Char Siu Pork Recipe (Chinese BBQ Pork)

Traditionally made with fatty cuts of pork like pork shoulder or pork belly, Char Siu gets its signature flavor from a marinade of soy sauce, hoisin, garlic, five spice, and honey. It’s roasted until slightly charred and sticky on the outside—hence the name, which means “fork roast.”

For this halal version, we’ll use boneless skinless chicken thighs or beef chuck roast or brisket strips—both juicy, tender options that soak up the marinade beautifully.

Why You’ll Love This Recipe

• Bold, classic Chinese BBQ flavor—no pork needed
• Sweet, savory, sticky, and caramelized
• Halal-friendly & kid-approved
• Perfect for rice bowls, bao buns, or noodle stir-fries
• Make-ahead friendly—marinate overnight for max flavor

Time & Servings

• Prep Time: 15 minutes
• Marinate Time: 8 hours (overnight recommended)
• Cook Time: 25–30 minutes
• Total Time: ~9 hours with marinating
• Servings: 4–6
• Calories per serving: ~380

Ingredients

For the Protein (choose one):

• 1.5–2 lbs boneless skinless chicken thighs (or)
• 1.5–2 lbs beef chuck roast, thinly sliced against the grain (or)
• Halal turkey thighs for a juicier option

For the Marinade:

• 1/4 cup hoisin sauce
• 3 tablespoons low-sodium soy sauce (halal-certified)
• 2 tablespoons honey
• 1 tablespoon brown sugar
• 1 tablespoon rice vinegar (or apple cider vinegar)
• 2 teaspoons sesame oil
• 1 tablespoon garlic, minced
• 1 teaspoon grated fresh ginger
• 1/2 teaspoon Chinese five-spice powder
• 1 tablespoon ketchup or tomato paste (for color and tang)
• Optional: 1/4 tsp red food coloring (classic look, but optional!)

How to Make Halal Char Siu

1. Make the Marinade

• In a medium bowl, whisk together all marinade ingredients until smooth.

2. Marinate the Chicken or Beef

• Add meat to a zip-top bag or shallow dish and pour in the marinade.
• Turn to coat well. Cover and refrigerate for at least 4 hours, preferably overnight.

3. Roast or Grill the Char Siu

Oven Method:

• Preheat oven to 425°F (220°C).
• Line a baking sheet with foil and place a wire rack on top.
• Arrange the marinated meat on the rack and roast for 25–30 minutes, flipping halfway and basting with leftover marinade or honey water (1 tbsp honey + 1 tbsp water).

Want it sticky and caramelized? Broil for the last 2–3 minutes—but watch it closely!

Grill Method:

• Preheat grill to medium-high.
• Grill over indirect heat for 20–25 minutes, flipping and basting occasionally, until charred and cooked through.

4. Slice & Serve

• Let meat rest for 5 minutes.
• Slice thinly against the grain.
• Serve hot with steamed rice, noodles, or bao buns.

How to Serve Char Siu

• Classic bowl: Char Siu + jasmine rice + steamed bok choy
• Street food style: Stuff in bao buns with pickled carrots and cucumber
• Stir-fry: Toss sliced Char Siu into fried rice or lo mein
• Wrap it up: Use in lettuce wraps or spring rolls for a lighter option

Tips for Perfect Char Siu

1. Use dark meat chicken or marbled beef. It stays juicy during roasting.
2. Marinate overnight for max depth of flavor.
3. Baste often. Keeps it glossy and sticky!
4. Use a rack. Helps the meat roast evenly and caramelize.
5. Slice thin. Just like the classic—you want those sweet-savory ribbons of meat.

Variations

• Low-carb version: Swap honey for sugar-free maple syrup or monk fruit sweetener.
• Spicy Char Siu: Add a teaspoon of chili paste or sriracha to the marinade.
• Char Siu tofu: Use pressed tofu slices and roast or pan-fry after marinating.
• Air fryer version: Cook marinated meat at 375°F for 12–15 minutes, flipping halfway.

Storage & Reheating

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze cooked or raw marinated meat for up to 2 months.
• Reheat: Warm gently in a skillet or microwave, or toss into stir-fry dishes.

FAQ

What meat is best for halal Char Siu?
Chicken thighs or beef chuck roast work beautifully. Turkey thigh is also great for richness.

Is five-spice powder necessary?
It’s traditional and adds that signature warm depth, but you can sub with a mix of cinnamon, cloves, and star anise if needed.

Can I skip hoisin?
It’s a key flavor, but you can sub with extra soy sauce + a splash of molasses + garlic.

Do I have to use red food coloring?
Nope! It’s just for that classic red look. The flavor’s amazing either way.

Final Thoughts

This Halal Char Siu Pork-style Chicken or Beef is juicy, sticky, full of sweet-savory flavor, and just as satisfying as the takeout classic—but totally homemade and halal-approved. It’s one of those recipes that feels special and easy enough for a weeknight dinner.

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