Oven-Baked Char Siu Recipe (Chinese BBQ Pork)
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.
We may earn a small commission for purchases made through links in this post. Read our disclosure policy here.
BBQ Chinese Pork, otherwise known as Char siu, is out of this world! Popular amongst Chinese restaurant,s 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 the recipe
- 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 is highly recommended, as it 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 "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.
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.
More delicious take-out recipes
Make sure to follow me on Facebook, Instagram, and Pinterest for all my latest recipes!
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.
Just made this one tonight for the first time. Totally spot on and just as good, actually better than the restaurant, as it is very moist and not dry. I used county style ribs as a trial run which I was very happy with. Will try with a pork butt but I really like the internal fat content of the CSR. Highly recommend to others to try. I also paired with BYB fried rice which was also really good.
I dont recommend using a pork loin. You want to use the shoulder/butt or even country-style boneless ribs because they have a good amount of fat on them.
Can I make this with pork loin?
So happy you love it Nicholine!
I can’t give this recipe enough accolades. I’m telling you, everyone NEEDS to make this! I use it on boneless pork shoulder and ribs and both times it was crazy delicious! I’ve also made the fried rice listed inside this recipient, with shrimp and this pork and we will never buy fried rice from a Chinese restaurant again!!
Yes but it will change the baking time.
Hi, I realize I'm a little late to this recipe but if you happen to see this, I do have a question. I was originally going to make another recipe with my pork shoulder and cut it into 1 inch cubes, but then decided against it and would like to use this recipe. Could I make this with 1 inch cubes instead of the long thick strips?
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.
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.
Hi
Wondering on the serving size/ weight for 775 calories. I’m using a perk tenderloin. I’m loving the sauce already.
Thank you