The Ultimate Homemade Char Siu: Authentic Sticky Chinese BBQ Pork Belly Recipe
Sticky Chinese Barbecue Pork Belly (Char Siu) stands as one of the most celebrated and iconic dishes in traditional Cantonese cuisine. Renowned for its irresistible blend of sweet, savory, and impossibly juicy flavors, it’s a true masterpiece that captures the essence of Asian comfort food.
My personal journey into the world of Char Siu began years ago, and from the very first bite, it was an instant addiction. That glistening, deeply caramelized glaze, the perfectly charred edges, and the profound, complex flavor profile — it’s a culinary experience I’ve been passionately chasing ever since. The good news? You no longer have to wander the streets of Chinatown to find this perfection. With this comprehensive guide, it’s now your turn to recreate this beloved classic right in your own kitchen.
Char Siu, meaning “fork roasted,” traditionally involves skewering seasoned strips of pork and roasting them over an open fire or in a rotisserie oven, giving them their characteristic smoky flavor and glistening exterior. While this recipe uses a standard home oven, we’ve perfected the method to achieve that same incredible depth of flavor and irresistible sticky texture you’d expect from your favorite Chinese restaurant. The secret lies in a potent, flavor-packed marinade and a careful basting technique that builds layers of caramelized goodness.
Why This Char Siu is Unforgettable
This isn’t just any pork dish — it’s an experience that truly “hits different.” The moment you take a bite, you’ll understand. Our carefully crafted marinade infuses every fiber of the pork with a symphony of bold and sticky flavors. As it roasts, the glaze caramelizes into a beautiful, slightly charred crust, locking in moisture and intensifying the taste. Every single bite offers a perfect balance of sweet, salty, and umami, melting in your mouth and leaving you craving more. This homemade Char Siu transcends expectations, delivering a succulent, aromatic, and deeply satisfying meal that rivals any takeout.
The beauty of this recipe lies not just in its incredible flavor, but also in its versatility. Imagine serving this glossy, sweet-salty delight with a side of our Easy Honey Garlic Chicken for a double dose of deliciousness, or perhaps alongside our Crispy Pork Carnitas if you’re in the mood for something slow-cooked and wonderfully crispy. Each dish offers a unique texture and flavor profile, making for an unforgettable feast.
Achieving this culinary marvel requires only a few key elements: a reliable oven, a quality cut of pork, and a touch of patience. We’ll guide you through each step, ensuring that even novice cooks can create a professional-level Char Siu that will impress everyone at your table. Get ready to discover your new favorite Chinese BBQ pork recipe!
The Essential Ingredients: Flavor Powerhouses
This Char Siu isn’t crafted with just any pork marinade. It’s a carefully balanced concoction where every single ingredient plays a crucial role, contributing to that signature sweet, salty, sticky, and perfectly spiced profile. Each element brings a distinct flavor punch that builds layers of complexity. Seriously, don’t skip a single thing — especially not that glorious hoisin sauce!
- Hoisin Sauce: This thick, sweet, and salty Chinese barbecue sauce is the undisputed soul of our sticky glaze. It provides the deep, fermented umami notes and characteristic sweetness that are essential for authentic Char Siu flavor. Its viscosity also contributes significantly to the irresistible glaze.
- Shaoxing Wine: An indispensable ingredient in Chinese cooking, Shaoxing wine (or Shaoxing rice wine) adds an incredible depth of flavor and aromatic complexity that truly elevates this dish to authentic Chinese restaurant quality. It helps tenderize the meat and introduces a subtle, nutty, and slightly sweet undertone. If you can’t find it, a dry sherry or even mirin can be a decent substitute, though the flavor profile will be slightly different.
- Red Food Coloring: While entirely optional, a mere drop of red food coloring is what gives Char Siu its iconic, vibrant crimson glow. This traditional visual appeal makes the dish instantly recognizable and even more appetizing. If you prefer a natural approach, you can omit it, and your Char Siu will still taste fantastic, just without the classic deep red hue.
- Five Spice Powder: This aromatic blend of star anise, cloves, Chinese cinnamon, Szechuan peppercorns, and fennel seeds is warm, fragrant, and adds a touch of intriguing mystery to the marinade. It provides a beautiful balance to the sweetness and saltiness, giving the pork its distinct, complex aroma. Do not skip this; it’s vital for the authentic taste.
- Garlic & Brown Sugar: Fresh minced garlic brings a pungent, aromatic warmth, complementing the other spices beautifully. Brown sugar, with its molasses content, not only adds sweetness but also contributes to the rich caramelization and stickiness of the glaze, creating that irresistible sweet heat and umami magic in every bite.
Note: For precise measurements and a full, printable breakdown of all ingredients, please refer to the detailed Recipe Card further down this page.
Crafting Perfection: Step-by-Step Char Siu Guide
Preparing this Char Siu recipe is simpler than you might imagine, yet the results are incredibly rewarding. The real magic happens with this bold, balanced, and utterly addictive marinade, combined with a precise roasting and basting technique. Here’s a step-by-step guide to help you create this culinary masterpiece with confidence.
- Prepare the Marinade. In a medium-sized bowl, combine the hoisin sauce, soy sauce, Shaoxing wine, honey, brown sugar, minced garlic, a few drops of red food coloring (if you’re aiming for that classic crimson hue), and the fragrant five-spice powder. Whisk all these ingredients vigorously until they are thoroughly combined and smooth. Even at this stage, the aroma should be absolutely incredible, promising the deliciousness to come.
- Marinate the Pork. Take your chosen cut of pork (pork belly for ultimate juiciness, or pork shoulder for a leaner option) and place it into the bowl with the marinade, or a large ziplock bag for even coating. Before adding the pork, remember to reserve about half of the marinade in a separate small jug or container for later basting and glaze creation – this is crucial! Pour the remaining marinade over the pork, ensuring it’s completely coated. Allow the pork to rest and absorb these incredible flavors in the refrigerator for at least 1–3 hours. For the absolute best, most profound flavor and tender texture, cover and refrigerate it overnight. This longer marination period truly allows the “magic” to happen.
- Roast and Baste to Perfection. Once marinated, preheat your oven to 350°F (176°C) and set it to a grill/broil setting. This high, direct heat is essential for developing that signature charred, caramelized exterior. Line a baking tray with foil or parchment paper for easier cleanup – the sticky glaze can be quite messy! Place the marinated pork belly directly onto the lined tray. Roast for approximately 30 minutes, ensuring you flip the pork halfway through the cooking time. During the roasting process, generously brush the pork with the reserved marinade every 10 minutes. This frequent basting is key to building multiple layers of glossy, caramelized glaze and preventing the pork from drying out. Keep an eye on it to achieve that perfect sticky, slightly charred finish without burning.
- Simmer the Glaze (Optional, but highly recommended). For those who desire an extra generous amount of that irresistible, thick sauce to pour over your sliced Char Siu, this step is for you. Take the remaining reserved marinade (ensure it hasn’t come into contact with raw meat or boil it for at least 1 minute to ensure food safety) and pour it into a small saucepan. Bring it to a gentle boil, then reduce the heat to a simmer. Allow it to simmer for 5–8 minutes, stirring occasionally, until the sauce has visibly thickened and achieved a beautiful, glossy consistency. Be vigilant during this stage, as the high sugar content means it can go from perfectly reduced to burnt very quickly. Remove from heat as soon as it reaches your desired thickness.
- Slice It Up. Once your Char Siu is beautifully roasted, resist the urge to slice it immediately. Allow the pork to rest for about 5-10 minutes. This crucial step allows the juices to redistribute throughout the meat, resulting in a more tender and succulent final product. After resting, slice the pork into thick, juicy pieces, typically about ¼ to ½ inch thick. Observe the magnificent result: the edges should be perfectly sticky and caramelized, the center wonderfully tender and moist, and the color? That vibrant, deep Char Siu red perfection will greet you, ready to be devoured.
- Serve and Savor! Now for the best part – enjoying your freshly made Char Siu. It’s incredibly versatile. Serve it elegantly over a bed of fluffy white jasmine rice, alongside perfectly cooked noodles, or incorporate it into bao buns or stir-fries. For a more casual experience, don’t hesitate to eat it straight off the cutting board, perhaps with a sprinkle of fresh scallions for garnish. We certainly won’t judge if you find yourself licking your fingers – it’s practically a requirement with this dish!
Perfect Pairings: What to Serve with Your Char Siu
This homemade Char Siu delivers a punch of bold, sweet, and sticky flavors, making it a fantastic centerpiece for any meal. But every star needs a great supporting cast! To complete your authentic Chinese feast, here are some perfect pairings that will complement your pork belly beautifully:
- Classic Comfort: A steaming bowl of fluffy white jasmine rice is always a winner. Its subtle fragrance and tender texture provide the perfect neutral base to soak up every drop of that delicious Char Siu glaze. Don’t forget a side of simple steamed green vegetables like bok choy or broccoli, perhaps drizzled with a touch of soy sauce and sesame oil.
- Flavorful Fried Rice: Elevate your meal with our Fried Rice with Bacon. The salty, crispy bits of bacon and savory rice offer a delightful textural contrast and a rich, satisfying sidekick that expertly soaks up all the sticky glaze.
- Umami-Packed Mushrooms: Add incredible depth with our Roasted Mushrooms (Balsamic Soy). Earthy, juicy, and packed with umami from the balsamic and soy, they provide a sophisticated counterpoint to the sweet pork.
- Dynamic Stir-Fry: Craving more? Our Sesame Beef Stir Fry brings a delightful crunch and vibrant stir-fry energy that your plate might be missing, adding another layer of texture and savory goodness.
- Noodle Nirvana: A simple tangle of egg noodles, tossed with a bit of sesame oil and soy sauce, also makes for an excellent companion, offering a different textural experience to soak up the sauce.
Whether you go for a traditional accompaniment or an adventurous pairing, the goal is to create a balanced meal where the Char Siu truly shines. Sometimes, less is more, allowing the star of the show to take center stage, but don’t hesitate to experiment with your favorite Asian-inspired side dishes!
Frequently Asked Questions About Char Siu
Absolutely, darling! Hoisin sauce is not just an ingredient; it’s the very soul of authentic Char Siu. It provides that essential sweet-savory depth, a complex umami foundation, and the iconic sticky texture that makes Char Siu taste precisely like… well, Char Siu. If you’re in a real pinch and absolutely can’t find it, you could attempt a makeshift alternative by mixing soy sauce with honey, a splash of rice vinegar, and a touch of five-spice powder. However, be warned: the flavor profile won’t hit quite the same exquisite notes as genuine hoisin. It’s definitely worth sourcing for the best results!
Yes, absolutely! While pork belly offers unparalleled juiciness and a rich fat content that renders beautifully, pork shoulder (specifically Boston butt) is a perfectly valid and often preferred alternative for Char Siu, especially if you prefer a leaner cut. It’s still incredibly flavorful and will absorb the marinade wonderfully. Just be mindful of the cooking time; pork shoulder might need a few extra minutes in the oven to become tender and achieve that perfect caramelized finish. Always ensure it reaches an internal temperature of 145°F (63°C) for food safety.
You certainly can bake it, but for that truly authentic, sticky char and caramelized exterior, a high-heat broil (or grill setting) is highly recommended. If you opt for baking, make sure your oven is nice and hot – around 375-400°F (190-200°C) – to help achieve some browning and stickiness. To get that perfect glossy, slightly charred finish that’s characteristic of Char Siu, a quick broil for the last few minutes of cooking will work wonders to caramelize the glaze to perfection. Just watch it very closely to prevent burning, as sugar burns quickly under direct heat.
Leftover Char Siu is a treasure! Once cooled, store it in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze it in an airtight container or freezer bag for up to 2-3 months. When reheating, it’s best to gently warm it in a pan over medium-low heat or in the oven to maintain its tenderness and prevent it from drying out. A quick brush with a little extra glaze (if you have some) will refresh its flavor and appearance.
Chinese Five Spice Powder is an iconic spice blend fundamental to many traditional Chinese dishes, including Char Siu. It’s designed to incorporate all five basic flavor elements of Chinese cuisine: sweet, sour, salty, bitter, and umami. Typically, it consists of star anise, cloves, Chinese cinnamon, Szechuan peppercorns, and fennel seeds. This unique combination creates a warm, aromatic, and complex flavor profile that is instantly recognizable and contributes significantly to the authenticity of your homemade Char Siu.
Now that you’re well-versed in the magic of Char Siu and its key components, it’s time to dive into the detailed recipe. This comprehensive recipe card provides all the exact measurements and step-by-step instructions to guide you to perfection. Get ready to create an unforgettable homemade Chinese BBQ pork!
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Sticky Chinese BBQ Pork Belly (Char Siu)
Ingredients
- 1/3 cup hoisin sauce
- 1/3 cup soy sauce
- 2 tablespoons Chinese Shaoxing wine (rice vinegar or a dry sherry can be used as a substitute if needed)
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 1 tablespoon garlic (minced)
- 3/4 teaspoon red food coloring (optional, for the traditional vibrant red color)
- 1/2 teaspoon Chinese five spice powder
- 6 pork belly spare ribs (approximately 2.2 pounds or 1kg, cut into strips if preferred)
- 1 shallot (thinly sliced, for garnish)
Additional Glaze (Optional, for extra sauciness):
- 1/4 cup hoisin sauce
- 1/4 cup soy sauce
- 1 tablespoon Chinese Shaoxing wine (or dry sherry)
- 1 tablespoon honey
- 2 tablespoons brown sugar
- 1 teaspoon garlic (minced)
- 1/4 teaspoon Chinese five spice powder
- 1/4 teaspoon red food coloring
Instructions
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In a shallow bowl, thoroughly combine the hoisin sauce, soy sauce, Shaoxing wine, honey, brown sugar, minced garlic, red food coloring (if using for that traditional hue), and five-spice powder. Whisk vigorously until all ingredients are well-blended and smooth. Carefully pour half of this fragrant marinade into a separate jug or container and set aside; this reserved portion will be used for basting and an optional extra glaze. Place your pork belly into the bowl with the remaining marinade, ensuring it is completely coated. Cover the bowl or seal the bag and refrigerate for 1-3 hours. For the most intensive flavor absorption and tender results, marinate overnight.
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After the marinating period, preheat your oven to the grill/broil setting on medium heat (approximately 176°C | 350°F). Line a baking pan with baking/parchment paper or aluminum foil for easy cleanup, as the glaze can be quite sticky. Remove the pork from its marinade (discarding the used marinade from the bowl). Place the pork onto the lined baking pan. Grill/broil for 30 minutes, ensuring you flip the pork halfway through. During the entire roasting process, baste the pork two to three times with the *reserved* marinade every 10 minutes, ensuring a glossy, caramelized coating develops. Use tongs to carefully rotate the pork and baste again while it continues to grill/broil until it reaches a beautiful, deep red, sticky finish.
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Once roasted to perfection, remove the Char Siu from the oven and allow it to cool slightly on a cutting board for about 5-10 minutes. This resting period helps the juices redistribute, ensuring your pork remains succulent and tender when sliced.
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If you desire an additional, thicker glaze for serving, combine all of the ingredients listed under “Additional Glaze” into a small saucepan. Bring the mixture to a gentle boil, then reduce the heat and allow it to simmer for approximately 5-8 minutes. Stir frequently until the sauce has noticeably thickened and achieved a rich, glossy consistency. Be vigilant during this stage, as the high sugar content can cause it to burn quickly if the heat is too high. Remove from heat and allow to cool slightly before serving.
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Slice the rested pork into thick, succulent pieces, typically about ¼ to ½ inch thick, for optimal texture and enjoyment. Serve your homemade Char Siu immediately over steaming hot white rice, alongside your favorite vegetables, or with noodles. Drizzle generously with the optional extra glaze for an even richer experience. Garnish with thinly sliced shallots or fresh green onions for a touch of freshness and color. Enjoy every sticky, sweet, and savory bite!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.