Char Siu: Easy Cantonese BBQ Pork for Home Cooking Recipe Step by Step 2026

Char siu is the famous Cantonese barbecue pork you see hanging in the windows of Chinese restaurants, glossy and lacquered red. The name literally means "fork roast," a nod to the traditional siu mei method where pieces of pork were skewered on long forks and roasted over a fire. This home version captures all of that sticky, savory-sweet magic in your own oven.

We won't pretend this Chinese-style barbecue pork is quick: the marinade and long, slow cook take time. But the active work is minimal, and the recipe practically cooks itself. The most important thing is choosing a good cut of pork with plenty of marbled fat, which keeps the meat juicy through the long roasting.

Some traditional ingredients can be hard to find, but there are easy swaps. Chinese rose wine can be replaced with Shaoxing wine or even a dry white wine. For the signature red color, traditionally achieved with red yeast rice, you can use a few drops of red food coloring, as is often done in China too, or simply skip it since it doesn't affect the cooking. Serve your char siu with white rice for a perfect combination.

Ingredients for Char Siu

This recipe makes 4 servings.

• 750 g pork loin collar (cabecero de lomo)
• 100 g light soy sauce
• 75 g hoisin sauce
• 50 g sugar
• 25 g oyster sauce
• 50 ml Chinese rose wine (or Shaoxing wine or dry white wine)
• 2 teaspoons toasted sesame oil
• ½ teaspoon ground white pepper
• ½ teaspoon Chinese five-spice powder
• 3 or 4 garlic cloves
• 1 piece fresh ginger (same volume as the garlic)
• 2 teaspoons red yeast rice or 4 or 5 drops red food coloring (optional)
• 50 g honey

How to Make Char Siu Step by Step

1. Trim and Cut the Pork

Start by removing only the excess surface fat from 750 g of pork loin collar. Any remaining outer fat, along with the marbled fat, is not a problem because it will help keep the meat juicy after the long cooking. Then cut the piece lengthwise into strips about 3 to 4 cm thick, trying to keep them similar in size so they cook evenly.

2. Blend the Marinade

With the meat prepared, put 100 g light soy sauce, 75 g hoisin sauce, 50 g sugar, 25 g oyster sauce, 50 ml Chinese rose wine (or Shaoxing wine or dry white wine), 2 teaspoons toasted sesame oil, ½ teaspoon ground white pepper, ½ teaspoon Chinese five-spice powder, 3 or 4 garlic cloves, and 1 piece fresh ginger (same volume as the garlic) into a container. If you want the red color, add 2 teaspoons red yeast rice or 4 or 5 drops red food coloring. Blend all the ingredients together.

3. Marinate the Pork Overnight

Once the marinade is ready, set aside about 150 g in a separate container for later, and use the rest to coat the meat well, making sure the marinade covers the entire surface. Keep the meat covered in the fridge for at least 12 hours, preferably overnight. During this time, if it isn't fully submerged, turn the pieces a couple of times.

4. Bake Covered for 30 Minutes

After the resting time, preheat the oven to 165°C (325°F), place the pork with its marinade in an oven-safe dish, cover very well with aluminum foil, sealing the edges tightly without letting it touch the food. Bake for 30 minutes.

5. Slow Cook at Low Temperature

Then, without uncovering the dish yet, lower the temperature to 110°C (230°F) and continue cooking for 3 to 4 hours, depending on the meat. After 3 hours, check if it's done by inserting a fork. If you can pierce the meat easily, it's ready. Don't overcook it, because it needs to hold its shape so you can slice it later without it falling apart.

6. Rest the Meat on a Rack

When the meat is perfectly cooked, take it out of the oven and let it rest for at least 15 minutes on a rack.

7. Make the Glaze

Meanwhile, prepare the glaze by mixing the 150 g of reserved marinade with 50 g honey. Heat the mixture gently over medium heat, stirring, until the honey is fully incorporated. Let it cool.

8. Brush the Pork with Glaze

With the glaze ready, place the rack over a baking sheet and brush the meat generously on all sides.

9. Caramelize Under the Broiler

Put it under the oven broiler at maximum power, about 250°C (480°F) if your oven allows temperature selection, placing the baking sheet on the top rack. Broil for about 6 minutes, brushing this side again every 2 minutes. Flip it over, glaze again, and broil for another 6 minutes, glazing every 2 minutes. It should be caramelized but not burnt.

10. Final Rest

Finally, take the char siu out of the oven and let it rest for a final 15 minutes so the meat settles.

11. Slice and Serve

To serve, cut the meat into slices and bring it to the table while still hot, on its own or with white rice, according to preference.

Tips for the Best Char Siu

Choose the Right Cut of Pork

The most important thing is to pick a good cut of meat with marbled fat, which adds juiciness. Pork loin collar is ideal because its intramuscular fat keeps the meat tender through the long, slow roast. Don't trim away all the fat, as it protects the meat from drying out.

Ingredient Substitutions

Some traditional ingredients can be hard to find, but there are simple alternatives. Chinese rose wine can be replaced with Shaoxing wine or even a dry white wine. For the characteristic red color, traditionally achieved with red yeast rice, you can use a small amount of red food coloring, as is often done in China, or omit it entirely since it doesn't affect the cooking.

Serving Suggestions

For an authentic Chinese experience, serve char siu with white rice; together they make a perfect combination. You can also enjoy it on its own, sliced and still hot. If you prefer a simpler version, ready-made marinade is available in Asian stores, both physical and online.

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