Char Siu (Chinese BBQ pork)
This Char Siu (Chinese BBQ pork) recipe is built around (2.25 lbs) pork shoulder, and it comes together in about 8 hours 10 minutes from start to finish. Most of the time is hands-off while the oven does its thing, which makes it an easy one to fit around other dishes. Below you will find the full ingredient list, the method, and a few tips we think make the difference.
- Cook 8h 10m
- Total 8h 10m
- Level Medium
Ingredients
- 1 kg (2.25 lbs) pork shoulder
- 2 tbsp Dark soy sauce
- 2 tbsp Light soy sauce
- 2 tbsp Oyster Sauce
- 2 tbsp Shaoxing rice wine
- 2 tbsp Clear Honey
- 4 tbsp Hoisin sauce
- ½ tsp Five spice
Method
- Slice the meat into strips about 1 inch (2.5 cm) wide by 6 inches (15 cm) long. A long thin strip like this will keep its shape better when hanging.
- Pierce the pork all over thoroughly with a fork. This makes the pork more tender and allows the marinade to penetrate the meat to give flavour all the way through.
- Mix all other ingredients together to make a marinade.
- Place pork strips in a tray and cover with marinade. Ensure strips are covered completely in marinade.
- Cover tightly with cling film and place in the refrigerator for several hours (8–24 hours is preferable).
- Preheat the oven to 230°C or 420°F and place a pan in the bottom to catch drippings. Line this pan with aluminium foil to make cleaning easier.
- Hang the meat on hooks in the oven or lay them on a rack. Depending on the method and the size of your oven, it may be easiest to do this in two or three batches, rather than all at once.
- Roast for 20 minutes, until pork is cooked all the way through. Baste at least twice to build up a good layer of marinade on the outside of the meat. The pork should turn a golden-red colour as it cooks.
- Allow to cool while still hanging, or lay on wire rack to cool. Avoid laying on top of other meat or on a flat surface until cooled.
- Cover and refrigerate until needed.
Tips for the best Char Siu (Chinese BBQ pork)
- Preheat the oven fully before anything goes in — a cold start changes the texture.
- This is a 10-step recipe, so set up your workspace in the order the steps use it.
- Read the whole method before you start and measure out the 8 ingredients first — it keeps the pace relaxed once the heat is on.
- Do not crowd the pan. Cook in batches if needed so everything browns instead of steaming.
Variations
- Slow cooker: brown everything first, then cook on low for 6–8 hours instead of simmering.
- Fusion twist: keep the method but swap the spices for your own favourites — the Chinese base takes well to it.
- Swap the pork for chicken thigh or tempeh — keep the cooking time similar and check for doneness.
Serving ideas
Serve slightly warm with a scoop of vanilla ice cream or a spoon of thick cream.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
Is this Char Siu (Chinese BBQ pork) recipe hard to make?
It is rated hard: 8 ingredients and 10 steps. Follow the order and the tips above and it is very forgiving.
Can I make Char Siu (Chinese BBQ pork) ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
How long does Char Siu (Chinese BBQ pork) take to make?
About 8 hours 10 minutes in total — roughly under an hour of preparation and 8 hours 10 minutes of cooking.
What can I substitute for (2.25 lbs) pork shoulder?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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