Chinese BBQ Pork Recipe – Char Siu | Chinese Recipe

hey everyone welcome to Pai’s Kitchen
today I am finally making a much requested recipe Chinese BBQ pork or
char siu, now even though this is a Chinese recipe it’s available all over
Asia including Thailand it’s actually pretty straightforward to make at home
but growing up I never thought about making it myself because it’s so
available you can go and buy it just about anywhere but making it at home is
always better right so this pork is actually very versatile
you can put on rice on noodles you can stuff it in a bun today I’m just gonna
show you the pork itself in the future I’ll show you what other dishes you can
turn this pork into let’s get started so you might have noticed that Chinese
barbecue pork typically has a red tint to it sometimes it’s really rarely give
it in Thailand in that case it’s probably food coloring but sometimes
it’s just subtle red and in that case it might be something more natural like
what I am using and that is red bean curd so this is fermented bean curd and
the red color comes from a specific kind of fungus that they used to ferment it
it’s got a salty flavor but also rich umami flavor to it it comes in a glass
jar like this and I also have a couple other recipes that use it if you
wonder “okay…if I get this what else am I going to do with it?” I have other ideas I
will link to them in the description below let’s just add this and some of
the juice and I’m just gonna mash it yes looks very appetizing right now just
wait the rest of the ingredients go in so I’ve got some hoisin sauce hmm it’s
like Chinese barbecue sauce it’s sweet it’s rich thick some soy sauce and I am
using a Japanese soy sauce for this just because it’s a little darker more
intense than Thai soy sauce of course you should use Chinese soy sauce if you
have it I just don’t happen to have it what else do I have I’ve got some
Chinese cooking wine which is optional you don’t have to add it but if you have
it a little bit of sesame oil optional but I do like that flavour
some honey so char siu is supposed to be sort of salty sweet the sweet note is
quite prominent a couple of dry spices this is the most important part Chinese
five-spice powder now you can buy this or I also have a recipe of how you can
make it at home as well it’s just a mixture of different spices really easy
this is the key flavour right here so do not leave that out and I’m just gonna
add some white pepper just for a little heat and that’s it! Oh, garlic almost
forgot garlic so I’m just gonna grate my garlic you can use garlic powder too if
you want. Don’t grate your fingers! and with a mini whisk we are going to mix it
all together and that is it that’s the marinade really straightforward right?
Now the other important ingredient is the pork so for this recipe I am using
pork shoulder now when you see char siu at like a Chinese barbecue place it’s
usually very long and you can try to find pork shoulder that long but I’m not
making very much so I just get a shorter piece of pork shoulder roast and then I
cut it with the grain into thin strips like this and you get shorter strips but
that’s okay it’s more manageable, pork shoulder is a flavorful fatty cut if you
want something leaner you can go with tenderloin or pork loin but it’s also
gonna be less flavorful and drier so the choice is yours. And if you end up with
like little end pieces that are not nice pieces like you’re cooking it at home
don’t worry about it right and this needs one whole day like this needs 24
hours, this is not something you want to rush, trust me I have rushed it, it is not
worth it. make sure everybody is nice and coated
and that’s it you come back to it and we roast it and it’s done! So we’ve been
standing here for 24 hours patiently waiting for our pork to finish
marinating, didn’t even shower or change and here we are the pork is ready to go
so you want to put it on a roasting rack line the bottom with foil please or
you’re gonna have a heck of a time cleaning it, and on a rack so the whole
piece gets nicely roasted, now before I put it in the oven I’m going to make a
glaze so I just got here some honey, to the honey I’m gonna add
just a little bit of that red juice from the red bean curd just so I can get a
little extra color on it as I glaze it over the pork. Some people like to use
the leftover marinade from the pork as part of the glaze which you can do but
if you’re gonna do that just heat the leftover marinate in the microwave until
it’s boiling to cook off the raw pork juices in there before you use it as
the glaze, alright? Okay so the oven is heated now at 400 degrees because Adam
doesn’t have convection oven but if you have a convection oven you can do it at
375 degrees and it’s first gonna go in for 15 minutes. So it’s been in the oven
for about 15 minutes and it’s not done yet but we’re gonna put the glaze on so
that it would be shiny and beautiful and well caramelized because honey will
caramelize a lot better than no honey on the pork
so just ooh a nice glaze on top don’t worry about the bottom side so I’m gonna
put this back in and I’m gonna bring it out now every five to seven minutes to
reglaze. I’m gonna let this glaze dry and then come back and glaze it again
hopefully we’ll get to 3 layers of glaze on basically until the pork is
done to prevent the smoke alarm from going off I’m going to put a little bit
of water underneath so that the drippage does not burn and smoke you can do
this from the very beginning as well I just forgot look how glorious these pieces of pork
look so these have had three glazes and they have rested and you definitely want
to rest it at least 10 minutes I would even do 15 before you slice into it the
bigger the piece of meat the longer it needs to rest before you slice it okay
so now the reveal moment of truth right here on the end piece is the best ah and
look how juicy it still is oh yes and thinner pieces than what I just did
would be more traditional can’t wait mmm the smell of that five-spice that is so
iconic of chess you and I just love seeing how juicy this is because a lot
of times when you buy Shasu it’s very dry like that’s like the biggest thing
that happens a lot juicy flavorful sweet and salty just exactly what you
would want in is chaste you and if you have like a barbecue grill get some nice
smoky like real smoky char on it it’ll be even more authentic I’m just doing a
home indoor oven version of it so as you can see it is so easy really
straightforward so I really hope you give this a try the recipe as the waste
will be on when you make it I want to see a photo so tag me on
instagram @hotthaikitchen or on twitter or facebook and if you haven’t
subscribed to the show make sure you do so you don’t miss an episode and click
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if you love the show and you want to support us check out our patreon link in
the description box below and I will see you next time for your next
this adventure

100 comments on “Chinese BBQ Pork Recipe – Char Siu | Chinese Recipe”

  1. Yakav8r55m says:

    Pai…whatever you're creating, I'm definitely interested!!

  2. Michael Jovan says:

    Thank you so much Pailyn! I truly enjoyed this! And new subscriber! My other hero/ Chinese cook is Martin Yan.

  3. crazy hog says:

    I wonder, instead of marinate for 24 hour, would sous vide the pork for 4 hour and then finish it off in the oven work better. Sous vide for 4 hours will tenderize the meat. At same time the heat will get the sauce into the meat deeper and quicker.

  4. Robert Maddelena says:

    Looks good pias kitchen is my favorite. Chow

  5. avproagk says:

    Would it affect the outcome if I shower during the 24 hour period while waiting for the meat to marinate?

  6. you2099 says:

    5:21 WTH ?! finger is double-jointed !

  7. Anonymous Unknown says:

    I made this recipe using pork belly, but it was very rich and I think it was due to the red bean curd. I think I will try again, but using less of the curd

  8. black sea says:

    is Constance Wu are older sister ?

  9. Terry Holden says:

    I did my pork shoulder in 1 piece, I carefully cut it into 1 long thin'ish piece, marinaded it for 48 hours then BBQ'd it slowly basting all the time, it was amazing

  10. Lyn Bigmore says:

    great recipe. Thank you

  11. Timeoftroubles says:

    Beautiful… and the food looks great as well.

  12. Jeremy Becker says:

    How many servings does your recipe make Pai?

  13. Ntuj Tsiab says:

    Hmmm. Mind is not quite the same as yours. The owner of the store advice me that the curd bean you are using is spicy so I opted for the none spicy bean curd. My 3 year twins does not want anything to do with spicy. Mind does not look as appetizing. Any advice?

  14. Jacquelyn Ward says:

    Enjoyed your video,and subscribed. I love BBQ pork.

  15. Jesse H says:

    Now that looks great. Just got to make a bacon weave and wrap it up 😂😂😂

  16. Robert Chinnock says:

    I found if you put everything into a jumbo sandwich bag while leaving it for 24hr to 48hrs..

  17. fabier36 says:

    red bean curd คือเต้าหู้ยี้รึเปล่าครับ และ 5 spices คือผงพะโล้มั้ยครับ

  18. norm lor says:

    have you ever heard of 8 spices in Asian cooking as my Dad used it in his incredible BBQ duck recipe and it seemed to have a much stronger Licorice scent to it but for my life I can't imagine what 3 other Spices made up the end result

  19. Jean Roger says:

    Your recipe is as beautiful as you are.Very very beautiful

  20. Jetter julian Cagampang says:

    Ths is the forst time to watch ur vid and absolutely convincing specially how u deliver ur speaking skills

  21. ROBERT CRAIG says:


  22. HAPPY HAPPY says:

    your so beautiful and a great cook😀 total package wow

  23. goongoon nathasza says:

    Pauline can you make hotmala😘

  24. David Chidiac says:

    would marry.

  25. Van Dung Nguyen says:

    What setting is 400 on bake or broil?

  26. masonryjoe says:

    If you can't get the fermented bean curd (I think it was) could you use beet juice for coloring ? Oh and do you have any pork tenderloin recipes ? Thanks , Looks yummy but going to wait till I get some shoulder to try this !

  27. ladyfootZ says:

    Where on earth do you get those mini tools?

  28. George Tapia says:

    Beautiful and talented 👍

  29. Jon Harmil says:

    you have such a pretty, charming and happy face 🙂

  30. PeteyDWitch says:

    poke holes in the pork for extra deliciousness 🙂

  31. LT Huddon Design says:

    So will spoken about

  32. Daniel Brown says:

    You did an outstanding job. Your method re-affirmed everything I was about to do. I also enjoyed that you didn't hesitate to mention that you had forgotten the water. That moment made the video much more relatable. Thank you!

  33. Levi Ackerman says:

    I can't find red bean curd here I live 😣

  34. Michel Chen says:

    I love Cha Siu Pork. I am hungry now. 😂

  35. Conefoeva says:

    You are Beautiful

  36. caveman Versace says:

    This is why I love Australia. Every sauce and spice for this recipe I have in my pantry. Except I am going to give this recipe four days to marinade. Now just to kill a pig. The mother in-law visits this weekend.

  37. Joshua Torres says:

    Jesus crazy this lady is hot as hell!

  38. maxpoent says:

    Stumbled into your Char Siu video, and it makes me laugh when I saw that mini whisk… Did you took it from some poor little kid's play-kitchen toy set ? I am going to try this, just because you make it look so easy.

  39. Whatsaguy Gottado says:

    Pia – I enjoy your videos so much! You on-air presence is natural and enjoyable. Keep up the good work!

  40. Manuel Palacios says:

    Beside this gorgeous receipe I just love the way you explain everything. My name is Manuel and I am from Nicaragua, love your channel. I send you a big hug 🤗

  41. Ghl Scitel says:

    Isn't the red colour originally coming from red fermented rice yeast ( 紅麴米 / 红曲米,)?

  42. Terry Holland says:

    My mouth is watering just watching this.

  43. Terry Holland says:

    My mouth is watering just watching this.

  44. Veronica Smith says:

    This will be good for spring rolls…yum

  45. Turd Ferguson says:

    U didn't wash or shower?

  46. Rick Pamaran says:

    Looks delicious, but you mentioned poor Adam doesn't have a convection oven. Isn't it LUCKY Adam, he has a beautiful lady cooking for him, and he didn't have to buy that expensive convection oven or do any of the cooking. You Go Adam!

  47. Watson chung says:

    Char siu? And char siew!!

  48. Cat Lover says:

    So glad I came across this recipe. I remember back in the early 90's, there was an Asian man that owned his own restaurant. He served a pork dinner that looked exactly like this. It was the best pork I've ever had. He served it every Wednesday. Hopefully once I try this recipe it will taste the same because it certainly looks like it. I hope it's not spicy. Thank you for sharing this recipe it brings back such great memories.

  49. I'm DaBoss says:

    Did I mention that u r awesome? Really

  50. Rosie Tan says:


  51. Samrayan Thapa says:

    Why to add honey

  52. Gech Chhiv says:

    If I use an air fryer , which temp should i use?

  53. Myistcat says:

    Just love your presentation. You are so real I'll be trying your recipes.

  54. Dean Smith says:

    Never been to Asia. Try getting it in Indonesia or Malaysia.

  55. 628robair says:

    You did a great video. Can't wait to try the recipe.

  56. wnose says:

    When I first tried this, the pork came out a little dry. Here's what I learned from IeatIshootIpost: used streakiest shoulder I could find, salted it for 24 hours. Then I dried it, perforated it lightly then marinated it for another 24 hours. When I took it out of the fridge, I let the meat sit @ room temp for 30 minutes, then roasted in a covered pan for 45 minutes @ 300 F. (Check with meat thermometer: 160F for doneness) Took it out, let it sit for another 20 minutes on the counter then broiled with the glaze, both sides for 5 minutes each. Give it a shot!

  57. annonymus PS says:

    อยากพูดอังกฤษคล่องแบบนี้จังครับ กำลังฝึกเลยครับ 😂

  58. DeAnna Martin says:

    Yum! No red dye. Thank you 😊

  59. Dfrase says:

    Love the recipe, the red is from cooking over coals however not from any red ingredient. That is why when you see it in a restaurant it has a beautiful red ring from a chemical reaction to the coals. Whereas this recipe has a very slightly red tinge. This just simply cannot be achieved in a normal oven. It is purely for presentation though the difference in flavour is fairly minimal (although if cooked with fruit wood can be significant).

  60. Alex Ashton says:

    Just stumbled onto this video and the shady "the choice is yours" sold me. Love your attitude and delivery.

  61. Mahija Gopalan says:

    Tqsm Pai. Awesome n so straight forward receipe. Sure to try. Yum😁

  62. rtheactech says:

    Thank you very much for the recipe….hehehe

  63. Levi Ackerman says:

    Can I use meat if i don't eat pork?

  64. Brett S. says:

    This lady sounds Canadian…this is much better than my effort to make char shiu without a recipe. Should have watched this first but next time I’ll get the red bean paste.

  65. Wayne Swicegood says:

    Not sure why some people are so opposed to all natural red food coloring. Many cultures eat insects as part of their diet. Some “natural “ red food coloring is produced from certain insects. Insects have feelings too. Don’t be a hater. This is an insidious example of insectaphobia.

  66. Over the edge says:

    That looks great, and you are adorable.

  67. SomethingExcellent says:

    This is really good. I wish you had a specified length of cooking time. But I suppose it depends on the thickness of the cuts. I use meat thermometer and it came out wonderfully. Thank you for sharing Pai!

  68. showmethedammovie says:

    I use a local power mix. But it has red food color in it. I'll try this next time. Thanks. China town here sells roast pork & char siu for $9.50 a pound.

  69. Tuan Hlei khum says:

    U r so perfect in every ways 😋😆😆😀😀

  70. Johnny JLucas says:

    I am a fan now 😊

  71. Peter Jongsma says:

    Don't want to make it.
    Just see how it's done.
    Buy it all the time.
    Now I know what I'm eating.

  72. Stephen Tan says:

    Oooh! Never knew it is so convenient to make the Chinese BBQ Pork ( "Char Siu" ) at home in accordance to to method and instruction. Looks delicious and yummy! Must try it out soon. Thank you for your generous sharing. Bless you and have a nice day for every day of the week.

  73. Cecile Jadodnik says:

    Super recette authentique et simple

  74. Aaron Wesley says:

    amazing recipe i'm totally going to do this on baby back ribs , wonderful cooking as always Pailin : )

  75. Leonard Pasek says:

    Thank you so much for sharing.

  76. David Kleman says:

    Char Siu is one of my favorite recipes ever. I have a really good recipe and have used less and less Chinese 5 spice because it’s so pungent. Also had to change the cooking time from 3 hours to close to an hour. Pork kept coming out really dry. Your recipe has received a lot of positive reviews. Just might have to try it. Your video is very entertaining too! Thanks for sharing.

  77. local tourist says:

    I'm on vacation right now but when I get home I'm gonna try this on skewers over hot coals and put a couple pieces of pineapple chunks on it too. I'm in Seattle and I just had some of the best barbecue pork I ever had. This looks like it could be something special. It looks good from the oven but I agree the chardness coals give would take it to another level of deliciousness. We have a authentic store with Chinese ingredients. I'm totally pumped to try this out. I'm gonna see if you have a barbecue pork fried rice recipe. 👍!… this is the first video that caught my eye.

  78. some body says:

    do u need to glaze the underside of the pork?

  79. local tourist says:

    Ok went and got all the ingredients. I don't have Instagram. I got pork as recommended I also got baby back ribs and rib ends to try out. I will take pictures anyways though. I am gonna go the 2 full days as well. Talk to you in a couple days

  80. Michael Sotomayor says:

    wow you're beautiful..

  81. Dave C says:

    When you add water to the pan, you should use hot/boiling water, so the heat energy from the oven doesn't get wasted heating the water.

  82. union310 says:

    One very sexy lady

  83. DJVEE NYC says:

    Excellent Recipe!!!

  84. WildChildDoodle says:


  85. Mabel Fernandez says:

    Has anyone noticed the subtitles char siu was translated as chess you, shasu, chaste you. Did i miss seeingchase you?hahaha

  86. beerbrewer737 says:

    Looks yummy!

  87. Jack W says:

    She reminds me of movie stepfords wives for some reason……

  88. Thim Akin says:

    I couldn’t find recipe for Chinese 5 spices on your site. Could you please provide it here? Thank you.

  89. topopops says:

    Pai can you cook a pie ?

  90. ANTHONY BLAIR says:

    Absolutely love your show.

  91. Elliot Lemi says:

    You're so fun to watch. So chill. Thanks for sharing this recipe. 😊

  92. Rob Bravo says:

    hmmm now i learned something

  93. bibie rose says:

    Can i use other meat? as im a muslim but mixed chinese n my family loves chinese food. What meat cut aside from pork can we use?

  94. libtards suck says:


  95. Jules Moyaert says:


  96. Billy Batson says:

    Could you smoke it?

  97. Chip Pee says:

    The disrespect calling this bbq! Where’s the grill ? This is So much better on charcoal 😢

  98. Pailin's Kitchen says:

    HELLO LOVELY VIEWERS! Important Note:

    If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.

    Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.

    Thank you for watching!

  99. howzerman1 says:

    Such a treasure she is. I wish I had a wife like her…

  100. Allen Ng says:

    that meat looks like 155 dg…is that ok? i am going to sous vide @ 129dg for 4 hrs…aiming to oven finish @ 158 dg….

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