Char Siu brings back many fond memories and pivotal moments in my life.

My mom is a typical homemaker who prepared nearly every meal for me. When I was young, I had breakfast before going to school, brought along the lunch box with rice, stir-fried vegetables and pork chops. At home, we will have dinner at home with lentil soup, egg custards, and minced meat, This is the typical three meals I had for my six years studying in the primary school in Ipoh, a small town located in the northern Peninsular Malaysia.

char siu

Char Siu was not on the menu since my mother did not know how to make it. The day I had my first bite of Char Siu eventually arrived when my teacher took us for lunch after we won an inter-school table tennis competition. It did not sound like a huge reward, but it finally unfolded the mysterious flavor Char Siu that has been bothering me for a very long time.

The meat was succulent and tender; the gravy was a combination of soy sauce, oyster sauce, and some other ingredients I did not know when I was young. What I can remember was the taste was heavenly, and eating the plain rice with a massive amount of sauce as the topping.

char siu recipe- on chopping board

My college years and beyond

Fast forward to my colleague years away from home in Penang. I began to appreciate different types of food as we lived in a multiracial campus with friends from all races. My diverted palate stretching from the healthy Japanese cuisine to the fiery and spicy Indian curry, and occasionally sampled the traditional Nyonya kuih and pungent tofu from Taiwan.

Despite the varieties of food, Char Siu remains the most regular food on my food list, simply because there is a nostalgic emotion involved, that it is the first Chinese street food that I ever tasted.

What makes Char Siu such an incredible delicacy?

Char Siu is the Chinese barbecue pork famous among the region of Guangdong and Hong Kong. This unadorned dish can is available in every corner of the street, and each restaurant boasted to have the best secret recipe for the barbecue pork.

A good Char Siu should have a glossy surface with the trademark dark mahogany color. The meat is tender and moist inside with the slightly charred and caramelized on the outside. When you take a bite to a piece of Char Siu, you will first taste the sweetness of the maltose, followed by the aroma of the slightly charred flavor, and finally, succumb to the juicy and succulent meat marinated for hours.

It is hard to explain why I like Char Siu so much. The ingredients for the seasoning are simple- soy sauce, oyster sauce, ginger and the like. I assume it results from the right amount of ingredients coupled with marinating and the grilling. The greatest secret, however, is the flashback of the childhood memory tightly interweaved into multiple layers of flavor, like the food critic Anton Ego overwhelmed with emotion enjoying Ratatouille in the movie.

How to make the mouth-watering Char Siu at home

The authentic Char Siu recipe requires to hook up the pork and cooked over charcoals. However, this might not be feasible for most home cooks. We need a method suitable for most households with a result tastes just light the store bought Char Siu.

Is that possible?

Various methods are suggested

I found two methods to make Char Siu at home that is as yummy as in any Chinese restaurants.

The first method is to marinate the pork for a day air two, then stewing the pork in a wok along with the marinade under it is tender. Then remove the excess marinade as the sauce when served. The pork without the marinate Japan-fried until it is dry, fragrant and slightly charred.

The second method is to grill it in an oven over high heat, and basting the meat with honey or maltose repeatedly. This approach is closer to the traditional way, and I find that the result is better than the first one.

Naturally, this recipe is written base on the second method.

12 Tips to make the best Char Siu at home


  1. The purpose of red yeast rice is to provide the signature mahogany color of Char Siu. You can omit it, but the color of the Char Siu will not be so intense. However, it will not affect much of the final result.
  2. You can use different cuts of pork to make Char Siu, and you will find Char Siu pork belly, Char Siu pork tenderloin, and even Char Siu Chicken should you want something different. However, the most common part of the pork is the pork shoulder. You can use pork belly if you like the fatty taste as in this recipe, or the juicy tenderloin with marbled texture.
  3. The Char Siu sauce in this recipe is a very basic one. I prefer a simple sauce that will not overshadow the flavor of the barbecue pork. There is a  famous sauce called Lee Kum Kee Char Siu sauce that is available internationally. You can use it to simplify your cooking.
  4. Rosoliorosoglio 玫瑰露酒 is the most common type of wine for barbecue in China. You can substitute it with rice wine, sherry or Shaoxing wine. ( I use Shaoxing wine in this recipe.
  5. Marinate the Char Siu for at least one to two days before barbecued for the best result.
  6. The meat will become dry if you roast it at low temperature for an extended cooking time. The dryness is especially significant if you used lean pork. That is why pork with some fat like pork belly and sirloin is the best for Char Siu.
  7. Maltose is very viscous, and it looks like thick honey. It helps to let the marinade stick to the pork and caramelized quickly to impart the color. However, I prefer to use honey as it is more flavorful and easier to handle.

During roasting

  1. The time to cook the meat should not be too long. Therefore, you should set the temperature at 200°C-220°C. Brush the pork with the basting sauce encourage the sugar on the surface caramelized quickly.
  2. Check the internal temperature of the pork. It should reach 70°C / 160°F to ensure the pork is fully cooked.
  3. The length of roasting as stated in the recipe is only for general reference.  The actual duration varies according to the position of the heating element, the distance of the pork from the heating element and the size of the oven.
  4. When the pork is nearly cooked, baste the pork again with the basting sauce.  Move it near to the top heating element to broil it.  This method is the key to making it to for the thick and shining glaze.
  5. Rest the Char Siu for at least ten minutes before slicing, just like cuffing the turkey.
Chinese barbecue pork
Yield: 600 g

Char Siu recipe

Char Siu recipe

The Char Siu recipe that you can make it at home which is as good as the Chinese restaurant.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes


Ingredients A- Sauce

Ingredients B- others

  • 600 g pork belly


  1. Cut the pork across the grain into 5cm long strips.
  2. Soak the red yeast rice for half an hour or until soft with the wine and light soy sauce.
  3. Break the rice grains with the back of a spoon to release the color. Filter.
  4. Add the filtered mixture to oyster sauce, honey and five spice powder.
  5. Keep the pork, the sauce, ginger, and garlic in a zip bag or a bowl. Marinate for one day in the refrigerator.
  6. Put the pork on the metal rack. Place an aluminum foil on the drip pan.
  7. Brush the pork with the basting sauce, Roast at 220°C / 428°F for ten minutes. Remove the pork and apply the basting sauce again. Overturned the pork and grill for another ten minutes.
  8. Move the pork closer to the top heating element for another ten minutes.
  9. Remove from the oven.
  10. Set aside until it is no longer hot, Slice and serve.

Nutrition Information:



Serving Size:

6 servings

Amount Per Serving: Calories: 380Total Fat: 22gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 84mgSodium: 986mgCarbohydrates: 19gFiber: 1gSugar: 9gProtein: 25g

This data was provided and calculated by Nutitionix on 5/31/2019.

    27 replies to "Char Siu recipe- How to make it as good as Chinese restaurant"

    • KP Kwan

      Hi, this is KP Kwan. I am happy to see you in this comment area, as you have read through my recipe. I am glad to reply any questions and comments as soon as possible.

      • Roger Trozelle

        Hi KP: Thanks for posting this recipe. I had red char siu growing up near Roseburg Oregon, where we would go to eat at the restaurant called Chin’s Restaurant . It was a great family atmosphere , and Mr. Frank Chin’s small daughter would often work at the cash register. another dish I miss greatly from there would be the dish they called Peking duck, which appeared to be duck breast before finish the breast would be cut into strips with a crispy skin, possibly coated with almond, finely ground and tender and delicious. but back to the char siu….. may I use ground red yeast rice from capsules? where may I find whole red yeast rice? Thank you so much.

        • KP Kwan

          Hi Roger,
          I can get red yeast rice easily as I am living in Asia. Not sure whether you can get at where you are though. It is a hard answer for me to suggest opening the capsules. It can be too costly to open many capsules for making a dish. Also, I am not sure whether the capsule is pure (as a health supplement the manufacturer might have added other ingredients.)
          Since you know Mr. Chin, I hope he is willing to tell you where can you get it? Tell him you want to make it for the family, not to open a restaurant which I think he should have no problem to advise you.
          If not, omit it as it will not affect the flavor. Artificial coloring is the last resort which I do not recommend.
          KP Kwan

    • Susan Fatemi

      Your recipe is just what I’ve been looking for! I tried to sign up for your book, but got “Invalid …” Too bad!

      • KP Kwan

        Dear Susan,

        I have sign up for you.
        Meanwhile I will check if there is any technical problem at our end for signing up.
        Thanks for letting me know.

        KP Kwan

    • […] in most Chinese community sell this type of barbecue meat as the filling of the bun.  You can also make it by yourself.  If not, follow this recipe, and it will turn out just like using the barbecue […]

    • Robert Taylor

      I liked the recipe and signed up for your book but the signup failed. Back to the food…I am going to try this again using pork chops. I noticed you did not have your pork in a pan. Have you ever tried using a cast iron pan to hold the pork or should it be cooked on a rack? My first was using the pork loin cleaned of the silver skin but left the outside fat, cut across then length wise into 4 nice servings. It worked just fine. I look forward to reading your book.

      • KP Kwan

        Dear Robert,
        Thanks for your comment. I have just added your email to the book list.

    • Anna

      I have used a variation of this recipe excluding the red yeast rice but using a ready mix packet of spices which has some red food coloring, made by NOH. Everything else is pretty much the same and the charsiu comes out perfectly. I will be teaching a group of 12 ladies this method soon in a cooking class. I would appreciate a copy of your book when it is out but previous attempt at registering for it told me my registration failed.

      • KP Kwan

        Hi Anna,
        I have just added your name and email to the book list manually.
        And by all means, use your variation of Char Siu.
        I wish you all the success in your cooking class.

        KP Kwan

    • Thanawat

      Hello Mr.Kwan

      I really love how you describe the tips and methods for each recipe you wrote. It’s full of detail and I can see how much you love cooking from it. Anyway what a great recipe for Char Siu.

      I would like to ask you some question regarding this recipe. Which part of the pork do you use in the picture and the clip? I see that it looks a lot like pork belly because of so much fat, but I am not quite sure. Also, have you ever tried Char Siu at Lei garden restaurant in Hong Kong? The pork is so tender that I never taste before. I really would love to cook it at home after I came back from Hong Kong. Do you have any suggestion of how to make Char Siu so tender?

      Thank you for your great articles.

      • Thanawat

        Sorry for not rating this article. Here is full five star for such great work.

        • KP Kwan

          Thank you so much!

      • KP Kwan

        Hi Thanawat,
        I have never tried the restaurant you mentioned but will take note if I go to Hong Kong during my next trip.
        As for the pork, yes it is pork belly. Slow cook and fresh meat is the easiest way to get a tender texture for Char Siu.


        KP kwan

    • tina

      your site is fantastic. I love evreything.

      • KP Kwan

        Thank you, Tina. Hope you try out some of the recipes.

    • […] most common meat item in Chinese fried rice is barbecue pork (Char Siu, 叉烧). The famous Young Chow Fried Rice include both shrimps and Char Siu, although many people claim […]

    • […] I suggest you purchase it from the store, or you can also make it with the oven by following the Char Siu recipe on this […]

    • Chin

      Do you publish a recipe book which contains the recipes of all that you have posted? Eager to get one!


      • KP Kwan

        Hi Chin,
        I have not published a book yet. It was on mind for sometimes. But I thought why should anyone buy the book if they can get it free from this website?
        So for the time being, please press the button ‘print’ at the recipe to get it print or download.
        I will keep in mind of your suggestion, perhaps I can add more info which makes it worth for anyone to purchase one 🙂

        KP Kwan

    • Roger Trozelle

      Thanks for the reply and quickly also. I will look further for the rice, also what about food color? Mr. Chin closed years ago his little daughter who sat the abacus and cash register is near my age of 67 years. I hope to buy your book. thank you for the good advice.

      • KP Kwan

        Oh never realize it was ages ago! If you can’t get the red yeast rice, I suggest you omit it, if you just want to make it for your family. The color of the red yeast rice makes it red without using the artificial color, which I think is important for commercial use, not for home cooking.

    • Herman Gersten

      Kwan, your char siu recipe is not as good as a restaurant version, it’s better! And I know what’s in it. May I suggest to other readers that they keep an eye on the pork to keep from over-roasting it. I would cut the raw meat a bit thicker for that reason. A good instant read thermometer helps a lot. When my char siu is gone, I will try some recipes from your book, which is a great gift for your bloggers.

      • KP Kwan

        Thank you for your update. Will take your advice 🙂

    • Delia

      I just whipped this up to your exact measurements, but with chicken breast. Of course it turned out a little on the dry side (I already expected this) but gosh ! 34 hour marination did so much to penetrate the flavours. So delicious. Thank you for sharing !

    • Corey

      Thank you so much for this recipe! It’s so simple but tastes really good. It’s become one of my partner’s favorite ways for us to eat pork!

      • KP Kwan

        Happy to know that it becomes one of your favorites.

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