Easy 3-Ingredient Char Siu (Chinese BBQ Pork)
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Is there anything more irresistible than a platter of sweet, sticky, juicy Chinese barbecue pork when you’re craving Asian food?
Whether you call it Char Siu (Cantonese) or Xá Xíu (Vietnamese), this versatile roasted pork is an absolute must-have in your recipe rotation. Do you want to chop it up as a savoury meat filling for baked BBQ pork buns? Definitely! Want to lay thick slices over your homemade wonton soup? Yes, please! Craving a Vietnamese Banh Mi sandwich? Heck yes!
While making a traditional marinade from scratch is amazing (you can find my from-scratch Char Siu recipe right here!), sometimes you are in a pinch for time. This fast, foolproof recipe requires only 3 ingredients and yields perfectly tender, restaurant-quality BBQ pork with barely any effort!
Why You’ll Love This Recipe
- Lightning Fast Prep: By utilizing a high-quality, pre-made seasoning packet, you bypass the need to measure out a dozen different spices and sauces.
- Highly Versatile: Make a large batch on Sunday and use the leftover pork all week long in stir-fries, noodle bowls, and sandwiches!
- Practically Zero Cleanup: I will teach you my favorite zip-top bag marinating trick so you don’t have to scrub any sticky bowls at the end of the night.
Ingredients You Will Need
You only need three simple things from your local Asian grocer to make this incredible pork!
For the Meat:
- Pork: 2 ½ pounds of pork tenderloin (usually about 2 whole loins). Ensure the tough, silvery skin is removed.
For the Flavour & Marinade:
- The Seasoning: 2 ½ ounces (1 packet) of Chinese Barbecue Char Siu Seasoning Mix. (I highly recommend the “NOH” brand!)
- The Liquid: 1 Tablespoon rice cooking wine.
How to Make 3-Ingredient Char Siu
Phase 1: Prep and Marinate
- Prep the Meat: Use a sharp knife to carefully remove the thin, shiny silver skin from the outside of the pork tenderloins (if it hasn’t already been removed by your butcher). Rinse the pork under cold water and pat it completely dry with paper towels.
- Mix the Marinade: Place the dried tenderloins into a large mixing bowl (or a large heavy-duty zip-top bag). Sprinkle the entire packet of the NOH seasoning mix over the meat, then pour in the 1 Tablespoon of rice cooking wine.
- Coat and Chill: Put on food-safe disposable gloves and rub the marinade mixture evenly all over the tenderloins until they are fully coated. Cover the bowl tightly with plastic wrap (or squeeze the air out of your zip-top bag) and refrigerate for 4 to 6 hours (overnight is absolutely best!).
Phase 2: Roast and Baste
- Preheat your oven to 400°F (204°C).
- Line a roasting pan with foil (for easy cleanup) and place a wire roasting rack inside. Place the marinated tenderloins on the rack, spaced about 2 inches apart. Do not throw away the excess marinade left in the bag!
- Roast on the middle oven rack for 10 minutes at 400°F (204°C). This will create a nice char on the outside and lock in the juices.
- Remove the pan from the oven. Use a pastry brush to coat the tenderloins with the reserved marinade. Flip the meat over and brush the other side with the remaining marinade.
- Lower the oven to 300°F (148°C) and continue to roast the pork for another 15 to 20 minutes, or until a meat thermometer inserted into the thickest part of the pork reads 155°F (68°C). (If it reads less, roast for 5 to 10 more minutes and check again).
Phase 3: Rest the Meat
- Remove the pork from the oven and transfer it to a cutting board. Let the meat rest for exactly 10 minutes before slicing so the juices have time to redistribute. Serve warm and enjoy!
💡Pro Tips for the Best BBQ Pork
- The Zip-Top Bag Hack: I always marinate my meat in large plastic zipper bags for two reasons. First, squeezing all the air out acts like a vacuum seal, forcing the marinade tight against the meat for a more even coating. Second, you just throw the bag away when you are done—no sticky bowls to scrub!
- Why is Char Siu red? In Asian cultures, red is an auspicious colour representing luck, good fortune, and vitality! Traditionally, the deep red colour came from ingredients like red fermented bean curd or annatto seeds. Today, commercial mixes use a touch of food colouring for convenience to give the meat that appetizing, signature crimson glow.
- The “Fork Roast”: The literal Cantonese translation of Char Siu means “fork roast.” Traditionally, the pork is skewered on long forks and roasted over an open fire. Because the marinade is high in sugar, indirect heat—such as an oven or smoker—is the best way to keep the meat from burning before the center is cooked. You can also get a similar effect by briefly charring the meat under high heat before finishing the roast.
Complete the Asian Dinner Menu
If you’re craving Asian food, the following suggestions can help satisfy that craving!
- Spicy Teriyaki Wonton Noodles: Slice your hot Char Siu pork and serve it directly over a tasty bowl of these savoury noodles!
- Easy Crispy Fried Pork Wontons: Add an irresistible, golden-fried crunch to your dinner table with these delicious “money bags.”
- Soft & Fluffy Curry Beef Buns: Put on a full Asian bakery spread by serving your BBQ pork alongside these pillowy, savoury stuffed milk bread buns!
- BBQ Pork Buns: Turn leftover char siu into these delicious dim sum-style buns!
Frequently Asked Questions
Seasoning mix vs. Char Siu marinade in a jar. Which is better?
You can successfully use either one (Lee Kum Kee makes a great jarred version!), but I vastly prefer using a dry seasoning powder like the NOH brand. A powdered mix gives you total control over how diluted you want your marinade to be. You can use it as a heavy dry rub, or add just a splash of water/rice wine to create a thick, sticky paste!
What type of pork should I use?
Pork tenderloin is the traditional choice because it is lean, tender, and cooks relatively quickly. However, you can absolutely adapt this based on your preferences! If you like a fattier, richer cut of meat, use thick strips of pork shoulder (pork butt) or even skinless pork belly!
What is rice cooking wine used for?
Used widely in Asian dishes, rice cooking wine is made from fermented glutinous rice. It acts as a salted alcohol that enhances the aromas and flavours of the food, much like a red or white wine does in French or Italian cooking! If you do not have rice cooking wine, Mirin is a fantastic substitute (just keep in mind that Mirin is slightly sweeter).
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Easy 3-Ingredient Char Siu (Chinese BBQ Pork)
Ingredients
- 2 ½ pounds pork tenderloin (2 loins) silver skin removed
- 2 ½ ounces (1 packet) Chinese Barbecue Char Siu seasoning mix NOH brand recommended
- 1 tablespoon rice cooking wine
Method
- Trim and dry: Carefully remove the tough silver skin from the outside of the pork tenderloins (if necessary). Rinse the pork under cold water and pat it completely dry with paper towels.
- Mix and coat: Place the tenderloins into a large mixing bowl or a large zip-top plastic bag. Sprinkle the Char Siu seasoning mix over the meat and add the rice cooking wine. Put on food-safe disposable gloves and rub the marinade evenly over the meat.
- Rest the meat: Cover the bowl with plastic wrap (or squeeze the air out of the zip-top bag) and refrigerate for 4 to 6 hours (overnight is highly recommended for the best flavour!
- Bake and char: Preheat your oven to 400°F (204°C). Place the tenderloins on a wire rack set inside a foil-lined roasting pan, spaced 2 inches apart (save the excess marinade left in the bag!). Roast on the middle rack for 10 minutes to create a nice char on the outside and lock in the juices.
- Flip and lower temp: Remove the pan from the oven. Brush the tenderloins with the reserved marinade, flip the meat over, and brush the other side. Lower the oven temperature to 300°F (148°C). Return the pork to the oven and roast for another 15 to 20 minutes, or until a meat thermometer reads 155°F (68°C). (If under temp, roast 5-10 mins more).
- Rest the meat: Remove the pork from the oven and transfer to a cutting board. Let the meat rest for exactly 10 minutes before slicing so the juices have time to redistribute. Serve warm and enjoy!
