Chinese BBQ Pork Recipe: Sweet and Sticky Char Siu Glaze

This char siu recipe delivers the sweet and sticky glaze that defines authentic Chinese BBQ pork. I’ve refined the technique to achieve that signature caramelized crust with tender meat every time.

The marinade combines hoisin, honey, and five-spice for depth, while a touch of red fermented bean curd adds the traditional umami note. Roasting at high heat ensures the edges crisp beautifully.

What you’ll get is juicy pork with a glossy, finger-licking glaze—perfect for rice, noodles, or bao. The aroma alone makes it worth the effort.

Serve sliced thin for maximum glaze coverage. The leftovers reheat well and taste even better the next day.

Ingredients for Chinese Bbq Pork

Authentic ingredients create that signature sweet, sticky char siu glaze with caramelized edges and tender meat.

The pork shoulder is non-negotiable here. Look for well-marbled cuts at your butcher or Asian market—this fat renders down to keep the meat juicy during roasting. Pork butt works too if shoulder isn’t available. For the hoisin, Koon Chun or Lee Kum Kee are the gold standards. The red fermented bean curd (nam yue) is the secret umami bomb—find it in the refrigerated section of any well-stocked Asian grocery.

No Shaoxing wine? Dry sherry works at a 1:1 ratio. Out of five-spice? Mix cinnamon, cloves, fennel, star anise, and pepper in equal parts. The honey can be swapped for maple syrup, but expect a slightly different flavor profile. For a shortcut, store-bought char siu sauce can replace the hoisin, honey, and five-spice, though the homemade version is far superior.

Marinated pork keeps 2 days in the fridge before cooking. Roasted char siu stores 4-5 days refrigerated or 3 months frozen. Slice just before serving to preserve moisture. The glaze thickens as it cools—reheat gently with a splash of water if needed.

Step-by-Step Instructions for Chinese BBQ Pork

Master the technique for perfectly caramelized, tender pork with this professional method.

Step 1: Prepare and Marinate the Pork Shoulder

Cut the 2 lb Pork Shoulder into 2-inch wide strips, about ½-inch thick. This size ensures even cooking and maximum surface area for the glaze to cling to. Pat the strips completely dry with paper towels—excess moisture prevents proper browning.

In a large bowl, combine the 0.5 cup Hoisin Sauce, 0.33 cup Honey, 1.5 tsp Five-Spice Powder, 2 tbsp mashed Red Fermented Bean Curd, 3 tbsp Soy Sauce, 2 tbsp Chinese Shaoxing Wine, 4 cloves minced Garlic Cloves, 0.25 cup Brown Sugar, 2 tbsp Ketchup, 1 tbsp Red Fermented Bean Curd Juice, 1 tsp Sesame Oil, and 0.5 tsp Ground White Pepper.

Add the pork strips to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 4 hours, or ideally overnight. This extended marination allows the complex flavors to penetrate deeply into the meat.

Step 2: Preheat and Prepare for Roasting

Remove the pork from the refrigerator 30 minutes before cooking to bring it to room temperature. This ensures even cooking throughout the strips. Preheat your oven to 375°F and line a baking sheet with parchment paper, then place a wire rack on top for elevated cooking.

Reserve ¼ cup of the marinade for basting during cooking. The reserved marinade will be brushed onto the pork during roasting to build up layers of sticky, caramelized glaze. Discard any remaining marinade that has come into contact with raw pork to prevent cross-contamination.

Step 3: Roast and Glaze the Pork

Arrange the pork strips on the wire rack, leaving a little space between each piece for even air circulation. Roast in the preheated oven for 20 minutes, then remove and brush generously with the reserved marinade. Return to the oven and repeat this basting process every 10 minutes.

After 40-45 minutes total roasting time, the pork should be deeply caramelized with a glossy, sticky exterior. The internal temperature should reach 195°F for fall-apart tenderness. If the edges begin to darken too quickly, tent the pan loosely with foil to prevent burning.

Step 4: Rest and Garnish for Serving

Transfer the cooked pork to a cutting board and let it rest for 10 minutes. This allows the juices to redistribute, ensuring each slice remains moist and flavorful. While resting, the residual heat will continue to set the glaze, creating that signature sticky texture.

Slice the pork against the grain into ¼-inch thick pieces. Arrange on a serving platter and garnish with the 3 whole Green Onions, thinly sliced. The green onions add a fresh contrast to the rich, sweet-savory pork. Serve immediately with steamed rice or noodles to soak up the extra sauce.

Make-Ahead Tips for This Recipe

Marinade Prep Ahead

Mix your marinade up to 2 days in advance—this gives the flavors time to meld beautifully. Store in an airtight container in the fridge, then simply add the pork strips when ready. I always do this the night before for maximum flavor penetration. 💡

Pork Marination

After coating the pork in marinade, let it sit for at least 4 hours, but overnight is ideal. I place mine in a zip-top bag to save space and ensure every piece gets evenly coated. The longer it marinates, the deeper the flavor.

Pre-Cook Prep

Before roasting, take the pork out of the fridge for 30 minutes to bring it to room temperature. This ensures even cooking. I also prep my wire rack and baking sheet in advance so everything’s ready to go when the oven is hot.

Glaze Reservation

Always reserve ¼ cup of marinade for basting before adding the pork. This prevents cross-contamination and gives you that perfect sticky glaze. I keep mine in a small bowl covered in the fridge until roasting time.

Post-Roast Storage

Once cooled, store the pork in an airtight container in the fridge for up to 5 days. The flavors actually deepen overnight, making leftovers taste even better. Reheat gently with a splash of water to refresh the glaze. ❄️

Freezing for Later

For longer storage, freeze the cooked pork in a single layer before transferring to a freezer bag. It keeps for up to 3 months. Thaw overnight in the fridge and reheat in the oven at 350°F for best results.

Frequently Asked Questions