Chinese BBQ Pork or Char Siu pork recipe

Sliced Chinese BBQ pork char siu with a glossy red glaze arranged on a white platter. — Homemade char siu slices, ready to serve with rice or noodles.

5.0 from 1 vote

Char siu is the glossy, red-edged pork you see hanging in Cantonese roast shops. This home version uses pork loin and a simple marinade of Chinese BBQ sauce, hoisin, soy, ginger, and garlic. It roasts over a pan of water, which keeps the meat moist while the outside caramelizes.

The recipe is easy to prepare ahead. You mix the marinade, let the pork rest overnight in the fridge, then roast it the next day. The slices are perfect with rice, noodles, or stuffed into a baguette for a Cambodian-style sandwich.

What You Need

The main ingredient is pork loin, a lean cut that stays tender when roasted gently. Chinese BBQ sauce gives the pork its signature red color and sweet-savory flavor. Hoisin adds depth, while soy sauce brings salt. Fresh ginger and garlic keep the marinade aromatic, and a little rice wine rounds it out.

If you enjoy Chinese-Cambodian pork dishes, you might also like our Chinese Caramelized Pork with Eggs. It is a slow-braised dish with a deep caramel color.

Equipment

Large mixing bowl: To combine the marinade and hold the pork while it soaks.
Measuring cup: To measure the water for the marinade.
Measuring spoons: To measure the hoisin, soy sauce, ginger, garlic, and rice wine.
Whisk or wooden spoon: To stir the marinade until smooth.
Roasting pan with rack: To hold the pork above the water so it roasts evenly.
Aluminum foil: To line the pan and catch drips for easier cleanup.
Tongs: To turn the pork once during roasting.
Instant-read thermometer: To check that the pork reaches a safe internal temperature.
Chef’s knife: To slice the rested pork into thin pieces.
Cutting board: To slice the pork safely.
Serving platter: To arrange the sliced pork for the table.

How to Make Chinese BBQ Pork (Char Siu)

Step 1: Mix the Marinade

In a large bowl, combine the Chinese BBQ sauce and water. Whisk until smooth. Add the hoisin sauce, soy sauce, minced ginger, minced garlic, and rice wine. Stir again until everything is evenly mixed.

Step 2: Marinate the Pork Overnight

Place the pork loin in the marinade. Turn it a few times so the whole surface is coated. Cover the bowl and refrigerate overnight. This long rest lets the seasoning reach the center of the meat.

Step 3: Set Up the Roasting Pan

Preheat the oven to 350°F (175°C). Pour water into the bottom of a roasting pan. Set a rack inside the pan so the pork sits above the water. Place the marinated pork on the rack.

Step 4: Roast and Turn the Pork

Roast the pork for about 1 hour. Turn it once halfway through cooking. The pork is done when an instant-read thermometer inserted into the thickest part reads 145°F (63°C). Let it rest for 3 minutes before slicing.

Step 5: Slice and Serve

Slice the pork across the grain into ¼-inch pieces. Arrange the slices on a serving platter. Serve warm.

Cooking Tips

Turning the pork once helps both sides brown evenly. If the top starts to darken too quickly, tent it loosely with foil.

Use a thermometer rather than relying on color. The USDA recommends cooking pork loin to 145°F (63°C) and letting it rest for 3 minutes.

If you like grilled pork, our Grilled Pork Skewers Recipe is another easy option for a weeknight meal.

How to Serve

Char siu is flexible. Serve it over steamed jasmine rice with cucumber slices and a spoonful of chili sauce. For a Cambodian-style breakfast, try it with BBQ Pork Rice with Chili Sauce.

You can also pile the slices into a warm baguette with pickled carrots and cilantro. Or add them to noodle soup or fried rice.

Recipe Notes

The cooking time depends on the thickness of the pork loin. A thicker roast may need a few extra minutes. Check the temperature rather than the clock.

Leftover char siu keeps in the refrigerator for 3 to 4 days. Reheat gently so the meat does not dry out.

Frequently Asked Questions

Can I use pork shoulder instead of pork loin?

Yes. Pork shoulder has more fat and stays juicy, but it may need a little longer in the oven. Slice it against the grain.

How do I know when the pork is done?

Use an instant-read thermometer. The pork should reach 145°F (63°C) before you take it out of the oven. Let it rest for 3 minutes.

Can I make this recipe ahead?

Yes. Marinate the pork overnight, then roast it when you are ready to serve. The sliced pork also reheats well.

How should I store leftovers?

Keep leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a covered pan over low heat or in the microwave.

Final Thoughts

This char siu recipe keeps the sweet-salty balance simple and the cooking method beginner-friendly. The overnight marinade does most of the work, and the water bath in the roasting pan helps the pork loin stay tender. Slice it thin and serve it with rice or noodles for an easy meal. For more ideas, browse our Cambodian grilled and BBQ recipes.

Chinese BBQ Pork or Char Siu pork recipe

5.0 from 1 vote

Course: BBQCuisine: ChineseDifficulty: Difficult

Servings

servings

Prep time

minutes

Cooking time

hour

Calories

288

kcal

Total time

hour

minutes

This Chinese BBQ pork recipe uses a simple marinade and an overnight rest to build flavor. The pork roasts over water, which keeps it moist, and the slices are perfect with rice, noodles, or sandwiches.

Ingredients

2 –3 lb (900–1.360 g) pork loin
1 packet (about 1 cup) Chinese BBQ sauce with red coloring
1 cup water
2 tsp hoisin sauce
2 tsp soy sauce
1 tsp minced ginger
1 tsp minced garlic
1 tsp rice wine

Directions

In a large bowl, combine the Chinese BBQ sauce and water. Mix well.
Add the hoisin sauce, soy sauce, ginger, garlic, and rice wine. Stir to combine.
Place the pork loin in the marinade and turn to coat. Cover and refrigerate overnight.
Preheat the oven to 350°F (175°C). Pour water into a roasting pan and set a rack inside. Place the pork on the rack.
Roast for about 1 hour, turning once, until the pork reaches 145°F (63°C). Rest for 3 minutes.
Slice the pork into ¼-inch pieces and serve.