Are you familiar with Chinese barbecue pork (char siu) — that glossy, sticky-sweet, slightly charred pork often served with house soup, in fried rice, or on skewers at Chinese restaurants? I’m mildly obsessed with it and decided to make my own at home. Two things pushed me in that direction:

I don’t live near a good Chinese restaurant. It’s a long drive to the nearest one, and it’s rarely worth the trip.
I prefer to avoid artificial food dyes. I like my food to look nice, but I don’t like synthetic coloring, so I avoid it whenever possible.

To keep the classic red tone without artificial dye, I use red beet powder. It adds a touch of natural color along with a little sweetness. The result is a fragrant, moist char siu with a sticky-sweet glaze that, in my opinion, beats many restaurant versions.

I had a very pregnant friend over when I plated this batch. She and her daughter happily helped tidy up — the pork disappeared fast. The pictures don’t lie: it’s irresistible.

What can you do with four pork tenderloins worth of char siu? Slice and serve over rice, dice and add to fried rice or salads, slice thinly for soup, or place on split rolls with slaw for sliders. It also freezes well for quick meals later. How would you serve yours?

Cook’s Notes

Don’t skip the five spice powder. Homemade five spice is far more vibrant than old pre-ground jars. It’s made from cinnamon, fennel seed, Szechuan peppercorns, star anise, and clove. Szechuan peppercorns aren’t hot like black pepper but bring citrusy, slightly numbing notes that pair beautifully with pork. If you don’t want to make your own, use a fresh five-spice blend from a reputable source or an Asian grocer.
Marinate the pork between 12 and 24 hours. Less than 12 hours won’t develop enough flavor; beyond 24 hours offers no benefit and can begin to negatively affect texture.
Grilling is a two-step process: start over low heat, then finish over high heat while brushing with honey to build that glossy char. On a charcoal or wood grill, bank coals to one side; on a gas grill, use high burners on one side and low on the other.

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Chinese Barbecued Pork (Char Siu), Homemade Five Spice

Rebecca Lindamood

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Fragrant, moist, and full of flavor — garlic, ginger, Sriracha — with a sticky-sweet glaze and charred edges. This Szechuan-style restaurant favorite is easy to make at home. This recipe makes four pork tenderloins, leaving extra to freeze for later.

Ingredients

For Homemade Five Spice Powder:

2 teaspoons Szechuan peppercorn
8 whole star anise
1 tablespoon fennel seed
1 tablespoon ground cinnamon
1/2 teaspoon ground cloves

For the Chinese Barbecue Pork:

4 good-sized boneless pork tenderloins about 4–6 pounds total
1/2 cup hoisin sauce
1/2 cup soju or light rum Korean rice liquor
1/3 cup brown rice syrup or honey plus extra for brushing
1/4 cup soy sauce
2 tablespoons Sriracha
2 tablespoons toasted sesame oil
2 tablespoons ground ginger
2 tablespoons granulated onion or onion powder
2 tablespoons red beet powder optional — can substitute 1 tsp red food coloring if desired
1 1/2 tablespoons Homemade Five Spice or purchased five spice powder
1 1/2 tablespoons granulated garlic or garlic powder

Instructions

To Make the Homemade Five Spice:

Heat a clean, dry, heavy-bottomed skillet over medium-low. Toast the Szechuan peppercorns until fragrant, about 2–3 minutes. Transfer immediately to a spice grinder with the fennel seed and star anise. Grind as fine as possible, then sift through a fine mesh strainer and discard any large bits. Stir in ground cinnamon and cloves, and pulse briefly in the grinder to combine. Store in an airtight container in a cool, dark place and use within three months for best flavor.

To Make the Chinese Barbecued Pork (Char Siu):

Combine all marinade ingredients except the pork and the extra honey in a large resealable bag. Seal and massage to mix. Add the pork tenderloins, remove as much air as possible, seal, and refrigerate 12–24 hours, turning the bag once halfway through.
Preheat the oven to 375°F. Place the tenderloins on a rimmed baking sheet and roast for 20 minutes. Meanwhile preheat a grill with one side hot and the other low. Move the tenderloins to the hot side, drizzle honey over the tops, and brush. When the bottom has good color (about 4 minutes), flip, brush again with honey, and cook until the second side chars more quickly. Move the meat to the low side, continuing to drizzle and brush with honey, until the thickest part reaches at least 145°F. Transfer to a clean dish, tent lightly with foil, and rest at least 3 minutes before slicing or chilling.

To Serve Immediately:

Slice or dice the pork (hot, warm, or room temperature) and serve over rice, in soup, on sandwiches, or over salads.

To Freeze for Later:

Chill cooked char siu, wrap tightly in two layers of plastic wrap and a layer of foil, and freeze on a baking sheet until firm. Transfer to labeled resealable bags and freeze up to 6 months.

To Reheat:

For best results, thaw overnight in the refrigerator and reheat in a 350°F oven in a foil-covered rimmed baking dish until heated through, about 15–20 minutes.
If short on time, defrost gently in the microwave (remove the outer foil and one layer of plastic first), then reheat in a microwave-safe dish covered and vented until hot, adjusting time for your microwave’s power.

Nutrition

Calories: 270kcalCarbohydrates: 11gProtein: 36gFat: 5gSaturated Fat: 1gCholesterol: 110mgSodium: 481mgPotassium: 738mgFiber: 1gSugar: 6gVitamin C: 1.6mgCalcium: 34mgIron: 2.3mg

Nutritional information is an estimate. Calculate based on the exact ingredients you use if you need precise values.