Easy Make-at-Home Char Siu Pork - Tender slices of pork, baked to perfection in the oven, are infused with the rich, tantalising flavours of the Chinese-style BBQ marinade.
For those who love crafting their own Chinese fakeaways, this recipe is a must-have. It pairs beautifully with a variety of sides, especially egg-fried rice or noodles. Impress your family with this delicious, flavour-packed dish!
Jump to:
Calories in Char Sui Pork
This Char Sui Pork serves 5 and and is 327 calories per serving
If you're looking for more recipes within the same calorie range, you'll find an abundance of options in my dedicated collection of 300+ calorie recipes.
If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie intake using a reliable calorie calculator. Please note that the calorie counts provided are estimates and can vary based on specific ingredients and serving sizes. Personalizing your calculations is essential to meet your individual needs. By using a calorie calculator, you can make informed choices and stay on track with your dietary goals.
Ingredients Needed
To make this Char Sui Pork you will need the following ingredients
- Pork: I use either pork shoulder or a pork butt roast, sliced into tenderloin-sized pieces and trimmed of excess fat. This cut provides the perfect texture and flavour for Char Siu pork.
- Hoisin Sauce: Lee Kum Kee is my favourite brand for this, yielding the best flavour and result. While you can use other brands, authentic Chinese brands rather than supermarket brands will deliver the most authentic taste.
- Tomato Paste: Adds a rich, tangy depth to the marinade, balancing the sweetness of the other ingredients.
- Honey: Brings a natural sweetness and helps achieve the classic, glossy finish on the pork.
- Shaoxing Wine: A traditional Chinese cooking wine that adds a distinct, slightly sweet and complex flavour. If unavailable, dry sherry is a good substitute.
- Chinese Five Spice: A blend of star anise, cloves, Chinese cinnamon, Sichuan peppercorns, and fennel seeds, providing the essential aromatic profile of Char Siu.
- Garlic: Fresh garlic cloves are minced to add a pungent, savoury note that complements the sweetness and spices.
- MSG: Adds an amazing umami depth. If you prefer not to use MSG, you can substitute with a little extra salt.
- Soy Sauce: Provides a savoury, salty base that enhances all the other flavours in the marinade.
- White Pepper: Adds a subtle heat and slightly earthy flavour, which is less intense than black pepper and perfect for this dish.
- Red Food Colouring: Optional but traditional, it gives the Char Siu its signature red hue. Use sparingly to achieve the desired colour without overpowering the dish.
Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.
See the recipe card for specific quantities and instructions
What is Char Siu Pork?
Char Siu Pork, also known as Chinese BBQ Pork, is a popular Cantonese dish celebrated for its distinctive red hue, glossy glaze, and sweet-savory flavour. The name "Char Siu" translates to "fork roasted," traditionally referring to cooking the marinated pork on skewers over an open flame.
The marinade often includes fermented yellow bean paste, which can be hard to find. Instead, this recipe uses accessible ingredients that replicate authentic flavours: hoisin sauce, soy sauce, honey, and Chinese five-spice powder, enriched with Shaoxing wine, garlic, and optional red food colouring. These substitutions ensure a rich, complex taste, making it easy to enjoy Char Siu at home.
How to Cook Char Siu Pork in the Oven
This recipe adapts Char Siu for home kitchens by roasting the marinated pork on a rack placed over an oven tray. Adding water to the tray creates steam, keeping the pork tender while achieving a perfect caramelised exterior.
The result is a flavour-packed dish that pairs beautifully with sides like egg-fried rice or noodles, making it a beloved staple in Chinese cuisine. By following this method, you can enjoy the authentic taste of Char Siu Pork without needing specialised equipment.
Making Extra Sauce for Char Siu Pork
While Char Siu Pork is not traditionally a super saucy dish, the flavours of its marinade are undeniably delicious. If you find yourself craving more of that delectable sauce to drizzle over the pork and your sides, making an additional batch is quick and easy.
Simply replicate the marinade recipe and simmer it in a small saucepan until it thickens to your desired consistency. Alternatively, you can microwave it in increments of 20 seconds in a microwave-safe jug until it thickens.
This extra sauce provides a burst of flavour that enhances the entire meal, adding a touch of sweetness and depth to every bite. Whether you prefer a subtle hint of sauce or generous drizzles, having extra on hand ensures that each serving of Char Siu Pork is perfectly tailored to your taste preferences.
Sides to Serve with Char Siu Pork
Char Siu Pork pairs beautifully with a variety of sides, enhancing the dining experience with complementary flavours and textures. Here are some delicious options to consider:
- Egg Fried Rice: A classic accompaniment to Char Siu Pork, egg fried rice features fluffy grains of rice stir-fried with scrambled eggs and soy sauce. The savoury and slightly sweet notes of the rice complement the rich flavours of the pork.
- Cauliflower Egg Fried Rice: A lower-carb alternative to traditional egg fried rice, cauliflower rice is stir-fried with eggs and soy sauce. This lighter option still delivers all the delicious flavours of the classic dish without the extra carbs.
- Stir-Fried Bok Choy: Lightly cooked bok choy adds a refreshing crunch and vibrant green colour to the meal. Stir-fry the bok choy with garlic, ginger, and a splash of soy sauce and sesame oil for a simple yet flavourful side dish that balances the richness of the pork.
- Steamed Jasmine Rice: For a lighter option, steamed jasmine rice is an excellent choice. Its delicate fragrance and fluffy texture provide a neutral base that allows the bold flavours of the Char Siu Pork to shine.
- Chinese Broccoli (Gai Lan): Sautéed or blanched Chinese broccoli offers a slightly bitter contrast to the sweet and savoury pork. Drizzle with oyster sauce or garlic sauce for added depth of flavour.
- Vegetable Chow Mein: Stir-fried noodles loaded with crisp vegetables like bean sprouts, carrots, peppers make for a satisfying side dish. The noodles soak up the juices of the Char Siu Pork, creating a mouthwatering combination of flavours and textures.
These side dishes not only complement the Char Siu Pork but also add variety and depth to the meal. Feel free to mix and match based on your preferences and culinary creativity!
More Chinese Recipes
Love Chinese cuisines? Check out my other chinese inspired low calorie recipes
See more Chinese Recipes →
or if you would like more recipe ideas - head on over to the FULL RECIPE INDEX where you will find over 900 delicious recipes with calories and you can search by meal type, ingredients, course, diet and more.
All recipes on Slimming Eats have estimated nutritional information for your convenience.
FAQ for Char Sui Pork
Leftover Char Siu Pork is incredibly versatile and can be used in various delicious dishes. Consider adding it to egg fried rice along with some vegetables for a quick and satisfying meal. You can also incorporate it into any noodle dish for an extra burst of flavour. Another option is to use it as a filling for omelettes or wraps, along with extra sauce, lettuce, cucumber, and other fresh vegetables, for a delightful fusion treat.
Yes, Char Siu Pork freezes well. To freeze, place the cooked and cooled pork in an airtight container or freezer bag, ensuring it is tightly sealed to prevent freezer burn. It can be stored in the freezer for up to 2-3 months. When ready to use, thaw it overnight in the refrigerator before reheating.
To prevent the pork from drying out, make sure to baste it with the marinade while cooking and add water to the tray to create steam. This will help keep the pork tender and juicy as it roasts in the oven. Additionally, avoid overcooking the pork to maintain its succulence. Use a meat thermometer to ensure it reaches an internal temperature of 145°F (63°C) and allow it to rest before slicing to retain its juices.
LET'S CONNECT!!
Come and follow me on:
You can also Subscribe to Slimming Eats so that you never miss any new updates.
Need some support on your weight loss journey? Maybe you need advice or tips on a recipe, or just general meal ideas.
Come join the friendly and supportive Slimming Eats Community on Facebook.
If you try this recipe, let us know! Leave a comment, Rate It and Tag us in your Photos @SLIMMINGEATS on INSTAGRAM
Recipe Card
Char Sui Pork (Chinese BBQ Pork)
Easy Make-at-Home Char Siu Pork - Tender slices of pork, baked to perfection in the oven, are infused with the rich, tantalising flavours of the Chinese-style BBQ marinade
Ingredients
- 1kg (2.2lbs) of pork shoulder/or butt, trimmed of excess fat
For the marinade:
- 4 tablespoons of Hoisin Sauce
- 3 tablespoons of honey
- 2 tablespoons of tomato paste (puree)
- 2 tablespoons of shaoxing wine
- 1 tablespoon of crushed garlic
- 1 tablespoon of light soy sauce
- 1 teaspoon of dark soy sauce
- 1 ½ teaspoons of Chinese five spice powder
- 1 teaspoon of MSG (or you can use salt)
- ½ teaspoon of white pepper
- red food colouring (optional)
Instructions
- Prepare the Pork: Slice the pork shoulder/butt into a couple of fillet pieces approximately 3-3 ½. inches thick.
- Make the Marinade: In a bowl, combine all the ingredients for the marinade (except for the food colouring). Once combined, add a drop of red food colouring until you achieve the desired colour.
- Marinate the Pork: Place the pork pieces in a container or resealable plastic bag and cover them with the marinade. Ensure the pork is evenly coated. Cover the container or seal the bag and refrigerate overnight to allow the flavours to develop.
- Preheat the Oven: When ready to cook, preheat the oven to 200°C (fan assisted), 220°C (conventional), 425°F, or gas mark 7.
- Prepare the Baking Tray: Place a rack on a baking tray. Add some water to the tray so that the bottom is loosely lined with water. This will help keep the pork tender during cooking.
- Coat the Pork with Marinade: Using tongs, remove the pork pieces from the marinade and place them on the rack. Brush the top of the pork pieces with the marinade.
- Bake the Pork: Bake the pork in the preheated oven for 15 minutes. Then, flip the pork pieces over and brush them again with more marinade. Bake for an additional 15 minutes.
- Final Cooking Stage: Remove the tray from the oven and flip the pork pieces one last time. Brush them again with the remaining marinade. Place the tray back in the oven and continue baking for an additional 5-10 minutes, or until the pork reaches an internal temperature of 145°F.
- Rest the Pork: Once cooked, remove the pork from the oven and allow it to rest for 5-7 minutes before slicing. This allows the juices to redistribute, ensuring the pork remains tender and juicy.
- Serve and Enjoy: Serve the Char Siu Pork with your choice of sides and enjoy the delicious flavours!
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
- Dairy Free Friendly
- Freezer Friendly ❄️
Want extra sauce?
Making extra sauce is quick and easy. Simply replicate the marinade recipe and simmer it in a saucepan until it thickens. Alternatively, microwave it in short increments until thickened. This extra sauce adds flavour and depth to your meal, perfect for drizzling over the pork and sides. Whether you prefer a hint of sauce or generous amounts, having extra ensures each serving is tailored to your taste. If making this to serve 5 it is 85 calories per serving of the sauce.
Please do not copy and/or paste full recipes or screenshots of any content from Slimming Eats to any social media or website, as it is strictly prohibited.
All images and content on Slimming Eats are copyright protected.
If you wish to share this recipe, then please do so by using the share buttons provided at top of this post.
Nutritional information etc are an estimate and are to be used for informational purposes only. Ingredients can vary in values from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate values yourself by the ingredients you use and the tools provided to you as a member of the programme you are following.
It is the responsibility of the Reader to assure the products or ingredients they use in any recipes from Slimming Eats are allergen-free (gluten-free, egg-free, soy-free and/or dairy-free, for example). Slimming Eats assumes no liability for inaccuracies or misstatement about products, opinions or comments on this site.
Check Legal section, for Full Disclaimer, Disclosure and Privacy Policy.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Yield 5 Serving Size 1 SERVINGAmount Per Serving Calories 327Total Fat 7gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 23gCholesterol 180mgCarbohydrates 19gFiber 1gSugar 15gProtein 48g
Nutritional information and values etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.
Claire says
Hi, this recipe looks amazing but I was wondering something. Do you think this would work with a whole pork tenderloin? If so any guesses to the time and temperature? I'd love to try it so thanks for sharing x
Siobhan (Slimming Eats) says
I tested it with pork fillet (tenderloin) and pork shoulder/butt and the latter yields the best result because of how it’s cooked.
Vicki says
5* This was fantastic with a vegetable chow mein last night. Thank you, great recipe, only missed out the msg and colouring. Great tasting tender pork 😋👍