Chinese Roast Pork (Char Siu BBQ Pork)

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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!

red chinese roast pork on a white plate.

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.

Jump to:

What is Char Siu?
Why you'll love this recipe to make char siu
Ingredients for crispy Chinese bbq pork
Step By Step Instructions to make Chinese roast pork
Serving options
Expert Tips for char siu pork
Frequently asked questions
More iconic Chinese recipes
Recipe
💬 Comments

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.

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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

ingredients for chinese roast pork on a board with labels.

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

raw pork being cut into strips on a cutting board. — **Step 1**: Cut the pork shoulder into 2x8" strips. Combine remaining ingredients in a bowl. Reserve about ¼ cup of marinade.

raw pork mixed with red sauce in a bowl. — **Step 2**: Add the pork strips and mix to evenly coat with the marinade. Place marinated pork in the fridge for 24-48 hours for maximum flavor.

marinated raw pork on a baking rack. — **Step 3**: Preheat oven to to an oven temperature of 425°F. Remove the pork from marinade and place the pork on a rack over a lined baking sheet. To prevent smoking add enough water to cover the bottom of the pan - make sure the water does not touch the pork. Reserve marinade for basting.

spooning sauce over roasted pork on a baking rack. — **Step 4:** Place the baking sheet on the middle oven rack and roast the pork for 20 minutes. Remove and flip the pork over. Baste with reserved marinade and cook for another 20 minutes.

crispy roasted pork on a wire baking rack. — **Step 5**: Remove and baste again. Cook for an additional 5 minutes, or until sizzling and caramelized on the outside.

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

The meat will have the most flavor if marinated for at least 24 hours.
Line the baking sheet with foil or parchment paper for easier cleanup.
Be sure to put water in the bottom of the pan when roasting to avoid the marinade burning.
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.
Cutting the pork shoulder into smaller pieces allows the pork to cook faster and provides more surface for the marinade/sauce.
I recommend using fans or opening a window because the sugar in the marinade has a tendency to smoke at higher temperatures.
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.
Use a thermometer to ensure the pork is cooked to 145°F (USDA recommended safe temperature for pork).
To get the red color, you can add 2 teaspoons of red food coloring to the char siu marinade.

Frequently asked questions

Why is Chinese roast pork red?

When made in the traditional fashion, red bean curd or red food coloring is used to give the meat that red flavor commonly seen in Chinese restaurants. I prefer to let the natural colors of the roasted meat come through. However, if you are looking for that red color, add 2 teaspoons of red food coloring or red bean curd (red fermented tofu).

Is roast pork the same as char siu?

Chinese roast pork, or char siu, is just the English pronunciation of the Cantonese style of roast pork. So this style roast pork and char siu are the same thing.

What is char siu sauce made of?

Char siu sauce is made from a mixture of hoisin sauce, Chinese five spice, honey, soy sauce, mirin, spices and a touch of molasses. Red bean paste or red food coloring is what gives it it's red color.

How to store and reheat leftover Chinese roast pork?

Leftovers can be stored in the fridge in an airtight container for up to 3 days. Reheat in a 400°F oven for about 5-7 minutes until warmed through and sizzling. Watch it carefully to ensure it doesn't burn.

You can also reheat it in the microwave until warmed through.

Can I freeze Chinese BBQ pork?

Freeze the pieces in an airtight container for up t 6 months and enjoy at your own leisure. Thaw in the fridge overnight, and heat in a 400°F oven for about 5-7 minutes until warmed through and sizzling. Be careful not to burn - watch it carefully.

More iconic Chinese recipes

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Recipe

Chinese Roast Pork

Sticky, tender, juicy pieces of flavor packed fatty pieces pork, this Chinese roast pork, or char siu, is an incredibly popular Cantonese dish.

4.90 from 29 votes

Print Rate

Course: Main Course

Cuisine: Chinese

Prep Time: 5

Cook Time: 45

Marinade: 1

Total Time: 1 50

Servings: Servings

Calories: 188kcal

Author: Danielle Wolter

Ingredients

Instructions

Cut the pork shoulder into 2-3" x 8" strips.
Combine remaining ingredients in a bowl. Reserve ¼ cup of the marinade for basting.
Add the pork strips and mix to coat the pork with the marinade. Place in the fridge for 24 hours.
Preheat oven to 425°F.
Place pork on a rack over a lined baking sheet. Pour enough water in the bottom of the baking sheet to cover the surface, but not enough that it touches the pork.
Cook for 20 minutes. Remove and flip the pork over. Baste with reserved marinade and cook for another 20 minutes.
Baste again and cook for about 5 minutes, or until sizzling and caramelized on the outside.
Remove from heat, baste one last time, and let rest for 10 minutes. Slice with a cleaver or sharp knife and serve.

Expert Tips:

The meat will have the most flavor if marinated for at least 24 hours.

Line the baking sheet with foil or parchment paper for easier cleanup.

Be sure to put water in the bottom of the pan when roasting to avoid the marinade burning.

Pork shoulder is the best cut of pork to use for this recipe. However, a lean cut of pork belly can also work. I don't recommend pork loin as I find it comes out too dry.