Chinese Roast Pork (Char Siu BBQ Pork)

Sticky, tender, juicy pieces of flavor packed fatty pieces pork, this Chinese roast pork, or Char Siu, is an incredibly popular Cantonese dish. And you can make it in just a few easy steps in your own kitchen!

Chinese roast pork is a popular way to flavor and cook pork in Cantonese cuisine. Typically marinated in a combination of spices and sweet sauce for many hours, the pork is roasted in indirect heat until crisp and caramelized on the outside. It's soooooo good!

I'm not sure whether I like this Chinese barbecue meat recipe or this Chinese braised pork belly recipe better!

Incredibly easy to make, you can make restaurant quality char siu pork in the comfort of your own kitchen. Fatty cuts of pork marinaded in a sweet and savory char siu sauce make this Chinese BBQ Pork so deliciously addictive.

What is Char Siu?

Char siu is a Cantonese style roast pork. It's also know as Chinese roast pork or Chinese BBQ pork in Chinese restaurants across the United States.

It's made by marinating strips of pork (typically fattier cuts like pork shoulder or pork belly) in a sweet and savory sauce and spices and then slow roasting it until it's gooey and caramelized on the outside.

It has a very strong sweet and salty flavor, packing a great umami punch! It is often served in stir fried noodles, fried rice (or steamed rice like this coconut jasmine rice) or soups.

Why you'll love this recipe to make char siu

• The pork is marinaded for at least 24-48 hours, allowing the flavors time to really infuse the pork. It is so incredibly flavorful and simple to make!
• It's very easy to make at home to make with minimal steps and just a few ingredients. Simple steps, BIG flavor!
• It's a frugal recipe as pork shoulder/butt is typically less expensive than other cuts of pork.
• Chinese style pork can be used in so many different ways. It's great serve with rice, noodles and stir fries, as well as in soups, sandwiches and any other creative way you can think of!
• We don't use the traditional red food coloring to keep the ingredients more natural, but it can be added to get that traditional red color!

Ingredients for crispy Chinese bbq pork

The full list of ingredients and amounts for this Cantonese roast pork recipe is included in the recipe card at the bottom of the post.

Using a fattier cut of boneless pork is important to ensure your pork doesn't dry out and stays tender. Some recipes call for pork loin, but I much prefer to use pork shoulder or pork belly for it's fat content.

Hoisin sauce, dark soy sauce (check out these substitutes for dark soy sauce), molasses, honey, seasonings and Chinese five spice powder are used to make char siu marinade. .

Chinese five-spice powder is a blend of star anise, cloves, cinnamon, fennel, and pepper. Traditionally made with Sichuan peppercorns, many versions found in the US use regular black pepper in the mix.

Step By Step Instructions to make Chinese roast pork

Step 6: The internal temperature of the crispy roast pork should be 145°F. Remove from heat, baste one last time, and let rest for 10 minutes. Using a sharp knife or cleaver, cut the pork into pieces.

Serving options

• Use it in this wonton noodle soup, instant pot ramen or this sizzling rice soup. It makes a great addition to any soup!
• Use it in place of (or alongside) the shrimp in this Chinese shrimp lo mein recipe.
• Add it to this Chinese sausage fried rice. You can serve it alongside this instant pot jasmine rice, or even mix pieces into the rice for flavor. Serve a side of stir fry baby bok choy.
• Use it on a sandwich - try on this Vietnamese pork banh mi or on a steamed bao bun. It's great with a hoisin mayo!
• Seriously, just eat it. Right off the pan. With your fingers.

Expert Tips for char siu pork

1. The meat will have the most flavor if marinated for at least 24 hours.
2. Line the baking sheet with foil or parchment paper for easier cleanup.
3. Be sure to put water in the bottom of the pan when roasting to avoid the marinade burning.
4. Pork shoulder is the best cut of pork to use for this recipe, but you can also use pork belly. I don't recommend pork tenderloin or pork loin as I find it comes out too dry.
5. Cutting the pork shoulder into smaller pieces allows the pork to cook faster and provides more surface for the marinade/sauce.
6. I recommend using fans or opening a window because the sugar in the marinade has a tendency to smoke at higher temperatures. 
7. If using a convection oven, your pork may roast faster. Start checking it at the 10-15 minute mark to make sure it doesn't burn.
8. Use a thermometer to ensure the pork is cooked to 145°F (USDA recommended safe temperature for pork).
9. To get the red color, you can add 2 teaspoons of red food coloring to the char siu marinade.

Frequently asked questions

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