
A beloved Chinese-style barbecue pork made at home: slow-roasted for juicy meat and a sticky, caramelized glaze. Simple marinade, long marinate, perfect roast.

This Chinese-style barbecue pork has been a household favorite since I first tried a home-friendly version of the classic from the takeaway shop. I remember the first time I made it: the kitchen filled with sweet, spicy and umami aromas, and the kids showed up as if magnetized by the smell. It’s the sort of dish that translates across generations — glossy lacquered edges, tender, juicy interior and a balance of sweet and savory that keeps you reaching for another slice. I often make this for weekend gatherings because it’s impressive on the table yet unbelievably straightforward to prepare.
I learned this method while adapting a recipe from my favorite food blog and testing different cuts of pork. The trick is a long, cold marinate to let the flavors sink in, then slow roasting at a moderate oven temperature so the exterior caramelizes without drying the center. The result is sticky, slightly charred edges and succulent meat inside. Serve it with steamed rice and greens, or slice thinly for fried rice and noodle bowls — it keeps brilliantly and even improves a day after the roast.
My family always reacts the same way: the moment I pull it from the oven the room goes quiet for a beat, then the compliments start. I’ve learned small techniques — like dabbing the marinade on rather than pouring — that make the glaze thicker and more lacquered. These little discoveries make a big difference and are easy to adopt.
What I love most is how adaptable the pork is: one roast feeds a family dinner, becomes a star in fried rice the next day and makes effortless sandwiches or noodle bowls. The contrast between the glossy exterior and juicy center is what keeps people coming back for more.
Cool the cooked pork to room temperature within two hours of roasting, then refrigerate in an airtight container. Sliced pork stores well for 3–4 days. For longer storage, freeze slices in single-layer portions on a tray, then transfer to freezer bags; label with date and use within 3 months. Reheat gently in a covered pan over low heat with a splash of stock or water to restore moisture, or microwave covered for short bursts. Thaw overnight in the fridge for best texture.
If you need to avoid gluten, swap soy sauce and hoisin for gluten-free alternatives (tamari and gluten-free hoisin). For a smokier finish, add a teaspoon of liquid smoke to the glaze or quickly char slices under a hot broiler. If red food colouring is unwanted, omit it — the pork will still brown beautifully. For a less sugary version, reduce honey by 1 tbsp and increase soy by 1 tsp to maintain balance.
Serve thinly sliced over steamed jasmine rice with blanched Chinese greens, or tuck into steamed buns with hoisin and sliced cucumber for a party-style approach. It’s also terrific chopped into fried rice with scallions and eggs, or added to a noodle soup for extra richness. Garnish with finely sliced scallions and toasted sesame seeds for color and texture contrast.
Char siu originates from Cantonese barbecue traditions; the name literally means “fork roasted,” referring to how it was historically cooked over open flames on long forks. Traditional methods used red bean curd for colouring and a charcoal fire for smoky notes. The modern home approach simplifies ingredients while preserving that distinctive sweet-savory glaze and tender texture, reflecting how classic preparations adapt to home kitchens worldwide.
In summer, finish sliced pork on a hot grill for a smoky char and serve with a light cucumber salad. In winter, fold slices into a warming noodle soup with bok choy and a soft-boiled egg. Around holidays, double the recipe for a crowd and set up a carving station so guests can assemble bowls and baos to their liking.
Marinate the meat up to 48 hours in advance and roast on the day you plan to serve. Cooked slices portion into meal-sized containers, add rice and vegetables, and refrigerate for ready-made lunches. To reheat, use a skillet with a splash of water and cover to steam through without drying. Vacuum-sealed portions freeze best for long-term storage.
Make this the next time you want a crowd-pleasing, comforting centerpiece — it’s reliably delicious, impressively glossy, and far easier than ordering takeaway. Enjoy the process of layering glazes and watching the sugar caramelize into that irresistible lacquer.
Dab the cooked glaze onto the meat rather than pouring to build thicker lacquered layers.
Use a meat thermometer to check internal temperature; 145°F (65°C) yields juicy slices.
If edges char too quickly, tent with foil to avoid burning while still allowing the center to cook.
Simmer the reserved marinade with extra honey to cook out raw soy and thicken the glaze.
Slice against the grain for the most tender bites.
This nourishing char siu pork — chinese bbq pork (nagi | recipetin eats inspired) recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes. The pork can be marinated up to 48 hours in the fridge; 3 hours is the minimum. Long marination yields deeper flavor.
Yes — slice before freezing for quick portioning and thaw overnight in the fridge. Use within 3 months.
This Char Siu Pork — Chinese BBQ Pork (Nagi | RecipeTin Eats inspired) recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Trim excess fat from the roast if using shoulder. Cut roast in half lengthwise to create two long strips about 1–1.5 inches thick for even cooking.
Whisk brown sugar, honey, hoisin, light soy, regular soy, five-spice, oil and optional red colouring until smooth and glossy. Reserve a small portion before adding to the meat for later glazing.
Place pork and marinade in a zip-top bag or container. Marinate for 24–48 hours in the refrigerator; 3 hours is the minimum for flavor penetration.
Preheat oven to 320°F (160°C). Line a tray with foil and place a wire rack on top so air circulates and exterior can caramelize evenly.
Roast pork on the rack for 30 minutes. Meanwhile, simmer the reserved marinade with 2 tbsp extra honey in a saucepan for 2 minutes until slightly syrupy — this will be used for basting.
Remove pork, dab glaze on surface, turn and baste, then roast another 30 minutes. Repeat glazing and roast 20 minutes, tenting with foil if charring too fast. Finish with 10 minutes to caramelize glaze.
Allow pork to rest 10 minutes before slicing against the grain into thin slices. Serve with steamed rice, greens, or use in fried rice and noodle bowls.
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This recipe looks amazing! Can't wait to try it.
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