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Char Siu Recipe


Char Siu is also known as Barbequed pork in China. I had a few requests in the Chinese Buffet at Home article for the red chicken skewers from the Chinese buffet. Luckily someone pointed me in the right direction and this is very close, the color is spot on. It turns out the redness of the meat comes from red food coloring but this is totally optional. This dish I believe is typically roasted but I decided to put the pork on skewers and grill them instead. If you want you could just leave the pork lions whole, marinate and roast them in the oven. This recipe will also work with boneless skinless chicken thighs or breasts. Enjoy.

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(Makes 5 Servings)

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Char Siu Recipe

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Ingredients

Scale
  • 3 lbs lean pork loin (cut into strips)
  • 2 teaspoons soy sauce
  • ½ teaspoon garlic powder
  • ½ teaspoon powdered ginger
  • ¼ cup hoisin sauce
  • ¼ cup ketchup
  • ¼ cup honey
  • 1 tablespoon rice wine (or sherry)
  • 1 teaspoon red food coloring (optional)

 

 

Instructions

  1. Cut pork loin into long strips. In a large bowl combine soy sauce, garlic powder, ginger, hoisin, ketchup, honey, rice wine, and food coloring.
  2. Place pork into bowl, cover and marinate overnight in the refrigerator.
  3. Soak skewers in cold water. Slide pork strips onto each skewer.
  4. Grill until pork is fully cooked.
  • Author: Bobby

 

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Brenda M.

Friday 29th of November 2013

My family calls this red-chicken-on-a-stick and it is one of our favorites. I make it with boneless chicken thigh meat. I don't always have time to marinate overnight, but even after a few hours it is delicious! Also, on occasion, I bake these on a broiler pan rack at a low temperature (350) until they start to brown. I've been making this since 2009 when it was first posted and it is now my Husband's Birthday dinner request. The recipe is perfect as is, but I use 3 T. of rice wine vinegar (instead of wine or sherry)and a generous amount of fresh black pepper. I'm going to try it on chicken wings, that sounded like a great idea! Thanks so much for this great recipe.

Katie

Sunday 3rd of November 2013

Yay!!! Thank you sooooo very much for posting this recipe!!! I've been searching for this for a long time but never knew what it was called. I'm super excited to try this recipe :) Thank you again :)

alana

Wednesday 16th of January 2013

thank u Bobby i cant wait to try the! really excited cuz last time i had them was couple yrs back! Thanks for replying to my qs

Bobby

Wednesday 16th of January 2013

alana - I am not sure if the skewers would burn in the oven or not, but I would soak them just to be on the safe side.

alana

Wednesday 16th of January 2013

Thank you Bobby i really appreciate it! i;m marinating them right now:)i wanted to serve them on a stick because they look fancy like that should i still soak them?