Char Siu, famously known as Chinese BBQ pork, is globally loved for its irresistible sticky, sweet, and deeply savoury glaze. For years, I relied solely on local takeout to get that signature glossy finish and perfectly tender meat, assuming it was simply too complicated to replicate at home. But making this juicy, caramelised roasted pork shoulder in your own oven is surprisingly straightforward, and it has completely transformed our family dinners.
I actually started making this regularly when planning out a 9-month-old baby food schedule for our family. It turns out, tender, slow-roasted pork is a fantastic protein for little ones practising self-feeding, while the robust, restaurant-quality flavours satisfy the adults at the table. It hits every flavour note—sweet, deeply savoury, slightly garlicky—and roasts up with beautifully charred edges. Whether you serve it over a simple bowl of steamed rice or tucked inside fluffy bao buns, it is a guaranteed crowd-pleaser that fits seamlessly into a busy household’s routine.
Prep & Cook Time
- Estimated Prep Time: 15 minutes (plus at least 4 hours to marinate)
- Cook Time: 45 minutes
- Servings: 4 to 6
Ingredients List
- 2 lbs boneless pork shoulder (pork butt), cut into 2-inch thick strips
- 1/4 cup hoisin sauce
- 1/4 cup soy sauce (use a low-sodium variety if sharing with your baby)
- 3 tablespoons maple syrup (a safe, sticky alternative to honey for infants under one year)
- 2 tablespoons Shaoxing wine (or dry sherry)
- 1 tablespoon toasted sesame oil
- 2 cloves garlic, finely minced
- 1 teaspoon Chinese five-spice powder
- Optional: 1/2 teaspoon red food colouring (this provides that classic bright restaurant colour, though the recipe tastes equally amazing without it)
Step-by-Step Instructions
Prep the Meat
Start by trimming the pork shoulder of any extra-large, hard pieces of fat on the exterior, but make sure to leave the internal marbling intact. That fat is what melts down during the cooking process to keep the meat juicy. Cut the meat into long strips about two inches thick. If you are sharing this meal with an infant, these thicker strips are actually ideal because once they are fully cooked, the meat becomes soft enough to shred easily into safe, manageable pieces.
Mix the Marinade
In a medium-sized bowl, whisk together the hoisin sauce, low-sodium soy sauce, maple syrup, Shaoxing wine, toasted sesame oil, minced garlic, and the Chinese five-spice powder. Once it is completely smooth, take out about three tablespoons of this mixture and store it in a small container in the refrigerator. You will need this clean, untouched marinade later for basting the pork while it cooks.
Marinate and Play
Place your prepared pork strips into a large, heavy-duty zip-top bag and pour in the remaining marinade. Seal the bag tightly, pressing out as much air as possible. Hand the sealed bag to your baby while they sit safely in their high chair! Letting them squish, pat, and mash the meat through the thick plastic bag is a fantastic sensory activity.
It naturally helps them build early hand-eye coordination and introduces them to the kitchen environment in a tactile way. Expect some mess here if they drop it, but that is part of the fun! Once the meat is thoroughly coated, place the bag in the fridge for at least 4 hours, or up to 24 hours for the best flavour.
Set up the Roasting Pan
When you are ready to cook, preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with heavy-duty aluminium foil to catch the sticky drips and make cleanup a breeze. Place a wire roasting rack directly on top of the foil and lightly coat it with non-stick cooking spray. Arrange the marinated pork strips on the rack, leaving a little space between each piece so the hot air can circulate freely.
Roast the Pork
Place the pan in the preheated oven and let the pork roast undisturbed for 20 minutes. After the initial 20 minutes, pull the pan out and carefully flip each piece of pork over using tongs. Take the marinade you reserved earlier from the fridge and brush the tops of the pork generously. Return the pan to the oven and roast for another 15 minutes to allow the sauce to bake into the meat.
Baste and Broil
Pull the pork out of the oven one final time, flip the pieces again, and brush them with whatever is left of the reserved marinade. Turn your oven to the broil setting. Broil the pork for 3 to 5 minutes, keeping a very close eye on it. You want the edges of the meat to get dark, blistered, and wonderfully charred, but the sugars in the maple syrup and hoisin can burn rapidly if left unattended.
Rest, Slice, and Serve
Remove the sizzling pork from the oven and transfer the pieces to a clean cutting board. Let the meat rest for a full 10 minutes before slicing to ensure the juices redistribute and stay inside the meat. Slice it thinly across the grain for the adults. For the baby, shred a few pieces finely or offer a soft, finger-length strip. Grasping the shredded meat encourages them to practice their pincer grasp, promoting excellent fine motor skill development while they chew.
Pro Tips for the Perfect Char Siu
- Choose the Right Cut: Do not substitute pork loin or tenderloin in this recipe. Leaner cuts will dry out entirely at these roasting temperatures. The natural fat marbling in the pork shoulder renders down slowly, keeping the meat incredibly juicy and tender enough for both adults and early eaters to manage safely.
- Elevate the Drip Pan: Pour a quarter cup of water directly onto the foil-lined baking sheet right before placing the pan in the oven. This simple trick prevents the sugary marinade drips from smoking up your kitchen while the pork roasts, keeping your smoke alarms quiet and the house peaceful.
- Adjust for Your Family: If you are strictly cooking for adults and want a sweeter, thicker glaze, swap the maple syrup out for equal parts honey. Honey creates a slightly tackier glaze under the broiler, but remember that honey is never safe for children under twelve months old.
- Freeze for Later: This recipe is perfect for batch cooking. You can freeze the cooked, fully cooled Char Siu slices in an airtight container for up to three months. Simply thaw and warm them up in a skillet for an instant, satisfying weeknight protein.