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Chinese Barbecue Pork (Char Siu Pork)

chinese barbecue pork char siu pork

5 from 5 reviews



  1. Place all of the ingredients for the marinade into a bowl and whisk to combine.
  2. Place the pork into a large ziplock freezer bag and pour the marinade inside. Make sure the pork is well-coated in the marinade. Place the bag into the fridge and leave it to marinate for 2-3 hours, or overnight.
  3. When you are ready to roast the pork, take it out of the fridge and let it come to room temperature in the marinade (this will take about 30 minutes).
  4. Preheat the oven to 350°F (180°C).
  5. Place a roasting rack inside a large baking tray and fill the tray with boiling water. The rack needs to be high enough so that, when the meat is sitting on top of the rack, the meat should not touch the water. The water helps to create a steam in the oven to cook the pork and to keep it moist.
  6. Place the pork on the roasting rack and roast for about 30 minutes, basting every 10 minutes or so (see next step).
  7. Meanwhile, pour the reserved marinade into a small saucepan and add the extra 2 tablespoons of honey. Bring the sauce to a boil and simmer gently for a few minutes. Use this sauce to baste the pork .
  8. After 30 minutes, turn the oven to grill (or broil) mode on high heat. If possible, place the tray as high as possible in the oven under the grill. Baste the pork generously every 3-5 minutes, making sure that it is browning nicely and doesn’t burn. Once the pork has caramelised nicely, remove the tray from the oven.
  9. Let the pork rest for about 10 minutes before slicing.

Kitchen Notes

The size and thickness of pork tenderloin can vary greatly, so you may need to adjust your cooking times accordingly. The best way to check if the meat is perfectly cooked is to use a digital meat thermometer. Simply insert the needle into the thickest part of the meat, and the temperature should read between 145-160°F (60-70°C) for well-cooked pork.


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