Homemade Char Siu, that glistening, sweet, and savory Cantonese barbecue pork, is no longer a restaurant-only indulgence! Have you ever dreamed of recreating that melt-in-your-mouth, perfectly caramelized pork at home? I certainly have, and after countless attempts, I’m thrilled to share a foolproof recipe that will have you serving up authentic-tasting Char Siu from your very own kitchen.

Char Siu, which translates to “fork roasted,” boasts a rich history deeply intertwined with Cantonese culinary traditions. Originating as a method of preserving meat, it has evolved into a beloved dish enjoyed worldwide. The vibrant red hue, traditionally achieved with red fermented bean curd or food coloring, is as visually appealing as the flavor is captivating.

What makes Homemade Char Siu so irresistible? It’s the perfect balance of sweet and savory, the tender, juicy interior contrasted with the slightly charred, caramelized edges. The marinade, a symphony of soy sauce, honey, five-spice powder, and other aromatic ingredients, penetrates the pork, creating an explosion of flavor with every bite. Whether enjoyed on its own, sliced over rice, or tucked into steamed buns (bao), Char Siu is a versatile and undeniably delicious dish that’s sure to impress. Get ready to embark on a culinary adventure and discover the joy of making this Cantonese classic yourself!

Ingredients:

For the Pork:

2 lbs pork shoulder (butt), cut into 1-inch thick strips, about 6-8 inches long

For the Marinade:

1/2 cup honey
1/4 cup hoisin sauce
2 tablespoons soy sauce
2 tablespoons Shaoxing rice wine (or dry sherry)
2 tablespoons granulated sugar
1 tablespoon maltose syrup (or corn syrup, or more honey)
1 tablespoon ketchup
1 tablespoon oyster sauce
1 teaspoon five-spice powder
1/2 teaspoon red food coloring (optional, for authentic color)
2 cloves garlic, minced
1 inch ginger, grated
1/4 teaspoon white pepper

For the Glaze (Optional):

2 tablespoons honey
1 tablespoon maltose syrup (or corn syrup, or more honey)
1 tablespoon Shaoxing rice wine (or dry sherry)

Preparing the Pork and Marinade:

Prepare the Pork: Trim any excess fat from the pork shoulder, but leave some fat on for flavor and moisture. Cut the pork into strips that are about 1-inch thick, 6-8 inches long. This shape is important for even cooking and that signature char siu look.
Combine the Marinade Ingredients: In a large bowl, whisk together the honey, hoisin sauce, soy sauce, Shaoxing rice wine (or dry sherry), granulated sugar, maltose syrup (or corn syrup), ketchup, oyster sauce, five-spice powder, red food coloring (if using), minced garlic, grated ginger, and white pepper. Make sure everything is well combined and the sugar is dissolved. This marinade is the heart and soul of char siu, so don’t skimp on the ingredients!
Marinate the Pork: Place the pork strips into the bowl with the marinade. Use your hands to thoroughly coat each piece of pork, ensuring that the marinade gets into every nook and cranny. This is where the magic happens!
Marinate Time: Cover the bowl with plastic wrap or transfer the pork and marinade to a resealable plastic bag. Marinate in the refrigerator for at least 24 hours, or preferably 48 hours. The longer the pork marinates, the more flavorful and tender it will become. Turn the pork occasionally to ensure even marination. I usually flip the bag every 12 hours.

Cooking the Char Siu:

There are a few ways to cook char siu: oven, grill, or air fryer. I’ll cover both oven and air fryer methods here.

Oven Method:

Preheat the Oven: Preheat your oven to 350°F (175°C). Place a wire rack inside a baking sheet. This allows air to circulate around the pork, promoting even cooking and browning. The baking sheet will catch any drippings, making cleanup easier.
Arrange the Pork: Remove the pork from the marinade, letting any excess drip off. Arrange the pork strips on the wire rack, making sure they are not touching each other. This is crucial for even browning.
Bake: Bake for 25 minutes.
Turn and Baste: Remove the baking sheet from the oven. Turn the pork strips over and baste them generously with the remaining marinade. The marinade will help to create that beautiful, sticky glaze.
Continue Baking: Return the baking sheet to the oven and bake for another 20-25 minutes, or until the internal temperature of the pork reaches 145°F (63°C). The pork should be nicely browned and slightly charred in places.
Glaze (Optional): While the pork is baking for the second time, prepare the glaze by whisking together the honey, maltose syrup (or corn syrup), and Shaoxing rice wine (or dry sherry) in a small bowl.
Final Baste: In the last 5-10 minutes of baking, baste the pork with the glaze. This will give it an extra layer of shine and sweetness. Watch carefully to prevent burning.
Rest: Remove the char siu from the oven and let it rest for at least 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful final product.

Air Fryer Method:

Prepare the Air Fryer: Preheat your air fryer to 350°F (175°C) for 5 minutes.
Arrange the Pork: Remove the pork from the marinade, letting any excess drip off. Arrange the pork strips in the air fryer basket in a single layer, making sure they are not touching each other. You may need to cook in batches depending on the size of your air fryer.
Air Fry: Air fry for 12 minutes.
Turn and Baste: Remove the air fryer basket. Turn the pork strips over and baste them generously with the remaining marinade.
Continue Air Frying: Return the basket to the air fryer and air fry for another 10-12 minutes, or until the internal temperature of the pork reaches 145°F (63°C). The pork should be nicely browned and slightly charred in places.
Glaze (Optional): While the pork is air frying for the second time, prepare the glaze by whisking together the honey, maltose syrup (or corn syrup), and Shaoxing rice wine (or dry sherry) in a small bowl.
Final Baste: In the last 3-5 minutes of air frying, baste the pork with the glaze. This will give it an extra layer of shine and sweetness. Watch carefully to prevent burning.
Rest: Remove the char siu from the air fryer and let it rest for at least 10 minutes before slicing.

Slicing and Serving:

Slice the Char Siu: After the pork has rested, slice it thinly against the grain. This will make it more tender and easier to chew.
Serve: Serve the char siu hot or at room temperature. It’s delicious on its own, or served with rice, noodles, or in steamed buns (bao). You can also use it as an ingredient in other dishes, such as fried rice or stir-fries.

Tips for Perfect Char Siu:

Don’t Skip the Marinade: The marinade is essential for the flavor and tenderness of the char siu. Don’t skimp on the marinating time!
Use the Right Cut of Pork: Pork shoulder (butt) is the best cut for char siu because it has a good amount of fat, which keeps the pork moist and flavorful.
Don’t Overcook: Overcooked char siu will be dry and tough. Use a meat thermometer to ensure that the pork is cooked to the correct internal temperature.
Baste Frequently: Basting the pork with the marinade and glaze will help to create that beautiful, sticky, and flavorful crust.
Let it Rest: Letting the char siu rest before slicing allows the juices to redistribute, resulting in a more tender and flavorful final product.

Variations:

Honey Garlic Char Siu: Add more garlic to the marinade and increase the amount of honey for a sweeter, more garlicky flavor.
Spicy Char Siu: Add a tablespoon of chili garlic sauce or a pinch of red pepper flakes to the marinade for a spicy kick.
Lemon Char Siu: Add the zest and juice of one lemon to the marinade for a bright, citrusy flavor.

Storage:

Refrigerator: Store leftover char siu in an airtight container in the refrigerator for up to 3-4 days.
Freezer: Freeze char siu in an airtight container for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

Reheating:

Oven: Reheat char siu in a preheated oven at 300°F (150°C) for 10-15 minutes, or until heated through.
Microwave: Reheat char siu in the microwave on medium power for 1-2 minutes, or until heated through.
Air Fryer: Reheat

Conclusion:

This Homemade Char Siu recipe isn’t just another recipe; it’s a culinary adventure waiting to happen! From the tantalizing aroma that fills your kitchen as it roasts to the explosion of sweet and savory flavors with every bite, this is a dish that will undoubtedly impress your family and friends. I truly believe that once you’ve tasted homemade char siu, you’ll never want to go back to store-bought versions. The depth of flavor and the satisfyingly tender texture are simply unmatched.

But why is this recipe a must-try? It’s all about control. You get to choose the quality of the pork, ensuring a leaner or more marbled cut to your liking. You also have complete command over the marinade, adjusting the sweetness, saltiness, and spice levels to perfectly suit your palate. Plus, the satisfaction of creating something so delicious from scratch is incredibly rewarding. It’s a labor of love, yes, but a labor that yields truly spectacular results.

Beyond the sheer deliciousness, this Homemade Char Siu is incredibly versatile. Serve it sliced thinly over a bed of fluffy white rice, drizzled with extra marinade for an extra burst of flavor. Or, get creative and use it as a filling for steamed buns (bao), adding pickled vegetables and a touch of hoisin sauce for a truly authentic experience. It’s also fantastic in noodle soups, adding a rich and savory element to the broth.

Looking for variations? Try adding a touch of five-spice powder to the marinade for a more complex and aromatic flavor profile. For a spicier kick, incorporate a finely chopped chili or a dash of chili oil. If you prefer a sweeter char siu, increase the amount of honey or maltose in the marinade. And for those who are watching their sugar intake, you can experiment with sugar substitutes like erythritol or stevia, although be mindful that they may affect the texture and caramelization.

Another fantastic serving suggestion is to use the Homemade Char Siu in a stir-fry. Simply chop it into bite-sized pieces and toss it with your favorite vegetables and a flavorful sauce. It’s a quick, easy, and delicious way to enjoy your homemade creation. You can also use it as a topping for pizza, adding a unique and unexpected twist to a classic dish.

Don’t be intimidated by the seemingly long list of ingredients. Most of them are pantry staples, and the process itself is surprisingly straightforward. The key is to allow the pork to marinate for a sufficient amount of time at least overnight, but preferably for 24 hours to allow the flavors to fully penetrate the meat. And remember to baste the pork frequently during roasting to ensure a beautiful, glossy glaze.

I’m so excited for you to try this recipe and experience the joy of making your own Homemade Char Siu. I’m confident that you’ll be amazed by the results. So, gather your ingredients, put on your apron, and get ready to embark on a culinary adventure.

Once you’ve made it, I would absolutely love to hear about your experience! Did you make any variations? What did you serve it with? What did your family and friends think? Share your photos and stories in the comments below. I can’t wait to see your creations and learn from your experiences. Happy cooking! Let me know if you have any questions, I’m here to help!
Homemade Char Siu: The Ultimate Recipe for Delicious BBQ Pork

Delicious, sweet, and savory Char Siu (Chinese BBQ Pork) made with a flavorful marinade and optional glaze. Perfect for serving with rice, noodles, or in steamed buns!

Prep Time20 minutes

Cook Time45 minutes

Total Time65 minutes

Category: Dinner

Yield: 6-8 servings

Save This Recipe

Ingredients
- 2 lbs pork shoulder (butt), cut into 1-inch thick strips, about 6-8 inches long
- 1/2 cup honey
- 1/4 cup hoisin sauce
- 2 tablespoons soy sauce
- 2 tablespoons Shaoxing rice wine (or dry sherry)
- 2 tablespoons granulated sugar
- 1 tablespoon maltose syrup (or corn syrup, or more honey)
- 1 tablespoon ketchup
- 1 tablespoon oyster sauce
- 1 teaspoon five-spice powder
- 1/2 teaspoon red food coloring (optional, for authentic color)
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1/4 teaspoon white pepper
- 2 tablespoons honey
- 1 tablespoon maltose syrup (or corn syrup, or more honey)
- 1 tablespoon Shaoxing rice wine (or dry sherry)
Instructions
1. Trim any excess fat from the pork shoulder, but leave some fat on for flavor and moisture. Cut the pork into strips that are about 1-inch thick, 6-8 inches long. This shape is important for even cooking and that signature char siu look.
2. In a large bowl, whisk together the honey, hoisin sauce, soy sauce, Shaoxing rice wine (or dry sherry), granulated sugar, maltose syrup (or corn syrup), ketchup, oyster sauce, five-spice powder, red food coloring (if using), minced garlic, grated ginger, and white pepper. Make sure everything is well combined and the sugar is dissolved. This marinade is the heart and soul of char siu, so don’t skimp on the ingredients!
3. Place the pork strips into the bowl with the marinade. Use your hands to thoroughly coat each piece of pork, ensuring that the marinade gets into every nook and cranny. This is where the magic happens!
4. Cover the bowl with plastic wrap or transfer the pork and marinade to a resealable plastic bag. Marinate in the refrigerator for at least 24 hours, or preferably 48 hours. The longer the pork marinates, the more flavorful and tender it will become. Turn the pork occasionally to ensure even marination. I usually flip the bag every 12 hours.
5. Preheat your oven to 350°F (175°C). Place a wire rack inside a baking sheet. This allows air to circulate around the pork, promoting even cooking and browning. The baking sheet will catch any drippings, making cleanup easier.
6. Remove the pork from the marinade, letting any excess drip off. Arrange the pork strips on the wire rack, making sure they are not touching each other. This is crucial for even browning.
7. Bake for 25 minutes.
8. Remove the baking sheet from the oven. Turn the pork strips over and baste them generously with the remaining marinade. The marinade will help to create that beautiful, sticky glaze.
9. Return the baking sheet to the oven and bake for another 20-25 minutes, or until the internal temperature of the pork reaches 145°F (63°C). The pork should be nicely browned and slightly charred in places.
10. While the pork is baking for the second time, prepare the glaze by whisking together the honey, maltose syrup (or corn syrup), and Shaoxing rice wine (or dry sherry) in a small bowl.
11. In the last 5-10 minutes of baking, baste the pork with the glaze. This will give it an extra layer of shine and sweetness. Watch carefully to prevent burning.
12. Remove the char siu from the oven and let it rest for at least 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful final product.
13. Preheat your air fryer to 350°F (175°C) for 5 minutes.
14. Remove the pork from the marinade, letting any excess drip off. Arrange the pork strips in the air fryer basket in a single layer, making sure they are not touching each other. You may need to cook in batches depending on the size of your air fryer.
15. Air fry for 12 minutes.
16. Remove the air fryer basket. Turn the pork strips over and baste them generously with the remaining marinade.
17. Return the basket to the air fryer and air fry for another 10-12 minutes, or until the internal temperature of the pork reaches 145°F (63°C). The pork should be nicely browned and slightly charred in places.
18. While the pork is air frying for the second time, prepare the glaze by whisking together the honey, maltose syrup (or corn syrup), and Shaoxing rice wine (or dry sherry) in a small bowl.
19. In the last 3-5 minutes of air frying, baste the pork with the glaze. This will give it an extra layer of shine and sweetness. Watch carefully to prevent burning.
20. Remove the char siu from the air fryer and let it rest for at least 10 minutes before slicing.
21. After the pork has rested, slice it thinly against the grain. This will make it more tender and easier to chew.
22. Serve the char siu hot or at room temperature. It’s delicious on its own, or served with rice, noodles, or in steamed buns (bao). You can also use it as an ingredient in other dishes, such as fried rice or stir-fries.
Notes
- Don’t Skip the Marinade: The marinade is essential for the flavor and tenderness of the char siu. Don’t skimp on the marinating time!
- Use the Right Cut of Pork: Pork shoulder (butt) is the best cut for char siu because it has a good amount of fat, which keeps the pork moist and flavorful.
- Don’t Overcook: Overcooked char siu will be dry and tough. Use a meat thermometer to ensure that the pork is cooked to the correct internal temperature.
- Baste Frequently: Basting the pork with the marinade and glaze will help to create that beautiful, sticky, and flavorful crust.
- Let it Rest: Letting the char siu rest before slicing allows the juices to redistribute, resulting in a more tender and flavorful final product.
- Variations:
  - Honey Garlic Char Siu: Add more garlic to the marinade and increase the amount of honey for a sweeter, more garlicky flavor.
  - Spicy Char Siu: Add a tablespoon of chili garlic sauce or a pinch of red pepper flakes to the marinade for a spicy kick.
  - Lemon Char Siu: Add the zest and juice of one lemon to the marinade for a bright, citrusy flavor.
- Storage:
  - Refrigerator: Store leftover char siu in an airtight container in the refrigerator for up to 3-4 days.
  - Freezer: Freeze char siu in an airtight container for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
- Reheating:
  - Oven: Reheat char siu in a preheated oven at 300°F (150°C) for 10-15 minutes, or until heated through.
  - Microwave: Reheat char siu in the microwave on medium power for 1-2 minutes, or until heated through.
  - Air Fryer: Reheat char siu in the air fryer at 350°F (175°C) for 5-7 minutes, or until heated through.

Homemade Char Siu: The Ultimate Recipe for Delicious BBQ Pork