Char Siu Pork (Chinese BBQ Pork) – Juicy, Easy Oven Recipe

Name: Char Siu Pork
Prep time: 1440 min
Cook time: 50 min
Total time: 1490 min
Ingredients: 500 gr pork (cut into long strips or pork shoulder or chicken thigh fillet); 1 tbsp red yeast rice; 1 tsp five spice powder; 3 tbsp sugar; 3 tbsp honey; 3 tbsp soy sauce; 1 tsp pepper; 3 tbsp white wine (Chinese); 1 tbsp red wine (Chinese); 1 tbsp sesame oil; 4 garlic (crushed)

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Char siu pork (Chinese BBQ pork) is a classic Cantonese dish known for its sweet, savory, and slightly smoky flavor. This easy oven recipe uses a rich marinade of honey, soy sauce, and five-spice powder to create tender, juicy pork with a beautifully caramelized, glossy finish.

Char Siu Pork slices on a long white plate on red white table cloth.

A Quick Look at the Recipe

🏷️ Recipe Name: Char Siu Pork (Chinese BBQ Pork)
⏱️ Ready In: ~ 1 day 50 minutes
🍽️ Serves: 4 portions
🔥 Calories: 465 kcal (1 portion)
🧾 Main Ingredients: Pork, read yeast rice, five spice powder, sugar, honey, soy sauce, pepper, white wine, red wine, sesame oil, garlic.
🥗 Dietary Info: Gluten free.
🧠 Difficulty: Easy, very simple steps.

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Char siu pork (Chinese BBQ pork) is a classic Cantonese dish known for its sweet, savory roasted pork with a signature glossy red glaze and caramelized edges. Traditionally marinated with honey, five-spice powder, soy sauce, and Chinese cooking wine, the pork is roasted until tender, juicy, and packed with deep flavor. It’s one of the most beloved Asian grilled recipes, known for its bold flavors and beautifully charred exterior.

In this easy oven version, you can recreate authentic char siu pork at home without any special equipment. The marinade seeps deep into the meat, creating that irresistible balance of sweet, savory, and lightly smoky flavors.

In Chinese cuisine, pork dishes come in many comforting forms, from roast pork belly, hong shao rou, braised pork shank, or dong po rou. But char siu pork stands out for its bold flavor and beautifully charred exterior.

Over the years, I’ve tested many char siu recipes with different cuts and marinade ratios. This version has become my family’s favorite because it consistently delivers juicy, tender pork with that perfect caramelized glaze.

We especially love making char siu pork during Chinese New Year, when the aroma of roasting pork fills the kitchen. Served with dishes like egg drop soup, chow mein, or crispy shrimp balls, it easily becomes the centerpiece of a festive meal.

Prefer chicken? Try my Air Fryer Char Siu Chicken for an easier homemade Chinese BBQ option with the same sweet and savory flavors.

Why You Will Love This Recipe

Easy marinade – The char siu sauce comes together in under 5 minutes with simple pantry ingredients.
Authentic flavor – Inspired by traditional Cantonese char siu, with that signature sweet, savory, and slightly smoky taste.
Juicy and tender – Roasted to perfection with a caramelized glaze and moist, flavorful meat inside.
Beginner-friendly – A straightforward oven method with clear steps, perfect even if it’s your first time making char siu pork.
Make-ahead friendly – Marinate the pork up to 2 days ahead for deeper flavor and easy meal prep.

Recipe Ingredients

Char siu roast pork ingredients with labels on a table.

Ingredient Notes

Pork – Pork shoulder or pork neck are ideal for char siu. Pork neck is fattier and gives a richer, juicier result, while pork shoulder offers a good balance of meat and fat. Pork loin can be used for a leaner option, but it may turn out slightly drier.

Chinese five spice powder – This classic blend of star anise, cloves, cinnamon, Szechuan peppercorns, and fennel seeds gives char siu its signature aroma. Store-bought works well, or make your own Chinese Five Spice Powder for a fresher flavor.

Chinese cooking wine – Use Chinese rice wine (Shaoxing wine) for the most authentic flavor. Dry sherry or white wine can be used as substitutes if needed.

Red cooking wine (optional) – Adds a subtle sweetness and helps balance the marinade. Use sparingly so it doesn’t overpower the dish.

Red yeast rice – Finely crush before using. This gives char siu its traditional color and adds a mild fermented depth of flavor.

Sesame oil – Adds a rich, nutty aroma that enhances the overall flavor of the marinade.

Be sure to check out the full recipe and ingredient list below

Substitutions & Variations

Protein options – While pork shoulder or pork neck are the most common cuts, you can also make char siu pork belly for a richer, more indulgent version with extra fat and flavor. Chicken thigh or even turkey can be used as alternatives, though the taste will differ. For a leaner option, pork loin works too, but it can be slightly less juicy if overcooked.

Sauce variations – If you don’t have all the ingredients, you can use hoisin sauce combined with soy sauce and five-spice powder as a shortcut. Some recipes also include fermented bean curd or extra rice wine for deeper flavor, though the taste may vary slightly.

Sweet glaze options – Maltose can be used instead of honey for brushing after roasting. It gives char siu pork its signature sticky, glossy finish and a more traditional flavor.

How To Make Char Siu Pork (Chinese BBQ Pork)

Step by step process photos on preparing the sauce for marinating the pork.

STEP 1. Combine red rice yeast, sugar, honey, soy sauce, pepper, rice wine, red cooking wine, sesame oil in a bowl. Add crushed garlic into the sauce (Images 1, 2). Mix well. Add red food coloring if you like (Image 3). Cut the pork neck into long strips about 5 cm wide, put the meat inside a zip lock bag (Image 4).

Step by step process photos of marinating the meat and roasting it in the oven.

STEP 2. Pour the marinade sauce into the bag (Image 5). Zip it tightly. Press the meat inside the bag to make sure all the meat is covered with the sauce (Image 6). Transfer the bag into the chiller afterwards. Refrigerate overnight to two nights or for at least 8 hours before roasting. The next day or on the day you want to roast, take out the bag. Prepare a baking pan, you may line it with aluminium foil, so the charred sauce will not stain the pan (Image 7). Bake in a preheated oven 180°C for 20 minutes (Image 8). Keep checking once in a while. Reduce the oven temperature if the meat looks burning.

Two big chunks of char siu roasted pork on a cooling rack.

Char siu roast pork is being sliced on a wooden cutting board.

STEP 3. After 20 minutes of roasting, brush it generously with honey or maltose for a glossy, caramelized finish. Return the pork to the oven and roast for an additional 5 minutes. Flip the pork, brush the other side, and roast for another 5 minutes. The total roasting time should be around 30 minutes, with the pork developing a caramelized and slightly charred surface. Let it cool for about 10 minutes on a cooling rack (Image 9).

STEP 4. Once slightly cooled, slice the Char Siu into your desired thickness (Image 10). Serve immediately, and enjoy your juicy, flavorful char siu pork!

Pro Tips

No oven? Use a pan – You can pan-fry the marinated pork with the lid on to keep it juicy. Cook for about 20 minutes, then use a torch at the end for that charred finish.
Use the middle rack – Place the pork on the middle rack for even heat and to prevent the top from burning.
Cover first, roast later – Cover with foil during the first half of roasting to lock in moisture, then uncover to caramelize the glaze.
Torch for charred edges – For that signature char siu look, lightly torch the surface after roasting to create a caramelized finish.
Choose the right cut – Pork shoulder or pork neck gives the juiciest results. Pork neck is richer, while shoulder offers a balanced fat-to-meat ratio. Pork loin works but needs closer monitoring to avoid drying out.
Warm the maltose – If using maltose instead of honey, warm it slightly so it spreads easily and evenly.
Enhance the color (optional) – Red yeast rice gives a natural reddish hue, but a few drops of red food coloring can deepen the color if desired.
Marinate longer for better flavor – Marinate for up to 48 hours to let the flavors fully penetrate the meat.

Serving Suggestions

Simple ways to serve – Enjoy char siu pork with steamed white rice or Hainanese chicken rice, or pair it with comforting dishes like minced pork noodles, spicy garlic chili oil noodles, fluffy pumpkin mantou, or cheese mantou for a satisfying meal.

Build a complete meal – For a balanced dinner, serve sliced char siu pork with stir-fried bok choy, a ramen egg, and steamed rice. You can also add crispy pork belly or Chinese poached chicken for an extra indulgent spread.

Classic Chinese pairings – Char siu pork pairs beautifully with home-style favorites like tomato egg stir-fry or a savory shrimp omelette, making it perfect for a cozy family-style meal.

Char Siu Pork FAQs (Chinese BBQ Pork)

How long should I marinate char siu pork?

Marinate the pork for at least 24 hours so the flavors can penetrate the meat. If you have time, marinating for 36–48 hours will give even deeper flavor and more tender char siu.

Can I make char siu pork without an oven?

Yes. You can cook char siu in an air fryer, grill, or even a pan over medium heat. Just turn the pork occasionally and brush with marinade so it develops that signature caramelized glaze.

What cut of pork is best for char siu pork?

Traditionally, pork shoulder or pork butt is used because it has enough fat to stay juicy while roasting. Pork belly can also be used for a richer version, while lean cuts like pork loin tend to be drier.

Why is char siu pork red?

Traditional char siu gets its reddish color from fermented bean curd or food coloring used in some marinades. The color is mostly for appearance, the sweet, savory marinade is what gives char siu its signature flavor.

What temperature should char siu pork be cooked to?

Char siu pork is best cooked to an internal temperature of about 68–70°C (155–160°F). This keeps the meat juicy while ensuring it is fully cooked.

Char siu roast pork sliced on a long white plate is placed on red white table cloth.

Storage

Refrigerator – Store leftover char siu pork in an airtight container or wrap it tightly in foil. It will stay fresh for up to 3–4 days.

Reheating – Reheat in the oven, air fryer, or microwave until warmed through. For the best texture, brush lightly with leftover marinade or a little honey before reheating to restore the glossy glaze and keep the meat juicy.

Freezer – You can freeze char siu pork for up to 2 months. Wrap it tightly in plastic wrap or foil and place it in a freezer-safe bag. Thaw overnight in the refrigerator before reheating.

More Chinese Recipes

Chinese eggplant with ground pork – A classic Chinese comfort dish with tender eggplant and savory minced pork in a rich, garlicky sauce. Perfect with steamed rice.

Szechuan pork with tofu – A bold and flavorful dish featuring soft tofu and ground pork in a spicy, numbing Sichuan-style sauce. Great for those who love heat.

Chicken mushroom stir fry with cauliflower – A simple and hearty stir-fry with juicy chicken, mushrooms, and cauliflower, coated in a savory sauce for an easy weeknight meal.