Easy Foolproof Chinese Char Siu (Chinese BBQ Pork)

How To Make The Best Chinese Char Siu (In the oven)

Course: Entree
Cuisine: Chinese
Prep Time: 10 minutes
Cook Time: 30 minutes
Marinade: 1 day
Total Time: 40 minutes
Servings: 6 servings
Author: Marvellina
Learn how to easily make the best Chinese-style pork or chicken char siu that is perfectly tender, sticky, and sweet in the oven. Made with natural red color.
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Ingredients

  • 3 lbs pork shoulder/butt or use boneless skinless chicken thighs

Marinade:

  • 5 cloves garlic finely grated
  • 5 shallots finely chopped
  • 2 Tbsp hoisin sauce
  • 2 Tbsp oyster sauce
  • 4 Tbsp honey
  • 1 Tbsp red-yeast rice powder optional- to give the red colors. You can use food coloring
  • 1/2 tsp five-spice powder

Sauce to serve with:

Instructions

Cutting the pork:

  • Trim off any visible excess fat from the pork. Don't trim all as you want a little bit of that. But I don't like the pork to be too fatty either. Cut the pork vertically into 5-6 long strips, about 4-inch in width is ideal

Marinade the pork:

  • Place all the ingredient for marinade in a large ziplock bag (or 2-3 bags if necessary), big enough to place the pork in. Place the strips of pork in.  Push out any air and seal. Marinade for at least 24 hours, but no longer than that

Roasting the pork:

  • Preheat your oven to 375 F. Prepare a roasting pan and line with heavy-duty aluminum foil. Place the pork strips on the rack set on the roasting pan and then put them in the oven (3rd from the top). Roast the pork for about 25-30 minutes or until thermometer inserted into the pork reads 145 F
  • After 20 minutes of roasting, baste the pork with the marinade juice and let it roast 2-3 minutes then flip and baste with some marinade and repeat until the pork is cooked through

Make the sauce:

  • Combine the sauce ingredients in a bowl. Place in a small saucepan and cook until the sugar is melted and the sauce is slightly thickened. Have a taste. It should be more sweet than savory. Add more honey if needed

Finishing touch:

  • Turn off the oven and turn on the broiler to low. This part is to create nice caramelization on the outside. When you are happy with the color, remove from the oven. Cover loosely with aluminum foil and let it rest for 10 minutes before slicing

Serving:

  • Slice only the amount of char siu you are going to serve. Drizzle some sauce over or serve the sauce on the side