Recipe

Char Siu (Chinese BBQ Pork)

Sticky, sweet, savory, and glossy with caramelized edges. This easy char siu uses accessible ingredients, includes maltose and honey options, and finishes with a quick high-heat blast for that classic lacquered look.

By Matt Campbell

•

4.8

A real photograph of sliced char siu Chinese BBQ pork with glossy red-brown glaze and caramelized edges resting on a cutting board, with a small bowl of extra glaze nearby in a home kitchen

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Char siu is the reason I always order one more side of rice. It is sweet, salty, and just a little smoky, with those shiny, lacquered edges that make you hover over the pan like a proud kitchen goblin.

The good news is you do not need a Chinatown barbecue case or a special oven setup to pull it off at home. You just need a solid marinade, a quick baste, and one intentional moment at the end where you crank the heat to get that sticky finish.

This version keeps ingredients accessible while still hitting the real char siu notes: hoisin depth, soy sauce salt, a gentle five-spice warmth, and that classic red hue using either red yeast rice powder, a tiny bit of natural coloring, or nothing at all if you do not care about the color. Flavor comes first.

A real photograph of a mixing bowl filled with char siu marinade made from soy sauce, hoisin, honey, and spices, with a whisk resting on the rim

Why It Works

Lacquered glaze without stress: You roast to cook the pork through, then finish with a quick broil or air fryer blast to caramelize the edges.
Maltose or honey options: Maltose gives that classic chewy shine, but honey or brown sugar work beautifully and are easier to find.
Big takeout flavor from everyday staples: Hoisin, soy sauce, garlic, and five-spice do the heavy lifting.
Works for meal prep: Slice it for rice bowls, bao, noodles, fried rice, or lettuce wraps, and it reheats like a champ.

Pairs Well With

Storage Tips

Keep It Juicy

Fridge: Cool completely, then store sliced or whole in an airtight container for up to 4 days. I like storing it whole, then slicing as needed so it stays juicier.
Freezer: Freeze in a zip-top freezer bag for up to 2 months. Add a spoonful of extra glaze or pan juices before freezing for best texture.
Reheat (best options):
- Skillet: Slice, then warm in a lightly oiled pan over medium heat. Add a splash of water and cover for 1 to 2 minutes, then uncover to re-caramelize.
- Microwave: Cover with a damp paper towel and heat in 20 to 30 second bursts. Add a tiny drizzle of water or extra glaze to prevent dryness.
- Air fryer: 350°F for 3 to 5 minutes, shaking once. Great for bringing back the sticky edges.

Meal prep move: Slice half for bowls and keep half as a whole piece for next-day bao or noodles.

Common Questions

What cut of pork is best for char siu?

Pork shoulder is the most forgiving and flavorful. Pork butt, shoulder steaks, or country-style ribs work great. Pork tenderloin is leaner and can dry out faster, but it still works if you keep an eye on temperature and do not overcook.

Do I need maltose?

No. Maltose gives the classic glossy, slightly chewy finish, but honey is the easiest substitute. Brown sugar also works. If using maltose, warm the jar in hot water so it loosens, then measure.

How do I get the red color without food dye?

You have options: red yeast rice powder (traditional), beet powder (milder and more natural), or just skip coloring entirely. The flavor is still very much char siu.

Is red yeast rice powder the same as red yeast rice supplements?

Not exactly. For cooking, look for red yeast rice powder or angkak sold as a food ingredient. Supplements vary in strength and additives, and some may contain statin-like compounds (monacolin K). Quality can vary a lot, so buy from reputable food sources and skip the capsules for this recipe.

Can I make char siu in an air fryer?

Yes. Air fryers are basically edge-making machines. You can cook it fully in the air fryer in batches, or do the main roast in the oven and use the air fryer for a quick, sticky finish.

Air fryer method (fully cooked): Preheat to 380°F. Arrange pork in a single layer. Air fry 10 to 14 minutes total, flipping and basting halfway through, until the thickest part hits 145°F (tenderloin) or 150 to 155°F (shoulder for a juicier slice). Then bump to 400°F for 2 to 4 minutes to caramelize, watching closely.

What internal temperature should I cook it to?

For whole cuts of pork, 145°F with a rest is the food-safe minimum. For shoulder, I like pulling it around 150 to 155°F for texture and juiciness, but that is a preference, not a safety requirement. Tenderloin: pull at 145°F. With sugary glaze, it is easy to chase color and accidentally overcook, so trust the thermometer and let the broiler do the browning.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Rimmed baking sheet
Wire rack (helps airflow and even glazing, optional but nice)
Foil or parchment for easy cleanup
Small saucepan (for the glaze)
Instant-read thermometer
Tongs and a brush (or spoon) for basting

The first time I tried making char siu at home, I expected a whole day project and a mysterious ingredient I would use once and regret forever. Instead, it turned into one of my favorite I can totally pull this off on a Tuesday meals. Now I make a batch, slice it up, and suddenly my fridge is full of options: rice bowls, noodles, bao, and the occasional straight-from-the-container snack that I pretend is just quality control.

Char Siu (Chinese BBQ Pork)

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes (plus 8 to 24 hours marinating)

Servings 6

Ingredients

For the Pork

2 pounds pork shoulder (boneless), sliced lengthwise into 2 to 3 strips (about 1 1/2 to 2 inches thick)
2 cloves garlic, finely grated or minced
1 tablespoon neutral oil (optional, helps browning)

Marinade

1/3 cup hoisin sauce
1/4 cup soy sauce (low sodium preferred)
3 tablespoons honey (or 2 tablespoons maltose, warmed to loosen)
2 tablespoons brown sugar (light or dark)
2 tablespoons Shaoxing wine (or dry sherry, or apple juice in a pinch)
1 tablespoon oyster sauce (optional but very good)
1 tablespoon ketchup (sounds odd, tastes right)
1 teaspoon toasted sesame oil
1 teaspoon Chinese five-spice powder
1/2 teaspoon ground white pepper (or black pepper)
1/4 teaspoon fine salt (optional, depends on your soy sauce)
Color option: 1/2 teaspoon red yeast rice powder, or 1 teaspoon beet powder, or skip

Quick Glaze (for basting)

Reserved marinade (see instructions)
1 tablespoon honey (or maltose)
1 tablespoon water

Instructions

Marinate

Mix the marinade. In a bowl, whisk together hoisin, soy sauce, honey (or maltose), brown sugar, Shaoxing wine, oyster sauce (if using), ketchup, sesame oil, five-spice, pepper, garlic, and color option if using.
Reserve some marinade for the glaze. Spoon 1/3 cup of the marinade into a small container and refrigerate. This stays separate so we can turn it into a safe, glossy glaze later.
Marinate the pork. Add pork to a zip-top bag or container and pour in the remaining marinade. Toss well. Refrigerate at least 8 hours, ideally overnight. Flip once if you remember.

Roast

Heat oven. Set an oven rack in the upper-middle position (not right under the broiler). Preheat to 425°F (convection is great if you have it). Line a rimmed baking sheet with foil for easy cleanup. Set a wire rack on top if you have one.
Smoke and scorch insurance (highly recommended). Sugar drips can burn. If using a rack, you can pour a thin layer of water into the sheet pan under the rack (about 1/4 inch) to reduce smoking. Also, keep any big puddles of marinade off the pan since they love to go from sticky to smoky fast.
Arrange pork. Place pork strips on the rack or directly on the foil-lined sheet, letting excess marinade drip off a bit. If there is a lot clinging on, gently wipe off the heavy globs so they do not scorch. Add the optional 1 tablespoon oil and rub lightly over the surface for better browning.
Roast. Roast for 20 minutes.

Glaze and baste

Boil the reserved marinade. Pour the reserved 1/3 cup marinade into a small saucepan with 1 tablespoon honey and 1 tablespoon water. Bring to a boil, then simmer 2 to 3 minutes until glossy and slightly thickened.
Baste and flip. After the pork has roasted 20 minutes, brush generously with glaze, flip, and brush the other side.
Finish roasting. Roast 10 to 15 minutes more, basting once halfway through, until the thickest part hits your target temp. For shoulder, I like 150 to 155°F for a juicy slice (food-safe minimum is 145°F with a rest). For tenderloin, pull at 145°F. If your strips are thicker than 2 inches or started very cold, plan on extra time. Cook to temperature, not the clock.

Sticky edges

Rest first. Rest the pork 10 minutes so carryover heat finishes the job and the juices settle.
High-heat finish (choose one).
- Broiler: Turn broiler to high. Brush with a final thin layer of glaze. Broil 1 to 3 minutes per side, watching like a hawk so the sugar does not burn. If the pan is smoky from drips, carefully swap in a clean foil liner before broiling.
- Air fryer: Air fry at 400°F for 3 to 5 minutes, until edges caramelize.
Slice across the grain. Look for the lines running through the meat and cut perpendicular to them. With shoulder, the grain can change direction a bit, so rotate the piece as needed and keep the slices thin.
Serve. Pile onto rice bowls, tuck into bao, or toss into noodles. Spoon any extra glaze over the top because that is the whole point.

A real photograph of a rice bowl topped with sliced char siu, sliced cucumbers, and scallions with a glossy sauce drizzle

Nutrition information is estimated.

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