One of my favorite dishes of ALL TIME is definitely Char Siu Pork (Chinese BBQ Pork). I love the glossy, sweet-savory glaze, and that signature Chinese BBQ flavor, especially over a bowl of steaming hot rice.
So when I realized it's actually super easy to make at home, I had to share my recipe so everyone can enjoy it!
What is Char Siu Pork (Chinese BBQ Pork)?
Char siu pork is a classic Cantonese dish known for its sticky glaze, sweet and savory marinade, and signature reddish color. Traditionally roasted over an open flame, this Chinese BBQ pork is beloved for its caramelized edges and tender, juicy interior. It's so good, trust me!
Why You’ll Love This Recipe
- Takeout Flavor at Home: You get that authentic char siu taste without needing a specialty oven or open flame.
- Air Fryer Friendly: Quick, easy, and perfect for weeknights.
- Perfectly Sweet & Savory: That balance of honey, hoisin, and soy sauce is pure comfort.
Equipment You’ll Need
- Air fryer
- Mixing bowls
- Tongs
- Knife
- Cutting board
- Measuring cups and spoons
Ingredients for Char Siu Pork (Chinese BBQ Pork)
- Pork shoulder or pork butt: Provides juicy, flavorful meat with the perfect amount of marbled fat.
- Salt
- Soy sauce: Adds deep umami richness.
- Hoisin sauce: Brings sweetness and depth.
- Shaoxing wine: Adds authentic aroma and complexity. If you prefer a non-alcoholic version, you can use equal parts water and rice vinegar.
- Honey: Creates that signature sticky glaze.
- Garlic: Adds savory punch.
- Ginger: Brings warmth and brightness.
- Chinese five spice powder: Gives the iconic char siu flavor!
- Red food coloring (optional): Adds the traditional red hue but this is optional.
- Oil spray
Customizations
- No Food Coloring: Skip it and the flavor is still amazing.
- Oven Method: Roast at 400°F and broil at the end for caramelized edges if you don't have an air fryer.
How to Make Char Siu Pork (Chinese BBQ Pork)
Prep the Pork
Cut the pork into 1.5-inch thick strips, about 6 inches long. Sprinkle salt evenly over all sides.
Make the Marinade
In a bowl, whisk together soy sauce, hoisin sauce, Shaoxing wine (or substitute), honey, garlic, ginger, Chinese five spice powder, and optional red food coloring. Reserve about 3 tablespoons for basting.
Marinate
Place pork in a bowl, coat with marinade, cover, and refrigerate for 2–3 hours or overnight for deeper flavor.
Air Fry or Bake
Preheat air fryer to 400°F and lightly spray with oil. Cook pork for 18–23 minutes, flipping and basting twice during cooking.
For the oven method, place a wire rack on top of a baking sheet. Add the pork on top of the wire rack then roast at 400°F for 25-30 mins total, flipping and basting twice during cooking (about every 11-12 mins). Then broil the char siu pork for 2-4 mins to get a slightly charred finish.
Rest and Slice the Char Siu Pork
Let the pork rest for 5 minutes, then slice into ½-inch pieces and serve.
Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in the air fryer or microwave.
You can also freeze sliced char siu pork for up to 2 months.
Tips to Make the Perfect Char Siu Pork
- Don’t Skip the Baste: Layering that glaze builds flavor and shine.
- Use Fatty Cuts: Pork shoulder keeps everything juicy and tender.
- Let It Rest: Helps the juices redistribute for better texture.
Frequently Asked Questions (FAQs)
What cut of pork is best for this?
Pork shoulder or pork butt works best because it has enough fat to stay juicy and flavorful during cooking.
How long should I marinate Char Siu Pork for best results?
At least 2–3 hours, but overnight gives you deeper, richer flavor.
What can I use instead of shaoxing wine?
Dry sherry, sake, or equal parts of rice vinegar and water (for a non-alcoholic version) all work well as substitutes.
What if I don’t have an air fryer?
You can roast the pork in the oven at 400°F and finish under the broiler for that caramelized char. See recipe notes below for more detailed instructions.
Related Recipes You’ll Love
- Char Siu Chicken
- Vietnamese Pork Chops
- Salt and Pepper Pork Chops
- Chinese Sweet and Sour Pork
- Honey Garlic Chicken
Char Siu Pork (Chinese BBQ Pork)
Equipment
Ingredients
- 2 pounds pork shoulder or pork butt
- ½ teaspoon salt
- ¼ cup soy sauce
- ¼ cup hoisin sauce
- 2 tablespoon Shaoxing wine or dry sherry, sake, or mixture of 1 tablespoon rice vinegar and 1 tablespoon water
- 2.5 tablespoon honey
- 3 cloves garlic grated
- 1 inch ginger grated
- 1 teaspoon Chinese five spice powder
- 1 teaspoon red food coloring optional
- Oil spray
Instructions
- Cut the pork shoulder or pork butt into 1.5-inch thick strips and about 6 inches long. Sprinkle salt evenly all over the pork.2 pounds pork shoulder or pork butt, ½ teaspoon salt
- In a bowl, whisk together soy sauce, hoisin sauce, Shaoxing wine (or dry sherry, sake, or a mixture of rice vinegar and water), honey, garlic, ginger, Chinese five spice powder, and optional red food coloring until well combined. Reserve about 3 tablespoon of the marinade for basting.¼ cup soy sauce, ¼ cup hoisin sauce, 2 tablespoon Shaoxing wine, 2.5 tablespoon honey, 3 cloves garlic, 1 inch ginger, 1 teaspoon Chinese five spice powder, 1 teaspoon red food coloring
- Place the pork in a large bowl and pour the remaining marinade over it. Toss to coat evenly, then cover and refrigerate for 2-3 hours, or up to overnight for deeper flavor.
- Preheat the air fryer to 400°F and lightly spray the basket with oil. Arrange the pork in a single layer, working in batches if needed. Air fry for 18-23 minutes, flipping and basting twice during cooking, about every 8-9 minutes.See recipe notes below for instructions on how to make this in the oven!Oil spray
- Once done cooking, transfer the pork to a cutting board and let rest for 5 minutes. Slice into ½-inch thick pieces and serve with steamed white rice and your favorite veggies.
Notes
- Preheat your oven to 400°F. Line a baking sheet with foil and place a wire rack on top (this helps the heat circulate and keeps the pork from sitting in juices). Lightly oil the rack to prevent sticking.
- Roast for 25-30 mins total, flipping and basting twice during cooking, about every 11-12 mins.
- Broil the char siu pork for 2-4 mins to get a slightly charred finish.
Don says
Easy recipe, tastes just like store brought, thanks for sharing
Herman says
Thanks so much!
Jayden says
I love how easy these recipes are! Low hassle for a delicious end product! I ended up using thick cut pork chops, and tenderized the meat with some baking soda!
Herman says
So glad you liked this recipe!
Chris says
Easy to follow, over night marinate works so much better, definitely making this dish again.
Herman says
I agree, I prefer to marinate it overnight but if you are busy, a few hours is okay too!
Debbie Barco says
Hello, I’m going to be making this recipe for Easter as an appetizer. I was going to prep everything on Friday. Is that too soon to marinate it for Sunday? Thank you for your recipes😊
Herman says
Hi Debbie, you can marinate it up to 48 hours and that works too!