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Make the best Char Siu (Chinese BBQ Pork) at home! Tender, juicy, and packed with smoky-sweet flavor, this easy recipe beats any restaurant version. Try it today!
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This Char Siu (Chinese BBQ Pork) is absolutely out of this world! Tender, juicy, and packed with that perfect balance of smoky sweetness—it’s everything you want in a bite.
Why You’ll Love This Recipe
Most Chinese restaurants serve Char Siu, or Chinese Barbecue Pork as a side dish or appetizer. If you’ve ever had Char Siu at a Chinese restaurant, you know how incredible it can be. The best ones serve it up with a glistening, caramelized glaze that clings to the juicy pork. But let’s be real—more often than not, it turns out dry and underwhelming. That’s why I had to make it myself, and let me tell you, this homemade version is a game-changer.
With this easy-to-follow recipe, you’ll get mouthwatering Char Siu every time. No more dry, disappointing BBQ pork—just juicy, flavorful perfection right from your own kitchen.
Ingredients for the Best Chinese BBQ Pork
The best part? You can find everything you need at a regular grocery store. Here’s what you’ll need:
The Pork:
- Pork Tenderloin – My favorite cut for this recipe, but you can also use pork shoulder, pork belly, or pork butt.
The Marinade:
- Teriyaki Sauce – I love using Mr. Yoshida’s, but any favorite brand will work.
- Chicken Broth – Use low-sodium if you want to cut back on salt.
- Soy Sauce – Low sodium or regular, whichever you prefer.
- Hoisin Sauce – This adds a sweet, savory depth of flavor. Just a couple of tablespoons is all you need!
- Chinese Five-Spice Powder – Optional, but trust me, it elevates the dish.
- Garlic – Fresh minced garlic makes all the difference.
- Red Food Coloring – Just a few drops for that classic red hue.
Optional Additions:
- White pepper
- Dried red peppers
- Cayenne pepper
- Kosher salt
How to Make Char Siu Like a Pro
After getting my Camp Chef Pellet Grill, I knew I had to try making Chinese BBQ pork at home. Let me tell you—it turned out better than I ever imagined.
I did a high smoke until the internal temperature was just right, wrapped it in foil to let the juices settle, and took my first bite. It was heavenly. Better than any restaurant Char Siu I’ve had (and I’ve had a LOT).
Cooking Methods
The secret to amazing Char Siu is cooking it right. While smoking gives the best results, you can still make this recipe without a smoker. Here are a few methods:
- Smoking (Best Method!) – Low and slow over wood chips for that authentic flavor.
- Grilling – Cook over indirect heat to avoid drying it out.
- Oven Roasting – Roast at 375°F, basting regularly for a juicy finish.
Pro Tip: Internal Temperature is Everything
Don’t rely on cooking time alone—use a meat thermometer! The National Pork Board recommends cooking pork to an internal temp of at least 145°F. I pull mine off at 147°F, wrap it in foil, and let it rest. The temp will rise a few more degrees, and you’ll end up with juicy, tender pork every time.
Want it more done? Keep it in the oven (or on the grill) a little longer, but don’t go over 160°F or you’ll risk drying it out. And nobody wants sad, dry pork.
The Many Ways to Serve Chinese BBQ Pork
Char Siu is incredibly versatile. Here are just a few ways to enjoy it:
- As an appetizer with hot mustard (seriously, SO good)
- Sliced over fried rice (best fried rice ever!)
- Mixed into noodles for an easy meal
- Stuffed into bánh mì sandwiches (mouthwatering!)
- Chopped up for Char Siu Bao (BBQ pork buns)
Got leftovers? Store them in an airtight container in the fridge and toss them into stir-fries, rice bowls, or even ramen!
Questions about Chinese BBQ Pork
It typically includes soy sauce, hoisin sauce, and Chinese five-spice powder. Some recipes call for sherry, but it’s not essential.
Not quite! Char Siu is a Cantonese-style BBQ pork that’s sweeter than traditional roast pork.
This pork dish gets it color from a little red food coloring. An authentic Char Siu recipe is made with fermented red bean curds, which don’t have a lot of flavor but add color to the meat. It’s easy to make without red bean curds; just add red food coloring for the same effect.
READ MORE: 50+ Best Grill Recipes
More Chinese Recipes You’ll Love
General Tso’s Chicken
Panda Express Mushroom Chicken
Pork Potstickers
Miso Glazed Salmon
Easy Kung Pao Chicken
P.F. Chang’s Mongolian Beef
Make this Chinese BBQ Pork recipe and let me know how it turns out! I promise, once you try homemade, you’ll never go back to the restaurant version. Enjoy!
How to Make Chinese BBQ Pork (Char Siu)
Chinese BBQ Pork Recipe
Equipment
- Smoker Pellet Grill
- Outdoor Barbecue Grill
Ingredients
- 2 pounds pork tenderloin (or 2 pounds pork tenderloin tips)
- 1/2 cup teriyaki sauce we used Mr. Yoshidas
- 1/2 cup chicken broth
- 1/4 cup soy sauce
- 1/4. cup ketchup
- 2 tablespoons Hoisin sauce
- 4 cloves garlic minced
- 1 teaspoon Chinese 5 spice powder optional
- a few drops red food coloring optional, it just gives it that Chinese BBQ pork look
Instructions
- 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:
To smoke the pork (preferred method):
- 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 grill:
- 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 Oven Roast the Pork:
- Preheat oven to 375-degrees. Roast for appx 1 hour or until internal temp reaches at least 147 degrees.
To serve:
- Slice into 1/4″ slices and serve immediately.
Notes
- If you want the pork a little more done, simmer it longer in the oven.
- Just don’t let the internal temp get above 160 before removing it from the grill or baking pan or you will have dry pork and you will be sad.
- Let the pork rest on a rack and baste with the leftover drippings from the pan.
I made this today and it’s the best pork I’ve ever made.
Excellent, easy, very juicy. Smoked my pork tenderloins to 147 on a Traeger, too a couple hours but great smoke flavor coupled with your recipe. Next time, I’ll char it over a gas grill for a few minutes to caramelize the bark. Thanks again!
Can you smoke it using a portable smoking gun?
I haven’t used one of those before, so I can’t say. Let us know how it turns out if you try it!
this is the best bbq pork ever
Will marinating for 48 hours harm the pork?
No, it should be just fine!
I make Chinese pork buns that use char su pork. I use a pack of char su from eBay. They are absolutely delicious.
The most delicious American food is barbecue. It is a regional dish with many flavors, such as the Memphis-style sticky barbecue ribs, the Central Texas-style smoked Brisket and Memphis-style sticky pork ribs or the Kansas City-style burnt ends. There’s more to this famous dish than what you see.
Great recipes!
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