Char Siu, or Chinese BBQ pork, is one of the most iconic dishes in Cantonese cuisine, famous for its irresistible combination of smoky, sweet, and savory flavors. This dish transforms simple pork into a tender, flavorful masterpiece with a glossy, caramelized exterior that’s both beautiful and delicious. Whether you want juicy slices for a quick rice bowl, a filling for steamed buns, or a tasty addition to your noodle dishes, this easy recipe helps you bring authentic restaurant-quality Char Siu into your own kitchen with minimal fuss and maximum flavor.
What is Char Siu
Char Siu (叉烧), translated literally as “fork roast,” is a traditional Cantonese roasted pork dish. Historically, pork was marinated, skewered on long forks, and roasted over open flames or in specialized ovens, which gave it its characteristic smoky aroma and slightly charred edges. The name itself comes from this cooking technique—“Char” means fork and “Siu” means roast.
What makes Char Siu truly special is its perfect balance of flavors. The pork is soaked in a marinade that combines sweetness, saltiness, umami, and a touch of spice. When roasted, the sugars in the marinade caramelize to create a sticky, shiny crust that contrasts beautifully with the tender, juicy meat inside.
Char Siu isn’t just eaten on its own; it’s a versatile ingredient in many beloved Chinese dishes. It’s commonly served over steamed rice as Char Siu Fan (叉烧饭), mixed into noodle soups as Char Siu Mein (叉烧面), or stuffed into soft, fluffy steamed buns called Char Siu Bao (叉烧包). The smoky, sweet flavor and succulent texture make it a perennial favorite across Chinese households and restaurants worldwide.
The workflow
If you’ve never made Char Siu at home before, you might think it’s complicated. But the process is surprisingly straightforward and requires no special culinary skills—just a bit of preparation and patience. Here’s the step-by-step workflow to help you master Char Siu with ease:
- Mix the Marinade: Combine all the flavorful ingredients to create the marinade. This mixture is the heart of the dish and will infuse the pork with its signature taste.
- Marinate the Pork: Place the pork in the marinade and refrigerate it overnight. This allows the meat to soak up all the sweet, savory, and aromatic flavors deeply.
- Roast the Pork: Use a wire rack in the oven to roast the pork evenly. Halfway through, flip the meat and baste it with extra marinade for added flavor and moisture.
- Glaze with Honey: In the final minutes of roasting, brush on a honey glaze and increase the oven temperature to develop that beautiful, sticky, caramelized coating that makes Char Siu irresistible.
This simple approach ensures a juicy, flavorful result with that classic Char Siu look and taste.
Choose the cut
Selecting the right cut of pork is essential for authentic, tender Char Siu. The traditional and ideal choice is pork shoulder (also called Boston butt or pork butt), known in Cantonese as Méi Tóu Róu (梅头肉). This cut comes from the upper front leg of the pig and contains a balanced amount of fat and lean meat. The fat melts during cooking, keeping the pork moist and tender without being overly greasy.
For this recipe, I recommend using boneless pork shoulder steaks that are sliced thinner. Thinner cuts cook faster and allow the marinade to penetrate more thoroughly, resulting in more flavorful meat throughout. If you prefer, you can use a larger chunk of pork shoulder, but it will require a longer roasting time to cook evenly.
If bone-in meat is your preference, you could try Char Siu ribs for extra flavor and juiciness, or even substitute chicken thighs for a lighter alternative that still absorbs the marinade beautifully.
Make the marinade
The marinade is the soul of Char Siu and sets the tone for its distinctive flavor profile. It blends sweetness, saltiness, umami, and aromatic spices into a harmonious balance that elevates the pork.
Here’s what you’ll need for my tested and trusted marinade:
- Char Siu Sauce: This prepared sauce is a convenient base packed with traditional flavors. Lee Kum Kee is a popular brand widely available in Asian grocery stores.
- Oyster Sauce: Adds a subtle briny richness and umami depth.
- Light Soy Sauce: For saltiness and color.
- Chinese Five-Spice Powder: A mix of star anise, cinnamon, cloves, fennel, and Sichuan peppercorns, this spice blend adds warmth and complexity.
- Fresh Garlic and Ginger: These aromatics brighten the marinade with a fresh, zesty kick.
- Chili Powder (Optional): Though not traditional, I like to add a touch for balance and a mild heat that complements the sweetness perfectly.
Achieving the Classic Red Color
You may notice that homemade Char Siu often lacks the vibrant red hue found in many restaurant versions. This coloring typically comes from added food dyes like red yeast powder (红曲粉) or synthetic red food coloring. These additives do not impact the flavor, so if the classic red look is important for your presentation, feel free to add a small amount to your marinade.
Marinating Tips
To maximize flavor penetration, place the pork and marinade in a resealable plastic bag, squeeze out excess air, and gently massage the marinade into every nook of the meat. This ensures an even coating and allows the flavors to soak deeply during the overnight chill in the fridge. I recommend preparing the marinade in the evening and cooking the next day for optimal taste.
How to roast
Roasting Char Siu properly is key to achieving that tender texture and caramelized crust. Using a wire rack is crucial because it allows heat to circulate evenly around the pork and lets excess juices drip away, preventing sogginess and promoting that classic crispy exterior.
Setting Up Your Oven
Place a baking tray underneath the wire rack filled with hot water to catch drippings and prevent smoking or burning. Alternatively, you can set a pan with hot water on the bottom rack of your oven while placing the pork on the middle rack.
Step-by-Step Roasting Guide
- First Stage (15 minutes): Roast the pork at 425°F (220°C), preferably with a fan-assisted oven for more even cooking. This initial high heat helps start caramelizing the sugars in the marinade.
- Second Stage (10 minutes): Flip the pork, brush on more marinade, and return it to the oven at the same temperature. This keeps the pork moist and deepens the flavor.
- Third Stage (5 minutes): Increase the oven temperature to 460°F (240°C). Brush the pork with a mixture of honey and marinade to build the glossy, sticky glaze.
- Final Stage (3 minutes): Flip once more, glaze the other side, and roast at high temperature until the pork is shiny, caramelized, and slightly charred on the edges.
Tips for Perfect Roasting
Keep a close watch on the pork during the final stages, as ovens can vary widely in heat intensity. A few charred spots add flavor, but be careful not to burn the meat. The goal is a tender, juicy interior with a beautifully caramelized, slightly crispy exterior.
How to serve
Once out of the oven, allow your Char Siu to rest for about 5 minutes before slicing. This resting period helps the juices redistribute through the meat, ensuring each bite is juicy and flavorful. Trim off any overly charred edges if you prefer a cleaner presentation.
Char Siu is extremely versatile and can be served in numerous delicious ways:
- Classic Plate: Serve sliced Char Siu over steamed white rice with a side of lightly stir-fried greens or blanched vegetables for a balanced and satisfying meal.
- Char Siu Bao: Use your slices as a filling for fluffy steamed buns, a beloved Cantonese dim sum classic.
- Fried Rice: Chop the pork into small pieces and add it to fried rice dishes such as Soy Sauce Rice, Chinese Sausage Fried Rice, or Pineapple Fried Rice for an added punch of flavor.
- Noodles: Toss slices of Char Siu into noodle dishes like Singapore Rice Noodles or stir-fried egg noodles for a hearty, flavorful dinner.
Don’t forget to save any leftover marinade! After straining, you can heat it and drizzle it over rice, mix it into noodle dishes, use it as a sauce for vegetables, or even incorporate it into soups. This little bonus sauce brings an extra layer of flavor to many meals