The Ultimate Guide to Homemade Honey Char Siu: Your New Favorite Chinese BBQ Pork

There’s a certain magic to the glistening, ruby-red strips of pork hanging in the windows of Chinese barbecue shops. That dish, Char Siu, is a cornerstone of Cantonese cuisine, beloved for its perfect balance of sweet, savory, and smoky flavors. While it might seem like a secret best left to the masters, I’m here to let you in on a little secret: creating breathtakingly delicious, authentic-tasting Honey Char Siu Pork in your own kitchen is not only possible, but it’s also an incredibly rewarding experience. This recipe demystifies the process, guiding you step-by-step to achieve that signature sticky glaze, tender interior, and deep, aromatic flavor without any specialized equipment. Forget takeout; this homemade version will become a centerpiece in your culinary repertoire.

So, what exactly is Char Siu? Literally meaning “fork roasted,” the name comes from the traditional method of skewering long strips of seasoned pork with long forks and roasting them in a covered oven or over a fire. The result is a beautifully caramelized exterior giving way to incredibly juicy, flavorful meat. Our recipe uses a simple yet powerful marinade that does the heavy lifting, and your standard home oven does the rest. We’ll achieve that iconic color and flavor using a blend of accessible ingredients that create a symphony of taste in every bite.

This recipe is designed for the home cook. We’ll use pork shoulder (butt) for its perfect balance of fat and meat, which guarantees a moist and succulent result after roasting. The marinade is a harmonious blend of salty, sweet, and aromatic components. Soy sauce and hoisin provide the savory base, honey and sugar bring the sweetness and caramelization, and a touch of five-spice powder adds that unmistakable, complex fragrance. The magic lies in the marinating time—allowing these flavors to penetrate deep into the pork is the non-negotiable secret to an incredible final product.

Whether you serve it over steaming white rice, tucked into fluffy bao buns, or sliced atop a bowl of noodles, this Honey Char Siu Pork is a versatile showstopper. Let’s gather our ingredients and embark on this flavorful journey to creating your very own Chinese BBQ masterpiece.

The Cultural Heart of Char Siu

Char Siu is more than just a meal; it’s a staple with deep roots in Southern China, particularly in Guangdong (Canton) province. Historically, it was a way to preserve and flavor meat. While the bright red hue you often see commercially comes from red yeast rice or food coloring, our recipe achieves a beautiful, deep mahogany color naturally through the caramelization of honey and sugar in the marinade during roasting. It’s a fixture in everything from humble rice plates to celebratory banquet dishes, and learning to make it at home connects you to a rich culinary tradition.

Ingredients

For the Pork and Marinade:

• 2 lbs pork shoulder (Boston butt), cut into long strips about 2-inches thick
• 3 tablespoons granulated sugar
• 3 tablespoons light brown sugar
• 2 tablespoons honey
• 3 tablespoons soy sauce (regular, not light)
• 2 tablespoons dark soy sauce (for color; can sub with more regular soy sauce)
• 2 tablespoons hoisin sauce
• 1 tablespoon Shaoxing wine (or dry sherry)
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1/2 teaspoon Chinese five-spice powder
• 1/4 teaspoon white pepper

For the Basting Glaze:

• 2 tablespoons honey
• 1 tablespoon hot water
• 1 tablespoon reserved marinade

Instructions

1. Prepare the Pork and Marinade: Pat the pork shoulder strips completely dry with paper towels. This helps the marinade adhere better. In a medium bowl, whisk together the granulated sugar, brown sugar, 2 tablespoons of honey, soy sauces, hoisin sauce, Shaoxing wine, minced garlic, grated ginger, five-spice powder, and white pepper. Whisk until the sugars have mostly dissolved and the mixture is well combined.
2. Marinate the Pork: Place the pork strips into a large resealable plastic bag or a non-reactive dish (like glass or ceramic). Pour the marinade over the pork, ensuring every piece is thoroughly coated. Seal the bag or cover the dish tightly. Refrigerate for at least 8 hours, and ideally for 24 hours. Turn the bag or pieces once or twice during this time to ensure even marination.
3. Preheat the Oven: Remove the pork from the refrigerator about 30-45 minutes before you plan to cook it to take the chill off. Preheat your oven to 375°F (190°C). Line a baking sheet with foil and place a wire rack on top. This setup is crucial for allowing hot air to circulate around the pork, cooking it evenly and preventing it from stewing in its own juices.
4. Prepare for Roasting: Remove the pork strips from the marinade, letting the excess drip off. Reserve about 2 tablespoons of the used marinade for the basting glaze. Do not use the full marinade that touched the raw pork without boiling it first. Place the pork strips on the wire rack, leaving some space between them.
5. Roast the Pork: Roast in the preheated oven for 20 minutes. Meanwhile, prepare the basting glaze by mixing the 2 tablespoons of honey with 1 tablespoon of hot water and the 1 tablespoon of reserved marinade in a small bowl.
6. Baste and Continue Roasting: After the first 20 minutes, flip the pork strips over. Brush a generous layer of the honey glaze over the entire surface. Return the pan to the oven and roast for another 15-20 minutes.
7. Caramelize the Glaze: Flip the pork once more and brush with the remaining glaze. For maximum caramelization, you can switch the oven to broil for the final 2-4 minutes. Watch it closely to prevent burning! The pork is done when the edges are slightly charred, and the exterior is a deep, glossy, mahogany red. An internal thermometer should read at least 145°F (63°C) for medium, but pork shoulder is best when cooked to around 160-165°F (71-74°C) for a more tender, shreddable texture.
8. Rest and Serve: Remove the pork from the oven and let it rest on the rack for at least 10 minutes. This allows the juices to redistribute throughout the meat. Slice against the grain into thin pieces for serving. Brush with any remaining fresh glaze for an extra glossy finish.

Pro Tips for Perfect Char Siu Every Time

• The Cut is Key: Pork shoulder is ideal because its fat content self-bastes the meat, keeping it juicy. Pork tenderloin can be used for a leaner version, but it will be less traditional and can dry out more easily. Adjust cooking time accordingly.
• Don’t Skip the Marination: The 24-hour marination is the single most important step for developing deep, authentic flavor. If you’re short on time, even 4-6 hours will work, but the longer, the better.
• The Wire Rack is Non-Negotiable: Roasting the pork on a wire rack is what gives you that classic “roasted” texture instead of a “braised” or steamed one. It makes all the difference in achieving the proper texture.
• Controlling Color and Char: All ovens are different. If your pork is browning too quickly, tent it loosely with foil. The final broil is optional but highly recommended for that authentic, slightly blistered look.
• Using Leftover Marinade: If you want to use the leftover marinade that the raw pork sat in as a sauce, you must boil it first. Transfer it to a small saucepan, bring it to a rolling boil, and let it simmer for at least 3-5 minutes to kill any bacteria. You can then thicken it with a cornstarch slurry (1 tsp cornstarch + 1 tbsp water) for a delicious serving sauce.

Serving Suggestions & Variations

This Honey Char Siu Pork is incredibly versatile.

• The Classic Plate: Serve it sliced over a bed of jasmine rice with some simple steamed or stir-fried greens like gai lan (Chinese broccoli) or bok choy.
• In Bao Buns: Slice the pork and tuck it into steamed bao buns with quick-pickled cucumbers, carrots, and a drizzle of hoisin or sriracha mayo.
• Char Siu Fried Rice: Chop leftover char siu into small pieces and use it as the protein in your favorite fried rice recipe.
• Noodle Soup: Slice and add to a simple broth with ramen or egg noodles and scallions for a deeply flavorful noodle soup.
• Spicy Variation: Add 1-2 teaspoons of chili garlic sauce or a sprinkle of Sichuan peppercorns to the marinade for a spicy kick.

No matter how you serve it, this homemade Honey Char Siu Pork will impress with its complex flavors and professional appearance. It’s a testament to the fact that the best Chinese food doesn’t always come from a takeout box—sometimes, it comes from your very own oven.

Honey Char Siu Pork

An authentic-tasting, sweet, and savory Chinese BBQ pork with a sticky honey glaze, made easily in your home oven.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 day d 3 hours hrs

Servings: 6 servings

Course: Main Course

Cuisine: Chinese

Calories: 380

Ingredients

  

Pork and Marinade

• 2 lbs pork shoulder (Boston butt) cut into 2-inch thick strips
• 3 tbsp granulated sugar
• 3 tbsp light brown sugar packed
• 2 tbsp honey
• 3 tbsp soy sauce
• 2 tbsp dark soy sauce
• 2 tbsp hoisin sauce
• 1 tbsp Shaoxing wine
• 2 cloves garlic minced
• 1 tsp fresh ginger grated
• 0.5 tsp Chinese five-spice powder
• 0.25 tsp white pepper

Basting Glaze

• 2 tbsp honey
• 1 tbsp hot water
• 1 tbsp reserved marinade

Equipment

• Mixing bowls
• Baking sheet
• Wire rack
• Whisk
• Resealable Plastic Bag or Dish

Method

 

1. Pat pork strips dry. Whisk all marinade ingredients in a bowl until smooth.
2. Place pork in a bag or dish, add marinade, and coat thoroughly. Seal and refrigerate for 8-24 hours.
3. Preheat oven to 375°F (190°C). Line a baking sheet with foil and fit with a wire rack.
4. Remove pork from marinade (reserving 1 tbsp for glaze) and place on the wire rack.
5. Roast for 20 minutes. Meanwhile, mix glaze ingredients: 2 tbsp honey, 1 tbsp hot water, and 1 tbsp reserved marinade.
6. Flip pork, brush generously with glaze, and roast for another 15-20 minutes.
7. Flip again, brush with remaining glaze. Optional: Broil for 2-4 mins until caramelized and slightly charred. Internal temp should be at least 145°F.
8. Let pork rest for 10 minutes before slicing thinly against the grain. Serve immediately.

Notes

For a sauce, boil the leftover marinade for 5 minutes before use. Pork shoulder is best cooked to 160-165°F for a more tender result.