Oven Baked Char Siu Recipe {Chinese BBQ Pork} -Butter Your Biscuit (2024)

Published: · Modified: by Wendie · 62 Comments

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This Chinese BBQ Pork is deliciously sticky with a sweet and salty flavor! Serve it as a main dish with white rice or as an appetizer.

Oven Baked Char Siu Recipe {Chinese BBQ Pork} -Butter Your Biscuit (1)

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BBQ Chinese Pork otherwise known as Char siu is out of this world! Popular amongst Chinese restaurants this take-out dish is super easy to make at home. So moist and full of flavor! And any leftovers can be used in my Pork Fried Rice!

Why this recipe works

This Char siu recipe is super easy you just need to give it a day or two to soak in the marinade, trust me it makes it that much better! Broiling in the oven ensures the crispy and caramelized outer edges everybody loves, and a tender, juicy, and moist pork meat on the inside.

Ingredients for thie recipe

Oven Baked Char Siu Recipe {Chinese BBQ Pork} -Butter Your Biscuit (2)

Ingredients Notes

Pork-Boneless pork shoulder or pork butt works great for this.

Hoisin sauce- Don't leave this out, it adds an extra layer of delicious flavor.

Soy sauce- Dark soy sauce works best.

Garlic- Use fresh garlic, powder won't add the same flavor.

Red food coloring- Gives it that rich dark red coloring you find in Chinese food.

How to make this recipe

Oven Baked Char Siu Recipe {Chinese BBQ Pork} -Butter Your Biscuit (3)

Step 1 Add all the marinade ingredients to a small bowl and mix. Set aside some reserved marinade.

Step 2 Slice your pork roast into three even long strips.

Oven Baked Char Siu Recipe {Chinese BBQ Pork} -Butter Your Biscuit (4)

Step 3 Add the pork pieces to the marinade, soak at least overnight but I highly recommend two days.

Step 4 Place the pieces of pork on a cooling rack and on a foiled lined baking sheet.

Step 5 While the pork is cooking place the reserved marinade into a saucepan with the cornstarch to simmer and thicken.

Oven Baked Char Siu Recipe {Chinese BBQ Pork} -Butter Your Biscuit (5)

Recipe Tips

To get that dark red color in my marinade, the red food coloring adds that. It adds no taste to the pork so you could leave it out if you want.

Marinating for two days, I highly recommend 2 days, it really allows for the best flavor.

Broiling it in the oven gives it those crispy outer edges everybody loves.

Don't overcook it- You want the internal temperature of the pork to reach 145 degrees.

Oven Baked Char Siu Recipe {Chinese BBQ Pork} -Butter Your Biscuit (6)

Recipe FAQ's

What is Chinese BBQ Pork?

Chinese BBQ is a delicious sweet and spicy sauce usually referred to as u0022Char Siuu0022 that you soak the pork in then fire grill it or in this case bake it in the oven. It can be served in stir fry dishes, noodles, or just with a side of rice. One of my favorite ways to use the leftovers is in myClassic Pork Fried Rice.

Can I use a different cut of pork?

The best cut of meat for this recipe is a pork shoulder or pork Boston butt is the more cost-effective, meaning you get more bang for your buck. If you have trouble finding it or just don't feel like slicing it boneless country-style pork ribs or pork belly will also work.You can also use a pork loin or pork tenderloin but they are a much leaner cut and this recipe turns out better with the more fatty cuts.

Can I freeze this recipe?

Yes, this freezes well. Wrap any leftover pieces in plastic wrap, then in aluminum foil. Freeze for up to 3 months. You can also freeze the leftover marinade that was reserved.

More delicious take-out recipes

  • Shrimp with Hot Garlic Sauce
  • Mongolian Beef
  • Sweet and Spicy Chicken Stir Fry
  • Beef Stir Fry

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Oven Baked Char Siu Recipe {Chinese BBQ Pork} -Butter Your Biscuit (11)

Oven Baked Chinese BBQ Pork

Wendie

This Chinese BBQ Pork is deliciously sticky with a sweet and salty flavor!

4.40 from 148 votes

Print Recipe Pin Recipe Save Recipe

Prep Time 2 days d

Cook Time 1 hour hr

Total Time 2 days d 1 hour hr

Course Entrees

Cuisine Chinese

Servings 8

Calories 663 kcal

Ingredients

  • 3 lb boneless pork shoulder or butt
  • 1/2 cup Hoisin sauce
  • 1/2 cup brown sugar
  • 1/2 cup honey
  • 1/3 cup soy sauce
  • 1/2 cup dry sherry
  • 4 tablespoons oyster sauce
  • 2 teaspoon Chinese five spice
  • 4 garlic cloves minced
  • 1-2 teaspoons red food coloring optional
  • 2 teaspoon cornstarch

Instructions

  • In a small bowl combine Hoisin sauce, brown sugar, honey, soy sauce, dry sherry, oyster sauce, five spice, garlic and red food coloring (optional) and mix until combined.

  • Cut pork horizontally into three long flat pieces. Place in a container or ziplock bag, pour 1/2 the marinade over pork. Marinade 24-48 hours for optimal flavor.

  • Preheat oven to 350 degrees. Cover a baking sheet with foil and place a cooling rack on top. Remove pork from the marinade and place on the rack. Bake for 25 minutes. Flip the pork and cook another 25 minutes.

  • While the pork is cooking, pour the reserved marinade into a saucepan and whisk in cornstarch, and bring to a low simmer for 10 minutes to thicken.

  • Remove pork from the oven and turn the oven to broil. Brush the pork with the thickened marinade and broil 5-6 minutes or until slightly charred. Turn the pork over and repeat. Pork temp should be 145-160 degrees.

  • Serve any extra sauce on the side, and green onions if desired.

Notes

To get that dark red color in my marinade, the red food coloring adds that. It adds no taste to the pork so you could leave it out if you want.

Marinating for two days, I highly recommend 2 days, it really allows for the best flavor.

Broiling it in the oven gives it those crispy outer edges everybody loves.

Don't overcook it- You want the internal temperature of the pork to reach 145 degrees.

Country-style pork ribs will also work.

Nutrition

Serving: 6ServingsCalories: 663kcalCarbohydrates: 40gProtein: 41gFat: 37gSaturated Fat: 13gPolyunsaturated Fat: 20gCholesterol: 154mgSodium: 1294mgFiber: 1gSugar: 33g

Keyword bbq pork, chinese pork, Pork

Tried this recipe?Let us know how it was!

Oven Baked Char Siu Recipe {Chinese BBQ Pork} -Butter Your Biscuit (12)

Oven Baked Chinese BBQ Pork

Wendie

This Chinese BBQ Pork is deliciously sticky with a sweet and salty flavor!

4.40 from 148 votes

Print Recipe Pin Recipe Save Recipe

Prep Time 2 days d

Cook Time 1 hour hr

Total Time 2 days d 1 hour hr

Course Entrees

Cuisine Chinese

Servings 8

Calories 663 kcal

Ingredients

  • 3 lb boneless pork shoulder or butt
  • 1/2 cup Hoisin sauce
  • 1/2 cup brown sugar
  • 1/2 cup honey
  • 1/3 cup soy sauce
  • 1/2 cup dry sherry
  • 4 tablespoons oyster sauce
  • 2 teaspoon Chinese five spice
  • 4 garlic cloves minced
  • 1-2 teaspoons red food coloring optional
  • 2 teaspoon cornstarch

Instructions

  • In a small bowl combine Hoisin sauce, brown sugar, honey, soy sauce, dry sherry, oyster sauce, five spice, garlic and red food coloring (optional) and mix until combined.

  • Cut pork horizontally into three long flat pieces. Place in a container or ziplock bag, pour 1/2 the marinade over pork. Marinade 24-48 hours for optimal flavor.

  • Preheat oven to 350 degrees. Cover a baking sheet with foil and place a cooling rack on top. Remove pork from the marinade and place on the rack. Bake for 25 minutes. Flip the pork and cook another 25 minutes.

  • While the pork is cooking, pour the reserved marinade into a saucepan and whisk in cornstarch, and bring to a low simmer for 10 minutes to thicken.

  • Remove pork from the oven and turn the oven to broil. Brush the pork with the thickened marinade and broil 5-6 minutes or until slightly charred. Turn the pork over and repeat. Pork temp should be 145-160 degrees.

  • Serve any extra sauce on the side, and green onions if desired.

Notes

To get that dark red color in my marinade, the red food coloring adds that. It adds no taste to the pork so you could leave it out if you want.

Marinating for two days, I highly recommend 2 days, it really allows for the best flavor.

Broiling it in the oven gives it those crispy outer edges everybody loves.

Don't overcook it- You want the internal temperature of the pork to reach 145 degrees.

Country-style pork ribs will also work.

Nutrition

Serving: 6ServingsCalories: 663kcalCarbohydrates: 40gProtein: 41gFat: 37gSaturated Fat: 13gPolyunsaturated Fat: 20gCholesterol: 154mgSodium: 1294mgFiber: 1gSugar: 33g

Keyword bbq pork, chinese pork, Pork

Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

  1. Oven Baked Char Siu Recipe {Chinese BBQ Pork} -Butter Your Biscuit (13)Wendie

    Woohoo Merita I'm so happy you both loved it, the longer you marinate it the better it is 🙂 I always save the leftovers and freeze for my pork fried rice...so good!

  2. Oven Baked Char Siu Recipe {Chinese BBQ Pork} -Butter Your Biscuit (14)Merita Lee

    Oven Baked Char Siu Recipe {Chinese BBQ Pork} -Butter Your Biscuit (15)
    My husband could not stop talking about this! It was so very good. I used a pork roast, marinated for 2 almost 3 full days. I think the Chinese 5 Spice and red food coloring made it very authentic. This will be my go-to recipe from here on out. I can't wait to make it again.

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Oven Baked Char Siu Recipe {Chinese BBQ Pork} -Butter Your Biscuit (2024)

FAQs

What temperature should char siu be cooked to? ›

We'll use a ChefAlarm® to keep track of the temperature, basting our pork once it reaches 145°F (63°C) and then again when it reaches 165°F (74°C), finishing the meat at 170°F (77°C).

Is char siu pork the same as BBQ pork? ›

Char siu (Chinese: 叉燒; Cantonese Yale: chāsīu) is a Cantonese-style of barbecued pork. Originating in Guangdong, it is eaten with rice, used as an ingredient for noodle dishes or in stir fries, and as a filling for chasiu baau or pineapple buns.

What is the difference between char siu and roast pork? ›

Pork is literally just “the meat of a pig” in the most general sense. Char siu is the anglicized rendering of the name of a Cantonese style of roasted pork (usually belly, back, loin, or neck), flavored with Chinese 5 spice and glazed with honey and red rice yeast that produces a rich, red color.

What makes Chinese pork so red? ›

The red hue on the pork comes from the sticky, crave-able barbecue sauce in which it's marinaded before roasting. Often, this deep crimson hue comes from a combination of Hoisin sauce, ketchup, soy sauce, and fermented red bean curd (aka fermented tofu, bean cheese, or tofu cheese).

How do you know when Chinese pork is cooked? ›

Cut into the pork to see if it's opaque.

Cut a slit into the thickest part of the pork, then pull it apart with a knife and fork to gauge its internal color. The pork should be opaque (solid in color) and may have a slight pinkish tint when done.

Does pork need to be cooked to 165? ›

The USDA recommends cooking pork to an internal temperature of 145–160°F (63–71°C) — depending on the cut — and letting it rest for at least 3 minutes before eating. Proper handling and storage are also key to reducing your risk of bacterial infection.

What is the difference between baked and steamed char siu bao? ›

An alternative version of the steamed char siu bao is a baked version. While the dough is very similar, the baked char siu bao is more similar to a baked bun with the same char siu filling. It is often coated with an egg and sugar wash before baking, resulting in a slightly sweeter, more bready char siu bao.

What does char siu mean in english? ›

Char siu originally comes from Cantonese cuisine, and the word chā sīu 叉烧 literally means “fork roasted,” which is a nod to the traditional cooking method of skewering seasoned pork with long forks, and placing them in an oven or over a fire.

What should I serve with char siu pork? ›

This Char Siu Pork recipe from 2014 Masterchef winner Ping Coombes is a Chinatown favourite. Traditionally, this dish would be served up sliced over rice with a side of steamed greens, but you can also serve with noodles or in steamed buns.

How do Chinese restaurants make pork so tender? ›

In Chinese cooking, proteins like beef, pork or chicken are velveted first before stir-frying them. There are several ways to velvet, but at its most basic level, it involves marinating meat with at least one ingredient that will make it alkaline. This is what tenderizes the meat, especially cheaper, tougher cuts.

What is the main ingredient of char siu? ›

Char Siu Ingredients

Soy sauce, honey, ketchup, and brown sugar create the base of the luscious marinade, while hoisin sauce and red bean curd add depth. Juicy pork tenderloin is the main event of this 5-star recipe. Choose two 1 lb. tenderloins for best results, substituting pork loin or pork chops if necessary.

Is char siu Chinese or Japanese? ›

One of the most famous Chinese meat preparations, char siu is Cantonese barbecue pork. Naturally, that makes it especially popular in the Cantonese parts of southern China, as well as popular in local adaptations throughout much of Southeast Asia.

What is the red stuff in Chinese food? ›

Soy sauce (usually a mix of light and dark soy sauce), fermented bean paste, red fermented tofu or rock sugar is commonly used to both flavor and impart a reddish brown hue to the items being cooked. Food coloring is sometimes added for a more intense red coloration.

Why is Chinese BBQ pork pink? ›

If it's ground pork, it might be as the result of using/adding minced ginger and the resulting interaction with pork tends to make it a slightly pink hue. If it's traditional char siu(BBQ Chinese roasted pork), it's the combination of seasonings and spices (hoisin sauce, honey, five spice powder and red food dye).

What is the red stuff on BBQ pork? ›

Red food colouring – to make the pork red, like you get at the Chinese barbecue shop. This is optional. Authentic Char Siu uses red bean curd for colouring and a touch of flavour – it can be found at Asian stores, use about 2 tbsp of the liquid and no red food colouring.

What temperature should hot held pork be? ›

Maintain hot food at 135°F or above. Properly cooked roasts may be held at 130°F or above. Food made in-house and reheated for hot holding must reach an internal temperature of at least 165°F for 15 seconds.

What temperature is burnt pork ends done? ›

Cover pan with foil and place back on the cooker indirect until the burnt ends are tender. This will typically take 60-90 minutes or once the internal temperature of the meat reaches 200-210°F. Probe with an instant read thermometer to check temp/tenderness.

What temperature is pork serious eats done? ›

That temperature you're looking for is 135°F (57°C), which is just at the high end of medium-rare. This allows the final chop to come to a rosy and juicy medium 145°F (63°C) during the mandatory 10-minute rest off the grill.

What temperature is pork tender to eat? ›

The safe internal pork cooking temperature for fresh cuts is 145° F. To check doneness properly, use a digital cooking thermometer. Fresh cut muscle meats such as pork chops, pork roasts, pork loin, and tenderloin should measure 145° F, ensuring the maximum amount of flavor.

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