{"id":2513,"date":"2026-06-02T04:18:05","date_gmt":"2026-06-02T04:18:05","guid":{"rendered":"https:\/\/wordpress.cherrychapters.com\/theflavorindex\/?p=2513"},"modified":"2026-06-02T04:18:06","modified_gmt":"2026-06-02T04:18:06","slug":"char-siu-chinese-bbq-pork-thats-sticky-red-and-ridiculous","status":"publish","type":"post","link":"https:\/\/wordpress.cherrychapters.com\/theflavorindex\/2026\/06\/02\/char-siu-chinese-bbq-pork-thats-sticky-red-and-ridiculous\/","title":{"rendered":"Char Siu (Chinese BBQ Pork That’s Sticky, Red, and Ridiculous)"},"content":{"rendered":"\n

Char siu is the pork of your dreams. Sticky, honey-sweet, edged with char, and that famous red glow. It hangs in Chinatown windows. It haunts your takeout memories. Now you can make it at home. No red food coloring required (unless you want it).<\/p>\n\n\n\n

Ingredients<\/h2>\n\n\n\n
\"\"<\/figure>\n\n\n\n

Serves 4\u20136.<\/em><\/p>\n\n\n\n

For the Pork:<\/h3>\n\n\n\n
    \n
  • 2 lbs (900g) pork shoulder or pork belly (or pork neck \u2014 ideal)<\/li>\n\n\n\n
  • 1 tbsp honey (for glaze)<\/li>\n<\/ul>\n\n\n\n

    For the Marinade:<\/h3>\n\n\n\n
      \n
    • \u00bc cup hoisin sauce<\/li>\n\n\n\n
    • \u00bc cup soy sauce<\/li>\n\n\n\n
    • 3 tbsp honey<\/li>\n\n\n\n
    • 2 tbsp Chinese cooking wine (Shaoxing) or dry sherry<\/li>\n\n\n\n
    • 2 tbsp oyster sauce<\/li>\n\n\n\n
    • 1 tbsp brown sugar<\/li>\n\n\n\n
    • 1 tbsp sesame oil<\/li>\n\n\n\n
    • 3 cloves garlic, minced<\/li>\n\n\n\n
    • 1 tsp Chinese five-spice powder<\/li>\n\n\n\n
    • 1 tsp white pepper<\/li>\n\n\n\n
    • \u00bd tsp red food coloring (optional, for that restaurant look)<\/li>\n<\/ul>\n\n\n\n

      Step-by-Step Instructions<\/h2>\n\n\n\n

      Step 1: Slice & Marinate<\/h3>\n\n\n\n
        \n
      1. Cut pork into long strips (about 2 inches thick).<\/li>\n\n\n\n
      2. Whisk all marinade ingredients together. Pour over pork. Massage well.<\/li>\n\n\n\n
      3. Cover and refrigerate overnight (at least 8 hours, ideally 24).<\/li>\n<\/ol>\n\n\n\n

        Step 2: Preheat & Prep<\/h3>\n\n\n\n
          \n
        1. Preheat oven to 400\u00b0F (200\u00b0C). Line a baking sheet with foil. Place a wire rack on top.<\/li>\n\n\n\n
        2. Remove pork from marinade. Save the marinade for basting.<\/li>\n<\/ol>\n\n\n\n

          Step 3: Roast<\/h3>\n\n\n\n
            \n
          1. Place pork on the rack. Roast 15 minutes.<\/li>\n\n\n\n
          2. Flip. Baste with reserved marinade. Roast 10 minutes.<\/li>\n\n\n\n
          3. Flip again. Baste. Roast 10 more minutes.<\/li>\n\n\n\n
          4. For charred edges: Broil on high for 2\u20133 minutes (watch closely \u2014 burns fast).<\/li>\n<\/ol>\n\n\n\n

            Step 4: Glaze<\/h3>\n\n\n\n
              \n
            1. Brush with honey. Roast 2 more minutes until sticky and glossy.<\/li>\n<\/ol>\n\n\n\n

              Step 5: Rest & Slice<\/h3>\n\n\n\n
                \n
              1. Rest 10 minutes. Slice thinly against the grain. Serve over rice, in noodles, or just eat standing at the counter.<\/li>\n<\/ol>\n\n\n\n

                Summary<\/h2>\n\n\n\n

                Prep Time:<\/strong> 10 min | Marinate:<\/strong> 8\u201324 hours | Cook Time:<\/strong> 35\u201340 min<\/p>\n\n\n\n

                Yield:<\/strong> 4\u20136 servings | Difficulty:<\/strong> Easy (requires patience)<\/p>\n\n\n\n

                Storage Notes<\/h2>\n\n\n\n

                Fridge:<\/strong> 5 days. Freezer:<\/strong> 3 months. Reheat in a hot skillet (crisps edges) or microwave (softer). Cold char siu is also incredible in sandwiches or ramen.<\/p>\n\n\n\n

                \"\"<\/figure>\n","protected":false},"excerpt":{"rendered":"

                Candy-sweet, sticky, lacquered red pork. Slightly charred edges. Tender, juicy center. This is the BBQ pork that makes wonton noodles and fried rice sing. Better than any takeout version.<\/p>\n","protected":false},"author":1,"featured_media":2585,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[73],"tags":[2156,2159,2155,2160,2161,2158,2157],"class_list":["post-2513","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-quick_meals","tag-char-siu","tag-char-siu-recipe","tag-chinese-bbq-pork","tag-chinese-roasted-pork","tag-homemade-char-siu","tag-red-roast-pork","tag-sticky-pork"],"yoast_head":"\nChar Siu (Chinese BBQ Pork That's Sticky, Red, and Ridiculous) - The Flavor Index<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wordpress.cherrychapters.com\/theflavorindex\/2026\/06\/02\/char-siu-chinese-bbq-pork-thats-sticky-red-and-ridiculous\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Char Siu (Chinese BBQ Pork That's Sticky, Red, and Ridiculous) - The Flavor Index\" \/>\n<meta property=\"og:description\" content=\"Candy-sweet, sticky, lacquered red pork. 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