Mastering Homemade Char Siu: The Irresistible Chinese BBQ Pork (No Artificial Colors!)

Are you captivated by the vibrant, sweet, and savory allure of Chinese Barbecue Pork, affectionately known as Char Siu? This iconic dish, with its signature sticky-sweet glaze and tender, succulent pork, is a staple in Chinese cuisine. You’ve likely encountered it gracing the menu of your favorite Chinese restaurant, starring in comforting bowls of House Special Soup, adding bursts of flavor to fried rice, or served enticingly on skewers. For many, Char Siu isn’t just a dish; it’s a culinary obsession, a flavor profile that evokes comfort and delight. However, indulging in this beloved treat often comes with a couple of common dilemmas that can make enjoying it regularly a challenge.

First, access can be an issue. Not everyone lives within convenient driving distance of a truly authentic Chinese restaurant that serves high-quality Char Siu. A long drive for a takeaway meal, especially when the nearest option might not even meet expectations, can quickly deter a craving.
Second, and for many health-conscious home cooks, a more significant concern: the pervasive use of artificial food dyes. The characteristic bright red hue of traditional Char Siu is often achieved with synthetic colorings, which some prefer to avoid in their diet. If you, like many, prioritize natural ingredients and shy away from artificial additives, this can be a real roadblock to enjoying Char Siu as frequently as you’d like.

Driven by these very considerations, I embarked on a journey to perfect my own homemade Chinese Barbecue Pork, ensuring it not only surpassed restaurant quality but also aligned with a preference for natural ingredients. The result, I believe, is a Char Siu that tastes vastly superior to many restaurant versions, boasting rich, complex flavors and a beautiful, natural color achieved without any artificial dyes. My secret ingredient for that appealing red tint? Red beet powder. It not only contributes a subtle sweetness but also delivers a gorgeous, natural reddish hue, allowing us to enjoy visually appealing food without compromising on our commitment to natural ingredients. Because who says beautiful food can’t also be wholesome? Take a look at the images below – doesn’t that make you want to dive right in?

Why Homemade Char Siu is a Game Changer

Creating Char Siu at home offers an unparalleled level of control and customization. Beyond avoiding artificial colors, you get to select the quality of your pork, precisely balance the sweet and savory notes in the marinade, and ensure every bite is bursting with fresh, authentic flavor. The process, while requiring a bit of marination time, is surprisingly straightforward and incredibly rewarding. The aroma that fills your kitchen as this pork cooks is an experience in itself, promising a dish that’s both deeply satisfying and far more personal than any takeout order.

I distinctly recall a visit from a very pregnant friend when I was perfecting this Char Siu recipe. The moment I plated it, she eagerly joined me in “dispatching the evidence” after I’d captured a few photos. Even her daughter, who typically shies away from meat dishes, enthusiastically participated in making that plate look spotless. This anecdote perfectly illustrates the universal appeal of this homemade Char Siu – its irresistible flavor transcends usual food preferences and brings people together around the table. It’s a testament to how truly delicious and naturally appealing this pork can be when made with care and fresh ingredients.

Versatile Ways to Enjoy Your Homemade Char Siu

So, you’ve just cooked four succulent pork tenderloins into glorious Chinese Barbecue Pork. Now what? The possibilities are almost endless! While simply slicing and serving it over a bed of steaming white rice, perhaps with a side of stir-fried greens, is a classic and deeply satisfying option, Char Siu’s versatility shines in countless other applications. Imagine:

**Char Siu Fried Rice:** Dice the leftover pork and toss it into your next batch of homemade fried rice for an explosion of authentic flavor.
**Salad Topper:** Thinly slice or dice and add to a vibrant Asian-inspired salad for a protein-packed and flavorful meal.
**House Special Soup Upgrade:** Elevate your homemade noodle or wonton soup by adding delicate slices of Char Siu, transforming it into a truly special dish.
**Sliders with a Twist:** Pile thinly sliced Char Siu onto soft split rolls, perhaps with a tangy Asian slaw, for incredibly delicious and unique Chinese Barbecue Pork Sliders.
**Noodle Dishes:** Integrate it into stir-fried noodles or lo mein for a quick and flavorful weeknight dinner.
**Bao Buns:** For the ambitious, use it as a filling for homemade Char Siu Bao (steamed pork buns).
**Pizza Topping:** Get creative and use diced Char Siu as an unexpected, yet delightful, topping on a fusion pizza.

How do you envision serving this flavorful Char Siu? Share your creative ideas in the comments!

Essential Cook’s Notes for Perfect Char Siu

Achieving truly exceptional homemade Char Siu hinges on a few key considerations. Pay close attention to these notes to ensure your efforts yield the most flavorful and tender results.

The Magic of Homemade Five Spice Powder

Let’s talk about the marinade’s heart: Five Spice Powder. For years, I believed I disliked this spice blend, often finding it overpowering or stale. It turns out, my aversion stemmed from sad, aged jars found in typical grocery stores, forgotten in the back of a spice drawer. The revelation came with making my own. Homemade Five Spice Powder is a game-changer, offering an unparalleled freshness and depth of flavor.
This powerful blend typically consists of cinnamon, fennel seed, Szechuan (or Sichuan) peppercorn, star anise, and clove. While adding it to a savory pork dish might sound unconventional at first, trust me, it imparts a truly magical quality to the pork, creating a complex, aromatic profile that is both warming and intriguing.
You’re likely familiar with most of these ingredients, but the Szechuan peppercorn often stands out as the least common. Unlike black or white peppercorns, Szechuan peppercorns aren’t primarily about heat. Instead, they offer a unique citrusy aroma and, most distinctively, a “ma la” (numbing and tingling) sensation on the tongue. This characteristic is a hallmark of authentic Szechuan cuisine and adds an exciting dimension to the Char Siu.
After experiencing homemade Five Spice, my stance did a complete 180. I now find myself sprinkling it into nearly everything! If time or resources prevent you from making it from scratch, opt for a high-quality Five Spice powder from an Asian grocery store or a well-stocked specialty store, ensuring it’s as fresh as possible.

The Art of Marinating: Time is Key

Do not shortchange your pork on marination time. For the flavors to truly penetrate and tenderize the meat, a minimum of 12 hours in the marinade is crucial. This extended soak allows the complex notes of the hoisin, soy, spices, and aromatics to infuse every fiber of the pork, creating that signature Char Siu taste.
However, there’s a sweet spot. Avoid marinating for much longer than 24 hours. Beyond this point, the marinade will have done all it can do, and prolonged exposure, particularly to acidic components, can sometimes begin to break down the meat too much, potentially affecting its texture. Stick to the 12-to-24-hour window for optimal flavor and tenderness.

Mastering the Two-Part Grilling Process

Don’t be intimidated by the idea of a two-part grilling process; it’s a technique designed to achieve that perfect Char Siu texture and glaze. You’ll begin by cooking the pork over a low heat zone on your grill, allowing it to cook through gently and evenly without charring prematurely.
The finishing touch comes over high heat, during which you’ll generously brush the pork with honey. This high heat caramelizes the honey and the sugars in the marinade, creating that irresistible sticky-sweet, slightly charred glaze that is the hallmark of authentic Char Siu. This technique is easily accomplished by building a two-zone fire with wood or charcoal (coals piled to one side) or by simply adjusting burners on a gas grill (some on high, some on low). The result is beautifully cooked pork with an incredibly flavorful exterior.

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Chinese Barbecued Pork (Char Siu) | Make Ahead Mondays www.foodiewithfamily.com

Chinese Barbecued Pork (Char Siu), Homemade Five Spice

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Author: Rebecca Lindamood

Prep Time: 10 mins

Cook Time: 30 mins

Total Time: 40 mins

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Fragrant, moist, and full of flavor (garlic, ginger, Sriracha), with a sticky-sweet, slightly charred glaze, this Szechuan Chinese restaurant standard is worlds better made at home! This recipe is for four pork tenderloins, leaving plenty to freeze for fast meals at a later date!

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 weight)
1/2 cup hoisin sauce
1/2 cup soju or light rum (Korean rice liquor)
1/3 cup brown rice syrup or honey (plus additional for brushing while grilling)
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 (can omit or substitute with 1 teaspoon red food colouring)
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:

Put a clean, dry, heavy-bottomed skillet over medium low heat. Add the Szechuan peppercorns and shake the pan back and forth until the peppercorns are fragrant, about 2 to 3 minutes. Immediately add them to a spice grinder with the fennel seed and star anise. Grind until the mixture is as finely powdered as you can make it. Shake it through a fine mesh strainer. Discard what remains in the strainer. Take the sifted spices and stir in the ground cinnamon and cloves. Return this mixture to the spice grinder and grind momentarily to better combine the spices. Store in an airtight container in a dark, cool cupboard. For most potent flavour, use within three months.

To Make the Chinese Barbecued Pork (Char Siu):

Add everything but the pork tenderloins and the spare honey to a large, resealable, zipper-top bag. Seal the bag and use your hands to gently squish and combine the ingredients until it is evenly mixed. Open the bag and add all of the pork tenderloins. Squeeze as much air out of the bag as you can, reseal it, place it on a rimmed baking dish and refrigerate for 12 to 24 hours, turning the bag halfway through the marinating process.
Preheat oven to 375°F. Place the tenderloins on a rimmed baking sheet and roast for 20 minutes. While the tenderloins are roasting, begin preheating a grill, using high heat on half of the grill and low heat on the other half. When the tenderloins have roasted for 20 minutes, transfer them to the HIGH heat side of the grill. Drizzle honey over the tops of the tenderloins and use a heat-proof pastry brush to distribute the honey. When the bottom of the tenderloin has good colour, about 4 minutes, flip it over, drizzle it again with honey and brush to distribute. The second side should colour up more quickly than the first as it was brushed with honey. When that has nice colour and a couple of charred bits, transfer it to the LOW heat side of the grill, flipping it over in the process. Continue drizzling with honey, brushing, and grilling until the internal temperature of the thickest part of the tenderloin measures at least 145°F (medium rare). Transfer the cooked tenderloins to a clean, rimmed baking dish and lightly tent with foil. Allow them to rest for 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, or on sandwiches or salads.

To Freeze for Later Meals:

Chill the cooked Chinese Barbecue Pork (Char Siu) before wrapping tightly in a double layer of plastic wrap and then a layer of foil. Place the wrapped pork on a baking sheet and put into the freezer. When the pork is frozen firmly, place the wrapped pork in a labeled, resealable zipper top bag and freeze for up to 6 months.

To Reheat:

For best results, remove the desired number of cooked tenderloins from the freezer, remove the foil and double layer of plastic wrap, and thaw in the refrigerator overnight. Reheat in a 350°F in a foil covered rimmed baking dish until heated all the way through, about 15-20 minutes.
If you’re in a hurry, remove the foil and one layer of plastic wrap, then defrost gently in the microwave. Remove the last layer of plastic wrap, place in a rimmed, microwave safe dish, cover the dish with plastic wrap, venting one corner, and reheat on medium temperature until hot all the way through. The timing of this will depend on the strength of your microwave.

Nutrition

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

Did you make this recipe?

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Where to Find Key Ingredients Online

Some of the ingredients for this authentic Char Siu and Homemade Five Spice Powder might be a little less common in standard grocery stores. For your convenience, here’s a list of these items available for purchase on Amazon.com, allowing you to easily gather everything you need to create this culinary masterpiece at home:

Hoisin Sauce
Szechuan Peppercorns (Essential for that unique “ma la” tingle!)
Whole Star Anise
Fennel Seeds (Psst! Extra fennel seeds can be used to make this delicious Italian sausage!)
Brown Rice Syrup (A great alternative to honey for a distinct sweetness)
Red Beet Powder (For that beautiful, natural red color!)
Toasted Sesame Oil
Sriracha Hot Chili Sauce

This comprehensive guide to homemade Char Siu was originally published on June 17, 2013, and has been updated and expanded to provide the most valuable insights for our readers.