30-Min Char Siu Pork Recipe (No Oven Needed)

Char Siu Pork (Chinese BBQ Pork) is one of the most iconic dishes in Cantonese cuisine, known for its sweet-savory glaze and juicy texture. Traditionally, it’s roasted low and slow in an oven—but this version is a total game-changer. In just 30 minutes and with no oven required, you can make incredibly flavorful Char Siu right on your stovetop. Perfect for weeknight dinners or when you’re short on time!

Char Siu Pork Recipe

Serves: 2 to 4
Prep time: 10 minutes
Cook time: 20 minutes

For the pork:
3 pieces (1 ½ pounds) pork butt
2 tablespoons cooking oil
2 cloves garlic, smashed
1 cup water

For the marinade:
2 pieces fermented red bean curd
2 tablespoons fermented red bean curd sauce
2 tablespoons oyster sauce
2 tablespoons hoisin sauce
1 tablespoon soy sauce
1 tablespoon dark soy sauce
3 tablespoons rice wine
2 tablespoons honey
½ teaspoon five-spice powder
½ teaspoon white pepper

Char Siu Pork Instructions

1. Prepare the pork:

• Use a fork to pierce all over the pork butt. This helps the marinade absorb faster and speeds up the cooking process.

2. Marinate the pork:

• In a bowl, mix together the fermented red bean curd, fermented red bean curd sauce, oyster sauce, hoisin sauce, soy sauce, dark soy sauce, rice wine, honey, five-spice powder, and white pepper.
• Add the pork and coat well with the marinade. Let sit for 5 minutes.

3. Make the char siu pork:

• Heat a pan over medium heat and add cooking oil. Add the pork and sear for 2 minutes on each side until lightly browned.
• Add the smashed garlic, remaining marinade, and 1 cup of water.
• Cover and braise for about 15 minutes, or until the pork reaches an internal temperature of 165°F (74°C).
• Uncover, increase to high heat, and reduce the sauce for 3 minutes. Frequently spoon the sauce over the pork as it reduces for maximum flavor.

4. Serve:

• Slice the pork into small pieces and serve hot!

Tips & notes

• Piercing the pork first allows the marinade to penetrate quickly, ideal for fast braising.
• Braising the pork: Keeping the pork submerged in the sauce as it cooks ensures it absorbs maximum richness and depth from the marinade.
• Baste continuously during reduction to get that signature sticky-sweet glaze on your Char Siu.