Chinese BBQ Pork (Char Siu) Recipe

My ultimate no-fail recipe for perfect Char Siu every time

This is my ultimate Chinese BBQ Pork recipe, and I’m not exaggerating when I say it’s one of my proudest creations. Char Siu — or Chinese BBQ Pork — is one of the most iconic dishes in Cantonese cooking. You’ll recognise it by its beautiful caramelised glaze, deep colour, and that unmistakable sweet, smoky aroma.

It looks impressive, but it’s surprisingly easy to make once you know the steps. Follow my no-fail method, and you’ll get tender, juicy pork with a glossy finish that tastes just like your favourite restaurant version — maybe even better.

If you’ve got a meat thermometer, even better! It takes out all the guesswork and helps you cook the pork perfectly every time.

(I use the ARMEATOR ONE Smart Bluetooth Wireless Meat Thermometer — you can check it out here and use code CHOWWITHLAU for 10% off.)

Ingredients

Serves: 4-5

• 1 large pork loin joint (1.2 – 1.5 kg)
• 5 cloves garlic (finely chopped)
• 1 thumb-sized piece of fresh ginger (finely chopped)
• 1 tbsp sesame oil
• 4 tbsp honey
• 1 tbsp dark soy sauce
• 3 tbsp light soy sauce
• 3 tbsp hoisin sauce
• 1 tbsp crushed yellow bean sauce
• 2 tbsp Shaoxing wine
• 2 tsp five-spice powder
• ½ tsp salt
• A grind of black pepper
• 2 tsp cornflour (cornstarch)
• A little water (for the BBQ glaze)

Method

Step 1: Prepare the pork

I start by trimming any excess fat off the pork loin, then slicing it lengthways into thick strips — about 5–6 cm wide. This helps the marinade soak in better and gives you that classic Char Siu shape once it’s cooked.

Step 2: Make the marinade

In a large bowl, I mix together garlic, ginger, sesame oil, honey, hoisin sauce, yellow bean sauce, both soy sauces, Shaoxing wine, five-spice powder, salt, and pepper. Give it a good stir until everything is combined.



I add the pork pieces to the bowl and massage the marinade in so every piece is well coated. Then I cover it and leave it to marinate in the fridge for at least 4 hours, but ideally overnight — that’s when the flavour really develops.

Step 3: Roast the pork

When I’m ready to cook, I preheat the oven to 190°C. I line a roasting tray with foil and place a rack on top so the pork cooks evenly.

I lay the pork strips on the rack, reserving any leftover marinade for later, and roast for about 25–30 minutes.

Halfway through, I turn the pork and baste it with some of the leftover marinade mixed with a splash of honey. This helps build up that deep caramelised glaze.



If you’re using a meat thermometer, you’re aiming for an internal temperature of 68–70°C — that’s the sweet spot for juicy, tender pork.

Step 4: Make the BBQ glaze

While the pork is roasting, I pour the leftover marinade into a small pan and bring it to a gentle simmer. I mix the cornflour with a little water, then add it in to thicken the sauce slightly — this becomes a rich, glossy glaze.



Once the pork is almost done, I brush the glaze all over the meat and cook for another 5–10 minutes to get that perfect sticky finish.

Step 5: Rest and serve

I let the pork rest for about 10 minutes before slicing. You’ll see that beautiful red edge and glossy coating — the hallmark of good Char Siu.



Serve it with steamed or boiled white rice, drizzle with a little extra sauce, and enjoy that incredible balance of sweetness, savoury depth, and smokiness.

Chef’s Tip

Don’t rush the marinating time — it’s what gives the pork its signature flavour. And if you’re cooking on a barbecue, brush on the glaze during the last few minutes of grilling for that authentic charred finish.

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