How to Make Chinese BBQ Pork (Char Siu) – A Sweet and Savoury Cantonese Classic

Chinese BBQ pork, also known as Char Siu (叉燒), is one of the most iconic dishes in Cantonese cuisine. With its glossy, reddish glaze, sweet-and-savoury flavour, and beautifully roasted edges, it’s a favourite in Chinese takeaways and restaurants across the UK. Served sliced with steamed rice or tucked into bao buns, Char Siu is both versatile and irresistibly delicious.

The good news? You can easily make this dish at home using everyday British ingredients, a simple marinade, and an oven. Let’s dive into how to make restaurant-style Chinese BBQ pork in your own kitchen.

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🛒 Ingredients (Serves 4)

For the pork:

500–700g pork shoulder or pork neck fillet (boneless), cut into long, thick strips

For the marinade:

2 tbsp hoisin sauce

2 tbsp light soy sauce

1 tbsp dark soy sauce (for colour)

2 tbsp honey (plus extra for glazing)

2 tbsp brown sugar

1 tbsp Chinese five-spice powder

1 tbsp oyster sauce (optional)

1 tbsp Shaoxing wine or dry sherry

1 tsp sesame oil

2 garlic cloves, finely chopped

Few drops of red food colouring (optional, for traditional red colour)

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👨‍🍳 Method

1. Prepare the marinade

In a mixing bowl, combine all the marinade ingredients. Stir well until the sugar is dissolved and the mixture is smooth. If you want the traditional red hue, add a few drops of red food colouring – though this is purely for appearance.

2. Marinate the pork

Place the pork strips in a zip-lock bag or shallow dish. Pour the marinade over the meat, ensuring it’s fully coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, ideally overnight for deeper flavour.

3. Roast the pork

Preheat your oven to 180°C (fan 160°C) or gas mark 4. Line a baking tray with foil and place a wire rack on top. Lay the marinated pork on the rack, letting any excess marinade drip off. Reserve the remaining marinade.

Roast the pork for 25–30 minutes, turning once halfway through. Baste occasionally with leftover marinade.

4. Glaze and finish

Mix 1 tablespoon of honey with 1 tablespoon of hot water. Brush this glaze over the pork and increase the oven temperature to 220°C (fan 200°C). Roast for another 8–10 minutes to caramelise the edges, turning once more and brushing with glaze again.

Alternatively, you can finish the pork under a hot grill for 3–5 minutes for extra char and colour.

5. Rest and slice

Let the pork rest for 5 minutes before slicing it into thin pieces. Serve warm or cold, depending on the dish.

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🍽 Serving Suggestions

Chinese BBQ Pork is incredibly versatile. Here are some popular ways to enjoy it:

Char Siu with Rice: Serve sliced pork over steamed jasmine rice with stir-fried greens.

Char Siu Noodles: Add to egg noodles with a drizzle of soy sauce and sesame oil.

In Bao Buns or Baguettes: Stuff slices into steamed bao or a crusty roll with pickled veg and hoisin sauce.

Fried Rice or Stir-Fry: Dice leftover pork and toss into a quick fried rice or vegetable stir-fry.

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💡 Tips for Best Results

Pork cut matters: Pork shoulder or neck fillet works best for its balance of fat and tenderness.

Don’t skip the glaze: Brushing with honey gives that signature glossy, sticky finish.

Rest before slicing: Letting the pork rest helps retain its juices and makes slicing easier.

Marinate longer: For best flavour, marinate overnight if possible.

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🌱 Can You Make It Vegetarian?

Yes! Use firm tofu or thick slices of aubergine. Marinate and roast in the same way, adjusting the cooking time as needed. You’ll still get that signature sweet-and-savoury glaze.

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📝 Final Thoughts

Making Chinese BBQ pork at home is easier than it looks and incredibly rewarding. With its delicious balance of sweet, salty, and smoky, Char Siu is a must-try for anyone who enjoys Chinese cuisine. Whether you’re recreating your favourite takeaway dish or looking to impress at your next dinner, this recipe is sure to hit the mark.

Give it a go — and enjoy the mouth-watering aroma of Chinese BBQ right from your own oven!

--- write ✍️ by foodie Parmod.

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