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!

What Is Char Siu?

Char Siu is a classic Cantonese barbecue dish made from long strips of pork marinated in a flavorful sauce and roasted until glossy and caramelized. The name literally means “fork roasted,” referring to the traditional method of skewering the pork with long forks and roasting it in large barbecue ovens.

The marinade typically includes fermented red bean curd, soy sauce, hoisin sauce, honey or sugar, rice wine, and aromatic spices such as five-spice powder. As the pork roasts, it is repeatedly basted with the marinade, creating the signature sweet-savory glaze and slightly smoky aroma.

In Cantonese barbecue shops, strips of Char Siu are often hung in roasting ovens, slowly cooking until the edges caramelize and the meat becomes tender and juicy.

Looking for the Traditional Cantonese Char Siu?

If you’d like to learn how Char Siu is traditionally prepared, I also have a classic Cantonese-style recipe that shows the authentic oven-roasting method.

That version follows the traditional barbecue approach and produces the roasted texture commonly found in Cantonese BBQ shops.

You can find the full traditional recipe here.

Why Is Char Siu Red?

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Char Siu is known for its reddish color, which traditionally comes from fermented red bean curd, also called nam yu.

Fermented red bean curd is made from preserved tofu that has been fermented with rice wine, salt, and red yeast rice. It adds both color and a deep savory flavor to the marinade.

Some restaurant versions use food coloring to create a brighter red appearance, but traditional recipes rely on fermented red bean curd for a more natural color.

In this recipe, the fermented red bean curd provides both the signature hue and an important layer of flavor.

Best Cut of Pork for Char Siu

The most commonly used cut for Char Siu is pork butt, also known as pork shoulder. This cut has a good balance of meat and fat, which helps the pork stay juicy while it cooks and gives it a tender, flavorful texture.

As the pork cooks, the fat slowly renders and keeps the meat moist, making pork butt a reliable choice for achieving tender Char Siu.

If you prefer a richer, fattier version, pork belly is another excellent option. The higher fat content creates an even more succulent texture and a deeper, melt-in-your-mouth bite.

Leaner cuts such as pork loin or tenderloin can also be used, but they tend to dry out more easily during cooking. For the best results, cuts with some fat—like pork butt or pork belly—will produce the most flavorful Char Siu.

Cutting the pork into long strips also helps the marinade penetrate more evenly and allows the glaze to coat the meat beautifully as it cooks.

Step-by-Step: Let’s Cook

Step 1: Prepare the pork

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

Tip: Piercing the pork helps the flavor penetrate quickly, which is especially helpful for this faster stovetop version.

Step 2: Marinate the pork

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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 it sit for about 5 minutes.

Tip: You can also marinate the pork ahead of time if you want aneven deeper flavor.

Step 3: Sear the pork

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In a pan over medium heat, add the cooking oil. Add the pork and sear for about 2 minutes on each side until lightly browned.

Tip: Searing first builds flavor and helps the pork develop better color before braising.

Step 4: Braise the pork

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Add the smashed garlic, the remaining marinade, and water. Cover and cook for about 15 minutes, or until the pork reaches an internal temperature of 165°F.

Tip: Keeping the pork in the braising liquid helps it stay juicy and absorb all that rich char siu flavor.

Step 5: Reduce the sauce and serve

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Uncover, increase the heat to high, and reduce the sauce for about 3 minutes. Spoon the sauce over the pork frequently as it reduces. Slice the pork into small pieces and serve hot.

Tip: Basting during the final reduction helps create that signature sticky, glossy char siu glaze.

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

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This Char Siu Pork is a quick stovetop version of Cantonese BBQ pork made with a sweet-savory marinade and a glossy sticky glaze.

Servings 4

Prep Time 10 minutes mins

Cook Time 20 minutes mins

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Ingredients

  

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For the pork

• 1½ 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

Instructions

 

• To 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.
• To 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 it sit for about 5 minutes.
• To sear the pork, in a pan over medium heat, add the cooking oil. Add the pork and sear for about 2 minutes on each side until lightly browned.
• To braise the pork, add the smashed garlic, remaining marinade, and water. Cover and cook for about 15 minutes, or until the pork reaches an internal temperature of 165°F.
• To finish, uncover and increase the heat to high. Reduce the sauce for about 3 minutes, spooning the sauce over the pork frequently as it thickens. Slice the pork into small pieces and serve hot.

Video

Notes

• Pierce the pork first: Using a fork to pierce the pork helps the marinade penetrate faster, which is especially helpful for this quick stovetop method.

• Marinate longer for deeper flavor: While 5 minutes works for this fast recipe, you can marinate the pork for several hours or overnight for even richer flavor.

• Sear before braising: Browning the pork first helps build flavor and improves the final color of the Char Siu.

• Keep the pork partially submerged: During braising, make sure the pork stays in the sauce so it absorbs the full flavor of the marinade.

• Reduce the sauce for the glaze: Letting the sauce reduce at the end creates the signature sticky-sweet glaze that coats the pork beautifully.

• Slice against the grain: Cutting the pork across the grain helps keep the slices tender and easier to chew.

• Protein swap: This method also works well with pork belly if you prefer a richer, fattier Char Siu.

Author: CiCi Li

Course: Main Course

Cuisine: Chinese