Chinese BBQ Pork (Roast Pork Cha Siu)

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"Home made Cha Sui (Chinese BBQ Pork)"

Serves 8-16 servings | Prep Time 45 minutes | Cook Time 1 hour

Why I Love This Recipe

I originally saw a recipe for Chinese BBQ Pork buns, which requires Cha Siu for it's recipe. You can find that recipe here:

It took about four months before I was able to actually start this process. The meat itself isn't a long process, and you will lick the sauce off of your fingers it's so good! Even the picky eaters in the house licked their fingers and loved this recipe. My sister has actually asked for the recipe so that she can cook it more in her house.

This is a recipe, by itself, that we will be cooking on a regular basis in our home!

Ingredients You'll Need

3lbs Pork Shoulder/Pork Butt (select a cut with good fat on it.)
2 TBS Sugar
1 TSP Salt
1/2 TSP Five Spice Powder
1 TSP Paprika
1/4 TSP White Pepper
1 TBS Sherry or Chinese Plumb wine
1 TBS Soy Sauce
1/2 TSP semsame oil
2 TSP Hoisin Sauce
2 TSP Tomato Paste
2 TSP Molasses
1 TBS oil
3 cloves minced garlic
1 TBS hot water


1) 1) Cut the pork into long strips about 3 inches thick. Combine the rest of the ingredients into a bowel to make the BBQ sauce. Reserve about 2 tablespoons of the sauce and put it in a bowel and set to the side. Put the pork into a gallon sized zip lock bag along with the sauce. Make sure the pork is coated with the sauce, then squeeze the air out of the bag, and seat it. Marinate in the refrigerator over night. Store the reserved sauce for later in the refrigerator as well.

2) The next morning pre-heat the oven to the highest temperature (at least 474 degrees). Then line a sheet pan with foil and place a metal rack on the top. (Simulating a large standing commercial oven.)

3) Using the metal racks keeps the pork off of the pan and allows it to roast more evenly, like in commercial ovens. Place the pork on the racks, leaving as much space as possible between the pieces, and put the pan in the upper portion of the oven. Poor the rest of the marinate from the bag into a bowel for basting. Add half a cup of water to the bottom of the sheet pan to prevent burning, or smoking, from the drippings. This also helps keep the meat moist. When the bottom of the pan dries then add a little more water, because it WILL dry before the meat is done.

4) After about 25 minutes or so, baste the pork and flip it, then baste the other side as well with the marinating liquid. After another 25 minutes repeat the basting process with the meat again. Turn the boiler on to crisp the outside meat and check in five minutes. The thickest cuts may need to cook for a little longer, check the meat to make sure it is done in no more than five minutes.

5) Take the meat out of the oven and use a clean basting brush to brush the roasted pork with those last couple tablespoons of sauce you put aside the night before. Let the meat cool for tenminutes and enjoy!

Pairs Well With

Potatoes, garlic potatoes, carrots, green beans, try anything and let us know!

Questions, Comments & Reviews

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