Sticky Sweet Chinese BBQ Pork (Better Than Takeout!)
You know that glossy, red, slightly sweet pork you see hanging in the windows of really good Chinese restaurants? The kind that looks like it was painted with a magic glaze and belongs in a food museum? Yeah, that’s Char Siu. But today, we’re making it at home—baked, not grilled, and honestly, it might just ruin takeout for you forever.
What Is Char Siu? (And Why Is It So Addicting?)
Char Siu is basically Chinese BBQ pork. The name literally means “fork roasted” because, traditionally, it’s skewered and roasted over an open fire. But since most of us don’t have a giant roasting pit in our kitchen (tragic), we’re using the oven. The result? Juicy, caramelized pork with a sticky, flavorful glaze that makes you want to eat it straight off the pan.
Fun Fact: That Classic Red Color? It’s Optional!
That signature red hue comes from red fermented bean curd or food coloring, but we’re skipping that red food dye because … no one wants to mess with Red Dye 40. And trust me, the deep caramelization from the honey and hoisin sauce is chef’s kiss enough.
Why You’ll Love This Recipe
✔ Ridiculously easy – Mix, marinate, bake. Boom.
✔ No fancy equipment – Just an oven, a baking tray, and a hunger for greatness.
✔ Sweet, savory, umami-packed goodness – Basically, it’s everything you want in one bite.
What You Need
- Pork Tenderloin – Lean but tender. Perfect for soaking up all that marinade.
- Hoisin Sauce – The backbone of the sauce, sweet and salty.
- Soy Sauce – Adds umami and depth.
- Honey & Brown Sugar – That caramelized, sticky glaze we live for.
- Garlic & Chinese Five-Spice Powder – Essential for that signature oomph.
- Sesame Oil & Rice Wine (Mirin) – Rounds out the flavors with nutty and slightly sweet notes.
How to Serve It
🔥 Slice it up and throw it over rice.
🔥 Add it to ramen or noodle bowls.
🔥 Eat it straight from the cutting board like a savage (no judgment).
Ready to make your own takeout-level Sticky Sweet Chinese BBQ Pork? Let’s get into it. (Recipe below!)
Sticky Sweet Chinese BBQ Pork (Better Than Takeout!)
Ingredients
- 2 lbs pork tenderloin
- – 1/4 cup hoisin sauce
- – 2 tablespoons soy sauce
- – 2 tablespoons honey
- – 2 tablespoons brown sugar
- – 2 garlic cloves minced
- – 1 teaspoon Chinese five-spice powder
- – 1 tablespoon toasted sesame oil
- – 2 tablespoons rice wine mirin
Instructions
- Prep the Pork – Trim off any excess fat from the pork tenderloin so it cooks evenly and gets that perfect, glossy glaze. Pat it dry with paper towels and set aside.
- Make the Marinade – In a bowl, whisk together hoisin sauce, soy sauce, honey, brown sugar, minced garlic, Chinese five-spice powder, sesame oil, and rice wine until smooth. This is the magic potion that’s going to turn your pork into something straight out of your favorite takeout spot.
- Marinate the Pork – Place the pork in a large zip-top bag and pour the marinade over it, ensuring every inch is coated in that flavorful goodness. Seal the bag and let it marinate in the fridge overnight for the best results. Short on time? A couple of hours will still work.
- Bake It Up – Preheat your oven to 350°F. Get out a baking dish and place the marinated pork on top.
- Roast & Baste – Bake for 30 minutes, or until the internal temperature reaches 145°F. Every 10 minutes, brush the pork with extra marinade to keep it juicy and packed with flavor.
- Rest & Slice – Take the pork out of the oven and let it rest for about 10 minutes. This lets the juices redistribute so every bite is tender and delicious. Then, slice it up and serve however you like!
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