Flavorful Chinese BBQ Pork Char Siu Recipe with Sticky Sweet Glaze Made Easy

I’d been meaning to try making Chinese BBQ pork, or char siu, for ages. Honestly, every time I passed by the local Chinatown market, the scent of that sticky, sweet glaze hanging in the air would pull me in, but I never quite thought I could replicate it at home. Then one evening, after a long day where nothing seemed to go right, I found myself staring at a lonely pork shoulder in the fridge and thought, “Why not give char siu a shot?” It started as a bit of a whim, with a rushed search for a glaze recipe and whatever pantry staples I had on hand.

As the pork marinated and the kitchen filled with the aroma of hoisin and five-spice, I realized this wasn’t just dinner—it was a little moment of calm and satisfaction. The sticky sweet glaze caramelized beautifully in the oven, turning the pork into tender, flavorful slices that tasted just like the ones I’d craved for so long. What surprised me most was how approachable the recipe was, even for someone like me who usually shies away from “fussy” cooking.

It soon became a bit of an obsession—I made it three times that week, tweaking the marinade, adjusting the sweetness, and perfecting the glaze. There’s something about that balance of savory, sweet, and smoky that just sticks with you. This recipe isn’t flashy, but it’s got soul, and it’s easy enough to pull off on a busy weeknight or when you want to impress friends without breaking a sweat. It’s my go-to for authentic-tasting Chinese BBQ pork with a sticky sweet glaze that always gets asked for again.

Why You’ll Love This Recipe

• Quick & Easy: Comes together in under 2 hours, including marinating time, so it’s perfect for busy nights when you want something special without fuss.
• Simple Ingredients: Uses pantry staples like hoisin sauce, soy sauce, and Chinese five-spice—no need for exotic shopping trips.
• Perfect for Any Occasion: Whether it’s a casual family dinner, a weekend feast, or part of a festive spread, char siu fits right in.
• Crowd-Pleaser: Kids and adults alike love the sweet-savory flavor and tender texture—it’s always a hit!
• Unbelievably Delicious: The sticky sweet glaze caramelizes just right, giving you that signature char siu shine and mouthwatering bite every time.

This recipe stands out because of the perfectly balanced marinade—sweet but not overpowering, with a lovely depth from the five-spice and a subtle tang from the Shaoxing wine (or dry sherry as a substitute). Plus, the finishing glaze is brushed on during roasting, locking in that sticky, glossy finish that makes you want to savor every slice. It’s the sort of dish that closes your eyes after the first bite, the kind of comfort food that’s easy to make yet feels like a special treat.

Whether you’re new to Chinese cooking or just looking for a reliable, homemade version of char siu, this recipe gives you that authentic flavor with zero intimidation. It’s the perfect way to bring a bit of that Chinatown magic into your own kitchen.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples or easy-to-find items at any grocery store or Asian market.

• Pork Shoulder (about 2 pounds / 900 grams): The star of the show—well-marbled for tenderness and juiciness.
• Hoisin Sauce (3 tablespoons): Adds sweetness and depth; I recommend Lee Kum Kee brand for authentic flavor.
• Soy Sauce (3 tablespoons): Use light soy sauce for saltiness; low sodium works if you prefer less salt.
• Chinese Five-Spice Powder (1 teaspoon): The essential aromatic—look for fresh, fragrant powder.
• Honey (2 tablespoons): For that sticky, glossy glaze; you can swap with maple syrup if preferred.
• Shaoxing Wine or Dry Sherry (2 tablespoons): Brings a subtle tang and complexity; omit if you want alcohol-free, replace with apple cider vinegar.
• Garlic (3 cloves, minced): Adds savory depth.
• Red Food Coloring (optional, a few drops): Traditional but purely cosmetic—skip if you don’t have it.
• Brown Sugar (2 tablespoons): Enhances caramelization and sweetness.
• Sesame Oil (1 teaspoon): For a hint of nuttiness in the marinade.

Most of these ingredients are easy to swap based on what’s in your kitchen. For example, if you’re gluten-free, choose tamari instead of soy sauce, and use a gluten-free hoisin sauce variant. The pork shoulder is ideal because of its fat content, but boneless pork butt works well too. If you want to make this recipe more seasonal, adding a bit of grated ginger or swapping honey for brown malt syrup can add interesting flair.

Equipment Needed

• Roasting pan or baking sheet with a wire rack – for even air circulation and caramelization.
• Mixing bowls – to combine marinade ingredients and toss the pork.
• Brush – for applying the sticky sweet glaze during roasting.
• Sharp knife and cutting board – to slice the pork after cooking.
• Meat thermometer (optional) – handy to check for perfect doneness (145°F / 63°C recommended).

If you don’t have a wire rack, you can roast the pork directly on a foil-lined pan; just be mindful to flip it halfway to avoid sticking. I’ve found a silicone basting brush works better than a cheap plastic one for glazing since it holds sauce well and withstands heat. For budget-friendly options, a simple rimmed baking sheet with foil works wonders and makes cleanup easier.

Preparation Method

1. Prepare the Pork: Trim excess fat from the pork shoulder, if desired, but don’t remove too much—it helps keep the meat juicy. Cut the pork into a long strip about 2 inches thick (roughly 5 cm). Pat dry with paper towels to help the marinade stick. (Prep time: 5 minutes)
2. Make the Marinade: In a medium bowl, whisk together hoisin sauce (3 tbsp), soy sauce (3 tbsp), Chinese five-spice powder (1 tsp), honey (2 tbsp), Shaoxing wine (2 tbsp), minced garlic (3 cloves), brown sugar (2 tbsp), and sesame oil (1 tsp). Add a few drops of red food coloring if using. The mixture should be thick and fragrant. (Prep time: 5 minutes)
3. Marinate the Pork: Place the pork in a resealable plastic bag or shallow dish. Pour the marinade over the pork, making sure it’s evenly coated. Seal and refrigerate for at least 2 hours, ideally overnight. Turn the pork halfway through marinating to soak all sides. (Marinate time: 2-12 hours)
4. Preheat the Oven: Set your oven to 375°F (190°C) and position a rack in the middle. Line a baking sheet with foil and place a wire rack on top. This setup helps the pork roast evenly and the glaze caramelize.
5. Roast the Pork: Remove pork from marinade, reserving the leftover sauce. Place the pork on the wire rack. Roast for 25 minutes, then brush generously with the reserved marinade. Flip the pork over, brush the other side, and roast for another 20-25 minutes.
6. Apply the Sticky Sweet Glaze: During the last 10 minutes of roasting, brush the pork every 3-5 minutes with the reserved marinade to build up that sticky glaze. Watch carefully to avoid burning—the sugars caramelize fast! The pork should have a deep red-brown color and a shiny glaze.
7. Rest and Slice: Remove the pork from the oven and let it rest for 10 minutes to retain juices. Slice into thin pieces against the grain for tender, flavorful bites. (Resting time: 10 minutes)

Troubleshooting tip: If the glaze thickens too much during roasting, add a splash of water or extra Shaoxing wine to loosen it before brushing. The aroma should be rich, sweet, and a bit smoky when done. If your pork feels dry, next time try marinating longer or roasting at a slightly lower temperature.

Cooking Tips & Techniques

Char siu is all about balance and timing. One trick I learned is to really let the pork marinate overnight—it makes the flavors seep deep, and the meat tenderizes beautifully. Also, don’t rush the glazing in the last few minutes. Applying thin layers frequently creates that signature sticky texture rather than a burnt crust.

Common mistakes include overcooking, which dries out the meat, or skipping the resting period—resting keeps the juices locked in and makes slicing easier. I’ve also found that using a wire rack is a game changer; it prevents the pork from sitting in its own juices and helps the glaze caramelize evenly all around.

When multitasking, start the marinade early and prep sides or rice while the pork roasts—char siu pairs wonderfully with steamed jasmine rice and quick stir-fried greens. If you want smoky notes without a grill, a touch of smoked paprika in the marinade adds a subtle depth.

Variations & Adaptations

• Spicy Char Siu: Add 1 teaspoon of chili garlic sauce or Sriracha to the marinade for a hint of heat that wakes up the sweet glaze.
• Gluten-Free Version: Use tamari instead of soy sauce and check your hoisin sauce label for gluten-free options.
• Low-Sugar Adaptation: Swap honey and brown sugar for a sugar substitute like monk fruit syrup or erythritol, keeping in mind caramelization might be less intense.
• Cooking Methods: While roasting is classic, you can also cook char siu on a grill or under the broiler for a smoky char. Just watch carefully to avoid burning the sugars.
• Personal Twist: I once added a splash of orange juice to the marinade for a citrusy brightness that cut through the sweetness—surprisingly refreshing!

Serving & Storage Suggestions

Serve your flavorful Chinese BBQ pork sliced thin over steamed rice or tucked inside bao buns for a fun spin. It’s excellent alongside sautéed bok choy, or tossed into fried rice or noodles to boost flavor. The pork shines best warm but also tastes great cold in salads or sandwiches.

Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze slices wrapped tightly in plastic wrap and foil; they keep well for up to 3 months. When reheating, gently warm in a skillet over low heat or microwave covered with a damp paper towel to keep moisture.

Flavors often deepen after a day, making leftovers even tastier. Just be sure to re-glaze or brush with a bit of reserved marinade or honey before reheating to revive that sticky shine and richness.

Nutritional Information & Benefits

This recipe provides a good source of protein from the pork shoulder, with moderate fat content that contributes to its juicy texture. Key ingredients like garlic and five-spice powder offer antioxidants and anti-inflammatory benefits, while the small amount of honey adds natural sweetness without excess processed sugars.

For those mindful of carbs, this char siu can fit into a balanced diet when paired with low-carb sides like steamed vegetables. It’s naturally gluten-containing unless you swap for gluten-free soy sauce and hoisin. As always, portion control helps keep the meal satisfying and wholesome.

Conclusion

This flavorful Chinese BBQ pork char siu recipe with sticky sweet glaze is one of those dishes that feels fancy but is surprisingly simple to make. It’s a wonderful way to bring a beloved classic into your kitchen without fuss or fancy equipment. I love it because it’s dependable, delicious, and has that perfect balance of sweet and savory that keeps me coming back for more.

Feel free to tweak the marinade to suit your taste buds—spicy, tangy, or extra sweet—and share your own twists. I’d love to hear how you make this recipe your own, so don’t hesitate to leave a comment or share your experience. Cooking char siu at home might just become your new favorite kitchen adventure!

FAQs

What cut of pork is best for char siu?

Pork shoulder or pork butt with good marbling is ideal because it stays tender and juicy during roasting.

Can I make char siu without red food coloring?

Yes, red food coloring is optional and mostly for traditional appearance; the flavor won’t be affected if you skip it.

How long should I marinate the pork?

At least 2 hours works, but overnight marinating (8-12 hours) gives the best flavor and tenderness.

Can I use a grill instead of an oven?

Absolutely! Grill the pork over medium heat, brushing with marinade often to build the sticky glaze—but watch closely to prevent burning.

How do I store leftover char siu?

Keep leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently to maintain moisture.

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