Char siu (叉烧), or Chinese BBQ pork, is a classic Cantonese roast that’s as beloved as Peking duck. This sweet-and-savory roasted pork is simple to prepare at home and very versatile. Serve it over plain white rice, or use leftovers to make fried rice, char siu bao, or stir-fries.
What is char siu?
Char siu (叉烧), also called Chinese BBQ pork, is a Cantonese-style roasted pork. You may see alternate spellings like char siew, and in Mandarin it’s called cha shao. It’s commonly available at Chinese roast meat shops and many restaurants that serve roast duck. The flavor profile blends sweet, savory, and warm spice notes so the pork shines even when served simply with rice and vegetables.
Good char siu has a balanced marinade that caramelizes while roasting, creating a glossy, slightly charred exterior with juicy meat inside. Making it at home is straightforward and rewarding.
Ingredients note
Please refer to the recipe card below for exact ingredient amounts.
For the char siu marinade:
- Pork shoulder – A fattier cut like pork shoulder (pork butt) or boneless country ribs works best; the fat keeps the meat juicy during roasting.
- Hoisin sauce – A main component that brings sweet and savory depth to the marinade.
- Sugar – Granulated sugar or brown sugar balances the savory ingredients and aids caramelization.
- Soy sauce – Regular soy sauce adds saltiness and umami; adjust salt if using low-sodium soy sauce.
- Shaoxing rice wine – A splash enhances aroma and reduces any strong porky notes.
- Fermented red bean curd – One small cube adds umami and the classic savory tang; regular or rose versions both work.
- Garlic powder – Granulated garlic gives gentle garlic flavor without risk of burning during roasting.
- Chinese five spice – A pinch adds warm, aromatic notes (star anise, fennel, cinnamon, cloves, Sichuan peppercorn).
- Red yeast rice or red food coloring (optional) – Use if you want the traditional red hue; the pork will still taste excellent without it.
For the honey glaze:
- Honey – Maltose syrup is traditional for shine and stickiness, but honey is an easy, accessible substitute that gives a glossy finish.
- Water – A little water thins the honey so it’s easy to brush on at the end.
How to make char siu
See the recipe card below for exact measurements and step-by-step instructions.
Marinate the pork:
1. Make the marinade: combine hoisin, sugar, soy sauce, Shaoxing rice wine, fermented bean curd, red yeast rice or food coloring (if using), garlic powder, and Chinese five spice. Mash the fermented bean curd with a spoon or fork first so it mixes easily.
Pro tip: Smash the fermented bean curd first; if using red yeast rice, grind it finely for a smooth marinade.
2. Marinate the pork: place the pork and marinade in a resealable bag or a covered dish. Massage the marinade into the meat and refrigerate for at least 8 hours or overnight. If using a dish, rotate the pork occasionally for even coverage.
Roast the pork:
3. Preheat the oven to 425°F (220°C). Line a sheet pan with foil and set a roasting rack on top so air circulates under the pork for even roasting.
Pro tip: Use an oven thermometer for an accurate reading; oven preheat indicators are not always precise.
4. Arrange the pork on the rack, leaving space between pieces. Reserve the remaining marinade in a separate bowl for basting.
5. Roast for about 45 minutes total. Every 15 minutes flip the pork and baste with the reserved marinade. If drippings begin to burn on the foil, add a few tablespoons of water to the pan to prevent scorching and refill as needed.
Pro tip: Add water to the pan if the marinade drippings begin to burn. This keeps the pan from smoking and prevents bitter, burnt flavors.
Finish:
6. If the pork needs more caramelization after roasting, broil on high for a minute or two, watching carefully to avoid burning—the sugar in the marinade can char quickly.
Note: Cooking time depends on the thickness of your cuts. Use a thermometer to ensure the thickest part reaches at least 145°F (63°C).
7. Rest the char siu: remove from the oven and let rest 10 minutes. Brush with the honey glaze while the meat rests.
8. Slice and serve: cut into roughly 1/4-inch slices and drizzle with a bit more glaze. Enjoy with rice or use in other dishes.
For the honey glaze:
Mix honey and water in a small bowl until smooth. If using maltose syrup, warm it slightly or mix with hot water to thin before brushing.
Recipe tips
- Choose a fattier cut: Pork shoulder or boneless country ribs render fat while roasting, keeping the char siu moist and flavorful.
- Confirm oven temperature: An oven thermometer helps avoid over-charring or undercooking; correct temperature gives the best caramelization and even cooking.
- Rest before slicing: Allowing the meat to rest keeps juices locked in so slices remain tender.
Storage
Refrigerate leftovers in an airtight container for 4–5 days. For best texture, keep the roast whole and slice just before serving. Char siu freezes well for up to 3 months—wrap tightly in plastic and place in a freezer-safe container. Thaw overnight in the refrigerator or for a few hours at room temperature before reheating.
FAQ
Pork shoulder (pork butt) or boneless country ribs are ideal because they have a good balance of meat and fat that keeps the finished char siu tender and juicy.
Typical ingredients include hoisin sauce, sugar, soy sauce, rice wine, fermented bean curd (or coloring), garlic powder, and Chinese five spice. Variations exist, but those elements form the core flavor profile.
Sliced pork about 1–2 inches thick typically roasts for about 45 minutes, flipping and basting every 15 minutes. Thicker or thinner cuts will change the cook time.
The traditional red color comes from red food coloring or red yeast rice added to the marinade. It’s optional—omitting it will yield a brown-toned but equally tasty char siu.
Char siu is Cantonese roasted pork with a sweet-savory marinade and often a reddish glaze. Chāshū (チャーシュー) is a Japanese adaptation—typically braised pork belly rolled into a log and cooked in soy, sake, and sugar, commonly served as ramen topping. The methods and textures differ significantly.
If you make this recipe, feel free to share your photos on Instagram using #twoplaidaprons—we’d love to see your results!
📖 Recipe
Char Siu (Chinese BBQ Pork)
Ingredients
For the char siu:
- 2 pounds boneless pork shoulder, cut into 1-inch slices or strips
- 4 tablespoons hoisin sauce
- 3 tablespoons granulated sugar
- 2 tablespoons regular soy sauce
- 1 tablespoon Shaoxing rice wine
- 1 cube fermented red bean curd (regular or rose)
- 2 teaspoons red yeast rice, finely ground (optional) or 3–5 drops red food coloring
- 1½ teaspoons garlic powder
- ½ teaspoon Chinese five spice powder
For the honey glaze:
- 3 tablespoons honey (or maltose syrup)
- 1 tablespoon water
Instructions
- Marinate: In a bowl, combine all marinade ingredients except the pork. Smash the fermented bean curd first to help it blend. Place pork and marinade in a resealable bag or covered dish and refrigerate at least 8 hours or overnight.
- Preheat: Preheat oven to 425°F. Line a sheet pan with foil and set a roasting rack on top.
- Arrange: Place marinated pork on the rack, spacing pieces apart. Reserve leftover marinade in a bowl for basting.
- Roast: Bake for 45 minutes, flipping and basting every 15 minutes. If drippings begin to burn, add a few tablespoons of water to the pan.
- Glaze: While roasting, mix honey and water until smooth. Brush this glaze on the pork after roasting and during the resting period.
- Finish: If needed, broil briefly to deepen caramelization—watch carefully to avoid burning. Ensure internal temperature reaches 145°F. Rest 10 minutes, then slice about 1/4 inch thick and serve with an extra drizzle of glaze.
Notes
Red yeast rice or food coloring is optional for the classic red color. The flavor is the same without it; the pork will be more brown than red.
Recommended equipment
- Half sheet pan
- Wire roasting rack
- Tongs
- Silicone brush
Nutrition (per serving)
Calories: 424 kcal | Carbs: 31 g | Protein: 54 g | Fat: 8.6 g