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Char Siu Pork
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5 from 1 vote

Char Siu (Chinese Sticky BBQ Pork)

Char Siu is roasted or barbecued pork from Cantonese cuisine usually sticky, sweet and savory. Try this Char Siu recipe and learn to make it from scratch.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Main Course
Cuisine: Asian, Chinese
Keyword: char siu, char siu recipe, Chinese Pork BBQ
Servings: 6
Calories: 259kcal
Author: Bebs


  • 2 pounds pork tenderloin or pork neck, belly or shoulder (See NOTE 1)


  • 1 tablespoon brown sugar
  • 1 teaspoon ground pepper
  • 2 teaspoons five spice powder
  • 3 cloves garlic - finely chopped
  • 3 tablespoons hoisin sauce
  • 2 tablespoons Thai bean paste (optional)
  • 2 tablespoons soy sauce
  • 3 tablespoons cooking sherry or brandy
  • 2 teaspoons liquid red food color - (optional) or use red bean curd like for the authentic Char Siu


  • 1 teaspoon cornstarch - dissolved in ¼ cup water
  • 3 tablespoons honey


  • Wash pork and tap dry with a paper towel and set aside.
  • Put all the ingredients for the marinade in a bowl and mix well.
  • Place the pork meat in a Ziploc bag or any freezer plastic bag. Pour the marinade and shake to make sure that meat is completely covered by sauce. Seal and place the bag in the fridge and let it marinate for at least a day, better for 2 days.
  • When ready to cook, take the pork out of the fridge and transfer the pork to the grilling tray. Set the marinating sauce aside. Roast the marinated pork in a preheated oven at 300°F / 150°C for 20-30 minutes with the tray placed in the middle position. See NOTE 1.
  • Meanwhile, prepare the basting sauce. Strain out the used marinating sauce to remove the coarse bits and heat in a saucepan over low fire. Once it starts to simmer, add the cornstarch mixture to the sauce and stir until it gets thick. Remove from heat and mix in the honey.
  • Baste one side of the pork and move the tray on the top position turning oven settings to broil. Broil the pork until it gets a bit darker and sides slightly charred. Do the same on the other side.
  • Once done, cut into thin slices and serve with rice, noodle or steamed buns. You may also pour some of the basting sauce on top or serve it as a dipping sauce.


NOTE 1- If using pork neck, belly or shoulder, it might take longer it roast (up to an hour). If using these cuts, cut them in long but thinner pieces.


Calories: 259kcal | Carbohydrates: 18g | Protein: 32g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 98mg | Sodium: 545mg | Potassium: 649mg | Fiber: 0g | Sugar: 12g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 2.3mg