chinese pork

A delicious and simple recipe for Chinese Barbecue Pork (Char Siu Pork) which you can make at home with everyday pantry ingredients in just 10 minutes!

Chinese Barbecue Pork (Char Siu Pork)

vegetable oil

sesame oil

brown sugar

runny honey

hoisin sauce

oyster sauce

soy sauce

Chinese five spice powder

runny honey (extra

pork

Place all of the ingredients for the marinade into a bowl and whisk to combine.

Place the pork into a large ziplock freezer bag and pour the marinade inside. Make sure the pork is well-coated in the marinade.

Place the bag into the fridge and leave it to marinate for at least 2-3 hours, or overnight.

When you are ready to roast the pork, take it out of the fridge and let it come to room temperature in the marinade (this will take about 30 minutes).

Preheat the oven to 350°F (180°C) (without fan).

Place a wire rack over a large roasting tray and half fill the tray with boiling water. The rack needs to be high enough so that, when the meat is sitting on top of the rack, the meat should not touch the water. The water helps to create a steam in the oven to cook the pork and to keep it moist.

Do not

Roast the pork for about 30 minutes, basting every 10 minutes or so (see next step).

Meanwhile, pour the reserved marinade into a small saucepan and add the extra 2 tablespoons of honey. Bring the sauce to a boil and simmer gently for a few minutes until the sauce is thick and syrupy. Use this sauce to baste the pork.

After 30 minutes, turn the oven to grill (or broil) mode on high heat. If possible, place the tray as high as possible in the oven under the grill. Baste the pork generously every 3-5 minutes, making sure that it is browning nicely and doesn&#8217;t burn. Once the pork has caramelised nicely, remove the tray from the oven.

Let the pork rest for about 10 minutes before slicing.

This pork looks so juicy and flavorful! Yum!

A wonderful way to cook pork, the chinese flavours are amazing. A great recipe to be able to make this at home.

Mmm.. II am waiting for Summer and grill and chill :) Amazing and mouthwatering photos. Thank you for sharing!

This tenderloin is gorgeously glazed and cooked to perfection! I'm litteraly drooling! I need to try it as soon as I can :)

I made this for my family in Easter Sunday.  It is absolutely delicious and has become a favorite.  Very simple to make and quick to cook.  Couldn't get any better than that

This looks so amazing I am making it this year as an alternative to Turkey for Christmas!

delicious! I've made it twice in 3 weeks already. Thank you

This is amazing, taste beautiful. Would definitely recommend it

I️ just drooled!!! This looks heaven! I want some! YUM!

Wow! This is the best recipe for Char-siu. I prepared it as directed and it is super moist and oh, so flavorful. I sliced it and arranged on a tray with hot mustard for dipping as an Hors D'oeuvres. The guests all raved about how wonderful it was. Not one slice was left!

Tried this recipe a few nights ago - amazing!! I didn't have a wire rack so I roasted it in the pan lined with aluminum foil as suggested. It was easily the best pork I've ever had. I would just suggest making a little more marinade - I ran out while basting. Can't wait to make this again!

I just made this char siu pork did the quick 3 hour marinade and it was spectacular! I will be trying it again with a 24 hr marinade to try the enhanced flavour version... so good definitely reminds me of the authentic china town vendors I love. Thanks a bunch!

What else can i say, except wow oh wow! This was so good. Couldn't find my wire racks so roasted on aluminum foil. Made it with plain white rice and drizzled the extra marinade on the rice and my goodness.... making it again this week!

I make Chinese roast pork frequently with bottled  lee kum kee rib or char sui sauce and Ah-So sauce  but today I used your recipe and added a little Ah-so sauce to the marinade for the red coloring...cant wait to taste it.  Note:  leftovers good for making lo mein or fried rice or even as a side for this dish.

This was amazing! So glad I found it on Pinterest

I've made this twice. It is a wonderful jumping off point. The second time, I added a tablespoon of rice vinegar to balance the sweetness. I only roasted for 25 minutes, and started the basting/broiling process 5 minutes earlier to ensure deep caramelization without overcooking. This is one of my go-to pork recipes now! Thanks for sharing it with us!

Fantastic recipe!!! I’ve made this recipe twice and my family say it is their favorite dish now. The second time I added Sriracha to the marinade. I highly recommend it! A very useful recipe to have.

We just made this as well as your bao buns for dinner tonight and served with quick pickled cucumbers and carrots plus cilantro and green onion. It was fabulous and will go into our rotation for special weekend dinners. The pork was easy! The bao took some time but for a lazy weekend at home they were a fun project. Thanks!

Made this dish twice and both times I followed it to a T and both times were a bust. The pork didn’t turn out the way that it should be. Not sure what I’m doing wrong. Couldn’t get the marinade syrupy it was still pretty watered down. I added more honey but didn’t work. I’ll give it a try a 3rd time.

Great recipe! I would recommend turning the pork over at the very end for a few minutes. I have made this recipe a few times and each I found the center at 150° and the very bottom (only about a 1/4 inch at the thickest part) temping at 135°

Made again today. Fantastic recipe.
Really simple to make.

I cooked this for my family tonight. It was absolutely delicious.  I served it with egg fried rice and stir-fried broccoli and peppers. Everyone loved it. I cooked one 600g joint of meat as that was what I had. I halved all the marinade ingredients and that was actually enough to feed the 4 of us (just).  Next time I will try and get 2 x 1lb joints as my son was looking for seconds!  Thanks for the recipe, from a cook in Scotland.

I have made this and it is beautiful. Am I OK to cook the meat in the morning and reheat sliced with the stir fry veg in the evening.

Have used the recipe countless times and it’s a huge hit every time! Highly recommend giving it a go!

This sensational Sweet and Sour Pork is everything you want in take out, only better!  You are going to love the succulent pork combined with the most incredible sauce!

Sweet and Sour Pork

salt and pepper

cornstarch

red bell pepper

green bell pepper

onion

pineapple

sugar

ketchup

white vinegar

apple cider vinegar

garlic salt

Tablespoon Cornstarch

sesame seeds and chopped green onions

In a large skillet add the oil about one inch high in the pan and heat to 350 degrees.

Salt and Pepper the pork and toss in the cornstarch.

Add the pork to the oil and cook until golden and crispy about 3-4 minutes.  Remove and set aside on a plate.

In a large skillet add the olive oil, bell pepper and onion and sauté until tender.

In a small bowl whisk the sugar, ketchup, vinegar, soy sauce, salt and cornstarch.

Add the pork and pineapple back to the skillet with the peppers and pour the sauce on top.  Let simmer until heated through.  Garnish with sesame seeds and green onions.

This Char Siu, also known as Chinese BBQ Pork, is out of this world good. Not dry at all. And the flavor is outstanding!

Char Siu (Chinese BBQ Pork)

teriyaki sauce (we used Mr. Yoshidas)

chicken broth

Hoisin sauce

garlic (minced)

Chinese 5 spice powder (optional)

Place pork in a large Ziploc bag.

Combine all remaining ingredients in medium-sized bowl and pour into Ziploc bag with the pork.

Press out all the air from the bag, seal tightly, and refrigerate.

Marinade 4+ hours or overnight (the longer the better).

Remove pork from fridge about 20 minutes before cooking to allow pork to reach close to room temperature. Drain marinade choose cooking method below:

Set smoker/pellet grill to "high smoke" (220-degrees F) and remove when internal temperature reaches 147-degrees F* (this should take appx. 1 hour. Remove from smoker and wrap in foil. Allow to rest for 5 minutes before serving.

To smoke the pork (preferred method):

Grill over medium heat until internal temperature reaches between 147-160* (medium rare to medium). Remove when desired temperature is reached, wrap in foil.

To grill:

Preheat oven to 375-degrees. Roast for appx 1 hour or until internal temp reaches at least 147 degrees.

To Oven Roast the Pork:

Slice into 1/4" slices and serve immediately.

To serve:

Char siu (Chinese BBQ pork) is a delicious, flavorful, traditional roasted pork dinner slathered in a distinct sticky, sweet, savory barbecue sauce glaze.

 Char Siu (Chinese BBQ Pork)

(3 pound) pork belly

tablespoons honey (or granulated sugar)

Shaoxing rice wine (or mirin)

red bean curd (optional, for coloring)

garlic, minced

five spice powder

white pepper or black pepper

Use a paper towel to pat dry the pork belly completely before adding seasoning.

In a Ziploc bag, combine pork with all the ingredients (hoisin sauce, honey, soy sauce, Shaoxing wine, red bean curd, sesame oil, garlic, five spice powder, and pepper). Press the air out of the bag and seal tightly. Press the marinate around the pork to coat and place in the fridge to marinate for at least 3 hours or overnight. The longer you let the pork marinate, the better the flavor.

Arrange the marinated pork on the wire rack of a roasting pan (or place oven-safe wire rack on a large half sheet baking pan). Reserve the marinade.

Transfer the reserved marinade into a medium cooking pot or shallow saucepan. Bring it to a low simmer over low heat, until reduced in half (consistency should be similar to maple syrup). Remove from heat and set aside.

Bake the pork for 20 minutes and then flip it over. Return the roasting pan back in the oven and bake for another 20 minutes, until the edges start to char. 

Remove the pork from the oven and brush evenly with the cooked marinade. Roast for another 5 minutes. The extra marinade adds a beautiful caramelizing glaze on the meat from the browning of sugar during baking.

Baste with any remaining marinade and roast for another 5-7 minutes until nicely charred on the edges. If you prefer a crispier skin, turn the broiler on high and broil for an additional 2-3 minutes.

Serve warm with a bowl of steamed rice or fried rice.

Marinate rindless pork belly in a sticky hoisin barbecue sauce, then roast until tender - perfect to fill steamed bao buns for Chinese New Year

Char siu (Chinese BBQ pork)

rindless pork belly

garlic cloves, finely chopped

ginger,

tbsp tomato ketchup

tbsp golden caster sugar

tbsp dark soy sauce

tbsp rice vinegar

sunflower oil

carrot & mooli (see 'Goes well with')

spring onion, thinly sliced on the diagonal

mayonnaise

Put the pork in a roasting tin, tip over all the marinade ingredients and massage it in with your fingers (or use a spoon) to coat the pork. Cover and chill overnight.

Heat oven to 160C/140C fan/gas 3. Cover the tin with foil and cook the pork for 31/2 hrs, basting every hour. Increase the oven temperature to 180C/160C/gas 4, remove the foil, baste the pork and continue to cook for 45 mins until it is beginning to caramelise around the edges.

Remove the pork from the tin and set aside to rest for 20 mins. Meanwhile, spoon away any fat from the tin and transfer the sauce to a small pan. Slice the pork – it will fall apart as you cut into it – then return to the tin. Warm the sauce in the pan, then pour over the meat and toss everything together. Spoon into the hot buns with the Pickled carrot & mooli, spring onions and a dollop of wasabi mayonnaise.

Sweet and sour pork is a delicious, quick and easy Chinese stir fry that takes just 30 minutes to make. Serve this homemade takeout over steamed rice.

salt

Shaoxing wine (optional)

soy sauce (or oyster sauce)

egg, beaten

cornstarch (or all-purpose flour)

red bell pepper,

green bell pepper,

onion,

cup pineapple, fresh or canned and diced into 1-inch pieces

green onions, finely chopped

white sesame seeds (for garnish)

chicken broth (or water)

white vinegar or apple cider vinegar

Marinate the pork

. In a large mixing bowl, add cubed pork, salt, Shaoxing wine (if using), soy sauce, and egg. Stir well and press the marinade to coat evenly. Let the marinated pork rest for 5 minutes to soak in all the flavour.

Dredge the pork

. Prepare a shallow bowl with cornstarch (or flour) and dip the marinated pork to coat evenly on all sides. Set aside on a plate.

Cook the pork

. You can deep fry, air fry, or bake the pork.

To air fry: Place the battered pork in a single layer in the air fryer basket and lightly spray with cooking spray oil to coat evenly. Cook the pork (in 2 batches) at 350F for 10-12 minutes until golden brown and cooked through. Shake the basket halfway to cook the pork evenly. Set aside on a plate.

To bake in the oven: Place the battered pork in a single layer on a parchment lined baking sheet and lightly spray with cooking spray oil. Bake in a 400F preheated oven for 15 minutes until golden brown. Set aside on a plate after baking.

Prepare the sauce

 In a small mixing bowl, whisk together all the sauce ingredients including ketchup, soy sauce (or oyster sauce), water (or chicken broth), sugar, vinegar, cornstarch, and salt until smooth. Set the aside.

Stir fry

. Heat oil in a large skillet over medium-high heat until the hot oil sizzles, about 1 minute. Add bell peppers, onion, and pineapple and sauté for 1 minute. 

Add sauce

. Stir in the sauce mixture and let it simmer over medium heat for 3-4 minutes until thickened to a desired consistency, stirring constantly.

Add pork

. Add the cooked pork and toss well to coat, about 1 minute.

Serve

. Garnish with sesame seeds and green onions and serve warm with a bowl of steamed rice or fried rice.

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Top 6 chinese pork recipes from across the web

The most viewed chinese pork recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed chinese pork recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine