Char Siu (Chinese Barbecue Pork) #pork #dinner

Char Siu (Chinese Barbecue Pork) #pork #dinner

For every one of those occasions you've looked longingly at the sticky, blood red Char Siu swinging from snares in the window of Chinese grill meat shops… … Chinese Barbecue Pork is finger licking' great and you will be stunned how simple is it to make it at home!

Made with a basic yet enhance stacked Char Siu sauce, pork is marinated to implant with flavor at that point broiled until caramelized. Season your Chinese BBQ Pork every now and again for best outcomes!

The genuine article Chinese grill pork is cooked over charcoals, with the meat holding tight snares. Yet, for us normal people, you can in any case make Chinese grill pork at home that preferences simply like locally acquired, it simply has less smokey season.

Also try our recipe Chinese BBQ Pork Buns (Baked Cha Siu Bao)

Char Siu (Chinese Barbecue Pork) #pork #dinner

Char Siu (Chinese BBQ Pork) - so easy to make at home in the oven, and you can get all the ingredients at the supermarket!

  • 1 1/2 tbsp brown sugar (white also ok)
  • 1/4 cup honey
  • 1/4 cup hoisin sauce
  • 2 tbsp light soy sauce (The light soy sauce adds a touch more salt to the marinade)
  • 1 tbsp soy sauce (Do not use dark soy sauce (flavour is too intense).)
  • 1 tsp five spice powder (You can substitute the Chinese five spice powder with 1 tbsp extra hoisin sauce BUT you should reduce the sugar to 1 tsp, otherwise it will be too sweet.)
  • 1 tbsp oil (vegetable or canola) (Or other neutral flavoured oil.)
  • 2 tsp red food colouring , optional

  • 1.2 - 1.5kg / 2.4 - 3lb pork scotch fillet (collar neck, pork neck) OR pork shoulder (Note 5)
  • 2 tbsp Extra Honey


  1. Mix Marinade ingredients in a bowl.
  2. Cut pork in half horizontally to make two long, flat, thin pieces (better flavour penetration).
  3. Place the pork and Marinade in a stain proof container or ziplock bag. Marinate 24 to 48 hours in the fridge (3 hours is the bare minimum).


  1. Preheat oven to 160C/320F.
  2. Line a tray with foil and place a rack on top (recommended but not critical).
  3. Remove pork from the marinade, save Marinade. Place pork on rack.
  4. Roast for 30 minutes.
  5. Meanwhile, pour reserved marinade in a saucepan. Mix Extra Honey into marinade. Bring to simmer over medium high and cook for 2 minutes until syrupy. Remove from heat.
  6. Remove pork from oven. Dab marinade all over, then turn. Baste then roast for a further 30 minutes.
  7. Remove pork from oven. Brush with marinade again, then turn, brush with marinade and roast for a further 20 minutes. If charring too quickly, cover with foil.
  8. Baste again on surface then bake for a further 10 minutes until caramelised and sticky. Meat should be tender but not falling apart, like with pulled pork. Allow to rest for 10 minutes before slicing.
  9. Serve.

Read more our recipe : Filipino Chicken Barbecue

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