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Chinese BBQ Pork (Char Siu)

Chinese BBQ pork (char siu) with a mahogany-red, lacquered honey glaze and tender pink interior. Roasted at high heat with a quick broil for caramelized edges and a glossy finish.
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Prep Time 15 minutes
Cook Time 30 minutes
marinating 4 hours
Total Time 4 hours 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Chinese
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Pork
  • 2 lb pork shoulder or tenderloin Cut into long strips.
Char Siu Marinade
  • 3 tbsp hoisin sauce
  • 3 tbsp soy sauce
  • 2 tbsp honey
  • 2 tbsp Chinese rice wine or dry sherry
  • 1 tbsp oyster sauce
  • 1 tbsp brown sugar
  • 1 tsp sesame oil
  • 0.5 tsp five spice powder
  • 0.25 tsp red food coloring (optional) For a deeper red color; optional.
  • 3 garlic Minced.
  • 1 honey for glazing For brushing during roasting (use as needed).

Equipment

  • 1 sheet pan
  • 1 oven

Method
 

Make and marinate the pork
  1. Mix hoisin sauce, soy sauce, honey, Chinese rice wine or dry sherry, oyster sauce, brown sugar, sesame oil, five spice powder, red food coloring (optional), and minced garlic until smooth.
  2. Coat the pork shoulder or tenderloin strips thoroughly in the marinade, cover, and refrigerate for 4–8 hours or overnight.
Roast for lacquered edges
  1. Preheat the oven to 425°F and place a rack in the upper third with a foil-lined baking sheet on the rack below to catch drips.
  2. Transfer the marinated pork strips to a wire rack over the sheet and reserve the marinade for later.
  3. Roast the pork for 15 minutes.
  4. Flip the pork, brush with the reserved marinade mixed with a spoonful of honey, and roast 12–15 more minutes until the edges are caramelized.
  5. Broil for 2–3 minutes for deeper char, then slice and serve.

Notes

For the best lacquer, keep the oven rack placement so the sheet catches drips while the top rack browns the pork; also rest the char siu for at least 5 minutes after broiling so the juices settle. Refrigerate leftovers up to 4 days in an airtight container; freeze up to 2 months. For a lower-sugar option, reduce honey by half and increase brown sugar only slightly to keep the glaze caramelizing.