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Flavorful Char Siu BBQ Pork Recipe Easy Sticky Sweet Glaze Tutorial

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This char siu BBQ pork features a sticky, sweet glaze with a perfect balance of savory and smoky flavors. It’s quick to prepare, tender, and perfect for family gatherings or potlucks.

Ingredients

Scale
  • 2 pounds (900g) pork shoulder or pork butt, well-marbled
  • 3 tablespoons hoisin sauce
  • 2 tablespoons honey
  • 2 tablespoons soy sauce (preferably low-sodium)
  • 1 teaspoon Chinese five-spice powder
  • 2 tablespoons Shaoxing wine (or dry sherry)
  • 3 cloves garlic, minced
  • A few drops red food coloring (optional)
  • 1 teaspoon sesame oil
  • 1 tablespoon brown sugar
  • 1 tablespoon rice vinegar

Instructions

  1. Trim excess fat from the pork shoulder, leaving some marbling for flavor. Pat dry with paper towels.
  2. In a mixing bowl, combine hoisin sauce, honey, soy sauce, Chinese five-spice powder, Shaoxing wine, minced garlic, brown sugar, sesame oil, rice vinegar, and red food coloring if using. Whisk until smooth.
  3. Place the pork in a large resealable bag or bowl. Pour the marinade over the pork, ensuring even coating. Seal and refrigerate for at least 4 hours, ideally overnight.
  4. Preheat oven to 375°F (190°C). Position a wire rack inside a rimmed baking sheet.
  5. Place the pork on the wire rack. Reserve leftover marinade for glazing. Roast for 25 minutes.
  6. Remove the pork and brush generously with leftover marinade. Flip the pork, brush the other side, and roast for another 20–25 minutes. Repeat brushing every 10 minutes to build a sticky, glossy glaze.
  7. Use a meat thermometer to ensure the internal temperature reaches 145°F (63°C).
  8. Remove pork from oven and let rest for 10 minutes to redistribute juices.
  9. Slice into thin strips against the grain and serve with extra glaze spooned over the top.

Notes

Marinate pork for at least 4 hours or overnight for best flavor. Use a wire rack to allow even cooking and crisp edges. Brush glaze multiple times during roasting to build a sticky finish. Tent with foil if glaze starts to burn. Let meat rest before slicing to keep it juicy.

Nutrition

Keywords: char siu, BBQ pork, Chinese BBQ, sticky glaze, hoisin sauce, sweet pork, easy recipe, pork shoulder

Find it online: https://jodierecipes.com/flavorful-char-siu-bbq-pork-recipe-easy-sticky-sweet-glaze-tutorial/