Sticky, caramelized pork with a glossy red glaze that clings to every slice. That's what happens when you marinate pork shoulder overnight and roast it at high heat with hoisin and honey.
The marinade does the heavy lifting. Chinese five-spice and soy sauce penetrate deep into the meat while you sleep, so you're just monitoring the oven and basting a few times.
This works for weeknight dinners when you want something that feels special without last-minute stress. The pork reheats beautifully, so it doubles as meal prep for fried rice or noodle bowls later in the week.
Char Siu is Chinese BBQ pork with a sticky sweet-savory glaze and deep mahogany color. The key is marinating pork shoulder overnight so the five-spice and hoisin flavors soak through, then roasting at 375°F while basting every 10 minutes. You get tender meat with caramelized edges - no grill required.
Why This Recipe Works
The high sugar content in the marinade caramelizes during roasting, creating that signature glossy finish. For a different take on roasted pork with bold seasonings, a tender pork side dish uses citrus and garlic instead of five-spice for a tangy contrast.
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Prep Time
15 min active + 8-12 h marinating
Cook Time
40-50 min
Total Time
9-12 hours (mostly inactive)
Servings
4-6 servings
Difficulty
Medium
Category
Main Dish
Quick Tip
Marinate overnight for best flavor and tenderness
Best For
Weeknight | Meal prep | Entertaining
Five things that make this work:
- Pork shoulder stays juicy - The fat marbling melts during roasting, keeping the meat tender even at 145°F internal temp
- Overnight marinating tenderizes - Soy sauce and rice wine break down proteins while five-spice infuses every fiber
- Basting builds the glaze - Brushing marinade every 10 minutes creates multiple caramelized layers instead of one burnt coating
- High heat sets the crust - Roasting at 375°F renders fat and caramelizes sugars without steaming the meat
- Resting redistributes juices - Ten minutes off heat lets the pork reabsorb moisture so it doesn't run out when you slice
What You'll Need
The marinade ingredients are shelf-stable, so you can keep them stocked for spontaneous marinating. If you want crunch alongside the pork, a classic rolls dish adds texture without competing for oven space.
- 2 lbs pork shoulder or pork butt, cut into 2-inch strips
- 3 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 2 tablespoons honey or maltose
- 2 tablespoons rice wine or Shaoxing wine
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1½ teaspoons Chinese five-spice powder
- 1 tablespoon sugar
- 1 tablespoon red fermented tofu or ½ teaspoon red food coloring
Ingredient Details
- Pork shoulder or butt
Fat content keeps meat tender during high-heat roasting - don't trim it - Hoisin sauce
Provides sweet-savory base and helps glaze stick to meat surface - Chinese five-spice powder
Star anise, cloves, cinnamon, Sichuan pepper, fennel - the signature Char Siu aroma - Honey or maltose
Maltose creates a shinier glaze but honey caramelizes faster and works fine - Red fermented tofu
Adds umami depth and natural red color - food coloring is purely cosmetic - Rice wine or Shaoxing wine
Alcohol tenderizes meat and balances sweetness in the marinade - Garlic and ginger
Fresh versions have more punch than powdered, but both work in a pinch
Ingredient Swaps
The marinade is flexible, but swapping the pork cut changes cook time and texture. When you're ready to build the full plate, quick slaw dish adds crunch and acidity to cut through the glaze's sweetness.
Four swaps that work:
- Soy sauce → tamari - Same umami and salt, gluten-free, no timing changes
- Honey → brown sugar or maple syrup - Slightly thinner glaze but caramelizes the same way
- Pork shoulder → pork loin - Leaner cut cooks 10-15 minutes faster but dries out more easily
- Red fermented tofu → paprika or red food coloring - Loses the funky umami depth but keeps the red color
Pork Shoulder
Works for: Long marinating, forgiving timing, meal prep batches
Skip if: You need dinner in under 2 hours total
Pork Loin
Works for: Faster cook time, leaner option, easier slicing
Skip if: You want fall-apart tender texture or maximum glaze adhesion
Red Fermented Tofu
Works for: Traditional flavor, natural color, extra umami depth
Skip if: You can't find it at Asian markets or prefer simpler ingredient lists
Instructions
Plan for 45 minutes in the oven plus basting breaks every 10 minutes. If you're craving something fresh to balance the richness, a fresh salad side dish provides brightness without heavy prep.
Mix the marinade. Whisk hoisin sauce, soy sauce, honey, rice wine, garlic, ginger, five-spice powder, sugar, and red fermented tofu in a bowl until smooth. Coat pork strips completely and refrigerate 8-12 hours, flipping once halfway through.
Set up for roasting. Preheat oven to 375°F. Place a wire rack on a foil-lined baking sheet. Arrange marinated pork strips on the rack with 1-2 inches between pieces so air circulates. Reserve leftover marinade for basting.
Roast and baste. Roast 20 minutes, then brush pork with reserved marinade. Flip pieces and baste again. Continue roasting another 20-30 minutes, basting every 10 minutes, until internal temp hits 145°F on a meat thermometer.
Apply honey glaze and broil. Brush pork with extra honey during the last 5 minutes of roasting. Turn broiler to high and broil 2 minutes, watching closely, until edges char and glaze bubbles. Rotate pan if needed for even caramelization.
Rest and slice. Remove pork from oven and rest 10 minutes on the rack. Slice thinly across the grain for maximum tenderness. Serve warm with any pan drippings spooned over the top.
What to Serve With It
Char Siu needs sides that cut through the glaze's sweetness and add textural contrast. For more structured planning around this style of roasted pork, cuban mojo pork meal planning ideas offers a framework for balancing rich mains with refreshing sides.
| Side Dish | Prep | Why It Works | How to Serve |
|---|---|---|---|
| Steamed Jasmine Rice | Easy | Neutral base soaks up glaze and balances sweetness | Serve hot in bowls with sliced pork on top |
| Stir-Fried Bok Choy | Easy | Leafy greens add crunch and slight bitterness | Toss with garlic and soy sauce, serve alongside |
| Quick Cucumber Salad | Easy | Refreshing acidity cuts through rich glaze | Dress with rice vinegar and sesame oil |
| Egg Fried Rice | Medium | Adds protein and creates a complete one-bowl meal | Mix diced Char Siu into fried rice at the end |
| Chinese Broccoli (Gai Lan) | Medium | Slightly bitter greens balance sweet pork | Blanch and drizzle with oyster sauce |
Three ways to serve it:
- Char Siu bao buns - Stuff sliced pork into steamed buns with pickled vegetables and cilantro for handheld portions
- Rice bowls - Layer jasmine rice, sliced pork, stir-fried greens, and a drizzle of sweet chili sauce
- Noodle topping - Toss sliced Char Siu with sesame noodles and cucumber ribbons for a cold noodle salad
Store and Reheat
Char Siu reheats better than most roasted meats because the glaze protects the surface from drying out. If you need a quick finishing touch before serving leftovers, an easy homemade side like tangy dressing perks up day-old pork without additional cooking.
| Method | Time | Best For |
|---|---|---|
| 🍳 Stovetop | 3-5 min over medium heat | Single servings, quick reheating, preserving glaze shine |
| 🔥 Oven | 10-15 min at 325°F | Larger portions, retaining juiciness, meal prep batches |
| 📦 Microwave | 1-2 min on medium power | Fastest option, lunch at work, single portions |
For best results when storing:
- Refrigerate in shallow containers - Spread slices in a single layer so they cool fast and stay moist
- Store glaze separately - Keep leftover marinade in a jar to brush on during reheating
- Freeze in portions - Wrap 4-6 slices per bag so you can thaw only what you need
- Reheat gently - Low heat prevents the glaze from burning and the meat from toughening
- Add moisture when microwaving - Drape a damp paper towel over the pork to steam it slightly and prevent drying
Frequently Asked Questions
Roast for 40-50 minutes total, flipping and basting every 10 minutes. Use a meat thermometer to confirm it hits 145°F internal temp before pulling it from the oven.
Yes - refrigerate cooked pork up to 4 days or freeze up to 3 months. Reheat gently in the oven or stovetop to preserve the glaze and texture.
Pull it at 145°F for juicy, safe pork. Let it rest 10 minutes so the temp climbs to 150°F while juices redistribute.
Slice thin and serve with extra hoisin or sweet chili sauce to add moisture. For bland flavor, brush with soy sauce mixed with honey and broil 1-2 minutes to caramelize.
Steamed jasmine rice, stir-fried bok choy, quick cucumber salad, or egg fried rice all balance the sweet glaze. Chinese broccoli with oyster sauce adds a traditional bitter contrast.
Char Siu Chinese BBQ Pork
Ingredients
Equipment
Method
- Whisk hoisin sauce, soy sauce, honey, rice wine, garlic, ginger, five-spice powder, sugar, and red fermented tofu in a bowl until smooth. Coat pork strips completely with marinade. Refrigerate covered for 8-12 hours, flipping once halfway through.3 tablespoons hoisin sauce, 2 tablespoons soy sauce, 2 tablespoons honey, 2 tablespoons rice wine, 3 cloves garlic, 1 tablespoon fresh ginger, 1.5 teaspoons Chinese five-spice powder, 1 tablespoon sugar, 1 tablespoon red fermented tofu, 2 lbs pork shoulder
- Preheat oven to 375°F. Place a wire rack on a foil-lined baking sheet. Arrange marinated pork strips on the rack with 1-2 inches between pieces to allow air circulation. Reserve leftover marinade for basting.2 lbs pork shoulder
- Roast pork for 20 minutes. Brush pork with reserved marinade, then flip pieces and baste again. Continue roasting an additional 20-30 minutes, basting every 10 minutes, until internal temperature reaches 145°F.2 lbs pork shoulder
- Brush pork with extra honey during the last 5 minutes of roasting. Then turn broiler to high and broil for 2 minutes, watching closely to avoid burning. Rotate pan if needed for even caramelization and a glossy charred glaze.2 tablespoons honey
- Remove pork from oven and let rest on the rack for 10 minutes. Slice thinly across the grain for maximum tenderness. Serve warm with pan drippings spooned over the top.2 lbs pork shoulder
Notes
- Marinate pork overnight for best flavor and tenderness.
- Leave 1-2 inches between pork pieces on the rack to prevent steaming and promote crisp edges.
- Watch closely when broiling as sugar burns quickly; remove immediately when dark spots form.
