Char Siu Recipe (Chinese BBQ Pork)

Last updated: March 09, 2026

Char siu is the jewel of Cantonese barbecue — glossy, lacquered strips of pork with edges that hover between caramelized and charred, revealing a tender, juicy interior stained red from its marinade. If you have ever walked past a Chinese BBQ shop and stared at the rows of glistening meat hanging in the window, char siu is the one that commands the most attention. The name itself tells you exactly what it is: ”char” means fork, and ”siu” means to roast. The pork is traditionally threaded onto long forks and roasted over open flame, resulting in that signature combination of smoky char and sweet glaze that makes char siu one of the most beloved dishes in Chinese cuisine.

This char siu recipe brings that Cantonese BBQ shop experience into your home kitchen using your regular oven. No special equipment, no rotisserie, no charcoal pit. The marinade takes five minutes to mix, the pork needs a few hours to soak up the flavors, and the actual cooking is mostly hands-off. The result is pork that is deeply savory, subtly sweet, and impossibly tender — perfect sliced over steamed rice, tucked into bao buns, tossed with lo mein noodles, or eaten straight from the cutting board while nobody is watching.

What Is Char Siu?

Char siu (叉燒) is a Cantonese-style roasted pork that has been a cornerstone of Chinese barbecue (siu mei) for centuries. It belongs to a family of roasted meats — alongside siu yuk (crispy pork belly) and siu ngaap (roast duck) — that defines Cantonese culinary identity. You will find char siu served in virtually every Cantonese restaurant, dim sum house, and Chinese BBQ shop from Hong Kong to San Francisco.

What sets char siu apart from other roasted pork preparations around the world is its marinade. The classic char siu sauce combines hoisin sauce, soy sauce, five-spice powder, honey, rice wine, and fermented red bean curd (nam yue). That last ingredient — fermented red bean curd — is the traditional secret that gives authentic char siu its distinctive reddish hue and a unique depth of fermented umami. While many modern recipes use red food coloring or rely on maltose for the color, the original method uses nam yue, and we highly recommend it.

Char siu is incredibly versatile. Beyond eating it as a standalone dish, it is the filling inside char siu bao (BBQ pork buns), the topping on char siu fan (rice plates), the protein in wonton soup, and a key ingredient in fried rice. Once you have a batch in your refrigerator, your meal options multiply.

Why This Char Siu Recipe Works

There are many char siu recipes floating around, but this one is built on a few non-negotiable principles that produce consistently excellent results:

• Pork shoulder (butt) instead of tenderloin. Many recipes call for pork tenderloin because it is lean and cooks quickly. But traditional char siu uses fattier cuts. Pork shoulder has the intramuscular fat needed to stay juicy during the high-heat roasting that creates the charred edges. Lean cuts dry out.
• Fermented red bean curd in the marinade. This is the authentic flavor base. It contributes color, saltiness, and a fermented complexity you cannot replicate with ketchup or food coloring.
• Honey glaze applied in layers. Rather than a single coat, we brush the glaze on multiple times during cooking. Each layer caramelizes and builds up that lacquered finish.
• High-heat finish under the broiler. The final two minutes under the broiler create charred spots that mimic the effect of open-flame roasting — the ”char” in char siu.

Ingredients for Char Siu

Here is everything you need. Most of these ingredients are Asian pantry staples that you may already have from making dishes like Mongolian beef or chow mein.

For the Pork

Ingredient	Amount	Notes
Boneless pork shoulder (butt)	2 lbs (900 g)	Cut into 2–3 long strips, about 2 inches thick

For the Char Siu Marinade

Ingredient	Amount	Notes
Hoisin sauce	3 tablespoons	Provides sweetness and body
Soy sauce	2 tablespoons	Use regular (not low sodium)
Oyster sauce	1 tablespoon	Adds savory depth
Shaoxing wine	2 tablespoons	Dry sherry works as substitute
Honey	2 tablespoons	For the marinade; more for glazing
Fermented red bean curd (nam yue)	2 cubes + 1 tablespoon liquid	From a jar of fermented tofu; provides color and umami
Five-spice powder	1 teaspoon	Chinese five-spice blend
White pepper	½ teaspoon	Freshly ground preferred
Garlic, minced	3 cloves	About 1 tablespoon
Sesame oil	1 teaspoon	Toasted sesame oil

For the Glaze

Ingredient	Amount	Notes
Honey	3 tablespoons	Maltose is traditional; honey is easier to find
Reserved marinade	2 tablespoons	Set aside before marinating the pork

Essential Equipment

You do not need a char siu oven or charcoal pit. Here is what you do need:

• Wire rack set over a baking sheet. This elevates the pork so hot air circulates evenly and drippings fall away, preventing the bottom from getting soggy.
• Aluminum foil. Line the baking sheet to catch drippings and make cleanup easy.
• Basting brush. A silicone brush works best for applying the sticky honey glaze.
• Large zip-lock bag or shallow dish. For marinating the pork.
• Instant-read thermometer. To check doneness — pork shoulder should reach 145°F (63°C) internal temperature.

Step-by-Step Char Siu Recipe

Step 1: Prepare the Pork

Start with a 2-pound piece of boneless pork shoulder (also called pork butt). Trim away any large surface fat deposits but leave the marbling — that intramuscular fat is what keeps char siu juicy. Cut the pork into 2 or 3 long strips, each about 2 inches thick and 6–8 inches long. Cutting into strips creates more surface area for the marinade to penetrate and more edges to char during roasting.

Use a fork or the tip of a knife to poke holes all over each strip. This helps the marinade penetrate deeper into the meat.

Step 2: Make the Marinade

In a medium bowl, combine the hoisin sauce, soy sauce, oyster sauce, Shaoxing wine, 2 tablespoons honey, fermented red bean curd (mash the cubes into the liquid), five-spice powder, white pepper, minced garlic, and sesame oil. Whisk until the bean curd is fully dissolved and the mixture is smooth.

Important: Before adding the pork, set aside 2 tablespoons of the marinade in a small bowl. This reserved marinade will be mixed with honey later for the glaze. Do not use marinade that has touched raw pork for glazing.

Step 3: Marinate the Pork

Place the pork strips in a large zip-lock bag or a shallow dish. Pour the remaining marinade over the pork, making sure every surface is coated. Seal the bag (pressing out excess air) or cover the dish with plastic wrap.

Refrigerate for a minimum of 4 hours. Overnight (8–12 hours) is ideal. If using a bag, flip it once or twice during marinating to ensure even coverage. The pork will take on a reddish-brown color from the fermented bean curd — this is exactly what you want.

Step 4: Prepare for Roasting

Remove the pork from the refrigerator 30 minutes before cooking to take the chill off. This promotes more even cooking.

Preheat your oven to 475°F (245°C). Line a baking sheet with aluminum foil and place a wire rack on top. Pour about 1 cup of water into the foil-lined baking sheet — this creates steam that prevents the drippings from burning and smoking up your kitchen.

Prepare the glaze by mixing the reserved 2 tablespoons of marinade with 3 tablespoons of honey. Stir until smooth.

Place the pork strips on the wire rack. Discard the used marinade from the bag.

Step 5: Roast the Pork

Place the baking sheet on the middle rack of the oven. Roast for 15 minutes.

After 15 minutes, remove the pan and brush the pork generously with the honey glaze on all sides. Flip the strips over. Return to the oven for another 10 minutes.

Remove again, brush with more glaze on all sides, and flip once more. Return to the oven for a final 10 minutes. The total roasting time at 475°F is approximately 35 minutes, but this will vary based on the thickness of your pork strips.

Step 6: Broil for the Char

This is the step that transforms good char siu into great char siu. Switch your oven to the broiler setting (high). Brush the pork with one final layer of glaze. Broil for 1–2 minutes, watching constantly — the sugars in the glaze will go from caramelized to burnt very quickly. You want dark, blistered spots on the edges, not a uniformly blackened surface.

Remove from the oven when you see charred spots forming on the highest points. The internal temperature should read at least 145°F (63°C).

Step 7: Rest and Slice

Let the char siu rest on the wire rack for 10 minutes. This allows the juices to redistribute throughout the meat. If you cut too soon, those juices will run out onto the cutting board instead of staying in the pork.

After resting, slice the char siu against the grain into pieces about ¼ inch thick. Drizzle any remaining glaze or pan drippings over the sliced pork. Serve immediately.

Tips for the Best Char Siu

After making char siu dozens of times, here are the details that make the biggest difference:

• Do not skip the fermented red bean curd. It is available at any Chinese grocery store, usually in the condiment aisle in small jars. It is inexpensive and lasts months in the fridge once opened. If you truly cannot find it, add 1 tablespoon of red miso paste and a few drops of red food coloring, but the flavor will not be identical.
• Use pork shoulder, not loin or tenderloin. Shoulder has enough fat to stay moist during high-heat roasting. Tenderloin will dry out and become tough. If you want a slightly leaner option, pork neck (collar) is an excellent alternative with good marbling.
• Marinate longer for deeper flavor. Four hours is the minimum, but overnight is noticeably better. The pork will absorb more color and flavor. Do not exceed 24 hours, as the salt and acid can begin to break down the meat texture.
• Water in the pan prevents smoke. The sugary drippings from char siu will burn and smoke at 475°F. The water catches them and keeps your kitchen (and smoke alarm) calm.
• Watch the broiler like a hawk. The difference between perfectly charred and burnt is about 30 seconds. Keep the oven light on and do not walk away.
• Slice against the grain. This shortens the muscle fibers and makes each bite more tender. Look for the lines running through the pork and cut perpendicular to them.
• Maltose for an even glossier finish. Professional BBQ shops use maltose (麦芽糖) instead of honey for the glaze. Maltose is thicker and creates an even more dramatic lacquered shine. Find it in Asian grocery stores in a plastic tub. Warm it slightly before using, as it is extremely thick at room temperature.

Char Siu Variations

The core technique stays the same, but you can adapt char siu in several ways:

Char Siu Chicken

Substitute boneless, skin-on chicken thighs for the pork. Reduce the marinating time to 2–4 hours and reduce the roasting time to about 25 minutes total. The skin crisps up beautifully under the broiler and the dark meat stays juicy.

Char Siu Pork Belly

For an ultra-rich version, use skin-off pork belly cut into thick strips. The higher fat content means an even more succulent result. Roasting time stays roughly the same but check the internal temperature, as the thicker fat layers can insulate the center.

Air Fryer Char Siu

Marinate the pork as directed. Preheat your air fryer to 400°F (200°C). Place the pork strips in a single layer (work in batches if needed). Cook for 18–20 minutes, flipping and glazing halfway through. The air fryer circulates heat efficiently and produces good char, though the result is slightly different from oven-roasted char siu.

Grill Char Siu

This is closest to the traditional method. Set up your grill for indirect heat (medium-high, about 400°F). Place the marinated pork over the indirect heat zone. Grill for 25–30 minutes, turning and glazing every 8–10 minutes. For the last 2 minutes, move the pork directly over the coals or flame for that authentic char. This method produces the most complex smoky flavor.

Spicy Char Siu

Add 1–2 tablespoons of sambal oelek or gochujang to the marinade for a spicy version. The chili heat pairs well with the sweetness of the glaze.

What to Serve with Char Siu

Char siu is a building block for dozens of dishes. Here are the most popular ways to serve it:

• Char siu fan (叉燒飯): Sliced char siu over steamed jasmine rice with blanched choy sum or bok choy and a drizzle of oyster sauce. The simplest and arguably best way to eat it.
• Char siu bao (叉燒包): Dice the char siu and fold it into steamed bao bun dough with a sweet-savory sauce. A dim sum classic.
• Char siu noodle soup: Slice and lay over egg noodles in a light chicken or pork broth with greens. Hong Kong-style comfort food at its finest.
• Char siu fried rice: Dice leftover char siu and stir fry with day-old rice, eggs, and scallions. The caramelized pork adds sweetness and depth to the rice. Follow the technique in our fried rice recipe.
• Char siu lo mein: Toss sliced char siu with lo mein noodles, vegetables, and a splash of soy sauce for a quick weeknight dinner.
• With congee: Top a bowl of plain rice porridge with sliced char siu, a drizzle of sesame oil, and chopped scallions for a warming breakfast or late-night snack.

The Role of Char Siu Sauce

If you have seen bottles labeled ”char siu sauce” at the grocery store — Lee Kum Kee is the most widely available brand — you might wonder if you can skip making the marinade from scratch. The short answer: you can, but you will sacrifice depth of flavor.

Bottled char siu sauce is a convenient shortcut. It contains many of the same base ingredients (soy sauce, sugar, spices) and will produce a recognizable char siu flavor. However, it tends to be sweeter and lacks the fermented complexity of a homemade marinade with nam yue. If you are pressed for time, use the bottled sauce as your base and enhance it with 1–2 cubes of fermented red bean curd, an extra splash of Shaoxing wine, and a pinch of five-spice powder. This hybrid approach gets you 90% of the way to homemade with half the effort.

For glazing, we still recommend mixing honey (or maltose) separately rather than relying on the bottled sauce alone. The thicker, honey-based glaze creates a better lacquered finish.

Char Siu Nutrition Facts

The following nutritional information is an estimate per serving, based on this recipe yielding 6 servings from 2 pounds of pork shoulder.

Nutrient	Per Serving (approx. 5 oz / 140 g)
Calories	320 kcal
Total Fat	16 g
Saturated Fat	5.5 g
Cholesterol	95 mg
Sodium	680 mg
Total Carbohydrates	15 g
Sugars	13 g
Protein	28 g
Iron	2 mg (11% DV)
Potassium	420 mg (9% DV)

Values are estimates based on USDA data for pork shoulder and standard marinade ingredients. Actual nutrition may vary depending on exact cut, trimming, and how much glaze is absorbed.

How to Store Char Siu

Refrigerator

Store sliced or unsliced char siu in an airtight container in the refrigerator for up to 4–5 days. If storing unsliced, the pork retains moisture better. When reheating, slice and warm in a skillet over medium heat with a splash of water or broth to prevent drying out. You can also microwave with a damp paper towel over the top.

Freezer

Char siu freezes exceptionally well. Wrap individual portions tightly in plastic wrap, then place in a freezer-safe zip-lock bag with the air pressed out. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. For quick thawing, submerge the sealed bag in cold water for 30–45 minutes.

Reheating Tips

• Best method (oven): Preheat to 350°F (175°C). Place sliced char siu on a wire rack over a baking sheet, brush with a thin layer of honey, and heat for 8–10 minutes. This refreshes the glaze.
• Quick method (skillet): Heat a non-stick skillet over medium heat. Add slices with a tablespoon of water and cover for 2–3 minutes.
• Avoid: Reheating at high temperatures for long periods, which will dry out the pork.

Frequently Asked Questions

What cut of pork is best for char siu?

Pork shoulder (butt) is the best choice for home cooks. It has enough intramuscular fat to stay juicy through high-heat roasting. Pork neck (collar) is the traditional cut used in many Hong Kong BBQ shops and is excellent if you can find it. Avoid lean cuts like pork loin or tenderloin — they will dry out and become tough.

What is fermented red bean curd and where can I buy it?

Fermented red bean curd (南乳, nam yue in Cantonese or nan ru in Mandarin) is tofu that has been fermented with red yeast rice, giving it a deep red color and pungent, savory flavor. It comes in small jars and is found in the condiment aisle of Chinese grocery stores. Common brands include Wang Zhi He and Kwong Cheong Thye. Once opened, it keeps for months in the refrigerator.

Can I make char siu without fermented red bean curd?

Yes, though the flavor and color will differ. Replace the bean curd with 1 tablespoon of red miso paste for umami depth. For color, you can add ½ teaspoon of red food coloring or paprika, though neither replicates the exact flavor profile. The result will still be delicious — just not quite authentic.

How long should I marinate the pork?

Minimum 4 hours, ideally overnight (8–12 hours). The longer marination allows the flavors and color to penetrate deeper into the meat. Do not exceed 24 hours, as prolonged contact with salt and acid can make the surface of the meat mushy.

Why is my char siu not red enough?

The red color comes primarily from the fermented red bean curd. If your char siu looks more brown than red, possible reasons include: not using enough bean curd, not marinating long enough, or over-charring the surface (which turns the exterior dark brown or black). Some recipes supplement with a small amount of red food coloring for a more vivid result, which is perfectly acceptable.

Can I make char siu on a gas or charcoal grill?

Absolutely — grilling is actually closer to the traditional cooking method. Set up indirect heat at medium-high (around 400°F). Grill for 25–30 minutes, turning and glazing every 8–10 minutes. Finish by moving the pork directly over the flame for 1–2 minutes per side to develop char. Keep a spray bottle of water nearby to tame flare-ups from dripping glaze.

What is the difference between char siu and Chinese red roast pork?

They are the same dish. ”Char siu” is the Cantonese romanization (叉燒), while ”Chinese red roast pork” or ”Chinese BBQ pork” is the English descriptive name. You may also see it spelled ”cha siu” or ”cha shao” (the Mandarin pronunciation). All refer to the same preparation.

Is char siu gluten-free?

Standard char siu is not gluten-free because soy sauce, hoisin sauce, and oyster sauce all typically contain wheat. To make a gluten-free version, use tamari (gluten-free soy sauce), gluten-free hoisin sauce, and gluten-free oyster sauce (or mushroom-based vegetarian oyster sauce, which is often gluten-free). Check all labels carefully.

How many calories are in char siu?

Approximately 320 calories per serving (about 5 ounces or 140 grams) when made with pork shoulder. The calorie count comes primarily from protein (28 g) and fat (16 g), with about 15 grams of carbohydrates from the sweet marinade and glaze. Using a leaner cut reduces calories but may compromise juiciness.

A Brief History of Char Siu

Char siu has roots stretching back centuries in Guangdong province. The technique of fork-roasting marinated meat over open fire was documented during the Southern and Northern Dynasties period (420–589 CE), though the specific marinade we recognize today evolved much later. The modern version — with its signature sweet-savory glaze and reddish hue — became codified during the Qing Dynasty as Cantonese culinary tradition matured.

As Cantonese immigrants established communities around the world in the 19th and 20th centuries, char siu traveled with them. The siu mei (roasted meat) shops that are ubiquitous in Hong Kong, Macau, and Guangzhou found new homes in Chinatowns from San Francisco to London to Sydney. In each location, the recipe adapted slightly to local tastes and available ingredients, but the core technique — marinate, roast, glaze, char — remained consistent.

Today, char siu is recognized globally. It has been featured on lists of the world’s best food by CNN, was named one of the most iconic dishes in Chinese cuisine by multiple food publications, and has become a gateway dish for many people exploring Cantonese cooking for the first time. Its influence extends beyond Chinese cuisine — the sweet-savory glaze and roasting technique have inspired adaptations in Japanese ramen (chashu), Hawaiian plate lunches, and fusion restaurants worldwide.

Making char siu at home connects you to this history. It is a dish that rewards patience in the marinating and attention during the roasting, and delivers flavors that far surpass anything you can buy pre-made. Once you have made it once, it will become a regular part of your cooking rotation — and you will never look at those hanging roasted meats in a BBQ shop window the same way again.