Sweet And Sticky Char Siu (Chinese BBQ Pork) Recipe

I love my take on Char Siu. I marinate thick pork shoulder strips in dark soy sauce, hoisin, honey, Shaoxing wine and aromatic garlic. Every slice reveals a perfect balance of savory spice and gentle sweetness that makes Chinese BBQ pork truly memorable. I am eager to share the flavor-packed story behind this recipe.

I’ve been experimenting with my Sweet And Sticky Char Siu recipe lately and it never fails to surprise me. I start with 2 lb pork shoulder cut into thick strips and marinate it with 1/4 cup dark soy sauce, 1/4 cup hoisin sauce, and 1/4 cup honey.

Then I add 2 tablespoons of Shaoxing wine (or dry sherry if you cant find it), 3 tablespoons brown sugar, and 1 tablespoon Chinese five-spice powder to give that iconic Chinese BBQ Pork flavor. I mix in 3 minced garlic cloves and a bit of salt to tie all the flavors together.

Sometimes I use 1/2 teaspoon red food dye for that traditional look. Every time I make this Chinese BBQ Pork, it reminds me why I love experimenting with Chinese BBQ and Chinese pork recipes.

This one is easy to whip up and it always leaves my family wanting more.

Why I Like this Recipe

I made this recipe a few times now and here are a few reasons why I really like it:

1. I love how the marinade—made with dark soy sauce, hoisin, honey and a few other things—gives the pork such a sweet and savory kick. It’s like every bite is bursting with flavor.

2. It’s super easy to prep. I just toss the pork shoulder in a bag, pour over the marinade, and let it sit in the fridge for a few hours (or overnight if I got the time). Even if I forget some little detail, it always turns out great.

3. The pork gets so amazingly tender after roasting and basting. It stays juicy and has this sticky glaze that makes it extra special. I really appreciate how simple steps like basting and even a brief broil at the end give it a perfect charred look.

4. It works with whatever sides I have on hand. Whether I’m serving it with rice or some veggies, it’s a go-to meal that makes dinner feel exciting without being too complicated.

Here’s my take on how I whip up this Sweet and Sticky Chinese BBQ Pork:

I start by mixing in a large bowl 1/4 cup dark soy sauce, 1/4 cup hoisin sauce, 1/4 cup honey, 2 tablespoons Shaoxing wine (or dry sherry if that’s what I have), 3 tablespoons brown sugar, 1 tablespoon Chinese five-spice powder, 3 minced garlic cloves, 1/2 teaspoon salt, and 1/2 teaspoon red food dye if I want that traditional look. Then, I put about 2 lb of thick pork shoulder strips into a resealable bag (or a shallow dish) and pour all that marinade over the pork, making sure every piece is covered.

After that, I seal up the bag or cover the dish and let it chill in the fridge for at least 4 hours—overnight is even better if I plan ahead. When I’m ready to cook, I preheat my oven to 400°F, line a baking sheet with foil, and place a rack on top so the pork can get evenly roasted. I spread out the pork slices on the rack and roast them for 30 minutes.

Once the 30 minutes are up, I pull the pork out and baste it with the extra marinade from the bag, flip the pieces over, and put them back in the oven for another 20-30 minutes. If I want that extra sticky charred finish, I broil it for a couple more minutes at the end—just gotta watch it so it doesn’t burn. Finally, I let the pork rest a few minutes before slicing it thinly and serving it up warm with rice or my favorite sides.

It might not be perfect every time, but that’s what I love about it—it’s simple, forgiving, and always hits the spot!

Ingredients

• Pork shoulder gives juicy protein and hearty texture; it retains moisture during long cooking.
• Dark soy sauce adds rich, salty umami perfect for marinating pork deeply.
• Hoisin sauce provides a tangy, sweet flavor boost and coats the meat nicely.
• Honey creates a sticky, caramelized glaze while adding natural sweetness to the dish.
• Chinese five-spice powder brings warm, aromatic flavors and a hint of exotic spice.
• Garlic infuses the marinade with a sharp, earthy taste and numerous health benefits.
• Shaoxing wine adds complexity and depth, enhancing the authentic Chinese flavor profile.
• Brown sugar offers a rich sweetness and depth that perfectly balances savory elements.

Ingredient Quantities

• 2 lb pork shoulder, sliced into thick strips
• 1/4 cup dark soy sauce
• 1/4 cup hoisin sauce
• 1/4 cup honey
• 2 tablespoons Shaoxing wine (or dry sherry if you can’t find it)
• 3 tablespoons brown sugar
• 1 tablespoon Chinese five-spice powder
• 3 garlic cloves, minced
• 1/2 teaspoon salt (adjust to taste)
• 1/2 teaspoon red food dye (optional, for that traditional look)

How to Make this

1. In a large bowl, mix together 1/4 cup dark soy sauce, 1/4 cup hoisin sauce, 1/4 cup honey, 2 tbsp Shaoxing wine (or dry sherry), 3 tbsp brown sugar, 1 tbsp Chinese five-spice powder, 3 minced garlic cloves, 1/2 tsp salt, and 1/2 tsp red food dye if you want that traditional look

2. Put the 2 lb pork shoulder slices into a resealable bag or a shallow dish and pour the marinade over them making sure all the pieces are coated well

3. Seal the bag or cover the dish and let the pork marinate in the fridge for at least 4 hours, or better yet, overnight for a richer flavor

4. When ready to cook, preheat your oven to 400°F

5. Place a rack on a baking sheet lined with foil and arrange the pork slices on the rack so the heat can circulate evenly

6. Roast the pork in the oven for 30 minutes then take it out and baste it with the extra marinade from the bag

7. Turn the pork over so both sides get that nice glaze and put it back in the oven for another 20-30 minutes

8. If you like it extra sticky and charred, you can broil it for an extra couple minutes at the end, but keep an eye on it so it doesn’t burn

9. Once done, let the pork rest for a few minutes to lock in the juices

10. Slice thinly and serve warm with rice or your favorite sides and enjoy your sweet and sticky Chinese BBQ pork!

Equipment Needed

1. Large bowl for mixing the marinade
2. Measuring cups and spoons for accurate ingredient portions
3. Resealable bag or shallow dish to marinate the pork
4. Refrigerator for proper marination
5. Oven preheated to 400°F for roasting
6. Baking sheet lined with foil to catch drips
7. Oven-safe rack to let air and heat circulate under the pork
8. Basting brush for reapplying the marinade
9. Tongs for flipping the pork slices
10. Oven mitts to safely handle hot trays
11. Cutting board and a sharp knife to slice the pork thinly afterward

FAQ

Sweet And Sticky Char Siu (Chinese BBQ Pork) Recipe Substitutions and Variations

• Dark soy sauce: if you dont have it, mix regular soy sauce with a little bit of molasses to get that deeper color.
• Hoisin sauce: try blending some peanut butter, soy sauce, and a tiny bit more honey to mimic its sweet and savoury taste.
• Honey: if you’re out, you can use agave syrup or even maple syrup as a good substitute.
• Shaoxing wine: dry sherry works just fine if you cant get your hands on Shaoxing wine.
• Red food dye: use a splash of beet juice if you want that traditional red look without the dye.

Pro Tips

1. Try marinating the pork for as long as you can get away with—even overnight if possible—it really helps the flavors seep in deeper and makes the meat so much more tender.
2. Keep a close eye on the broiling step, cause when you baste with all that sweet marinade, the sugars can burn really fast if you’re not careful.
3. Always cook the pork on a rack over the baking sheet so the heat can get to both sides evenly; it helps avoid that soggy underside that sometimes happens.
4. Once you slice the pork, let it rest a few minutes so it doesn’t lose all its juices; even if it sounds like a small thing, it makes a big difference in keeping the meat moist.