Char Siu (Chinese BBQ Pork)

Char Siu (Chinese BBQ Pork)

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David&Andrea 1

"Char siu literally means fork burn/roast-'Char' being fork (both noun and verb) and siu being burn/roast-after the traditional cooking method for the dish: long strips of seasoned boneless pork are skewered with long forks and placed in a covered oven or over a fire. This is best cooked over charcoal, but importantly to cook with indirect heat."
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3 h 40 m servings 483 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 483 kcal
  • 24%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 53.5g
  • 17%
  • Protein:
  • 43.8 g
  • 88%
  • Cholesterol:
  • 127 mg
  • 42%
  • Sodium:
  • 2250 mg
  • 90%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Cut pork with the grain into strips 1 1/2- to 2-inches long; put into a large resealable plastic bag.
  2. Stir soy sauce, honey, ketchup, brown sugar, rice wine, hoisin sauce, red food coloring, and Chinese five-spice powder together in a saucepan over medium-low heat; cook and stir until just combined and slightly warm, 2 to 3 minutes. Pour the marinade into the bag with the pork, squeeze air from the bag, and seal. Turn bag a few times to coat all pork pieces in marinade.
  3. Marinate pork in refrigerator, 2 hours to overnight.
  4. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  5. Remove pork from marinade and shake to remove excess liquid. Discard remaining marinade.
  6. Cook pork on preheated grill for 20 minutes. Put a small container of water onto the grill and continue cooking, turning the pork regularly, until cooked through, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).


  • Cook's Notes:
  • Some might like to add a teaspoon of Chinese 5 spice; I don't like the flavor myself. Red bean curd can be used in place of the red food coloring.
  • Nutrition:
  • The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.


  1. 27 Ratings

Most helpful positive review

My husband mostly made this recipe since he is the grill man. He followed the recipe ingredients including some good shakes of the Chinese five spice, garlic powder, and onion powder. We marinat...

Most helpful critical review

Not sure what went wrong. I followed the recipe exactly except I substituted cooking sherry for rice wine do to no availability and cooked in the oven as it's winter in Ak and grilling was not ...

Most helpful
Most positive
Least positive

My husband mostly made this recipe since he is the grill man. He followed the recipe ingredients including some good shakes of the Chinese five spice, garlic powder, and onion powder. We marinat...

My grill is under a snow bank, so I made this as close as I could on a pan on the stove. I did cook with some of the extra marinade, so I probably got a little extra flavor from that. Very n...

I loved everything about this marinade, yum! Only addition, a slug of rice wine vinegar, with all of the sweet going on, felt it needed a little acid balance. Hubs grilled to perfection. A ke...

Delicious! And prepared in the oven... I used a pork shoulder roast (which was on sale), trimmed of fat and cut into 2"x5" pieces. I also substituted cooking sherry for the rice wine, and I...

I'm a new cook learning from my mom. This is my 2nd time making this recipe and it's great. I used rice wine vinegar and baked it in the oven at 350 for 45 mins over a baking dish filled with wa...

the only thing I did differently was to cook it in a smoker I worked 5 years in a Chinese restaurant and they cooked all their bbq ribs and loin in a smoker they even smoked duck that had been m...

This marinade tastes really good! those of you that used gin or sherry, the only thing I have to say is yuck! Next time get all the ingredients correctly if you really want to have good tasting ...

Tasted just like it was from a Chinese bbq restaurant. I skipped the red food colouring. I couldn't find rice wine so I used gin based on a tip I saw online.

this recipe was better than any restaurant, or store bought barbecue pork I have ever eaten. It remained moist tender and very flavorful. I left the tenderloin whole and slow cooked it on the gr...

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