I recently experimented with a classic Char Siu recipe featuring tender pork shoulder, hoisin sauce, soy sauce and a hint of honey. I combined these flavors with Shaoxing wine, garlic and Chinese five spice powder for a balanced profile. This Chinese Bbq Pork brings a fresh twist to tradition.

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I’ve been experimenting with different flavors in Chinese cooking for a while now, and my latest adventure is this Char Siu recipe that really surprised me with its bold and unique taste. I start with 1.5 lbs of pork shoulder cut into chunky pieces, which perfectly absorb the magic from 3 tablespoons of hoisin sauce and another 3 tablespoons of soy sauce.

I mix in 2 tablespoons of honey and 2 tablespoons of Shaoxing wine to elevate that deep sweet and savory flavor. Then there’s the garlic, that punch of 2 cloves minced in, and a hint of 1/2 teaspoon Chinese five spice powder that ties everything together.

I also add 1 tablespoon sugar, and sometimes I use a touch of red food coloring to get that iconic Char Siu look. This isn’t your typical bbq roast pork dish its a real blend of Asian flair and traditional Chinese pork goodness that will tempt your taste buds.

Why I Like this Recipe

I love this recipe for several reasons. First off, the marinade is insanely flavorful. I’m always blown away by how the mix of hoisin sauce, soy sauce, honey, and garlic creates this perfect balance between sweet and savory. It kinda reminds me of the classic Cantonese BBQ pork flavor I grew up on, but with a twist that makes it feel fresh every time I cook it.

Another thing I like is how tender and juicy the pork comes out. After marinating for hours and roasting it just right, the pork is tender with little charred bits that add a nice crunch. Its texture and the way it caramelizes when brushed with that extra marinade makes it really satisfying.

I also appreciate that it’s easy enough to follow yet still feels special. Even though the steps aren’t complicated, the end result is a dish that looks amazing and tastes even better when served with rice or noodles. It’s one of those recipes that makes me feel like I’m cooking something gourmet without too much hassle.

Lastly, the optional red food coloring trick is a neat hack that gives the pork that iconic char siu look. I like that little detail because it makes the dish feel more authentic and it always impresses whoever comes over for dinner.

Ingredients

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Pork shoulder: Rich in protein and natural fats that give this dish amazing flavor and tender texture.
Hoisin sauce: Sweet and savory, it brings a deep, tangy flavor with a sugary kick.
Soy sauce: Adds saltiness and loads of umami, balancing the sweet and savory aspects.
Honey: A natural sweetener that helps to caramelize the meat for that classic glaze.
Shaoxing wine: Lends a slight tang and aroma, boosting complexity while keeping it real.
Chinese five spice powder: Delivers a warm, spicy-sweet note that ties everything together.

Ingredient Quantities

1.5 lbs pork shoulder (or pork belly) cut into 1 inch pieces

3 tablespoons hoisin sauce

3 tablespoons soy sauce

2 tablespoons honey

2 tablespoons Shaoxing wine or dry sherry

1 tablespoon sugar

2 cloves garlic minced

1/2 teaspoon Chinese five spice powder

Optional: 1 teaspoon red food coloring for that classic char siu color

How to Make this

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1. In a big bowl, mix together the hoisin sauce, soy sauce, honey, Shaoxing wine (or dry sherry), sugar, minced garlic, Chinese five spice powder, and if you want that classic char siu color, add the red food coloring.

2. Toss the pork pieces in this marinade until they’re coated real well.

3. Cover the bowl and let sit in the fridge for at least 2 hours, but overnight is even better if you can wait.

4. Preheat your oven to 400°F before cooking.

5. Arrange the marinated pork on a baking tray lined with foil and place a rack on top if you have one, so the pork can get that good char.

6. Roast the pork for about 20 minutes, then take it out and brush it with some more of the marinade.

7. Return the pork to the oven and roast for another 10-15 minutes so that it gets nicely caramelized and a bit charred in spots.

8. If you like your char siu extra crispy, you can broil it for a minute or two at the end, but keep a close eye on it so it doesn’t burn.

9. Remove the pork from the oven and let it rest a few minutes before slicing it up.

10. Serve it with rice or noodles and enjoy your sweet, savory Char Siu pork!

Equipment Needed

1. Big mixing bowl for the marinade
2. Measuring spoons and cups to get the sauces and spices right
3. A spoon or whisk for stirring the marinade ingredients
4. Fridge to let the pork marinate properly
5. Oven preheated to 400°F for roasting
6. Baking tray lined with foil to place the pork
7. An oven-safe rack (if available) to let the pork char evenly
8. A basting brush to apply extra marinade mid-cook
9. A timer to keep track of roasting and broiling times
10. A cutting board and sharp knife for slicing the pork after resting

FAQ

Q: Can I use pork belly instead of pork shoulder? A: Yeah, pork belly works good too. It's fattier so it adds a richer flavor, but just keep an eye on it so it doesn't get too greasy.

Q: What if I dont have Shaoxing wine? A: No problem, you can use dry sherry or a bit of rice wine as a substitute. They won't give exactly the same taste but will work just fine.

Q: How do I get that classic red char siu look? A: If you want that signature red color, the red food coloring is a must. It doesnt really affect the taste, just gives it that traditional look.

Q: How long should I marinate the pork? A: I'd say marinate for at least 4 hours to let the flavors soak in. Overnight in the fridge is even better for a more intense flavor.

Q: How do I know when its done cooking? A: The pork should be slightly charred on the edges and well cooked through. Usually, it takes about 25-30 minutes in a really hot oven.

Char Siu (Cantonese Sweet BBQ Roast Pork) Recipe Substitutions and Variations

Instead of hoisin sauce, try using plum sauce. It gives you a similar sweet and tangy flavor though its a bit more fruity.
If you dont have soy sauce, tamari or coconut aminos can be a good substitute. They add that umami kick even if the taste is slightly different.
You can replace honey with maple syrup or agave nectar. Just remember that the sweetness level might change a tad.
For Shaoxing wine, you could use a dry sherry or even a mix of sake with a pinch of sugar if you’re in a pinch.

Pro Tips

1. Try marinating the pork overnight if you can cuz the longer it sits in the marinade the more flavor it gets and the meat gets super tender.
2. If you dont have a rack, just make sure the pieces are spaced out well on the tray so they don’t stew in their own juices and lose that nice char.
3. When you brush on extra marinade after the first roast, be really careful because the tray and pork are still pretty hot so you might burn your fingers.
4. For that perfect caramelized look, if you use the broiler at the end, keep a super close eye on it because the sugars can burn quickly and make your pork taste bitter.