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Best Char Siu Recipe – Easy Sticky Chinese BBQ Pork

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This best char siu recipe delivers tender, juicy pork with a sticky-sweet, caramelized glaze. Made with pantry-friendly ingredients like hoisin sauce, honey, and Chinese five-spice, it’s an easy and authentic take on the classic Chinese BBQ pork.

Ingredients

Scale
  • 2 lbs pork shoulder or pork butt
  • 3 tablespoons hoisin sauce
  • 3 tablespoons honey
  • 2 tablespoons soy sauce
  • 1 teaspoon Chinese five-spice powder
  • 4 cloves garlic, minced
  • 2 tablespoons Shaoxing wine
  • 1 tablespoon red yeast rice, ground (optional)
  • Salt and white pepper to taste

Instructions

  1. Cut the pork shoulder into long, thick strips, about 2 inches wide and 6-8 inches long. Pat dry with paper towels.
  2. In a mixing bowl, whisk together hoisin sauce, honey, soy sauce, Chinese five-spice powder, minced garlic, Shaoxing wine, and a pinch of white pepper. If using red yeast rice, whisk it in now.
  3. Place the pork strips in a Ziploc bag or baking dish. Pour the marinade over the meat, ensuring every surface is coated. Seal the bag, remove as much air as possible, and massage gently. Refrigerate for at least 4 hours, preferably overnight.
  4. Preheat the oven to 325°F (163°C). Line a baking sheet with foil and place a wire rack on top.
  5. Remove the pork from the marinade, letting excess drip off. Place strips on the wire rack, leaving space between them. Reserve the leftover marinade for basting. Roast for 25 minutes.
  6. After 25 minutes, brush the pork generously with reserved marinade. Flip the strips and brush the other side. Roast for another 20 minutes.
  7. Remove the baking sheet again. Brush the pork with a fresh layer of reserved marinade. Optionally, brush with extra honey for a stickier finish. Roast for another 15-20 minutes, or until internal temperature reaches 145°F (63°C).
  8. Optional: Switch oven to broil. Broil for 2-3 minutes per side, watching closely to avoid burning, until edges are dark and bubbling.
  9. Remove from oven and let rest on the rack for 5-10 minutes. Slice against the grain into thin, bite-sized pieces.

Notes

For best results, marinate overnight. Do not overcrowd the pan; use two baking sheets if needed. Watch the broiler closely to prevent burning. Reserve a clean portion of marinade before adding raw pork to avoid contamination.

Nutrition

Keywords: char siu, Chinese BBQ pork, sticky pork, hoisin pork, easy char siu recipe

Find it online: https://emacrave.com/best-char-siu-recipe-easy-sticky-chinese-bbq-pork/