Char Siu (Chinese BBQ Pork)
Char siu is Cantonese barbecued pork: strips of pork shoulder marinated in hoisin, soy sauce and honey, then roasted until sticky and charred at the edges. Sliced thin, it is the star of rice bowls, noodles and buns.
- 1 h 10 minTotal time
- 6Servings
- 380kcal / serving
- 30 gProtein
The marinade does most of the work overnight, and the oven handles the rest. A final blast under the broiler gives the caramelized edges that make it so addictive.
The science: why this works
- Pork shoulder has enough fat and collagen to stay juicy and tender through a long, hot roast.
- A salty and sweet marinade works its way into the surface overnight, seasoning the pork deeply.
- Roasting on a rack lets hot air circulate on all sides, so the glaze caramelizes evenly.
- Water in the bottom of the pan keeps drips from smoking and burning.
- Basting in layers builds a thick, sticky glaze, and the final broil chars the edges.
Caramelized glaze
Honey and brown sugar caramelize between 320 and 350°F (160 to 175°C), and they also feed Maillard browning with the amino acids in the soy and pork. Applying the glaze in layers keeps the sugars from burning before the pork is done.
Learn: Honey and maple →Soy sauce and hoisin
Soy sauce brings salt and savory amino acids, and hoisin adds sweet, fermented bean depth. Together they season the pork and encourage browning. The salt also helps the meat hold on to its moisture as it cooks, which keeps the strips juicy.
Learn: Light soy, dark soy, tamari →Char Siu (Chinese BBQ Pork)
1 h 10 min · 6 servings · Chinese · Main course
Ingredients
Makes 6 servings
- 900 gboneless pork shoulder, cut into 2-inch (5 cm) thick strips
- 3 tbsphoisin sauce
- 2 tbspsoy sauce
- 3 tbsphoney, divided, plus 1 tbsp for brushing
- 2 tbspShaoxing wine or dry sherry
- 2 tbspbrown sugar
- ½ tspChinese five-spice powder
- 4cloves garlic, minced
- 1 tbspfresh ginger, grated
- 1 tsptoasted sesame oil
- ¼ tspwhite pepper
Method
Tips for the best result
- Cut the pork into even strips so they cook at the same rate.
- Do not skip the water in the pan; it prevents smoke and bitter burnt sugar.
- Watch the broiler closely, because the sugar goes from charred to burnt in seconds.
Mistakes to avoid
- Using lean pork loin, which dries out; use shoulder or butt.
- Basting with raw marinade that touched raw pork, which is unsafe; boil it first.
- Skipping the rack, which leaves the bottom soggy; roast on a wire rack.
Variations and swaps
- Add a few drops of red food coloring for the classic bright red look.
- Use it in char siu bao, fried rice or noodle soup.
- Add a tablespoon of fermented red bean curd for authentic flavor.
- Swap Shaoxing wine for dry sherry or a splash of rice wine.
- Swap honey for maltose or maple syrup for the glaze.
- Swap pork shoulder for pork belly strips for a richer, fattier char siu.
Storing and reheating
Refrigerate sliced pork within 2 hours and eat within 3 to 4 days. Freeze up to 3 months and reheat to 165°F (74°C) in a covered skillet or oven.
Char Siu (Chinese BBQ Pork): questions
What cut of pork is best for char siu?
Pork shoulder or butt is best. It has the right balance of lean meat and fat to stay moist and tender through roasting.
How long should I marinate char siu?
Marinate for 8 to 24 hours. Shorter marinades give less flavor, and beyond 24 hours the salt can make the texture ham-like.
What temperature should char siu reach?
The USDA safe temperature for pork is 145°F (63°C), but shoulder is more tender at 185°F (85°C). This recipe cooks to 185°F so the collagen softens.
Why is my char siu dry?
It was probably cut from a lean piece or cooked too hot for too long. Use fatty shoulder, roast on a rack and keep an eye on the temperature.
Can I make char siu without hoisin?
You can use a mix of soy sauce, honey and a little peanut butter, but hoisin gives the best flavor. It is easy to find in most grocery stores.
