Chinese BBQ Pork Recipe

If you’ve ever craved restaurant-style char siu right at home, this Chinese BBQ Pork Recipe is an absolute game changer. I love how tender and flavorful the pork turns out, and the crispy caramelized edges are just irresistible. Trust me, once you try this, you’ll want to make it again and again (my family definitely does!). So, grab your apron and let me walk you through making this fan-freaking-tastic dish that’s way easier than you’d think.

this Recipe

Ingredients You’ll Need

I always say the secret to great Chinese BBQ pork is in the marinade – those bold, savory flavors balanced with just enough sweetness really make the pork shine. Plus, these ingredients are easy to find in most grocery stores or Asian markets, so no stress there.

• Pork shoulder or pork butt: This cut has the perfect balance of fat and meat to keep the pork tender and juicy during cooking.
• Hoisin sauce: Adds a delicious sweet-savory depth and a hint of spice.
• Soy sauce: For saltiness and umami that rounds out the marinade.
• Oyster sauce: Brings rich, savory complexity and a touch of sweetness.
• Garlic (minced): A must for aromatic flavor—never skip this!
• Crushed red pepper flakes: Just enough heat to keep things interesting.
• Garlic powder: Enhances the fresh garlic and ensures every bite is flavorful.
• Black pepper: Adds a nice, subtle spice.
• Granulated sugar: You’ll sprinkle this on top to help the pork develop that irresistible caramelized crust.
• Green onions (for garnish): They bring freshness and a little crunch to balance the richness.

Variations

I like to mix things up depending on my mood or what I have at home, and honestly, this recipe is pretty forgiving and adaptable. Here are a few ways I’ve tweaked it over time and loved:

• Spicy Kick: Once, I added a teaspoon of Sriracha to the marinade for my husband who loves extra heat—he went crazy for it.
• Honey Swap: Instead of granulated sugar, try drizzling honey on the pork before broiling for an even stickier glaze.
• Lean Option: If you want to cut fat, use pork tenderloin—but watch cooking time so it doesn’t dry out.
• Charcoal Grill: When the weather’s nice, I sometimes finish the pork on the grill for a smoky twist.

How to Make Chinese BBQ Pork Recipe

Step 1: Cube the Pork for Quick and Even Marinating

Start by cutting your pork shoulder into roughly 1-inch cubes. This size is perfect because it cooks evenly and absorbs the marinade flavor better than larger pieces. When I first tried whole chunks, I felt like the middle wasn’t as flavorful – cubed pork fixes that! Just be sure your knife is sharp to make clean cuts.

Step 2: Whisk Together a Flavor-Packed Marinade

In a bowl, mix hoisin sauce, soy sauce, oyster sauce, minced garlic, red pepper flakes, garlic powder, and black pepper until smooth. This combo creates that signature sweet, salty, and slightly spicy profile you want in Chinese BBQ pork. Toss the pork cubes in the marinade until well-coated, then cover and let it chill in the fridge for at least 8 hours or overnight. The long marinating time is key—I learned this the hard way by rushing once, and the pork was good but nothing like this!

Step 3: Bake and Caramelize for That Perfect Crust

Preheat your oven to 375°F and line a baking sheet with parchment paper or foil (makes cleanup a breeze). Spread the marinated pork evenly across the sheet and sprinkle granulated sugar over the top. This sugar will melt during baking, forming that beautiful, mouthwatering crust we all dream of. Bake for about 20 to 25 minutes until the pork hits 145°F internally and is tender.

Step 4: Broil for Crispy, Charred Edges

If you want that restaurant-style finish, switch your oven to broil and cook each side of the pork for 3-4 minutes. This step adds a gorgeous caramelized char and deepens the flavors. Just watch carefully here—the sugar can burn quickly if left unattended. This little extra step turned me from a “basic cooks Chinese pork” into a “char siu pro” in my book.

How to Serve Chinese BBQ Pork Recipe

Garnishes

I always garnish this Chinese BBQ pork with freshly sliced green onions. They add a pop of color, a crunch, and just enough sharpness to cut through the richness of the meat. You can even sprinkle some toasted sesame seeds for extra texture and flavor if you want to jazz it up.

Side Dishes

This pork pairs beautifully with sticky jasmine rice to soak up all those juicy sauces. For veggies, I like simple steamed bok choy or sautéed snap peas with garlic. If you’re feeling fancy, try serving with a cucumber salad for a refreshing contrast that balances the meal perfectly.

Creative Ways to Present

For special occasions, I’ve served this pork sliced on a platter surrounded by crisp lettuce leaves and pickled radishes. Guests love wrapping the pork in lettuce for a fun, interactive bite. Also, stacking the pork cubes on skewers and serving as appetizers is a crowd-pleaser that always gets rave reviews.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover Chinese BBQ pork in an airtight container in the fridge, where it keeps well for 3 to 4 days. This recipe holds up so nicely because of the marinade, making leftovers just as tasty (if not more!).

Freezing

I’ve frozen the cooked pork successfully by placing it in freezer-safe bags, removing as much air as possible. It keeps well for up to 3 months. Thaw overnight in the fridge before reheating to keep the texture intact.

Reheating

To reheat, I pop the pork in a preheated oven at 300°F for 10-15 minutes to gently warm through without drying it out. Alternatively, warming in a skillet over medium heat with a splash of water keeps it moist while revitalizing some of that crispiness.

FAQs

Final Thoughts

This Chinese BBQ Pork Recipe has easily become one of my household favorites because it delivers restaurant-worthy flavor with surprisingly simple steps. I love how you can prep ahead, pop it in the oven, and impress your family or friends without any fuss. Give it a try—you might just find yourself craving it weekly like I do!

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