This Char Siu Pork is the kind of recipe that turns a regular weeknight into an event. I first learned this version when I wanted the sticky, glossy barbecue pork from the Chinese takeout shop but made it in my own oven. The slow roasting and repeated basting builds layers of caramelized flavor and texture: a lacquered exterior that gives the slightest chew, while the inside remains juicy and tender. It’s one of those dishes everyone reaches for seconds of — my family asks for it on special weekends and I find myself making extra just so there are leftovers for fried rice. I discovered this combination during a marathon of experimenting with hoisin-forward marinades and ended up keeping the simple, supermarket-friendly ingredients. The balance of honey, hoisin and light soy, with a hint of Chinese five spice, creates a profile that’s sweet, savory and slightly aromatic without being overpowering. When roasted slowly at a moderate temperature and basted frequently, the pork develops that sweet-charred edge similar to what you get from a charcoal grill at a bakery, only achievable at home without fuss. Serve it with steamed rice and greens or tuck it into soft buns for a delightful contrast of textures.

Ingredients

• Brown sugar: 1 1/2 tablespoons — adds depth and helps the glaze caramelize; light or dark brown both work, but light keeps the sweetness cleaner.
• Honey: 1/4 cup plus 2 tablespoons extra for glazing — use runny honey for easier mixing; adds glossy shine and sticky texture to the glaze.
• Hoisin sauce: 1/4 cup — the backbone of the marinade; brings sweet-savory umami and a hint of spice. Lee Kum Kee is a reliable supermarket brand.
• Light soy sauce: 2 tablespoons — provides salty balance without dark soy’s heavy color; taste and adjust if your soy is particularly salty.
• All-purpose soy sauce: 1 tablespoon — adds body and savory notes; if you prefer, use all light soy instead of a mix.
• Chinese five spice powder: 1 teaspoon — a small amount yields floral, cinnamon and star anise notes; if unavailable, substitute 1 tablespoon extra hoisin and reduce sugar to 1 teaspoon.
• Neutral oil: 1 tablespoon — vegetable or canola reduces sticking and helps the marinade coat the meat evenly.
• Red food coloring (optional): 2 teaspoons — traditional shops use red bean curd for the color, but food coloring is optional to get that signature red hue.
• Pork: 2.4–3 pounds boneless pork scotch fillet (pork collar/neck) or pork shoulder — these cuts roast slowly and stay juicy. If using tenderloin, roast faster (see notes).

Instructions

Prepare the pork and marinade: Cut the pork into two long strips if the piece is thick so it roasts more evenly. In a bowl, whisk 1 1/2 tablespoons brown sugar, 1/4 cup honey, 1/4 cup hoisin, 2 tablespoons light soy, 1 tablespoon all-purpose soy, 1 teaspoon Chinese five spice, 1 tablespoon oil and 2 teaspoons red food coloring if using. Place pork and marinade in a ziplock bag or non-reactive container and chill for 24–48 hours; 3 hours is the bare minimum for some flavor penetration. Preheat and set up: Preheat the oven to 320 degrees Fahrenheit. Line a rimmed baking tray with foil for easy cleanup and position a wire rack on top so the pork doesn’t sit in rendered juices. This promotes even roasting and better caramelization. Roast – first phase: Remove the pork from the marinade and reserve the excess. Place the pork on the rack and roast for 30 minutes. This gentle start allows the inside to warm and juices to render slowly without burning the glaze later. Reduce the reserved marinade: While the pork roasts, pour the reserved marinade into a small saucepan. Stir in 2 tablespoons extra honey. Bring to a simmer over medium-high heat and cook for about 2 minutes until slightly syrupy. Keep warm; this will be your basting glaze. Baste and roast – second phase: Remove the pork after 30 minutes and brush one side generously with the warmed glaze. Turn the pork, baste the other side, and return to the oven for another 30 minutes. Repeat the process to build layers of sticky glaze. Final glaze and finish: After the second roast, brush both sides again, then roast for 20 minutes. If the edges are charring too fast, tent loosely with foil. For the last 10 minutes, baste once more and roast until the exterior is deeply caramelized and sticky but the meat remains tender. Internal temperature for shoulder/collar should reach about 145–160°F for tender, juicy results. Allow the meat to rest 10 minutes before slicing thinly across the grain.

Storage Tips

Cool the pork to room temperature, then transfer to an airtight container for refrigeration. It will keep up to 4 days; for longer storage, slice and freeze in single-serving portions wrapped tightly in plastic and stored in a freezer-safe bag for up to 3 months. Reheat gently in a low oven (275–300°F) wrapped in foil to avoid drying out, or slice and pan-fry quickly over medium heat to re-glaze and regain some caramelization. If freezing, label with date and portion size for easy meal planning.

Ingredient Substitutions

If you need gluten-free, swap the light soy and all-purpose soy for gluten-free tamari and check that your hoisin is gluten-free. If you can’t find Chinese five spice, use 1 tablespoon extra hoisin and reduce the brown sugar to 1 teaspoon to prevent over-sweetening. Red bean curd can replace red food coloring for a more authentic color and a subtle fermented note — about 2 tablespoons of the liquid variety. For a lower-sugar glaze, reduce honey by half and add a splash of rice vinegar to maintain balance.

Serving Suggestions

Serve thinly sliced over steamed jasmine rice with blanched Chinese broccoli or bok choy and a drizzle of the reserved glaze. It’s excellent in fried rice or tossed through Singapore-style rice noodles for a quick lunch. For a casual option, pile slices into soft steamed buns with cucumber ribbons and a smear of hoisin. Garnish with thinly sliced green onions and toasted sesame seeds for color and crunch.

Cultural Background

Char Siu is a Cantonese style of barbecued pork traditionally cooked over a charcoal fire, which imparts smoky complexity and a slightly charred edge. The name means “fork-roast,” referring to the traditional method of skewering pork and roasting it. Over time, many home cooks have adapted the technique for ovens and grills — this version captures the lacquered, savory-sweet character using hoisin and honey to mimic the glossy finish of street-vendor roasted pork.

Seasonal Adaptations

In cooler months, I serve this with hearty braised greens and steamed buns to add warmth and comfort. For spring and summer, slice thin and toss with a light noodle salad of cucumber, carrot and scallions for a refreshing contrast. During holidays, increase the marinade slightly and serve as part of a larger spread alongside roast vegetables and fragrant rice; the sweet-salty notes pair beautifully with citrusy side dishes.

Meal Prep Tips

Marinate the pork up to 48 hours ahead and refrigerate. Roast the day you plan to serve, or cook ahead and reheat gently. Slicing warm or cold is fine — cold slices are great for sandwiches or salads, while reheated slices regain their lacquered finish when briefly pan-seared. Pack leftovers with a small container of reserved glaze to refresh the slices when reheating at work or school.

In the end, this Char Siu brings a little bit of the Chinese barbecue shop into your kitchen with minimal fuss. It’s a perfect weekend project that rewards you with versatile, craveable meat for days — and it always earns compliments.