I’ve recreated the complex, slightly sweet taste of Chinese BBQ pork using aromatic spices like cinnamon and star anise. I’ve tried to select ingredients that are easy to find, and although it may seem like a lot of steps, it’s actually quite simple: just mix the marinade, let the pork soak up all the flavours, and grill it.

While the classic Chinese char siu has that enticing red colour, I’ve skipped adding any artificial colouring here.

The secret to boosting the flavour is adding a tablespoon of fermented ingredients like Chinese fermented bean curd, black beans, or even Japanese salted koji (a traditional seasoning). But don’t worry if you can’t find one of them – it’ll still taste amazing!

This flavour-packed pork is perfect with rice, and if you prepare it ahead of time, it’s super handy when guests pop by—just slice and serve as a snack, or use it in sandwiches like banh mi, which are great for lunchboxes. It’s also amazing as a ramen topping or in fried rice.

Plus, it’s budget-friendly, as we’re using a big cut of pork neck (pork scotch roast), which is easier on the wallet.

Give it a go!

Got leftover BBQ pork? Use it for tomorrow’s lunchbox! Check out this recipe for a BBQ pork banh mi here↓

Lunchbox-style Banh Mi

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @recipescometrue on Instagram and hashtag it #recipescometrue.

Chinese BBQ Grilled Pork (Char Siu)

This Chinese BBQ pork (Char Siu) recipe combines fragrant spices like cinnamon and star anise with a sweet-savory marinade to recreate the delicious flavours of this classic dish. Using pork neck, an economical and tender cut, the marinated meat is grilled to perfection without added colouring. Serve it with rice, in sandwiches, or as a snack—it’s easy to make and packed with flavour.

Servings 6 people

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Ingredients

1.3 kg pork neck (pork scotch roast)
1/4 tsp salt
1/4 tsp pepper
1 tbsp vegetable oil
1 cinnamon stick
2 star anise
1/2 tsp fennel seeds
6 cloves
15 g ginger (grated)
15 g garlic (grated)
2 tbsp shaoxing wine (chinese cooking wine) or sake
2 tbsp dark soy sauce (or normal soy sauce)
2 tbsp honey
4 tbsp hoisin sauce
1 tbsp fermented ingredients (black bean paste, fermented bean curd or salted koji) *optional

Instructions

Get your ingredients ready.
Cut the pork neck in half lengthways and sprinkle lightly with salt and pepper.
Tip: Cutting it in half helps it cook faster and makes it easier to handle.
In a small frying pan, heat the vegetable oil, cinnamon, star anise, fennel seeds, and cloves over medium heat for about 30 seconds until fragrant.
Add the grated ginger and garlic, and fry for another 30 seconds.
Stir in the Shaoxing wine, dark soy sauce, honey, hoisin sauce, and, if using, the fermented ingredient. Simmer gently for 1 minute, then remove from the heat.
Prepare a plastic bag for marinating the pork.
Tip: I usually use the free vegetable bags from the supermarket!
Set aside 2 tablespoons of the marinade for later. Pour the remaining marinade into the bag with the pork, seal it tightly, and give it a good massage to ensure the pork is well coated.
Refrigerate the pork for at least 3 hours, but ideally 8 to 12 hours.
Tip: To avoid leaks, place the bag on a plate or in a container.
Once the pork is marinated, preheat your grill to 220°C. Place the pork on a baking tray lined with parchment paper and grill for 10 minutes.
After 10 minutes, turn the pork over, brush it with 1 tablespoon of the reserved marinade, and grill for another 10 minutes.
Turn the pork again, brush with the remaining marinade, and grill for a final 10 minutes.
Once the pork has a lovely brown colour all over, remove it from the grill and cover with foil. Let it rest for 10 minutes.
Slice it up and enjoy!