always save the leftovers and freeze for my pork fried rice...so good!
My husband could not stop talking about this! It was so very good. I used a pork roast, marinated for 2 almost 3 full days. I think the Chinese 5 Spice and red food coloring made it very authentic. This will be my go-to recipe from here on out. I can't wait to make it again.