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!
This Chinese BBQ Pork 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 25 minutes, flip the pork and bake another 25 minutes.
- While the pork is baking heat a small saucepan on medium high heat. Add marinade and bring to a rolling boil for 10 minutes. Reduce heat to medium low and add cornstarch and simmer 10 more minutes.
- 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 set 10 minutes. Cut into slices.
- Freeze any leftovers for up to three months.
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 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 recipes?
- Slow Cooker Chinese Spare Ribs
- Chicken Fried Rice
- Mongolian Beef
- Shrimp with Hot Garlic Sauce
- Sweet Chili Shrimp Stir Fry
Oven Baked Chinese BBQ Pork
Ingredients
- 3 lb boneless pork shoulder or butt
- 1/4 cup Hoisin sauce
- 1/4 cup brown sugar
- 1/4 cup honey
- 3 tablespoon soy sauce
- 1/4 cup dry sherry
- 2 tablespoons oyster sauce
- 1 teaspoon Chinese five spice
- 4 garlic cloves minced
- 2 teaspoons red food coloring optional
- 1 teaspoon cornstarch
Instructions
In a small bowl combine 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 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. Place pork 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 bring to a boil for 10 minutes. Reduce heat and whisk in cornstarch and water and simmer on low for another 10 minutes.
- 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.
Maggie Unzueta says
March 7, 2019 at 10:05 pmMy mouth is watering. I have to make this tonight!
Mitch says
January 18, 2019 at 7:25 pmI made the oven baked Chinese pork and it was absolutley delicious !
Wendie says
January 19, 2019 at 2:28 amYay 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 🙂
Michele Hofer says
January 9, 2019 at 4:08 amAbsolutely excellent recipe. I made it, sliced it and served it on ciabatta rolls with sweet and hot coleslaw… AMAZING!!!! Thanks for the recipe!!!!
Wendie says
January 9, 2019 at 4:24 amOh Yay Michele I’m so glad you loved it. Thank you for coming back here to share with me, totally made my night! 🙂
Wendie says
December 16, 2018 at 2:13 amThank 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 🙂