Char Siu Pork (Chinese BBQ Pork)
Why this recipe works
- Sweet-savoury depth: Hoisin, soy sauce, honey, garlic, ginger and five-spice create the recognisable char siu balance of sweetness, umami and warm spice.
- Glossy lacquered finish: Brushing the reserved marinade on in stages helps the glaze build colour, shine and concentration as the pork roasts.
- Flexible marinating time: The pork can be marinated briefly or left overnight, making it easy to fit around dinner prep while improving flavour and colour.
Get the most out of this recipe
Timing notes
- Marinate for deeper flavour: A short chill gives the pork flavour quickly, but overnight marinating produces a more even colour and stronger sweet-savoury seasoning.
- Rest before slicing: Letting the pork rest helps the juices settle and gives the glaze time to set, so the slices stay neater and juicier.
Common mistakes
- Avoid thick glaze layers: Brush on the marinade in thin coats rather than heavy layers; the honey and hoisin can catch if too much sugary glaze sits on the surface.
- Use a thermometer: Pork tenderloin is lean, so check the thickest part and stop at 63°C (145°F), or 70°C (160°F) for higher-risk diners.
Ingredient notes
- Pork tenderloin keeps it lean: Tenderloin cooks quickly and slices cleanly, though it needs careful timing because it has less fat than traditional char siu cuts.
- Five-spice is key: Chinese five-spice gives the glaze its warm, aromatic character and helps distinguish char siu from a simple sweet soy roast.
Serving ideas
- Serve with rice or greens: Steamed rice, stir-fried greens or plain noodles work well with the rich glaze and keep the meal balanced.
- Finish with spring onion: Fresh spring onion adds a clean, sharp contrast to the sweet, glossy pork.
Equipment you'll need
Ingredients
Instructions
- Crush the garlic and finely grate the ginger. In a bowl, whisk together the hoisin sauce, light soy sauce, honey, Chinese five spice powder, garlic, and ginger until smooth. Pour about one third of the marinade into a small bowl and set aside for brushing later.
- Place the pork tenderloin in a dish and coat all over with the remaining marinade. Cover and chill for at least 45 minutes, or up to overnight for a deeper flavour. Turn the pork once if you can.
- Heat the oven to 220°C (430°F). Set a roasting pan in the oven to preheat for 5 minutes. Meanwhile, trim and finely slice the spring onion for serving.
- Carefully remove the hot roasting pan and lay the pork in it, leaving any excess marinade behind. Roast for 10 minutes, then reduce the oven to 190°C (375°F). Roast for a further 15 minutes, brushing with the reserved marinade every 5 minutes to build a glossy glaze.
- Check the thickest part of the pork with a thermometer; it should read 63°C (145°F). Rest the pork for 10 minutes so the juices settle and the glaze sets. Slice and serve with the spring onion on the side.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- For the best lacquered finish, brush in thin layers and let each layer bubble and set for a couple of minutes before the next.
- If you have time, marinate overnight for a deeper sweet savoury flavour and a more even colour.
- Food safety: if serving to pregnant people, young children, older adults, or anyone immunocompromised, cook the pork to 70°C (160°F) and rest for 3 minutes.
Substitutions
- Replace honey with maple syrup for a slightly less floral sweetness.
- Replace light soy sauce with dark soy sauce for a deeper colour and a slightly richer, less salty flavour.
Storage
- Refrigerate up to 3 days
- Cool, then refrigerate in a sealed container. Reheat slices in a 180°C (355°F) oven until piping hot, or warm gently in a roasting pan with a spoonful of any resting juices to keep the glaze glossy.
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Recipe overview
- Servings: 4 servings
- Total time: 1h 45min (25min active)
- Difficulty: Medium
- Cuisine: Chinese
-
Allergens:
Soybeans
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