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 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 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
MAKE SURE TO FOLLOW ME ON FACEBOOK, INSTAGRAM, PINTEREST FOR ALL MY LATEST RECIPES.
Oven Baked Chinese BBQ Pork
This Chinese BBQ Pork is deliciously sticky with a sweet and salty flavor!
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 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.
Nutrition Information
Yield
6Serving Size
6 ServingsAmount Per Serving Calories 775Total Fat 49gSaturated Fat 18gTrans Fat 0gUnsaturated Fat 26gCholesterol 204mgSodium 993mgCarbohydrates 27gFiber 1gSugar 22gProtein 54g
Yay Marianne! I am so happy you loved it 🙂
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!
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
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.
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
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! 🙂
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!
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 🙂
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!
I’ve never tried it with a tenderloin. A tenderloin is very lean and will cook much faster.
Would this work with pork tenderloin?
Yay bobi! I’m so glad you loved it, thanks for the great review and coming back here to share that with me 🙂
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!
My mouth is watering. I have to make this tonight!
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 🙂
I made the oven baked Chinese pork and it was absolutley delicious !
Oh Yay Michele I’m so glad you loved it. Thank you for coming back here to share with me, totally made my night! 🙂
Absolutely excellent recipe. I made it, sliced it and served it on ciabatta rolls with sweet and hot coleslaw… AMAZING!!!! Thanks for the recipe!!!!
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 🙂