Chinese Barbecued Pork Cha Sieu
Experience the rich, smoky-sweet flavors of Chinese Barbecued Pork, or Cha Siu—a classic Cantonese dish that's a true labor of love. This recipe takes succulent pork shoulder or butt and marinates it in a vibrant blend of hoisin sauce, soy sauce, Shaoxing wine, honey, and aromatic five-spice powder to create a depth of flavor that’s simply irresistible. After an overnight marinade, the pork is roasted to perfection, basted with a glossy honey glaze, and caramelized until the edges are beautifully charred. Whether served over steamed rice, tucked into fluffy bao buns, or sliced as a standalone dish, this beautifully lacquered pork is a show-stopping centerpiece for any meal. The optional touch of traditional red food coloring gives it that authentic bright finish, making it as visually stunning as it is delicious. Perfect for fans of Chinese barbecue, this easy-to-follow recipe ensures restaurant-quality results right in your own kitchen!
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Recipe Information
Ingredients
- 2 lbs Pork shoulder or pork butt
- 3 tbsp Hoisin sauce
- 2 tbsp Oyster sauce
- 3 tbsp Soy sauce
- 1 tbsp Dark soy sauce
- 2 tbsp Shaoxing wine (or dry sherry)
- 2 tbsp Honey
- 3 tbsp Brown sugar
- 1 tsp Five-spice powder
- 3 cloves Garlic, minced
- 1 drop Red food coloring (optional for traditional bright color)
- 1 tbsp Vegetable oil (for glazing)
- 2 tbsp Honey (additional for glazing)
Instructions
Trim excess fat from the pork shoulder or pork butt and cut the meat into long, thick strips approximately 2 inches wide.
In a large mixing bowl, whisk together hoisin sauce, oyster sauce, soy sauce, dark soy sauce, Shaoxing wine, honey, brown sugar, five-spice powder, minced garlic, and red food coloring (if using).
Add the pork strips to the marinade, ensuring they are evenly coated. Cover the bowl with plastic wrap or transfer to a resealable plastic bag. Marinate in the refrigerator for at least 8 hours or overnight for the best flavor.
Preheat your oven to 375°F (190°C) and line a baking sheet with aluminum foil. Place a wire rack on top of the baking sheet to allow the pork to cook evenly.
Remove the pork from the marinade, allowing excess marinade to drip off. Reserve the marinade for basting. Place the pork strips on the wire rack.
Roast the pork in the oven for 20 minutes. Meanwhile, transfer the reserved marinade to a small saucepan. Bring it to a boil and simmer for 3–4 minutes to ensure it's safe for use as a glaze.
Brush the boiled marinade onto the pork, flip the strips, and baste the other side. Return the pork to the oven and roast for an additional 15 minutes.
Increase the oven temperature to 425°F (220°C). Brush the pork with a mixture of 2 tablespoons honey and 1 tablespoon vegetable oil for a glossy finish. Roast for another 10–15 minutes, or until the pork is deeply caramelized and slightly charred at the edges.
Remove the pork from the oven and let it rest for 5–10 minutes before slicing. Serve warm and enjoy!
Nutrition Facts
Calories |
739 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.4 g | 53% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 187 mg | 62% | |
| Sodium | 1259 mg | 55% | |
| Total Carbohydrate | 35.0 g | 13% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 30.1 g | ||
| Protein | 55.5 g | 111% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 65 mg | 5% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 833 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
