Few culinary sights rival rows of lacquered red pork hanging in the windows of Hong Kong roast houses. That irresistible sheen owes its appeal to a sauce much like this one, built on layers of honeyed caramel, salted soy, aromatic five-spice, and the subtle depth of Chinese cooking wine. Mixed in minutes, the glaze transforms humble cuts of meat into restaurant-worthy char siu, infusing each bite with unmistakable Cantonese flavor. Whether brushed over ribs, drizzled on cauliflower steaks, or folded into fried rice, this sauce invites the aroma and color of traditional BBQ straight into any kitchen.

Easy Homemade Char Siu Sauce Recipe

0.0 from 0 votes

Servings

cup

Prep time

minutes

Total time

minutes

Sweet-savory Cantonese BBQ sauce made with honey, brown sugar, hoisin, soy, and five-spice. Yields ½ cup; enough for 1–1½ lb meat. Refrigerate up to 2 weeks.

Cook Mode

Keep the screen of your device on

Ingredients

2 tbsp Honey
2 tbsp Brown Sugar
1 tbsp Warm Water
1 tbsp Chinese Cooking Wine
1 tbsp Light Soy Sauce
½ tsp Dark Soy Sauce
1 tbsp Hoisin Sauce
½ tbsp Oyster Sauce
½ tsp Chinese Five‑spice Powder
¼ tsp Ground White Pepper

Directions

In a mixing bowl, combine honey, brown sugar, and warm water.
Mix well until the sugar is almost dissolved.
Follow up with the rest of the ingredients and combine everything together until perfectly blended.
Use as desired!

Notes

This easy homemade Char Siu sauce recipe makes about ½ cup, enough to marinate or glaze 1 to 1½ lb (450–700 g) of pork, chicken, or tofu.
Adjust the sweetness by reducing honey, add heat with a dash of chili paste, or create a thinner basting liquid by stirring in another tablespoon of warm water.
The sauce keeps well in an airtight jar in the refrigerator for up to two weeks, making it a convenient make-ahead staple for weeknight grilling, oven roasts, or stir-fries.