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Authentic Char Siu Pork Recipe: Sticky Cantonese BBQ Pork

Sticky, glossy Char Siu pork with tender meat, caramelised edges and that irresistible savoury‑sweet Chinese barbecue flavour. Make it easily at home with this straightforward recipe.

Sliced Chinese BBQ pork arranged on a wooden chopping board, garnished with thin strips of spring onion.

Nicky’s Notes

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Those little cubes of char siu in special fried rice or Singapore noodles are the best — sticky, sweet, savoury and slightly smoky with caramelised edges that pack flavour.

Slice and serve with rice, over noodles, tucked into bao or chop into pieces for fried rice. This recipe took a few tries to perfect, but the result is worth it.

Key points:

  • Don’t use pork shoulder steaks or tenderloin — they’re too lean or thin and dry out before the edges caramelise.
  • Don’t overuse red food gel — a little goes a long way.
  • Do prick the pork all over with a fork to help the marinade penetrate and tenderise the meat.
  • Do use a boneless, rindless pork shoulder joint cut into large chunks so the meat stays juicy while the edges caramelise.
  • Do roast on a wire rack over a lined tray so heat circulates and the pork doesn’t sit in its juices.
  • Do line the tray or use a disposable foil tray — the glaze is delicious but sticky to clean.

Table of Contents

  • Nicky’s Notes
  • 📋 Ingredients for Char Siu Pork
  • Abbreviated Recipe
  • Recipe Tips
  • 🍽️ What to serve it with
  • Make ahead and Leftovers Guide
  • Char Siu Pork Recipe

📋 Ingredients for Char Siu Pork

Full recipe with exact quantities is in the recipe card below.

Ingredients for a char siu pork displayed on a wooden surface, including boneless pork shoulder, sauces, spices, sugar, water, honey, and red food colouring gel. Labels identify each item.

What cut of pork to use

  • I recommend a boneless, rindless pork shoulder joint cut into large chunks. It’s flavourful, has enough fat to stay tender, and gives thick slices with caramelised edges.
  • Shoulder steaks are too thin and overcook; tenderloin is too lean and dries out before the outside caramelises.
Four pork shoulder cuts placed on a red chopping board atop a wooden surface.

How to get the red colour

Red food gel gives the most vivid colour — use the gel rather than liquid dye because it’s more concentrated and you need less.

Red food dye alternative

If you prefer not to use food colouring, swap with 1–2 tablespoons of liquid from red fermented bean curd. This gives a more traditional savoury depth and a muted reddish hue. Reduce other salty ingredients slightly (for example, lower the soy sauce to 1–2 tbsp) since red bean curd liquid is salty.

A glass bowl filled with raw char siu pork, coated in a red marinade. The bowl is on a wooden worktop.

Abbreviated Recipe

Cut pork into large pieces, prick all over, then marinate 4–24 hours. Roast on a rack over a foil-lined tray with boiling water in the tray at 190°C/375°F (fan) for 15 minutes. Baste and roast for 15 minutes, baste again and roast another 15 minutes. Finish by brushing with remaining baste and roasting at 230°C/450°F (fan) for 10 minutes to char the edges. Rest, then slice.

Recipe Tips

  • Prick the pork pieces with a fork on all sides before marinating — this helps the marinade penetrate without flattening the meat.
  • Use at most 1/2 tsp red food gel — a tiny amount provides colour; too much will stain hands and mouth.
Chopsticks holding two slices of Chinese barbeque pork garnished with spring onions, more char siu on a wooden board in the background.

🍽️ What to serve it with

Egg fried rice on a dark bowl on a white background.

Asian

Egg Fried Rice

Spoonful of sweet and sour sauce being taken from a small white bowl of sauce.

Sauces and Dips

Sweet & Sour Sauce

Overhead picture of a dark bowl full of salt and pepper chips sat on a blue background.

Asian

Salt and Pepper Chips

Make ahead and Leftovers Guide

  • Char siu can be made ahead, cooled, covered and refrigerated for up to 3 days. It’s best left unsliced, but you can slice or chop it for fried rice or noodles.
  • Reheat in a covered dish with a splash of water at 160°C/320°F (fan) until piping hot. If pre-sliced, pan-fry briefly in a little oil to revive sticky edges.
  • To freeze, cool completely, wrap tightly or place in an airtight container and freeze for up to 3 months. Freeze in larger pieces for better texture; defrost overnight in the fridge before reheating.

Char Siu Pork Recipe

Sliced glazed char siu pork garnished with thin strips of spring onion, served on a wooden chopping board.

Char Siu Pork Recipe

Sticky, glossy char siu pork with tender meat, caramelised edges and an irresistible savoury‑sweet Chinese barbecue glaze.

Prep Time: 5 mins | Cook Time: 1 hr 20 mins | Marinate: 6 hrs | Total Time: 7 hrs 25 mins | Serves: 6

Ingredients

Marinade

  • 2 tsp garlic powder
  • 1½ tsp Chinese five spice
  • ¼ tsp white pepper
  • 3 tbsp low-sodium soy sauce (light or all-purpose)
  • 5 tbsp (50g) light brown sugar
  • 3 tbsp hoisin sauce
  • 2 tbsp rice wine (shaoxing)
  • ¼–½ tsp red food gel (optional)

Pork and Basting

  • 1 kg (2.2 lbs) boneless, rindless pork shoulder joint
  • 2 tbsp hoisin sauce
  • 2 tbsp honey
  • 2 tbsp water

Instructions

  1. Mix the marinade ingredients in a large bowl.
  2. Cut the pork into 4–5 large pieces (roughly the size of a 250g block of butter). Slice with the grain so serving slices are across the grain.
  3. Stab each piece with a fork all over to help tenderise and let the marinade penetrate.
  4. Add the pork to the marinade and turn to coat fully. Cover and refrigerate for at least 4 hours, ideally 6–24 hours.
  5. Remove the pork about an hour before cooking to bring it closer to room temperature.
  6. Preheat the oven to 190°C/375°F (fan). Line a baking tray with foil, place a wire rack on top, and pour 240ml (1 cup) boiling water into the tray underneath the rack.
  7. Place the pork on the rack and roast for 15 minutes.
  8. Meanwhile mix the basting: 2 tbsp hoisin, 2 tbsp honey and 2 tbsp water. After 15 minutes brush the pork with one third of the baste and return to the oven for 15 minutes.
  9. Brush again with half of the remaining baste and roast for another 15 minutes.
  10. Brush with the remaining baste, increase the oven to 230°C/450°F (fan) and roast uncovered for a final 10 minutes to caramelise and char the edges. Alternatively, broil/grill for 2–3 minutes to finish.
  11. Rest the pork for 10 minutes, then slice and serve.

Nutrition

Calories: 555 kcal | Carbohydrates: 23 g | Protein: 40 g | Fat: 32 g | Sugar: 19 g

Nutrition information is approximate.

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Some links in the original post may have been affiliate links. Nutrition info is an approximation.