Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Chinese Roast Pork (Char Siu) Recipe
    Lost? Site Map

    Chinese Roast Pork (Char Siu)

    Chinese Roast Pork (Char Siu). Photo by gailanng

    1/3 Photos of Chinese Roast Pork (Char Siu)

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    24 hrs 35 mins

    24 hrs

    35 mins

    laurenlikesfood's Note:

    Sweet, delicious roast pork. Recipe adapted from my chef's version at culinary school. If you follow all the steps, it's the best char siu you'll ever have. I am usually "lazy" and use the marinade on a pork roast, then glaze it at the end.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note


    Serves: 6-8



    Units: US | Metric


    1. 1
      First day preparation:
    2. 2
      To make the marinade, combine the first 8 ingredients in a freshly-sanitized plastic container just large enough to hold the pork snug - or - in a Ziploc plastic bag. Reserve 1/4 cup of marinade for glaze. Add the pork, turn well to coat, and refrigerate at least 24 hours and not longer than 48 hours.
    3. 3
      Second day preparation:
    4. 4
      Preheat oven to 450°F Set a pan filled with 1" water on the bottom rack.
    5. 5
      Combine the honey, 2 Tbs. soy, sesame oil, and 1/4 cup pork marinade in a small saucepan and bring to a boil. Set aside.
    6. 6
      Place pork strips on broiler pan and put on rack above water pan. Roast 10 minutes.
    7. 7
      Brush with 1/3 of the glaze, roast 10 minutes more, and then lower the heat to 350°F
    8. 8
      Brush with half of remaining glaze and roast 10 minutes more.
    9. 9
      Brush with remaining glaze and turn off oven. Remove from oven after 5 minutes and cool to room temperature on a rack (if using for Bao; otherwise, serve it up!).

    Browse Our Top Pork Recipes

    Ratings & Reviews:

    • on September 02, 2013


      GREAT ! This recipe tasted exactly like what I grew up eating (in a half Chinese family).<br/><br/>A few small changes:<br/><br/>1) I used natural pork loin filets, approximately 1.5 lbs<br/>2) I dry roasted the pork after 36 hours of marinade: 30 minutes at 350 degrees, followed by 5 minutes each side with the broiler<br/>3) The glaze I used (and basted each side of the fillets with) consisted of simply honey and 1/4 c the original marinade

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 13, 2009


      AMAZING!!! I don't think there ARE words to describe how tender & delicious this pork was. Made as directed, except I used a tenderloin (grocery store did not have a shoulder/butt at the time). Wow. The water bath was great for keeping the meat moist. Oh, I forgot to cut the tenderloin into strips before marinating so I did it right before cooking, dunked them in the marinade & then put them on the broiler pan. Every ingredient that went into this marinade played a part in creating a well-balanced, subtle yet very flavorful meat. The glaze was excellent also. My family went crazy over this recipe & even picky DD ate it! I served it with Wasabi Mashed Potatoes & Mixed Green Salad With Fresh Peaches, Basil and Chevre. Thank you SO much for sharing this recipe, Icedcacti! It's going into the "definitely make again" file! Made for Fall 2009 Pick A Chef.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 05, 2013


      I was craving some roast pork lo mein and the char siu that was at the market didn't appeal to me so I gave your recipe a whirl. I bought my pork at my local Asian market and had all the other ingredients on hand. I just pulled this out of the oven and had to try a piece - it is delicious! Now I have plenty to add to my other dishes that I like to make. Thanks for sharing your recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Chinese Roast Pork (Char Siu)

    Serving Size: 1 (162 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 497.2
    Calories from Fat 254
    Total Fat 28.2 g
    Saturated Fat 9.6 g
    Cholesterol 107.4 mg
    Sodium 1176.9 mg
    Total Carbohydrate 29.4 g
    Dietary Fiber 0.8 g
    Sugars 24.4 g
    Protein 28.5 g

    The following items or measurements are not included:

    five-spice powder

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes