Siu Chow (Chinese BBQ Pork)

This irresistibly delicious Chinese barbecue pork recipe has a rich, salty-sweet flavor that gets high marks from our community of home cooks. Dive into the tangy blend of honey, rice wine, and brown sugar that coats every bite of succulent pork tenderloin. Learn how to make this flavorful favorite right here — plus, get tips on the best way to serve, store, and freeze char siu.

Char Siu Ingredients

The wonderfully sweet and savory flavor of this Chinese dish comes from a unique blend of pantry ingredients. Soy sauce, honey, ketchup, and brown sugar create the base of the luscious marinade, while hoisin sauce and red bean curd add depth.

Juicy pork tenderloin is the main event of this 5-star recipe. Choose two 1 lb. tenderloins for best results, substituting pork loin or pork chops if necessary.

How to Make Char Siu

You’ll find the full recipe below with step-by-step instructions, but here’s what you can expect when you make this top-rated recipe;

Begin by gently heating all of the marinade ingredients in a saucepan. Next, slice pork into strips and place them in a large plastic bag. Pour marinade into the bag and refrigerate the contents for at least two hours.

After marinating, barbecue the pork tenderloin over a charcoal grate for a rich and robust flavor. Baste as the meat cooks, and use a thermometer to mark 145 degrees F for doneness. You’ll love the tender meat paired with a tantalizingly fragrant glaze.

Recipes That Use Char Siu

Char siu can be eaten as is, over rice, or paired with bright green vegetables for a great contrast. Use this zesty pork to stuff steamed buns, in pork fried rice, or as a topping in

wasabi-spiked nachos.

How to Store Char Siu

Refrigerate leftover char siu in an airtight container for up to three days. When you’re ready to reheat, simply place the pork on foil and bake in a 350 degrees F oven until thoroughly warmed.

Can I Freeze Char Siu?

Yes, char siu can be frozen for up to one month if stored correctly. Place leftover strips in a freezer bag, squeeze out any air, and thaw in the refrigerator when you’re ready for a repeat.

Allrecipes Community Tips and Praise

“The marinade is delicious!” raves home cook PG. “I’ve made the marinade twice now. Used part of the second batch in BBQ pork fried rice. Next time I’ll use pork shoulder. The tenderloin is a bit too lean for our taste.”

“I loved everything about this marinade,” shares reviewer Saveur. “Only addition — a slug of rice wine vinegar. With all of the sweet going on I felt it needed a little acid balance. Hubs grilled to perfection. A keeper!”

“I followed the recipe to the letter and it came out perfect just like my local Chinese restaurant, shares Tanya. “I used my copper crisper basket over a pot of water in the oven at 350 for 40 minutes, and it came out beautiful with a char and all.”

Editorial contributions by Rai Mincey

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