Chinese BBQ Roast Pork Recipe: Char Siu Glazed Perfection

This char siu roasted pork delivers the perfect balance of sweet and savory that defines authentic Chinese BBQ. The marinade creates a sticky, caramelized glaze that makes every bite irresistible.

I’ve refined this technique to achieve restaurant-quality results at home. The key is patience—marinating overnight and basting frequently during roasting ensures deep flavor and that signature glossy finish.

Ingredients for Chinese Bbq Roast Pork

A few specialty items plus pantry staples create this iconic Chinese BBQ at home.

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The pork shoulder is non-negotiable here. Pork butt works equally well—both have the fat marbling that renders down during roasting, creating that signature tenderness. For the hoisin and Shaoxing wine, Asian markets or the international aisle at Whole Foods will have authentic brands. Red fermented bean curd (nam yue) adds umami depth—look for it in jars near the tofu. Always taste your marinade before using; adjust sweetness or saltiness as needed.

No Shaoxing wine? Dry sherry at a 1:1 ratio is the best substitute. Out of hoisin? Mix equal parts soy sauce and molasses with a dash of five-spice powder. For a quicker version, pre-mixed char siu sauce (available at H Mart or 99 Ranch) can replace the hoisin, soy, and sugar. The five-spice powder is the soul of this dish—don’t skip it, but if you must, a blend of cinnamon, star anise, and cloves in equal tiny pinches works in a pinch.

Marinate the pork overnight for maximum flavor penetration. Roasted pork keeps in the fridge for 4-5 days and freezes beautifully for 3 months. Reheat in the oven or air fryer to restore the sticky glaze. The marinade itself can be made ahead and stored in the fridge for 1 week.

Step-by-Step Instructions for Chinese BBQ Roast Pork

Achieve restaurant-quality char siu with this tested method for tender, caramelized pork every time.

Step 1: Prepare the Marinade with Authentic Flavors

In a mixing bowl, combine the 0.5 cup Hoisin Sauce, 0.25 cup Soy Sauce, 3 tbsp Honey, 2 tbsp Brown Sugar, 2 tbsp Shaoxing Wine, 1 tsp Chinese Five Spice Powder, minced 4 cloves Garlic Cloves, and grated 1 tbsp Ginger Root. Whisk until the mixture is smooth and fully homogeneous.

For an authentic touch, mash the 1 whole Red Fermented Bean Curd into the marinade. This ingredient adds depth and traditional umami character to the dish. Stir in the 1 tsp Sesame Oil last, as its delicate aroma should remain prominent.

Step 2: Marinate the Pork Shoulder Thoroughly

Pat the 2 lb Pork Shoulder dry with paper towels and cut it into 2-inch strips, which ensures even marinating and cooking. Place the pork in a resealable bag or shallow dish and pour the marinade over it, making sure every piece is fully coated.

Seal or cover and refrigerate for at least 4 hours, but for best results, marinate overnight. This extended time allows the flavors to penetrate deeply, resulting in pork that is both flavorful and tender. Turn the pork occasionally to ensure even exposure to the marinade.

Step 3: Roast the Pork to Caramelized Perfection

Preheat your oven to 375°F. Line a roasting pan with foil and lightly grease it with the 1 tbsp Neutral Cooking Oil. Remove the pork from the marinade, reserving the marinade for basting, and arrange the strips on the prepared pan.

Roast for 25 minutes, then flip the pork and baste with the reserved marinade. Continue roasting for another 20-25 minutes, basting and flipping every 10 minutes, until the pork reaches an internal temperature of 195°F and the edges are beautifully caramelized.

Step 4: Rest and Garnish for Serving

Transfer the roasted pork to a cutting board and let it rest for 10 minutes. This allows the juices to redistribute, ensuring moist and tender meat. Slice the pork into thin strips against the grain for maximum tenderness.

Garnish with thinly sliced 3 whole Scallions before serving. The pork should have a glossy, sticky exterior with a deep reddish-brown hue, characteristic of traditional char siu. Serve warm with steamed rice or noodles for a complete meal.

Essential Equipment for Great chinese bbq roast pork

Oven Thermometer

A reliable oven thermometer is non-negotiable for this dish. I use a Taylor Precision model to verify my oven’s true temperature, as home ovens often run 25-50°F off. This ensures your roasting environment stays at a consistent 375°F. 🌡️

Roasting Pan

Invest in a heavy-duty stainless steel roasting pan with a rack. I prefer All-Clad for even heat distribution. The rack elevates the pork, allowing air circulation for that perfect caramelization. Line with foil for easy cleanup.

Basting Tools

A silicone pastry brush is ideal for basting with the reserved marinade. I keep a small saucepan nearby to gently warm the marinade, making it easier to brush on. Avoid plastic brushes—they can melt at high temperatures.

Meat Thermometer

An instant-read digital thermometer is crucial for nailing that 195°F internal temperature. I swear by my ThermoWorks ThermaPen—it gives accurate readings in 2-3 seconds. Don’t guess; precise temp control makes all the difference. 💡

Mixing Bowls

Use a large glass or stainless steel mixing bowl for the marinade. I prefer Pyrex because it’s non-reactive and easy to clean. Ensure it’s big enough to accommodate the pork and marinade with room for mixing.

Cutting Board

A sturdy wooden cutting board provides the best surface for slicing your pork. I recommend maple or walnut for durability. The board should be large enough to handle the 2 lb pork shoulder comfortably.