A simple Char Siu recipe for making Chinese-style barbecued pork at home. Char siu-marinated pork shoulder cooked in the oven, is great for bao, noodles, and more!

In Hong Kong, most people get char siu at a restaurant called Siu Mei, which specializes in meat dishes like char siu (BBQ pork), soy-sauce chicken, roast goose, and crispy belly pork. Most of the time, these shops hang their goods in the window, so char siu is often eaten with one of these other meat dishes as part of a “rice box” meal.

The ingredients you’ll need :

  • 800g (1lb 12oz) pork shoulder or loin
  • 1 tbsp Chinese five spice
  • 2 tbsp Chinese rice wine
  • 2 slices of fresh ginger
  • 2 garlic cloves, crushed
  • 3 tbsp yellow bean sauce
  • 3 tbsp hoisin sauce
  • 3 tbsp white sugar
  • 2-star anise
  • 1 cinnamon stick
  • 1 tbsp honey, plus 2 tbsp mixed with 2 tbsp hot water for glazing


  1. Put the pork in a large bowl, add the rest of the ingredients (except the honey-water glaze), and massage the ingredients into the pork. Cover, put in the refrigerator, and let sit for at least two hours or overnight.

  2. Take the pork out of the fridge the next day and let it come back to room temperature. Turn the oven on and set it to 180°C (350°F).

  3. Put the pork on a baking sheet and set aside the marinade in a separate bowl. Cover the pork with foil and cook it for 20 minutes in the oven. Turn the meat over and baste it with the marinade. Cover and cook for another 10 minutes. To make sure the pork is done, stick a skewer in it and make sure the juices run clear. Give the pork a second coating of the marinade and put it back in the oven, uncovered, for another 20 minutes. The pork should be a deep amber color, and the marinade should be dry and sticky.

  4. When the pork is done, take it out of the oven and glaze it with the honey and water mixture. Then, flash it under the grill for 2–3 minutes, or until the edges are charred. Let the pork cool to room temperature before cutting it and serving.

You will LOVE this easy Chinese BBQ pork you can make at home because it’s…

  • INSANELY FLAVORFUL: A simple char siu marinade made from things you already have in your kitchen gives pork shoulder a lot of flavors. When you combine the amazingly sweet and spicy flavor with the crisp and caramelized texture, you’ll understand why we’re so crazy about this roasted pork.
  • NO-FUSS: My family’s recipe only calls for four basic ingredients, and you don’t have to do much while the pork marinates and cooks. So simple!
  • ENDLESSLY VERSATILE: You can eat char siu pork on its own with a warm pile of rice, or you can add it to other famous dishes like steamed bao buns, a bowl of ramen, or fried rice.

Just a few notes:

  • My mom’s marinade is a little more Hawaiian than Chinese because it calls for brown sugar. Other Chinese BBQ pork recipes add sweetness with honey or maltose, but my family loves to make sweet and savory Asian-style meals with dark brown sugar. When compared to honey, I found that dark brown sugar made a char siu glaze that was thicker and had a better flavor. so I’m going with what Mom said here.
  • How to make char siu without gluten. Just use tamari instead of soy sauce. Most brands of tamari are made from fermented soy, not wheat or other grains like soy sauce.

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