Chinese BBQ pork (Char siu pork) from RecipeTin Eats by Nagi Maehashi

  • Chinese five spice powder
    This classic Chinese five spice mix unites the five flavors: sweet, sour, bitter, salty, and savory. Based on the traditional philosophy of balancing yin and yang, Chinese five spice complements fatty meats like pork belly, goose, and duck. (The Spice House) Buy Now
  • red food colouring
  • Show all ingredients...
  • Serves : 6 -8

  • EYB Comments

    Marinate 24-48 hours. Can substitute pork shoulder or pork tenderloin for pork Scotch fillets.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Supreme soy noodles; Restaurant style Chinese broccoli with oyster sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Marinate 24-48 hours. Can substitute pork shoulder or pork tenderloin for pork Scotch fillets.

  • imaluckyducky on May 29, 2025

    5 stars. Hands down one of the best char siu recipes I’ve used. The marinade is beautiful and made the pork tenderloins amazingly succulent for the 20 hour marinade time. I cut the cook time to 30ish minutes because I used tenderloins and I needed to get dinner on the table. Made extra for bao , fried rice, and ramen!

  • Stephenn31 on July 03, 2024

    Pretty good marinade. I did over cook/ dry out the pork on the bbq. I’d add a bit more five spice as I like the flavour and less sugar next time

  • KarinaFrancis on June 20, 2024

    I couldn’t believe how well this turned out! I marinated the pork for 48 hours, turning it once. The cooking process is pretty easy, roasting and basting over 90 minutes and the payoff is huge. I used pork neck and cut it into 4 pieces to maximise surface area for the sticky glaze. Happy to have stash in the freezer for future yumminess.

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