I mixed sweet, sticky char siu with a spark of Korean pepper flakes in my Char Siu Pork Recipe to see how those sweet and spicy notes would clash and mingle.

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If you love sweet & sticky char siu like we do, give this recipe a go. I grew up chasing that glossy bite so I make a version thats bold and messy in the best way.

I use pork shoulder so there’s enough fat to caramelize, and Korean red pepper flakes for a sly heat that sneaks up on you. This is not the shy Char Siu everyone expects its louder, a little crunchy at the edges and kind of addictive.

Seriously, try a slice in Pork Buns and you’ll start planning when to make it again.

Ingredients

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Pork shoulder: Rich in protein and fat, keeps meat juicy, not super healthy.
Hoisin sauce: Thick sweet and savory, adds umami but has sugar.
Honey: Pure sweetener that caramelizes for sticky glaze, mostly carbs.
Soy sauce: Salty umami, light seasons, dark adds color, high sodium.
Shaoxing wine: Adds depth and slight acidity, helps tenderize.
Brown sugar: Caramel flavor and body, adds carbs and stickiness.
Chinese five spice: Warm aromatic mix, faint licorice, use sparingly.
Garlic and ginger: Fresh aromatics for bite and brightness, offer small nutrients.

Ingredient Quantities

2 lb (900 g) pork shoulder, fatty works best

3 tbsp hoisin sauce

3 tbsp honey plus 2 tbsp extra for glazing

3 tbsp light soy sauce

1 tbsp dark soy sauce for color

2 tbsp Shaoxing wine or dry sherry

2 tbsp packed brown sugar

1 tbsp oyster sauce (optional)

1 tsp Chinese five spice powder

1 tbsp sesame oil

3 cloves garlic, minced

1 tsp fresh ginger, grated

1 to 2 tsp Korean red pepper flakes (gochugaru) for a kick

1/4 tsp red food coloring (optional)

How to Make this

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1. Whisk the marinade: combine 3 tbsp hoisin, 3 tbsp honey, 3 tbsp light soy sauce, 1 tbsp dark soy sauce (for color), 2 tbsp Shaoxing wine or dry sherry, 2 tbsp packed brown sugar, 1 tbsp oyster sauce (optional), 1 tsp Chinese five spice powder, 1 tbsp sesame oil, 3 minced garlic cloves, 1 tsp grated fresh ginger, 1 to 2 tsp gochugaru, and 1/4 tsp red food coloring (optional). Stir until the sugar mostly dissolves.

2. Trim the 2 lb pork shoulder of any loose bits but leave some fat, then cut into long 2 to 3 inch strips or keep whole if you prefer. Pat the meat dry with paper towels, this helps it caramelize.

3. Put the pork in a zip top bag or shallow dish, pour in most of the marinade but reserve about 1/3 (youre gonna cook this later into a glaze). Squeeze out air and refrigerate, marinate at least 4 hours, preferably overnight; turn the bag once or twice so every side soaks up the sauce.

4. When youre ready to roast, preheat oven to 425 F (220 C). Line a rimmed baking sheet with foil and set a wire rack on top so the pork isnt sitting in juices.

5. Remove pork from the fridge about 20 minutes before cooking, let it come closer to room temp. Shake off excess marinade and place pieces on the rack, fat side up if applicable.

6. Roast at 425 F for 12 to 15 minutes to kickstart caramelization, then lower the oven to 350 F (175 C) and continue roasting for another 25 to 35 minutes depending on thickness, until the internal temp reads 145 F (63 C) and the outside is nicely browned.

7. Meanwhile, make the cooked glaze: pour the reserved marinade into a small saucepan, add the extra 2 tbsp honey, bring to a boil and simmer 4 to 6 minutes until slightly thickened and glossy. Boiling ensures any raw pork juices in the reserved marinade are killed, so dont skip this.

8. During the last 10 minutes of roasting baste the pork every 3 to 5 minutes with the hot glaze so it builds up that sticky lacquer. For an extra charred edge, brush once more and broil 1 to 2 minutes at the very end but watch it closely so it doesnt burn.

9. Take the pork out, let it rest on a cutting board for 10 minutes so the juices redistribute, then slice thinly across the grain. Brush any remaining glaze over the slices for shine and extra flavor.

10. Serve warm with rice, steamed greens or in bao, and store leftovers refrigerated. Reheat gently so the honey glaze doesnt burn, and remember dont reuse uncooked marinade unless you cooked it first.

Equipment Needed

1. Large mixing bowl, for whisking the marinade.
2. Whisk, to blend sauces until the sugar mostly dissolves.
3. Measuring spoons and cups, for accurate amounts.
4. Chef’s knife, to trim and slice the pork.
5. Cutting board, roomy and stable.
6. Paper towels, to pat the meat dry.
7. Zip-top bag or shallow dish, for marinating.
8. Rimmed baking sheet, to catch drips.
9. Wire rack, so the pork roasts above the juices.
10. Small saucepan, silicone basting brush, and instant-read thermometer, for cooking the reserved glaze, glazing and checking doneness.

FAQ

Q: How long should I marinate the pork? A: Marinate at least 4 hours, but overnight 8 to 24 hours is best for deep flavor. If you're short on time, slice the pork thinner or score the meat so it soaks up the sauce faster. Always reserve some marinade before adding raw pork or boil the used marinade to make a safe glaze.

Q: What cut of pork is best and how thick should I cut it? A: Pork shoulder with some fat is ideal because it stays juicy and gets sticky good. Cut into 1 to 1.5 inch thick strips for even cooking and easy slicing later. Fat renders and gives you that classic char siu texture.

Q: How do I cook it so it gets that sweet sticky glaze and a little char? A: Roast at about 375 degrees F 190 degrees C until the center hits 145 degrees F 63 degrees C then rest. For extra char and sticky finish, brush with honey and either broil or crank the oven to high for the last few minutes, watching closely so it doesn't burn. You can also reduce some of the marinade into a syrup and baste near the end.

Q: Can I swap any ingredients if I don't have them? A: Yes. Shaoxing wine can be dry sherry or a little sake. Gochugaru can be crushed red pepper or cayenne but use less, it's hotter. Dark soy is mainly for color so you can use a touch of molasses or just skip it. Oyster sauce and food coloring are optional extras, not deal breakers.

Q: How should I slice and serve it after cooking? A: Let the pork rest 10 minutes so juices settle, then slice thinly across the grain for the most tender bites. Serve over rice, in bao, or in noodle bowls with the sticky sauce spooned over. It keeps its flavor even when cold.

Q: How do I store and reheat leftovers? A: Refrigerate up to 3 to 4 days or freeze for up to 3 months. Reheat gently in a low oven 300 degrees F 150 degrees C or in a skillet with a splash of water so it doesn't dry out. Microwave works fine for quick meals but may make the glaze less crisp.

Sweet And Sticky Char Siu (Chinese BBQ Pork) Recipe Substitutions and Variations

Hoisin: use plum sauce if you got it, or mix 1 tbsp soy sauce + 1 tsp brown sugar + 1/2 tsp peanut butter for that sweet, savory sticky vibe.
Honey: swap with maple syrup, agave, or light corn syrup, or dissolve 2 tbsp brown sugar in 1 tbsp hot water as a quick pantry fix.
Shaoxing wine: dry sherry or mirin work great; for no alcohol use 1 tbsp rice vinegar plus 1 tbsp water or a splash of low-sodium chicken broth.
Oyster sauce (optional): use extra hoisin + a splash of soy, or try mushroom stir-fry sauce to keep it vegetarian friendly.

Pro Tips

1. Keep an eye on the sugar when you broil or glaze, it goes from shiny to burnt really fast. If the glaze looks like it’s starting to darken too quickly, pull the tray back a rack or lower the oven temp and finish under the broiler in 15 to 30 second bursts while watching it.

2. For a cleaner slice and less shredding chill the finished pork in the fridge for 20 to 30 minutes before cutting, or at least let it rest longer than you think. It firms the glaze and the juices settle so you get thin even pieces, dont try to rush it.

3. Add a tiny splash of acid to the cooked glaze to cut the candy sweetness — rice vinegar, lime juice, or even a little Shaoxing at the end wakes up the flavors without changing the texture. Start with just 1 to 2 teaspoons and taste, you can always add more.

4. When brushing on multiple coats, let each coat cool and set for a minute before applying the next so you build a glossy lacquer instead of just slumping the glaze off. If the glaze gets too thick or hard to brush, warm it gently and thin with a teaspoon of water.

5. If you plan to reheat leftovers, do it low and slow in a low oven or a covered skillet with a splash of water, not high heat. That preserves the sticky glaze and stops the honey from burning, plus the meat stays juicier.