The Ultimate Guide to Making Authentic Char Siu Sauce at Home

Preserved red beancurd, also known as Shanghai red bean curd, is an essential ingredient in Chinese BBQ pork char siu.

The preserved red beancurd is tofu fermented in a brine made from rice wine, salt water and monascus red rice, a deep red yeast that colours the liquid. Over time, the breakdown of proteins softens the bean curd and develops intense umami pugency - praised in stir-fries and braised vegetable dishes. The red yeast also gives the red colour to char siu roast meat, red-braised Chinese dishes or even fish.

Rich and thick, dark soy sauce adds a full-bodied texture to stews, marinades and sauces. It has a hint of sweetness and a subtle soy bean flavour.

As a Chinese soy sauce, rather than Japanese, the ‘dark’ refers to colour rather than salt content. Read more about the difference between Chinese and Japanese style soy sauce in our guide.

Chinese five spice, or Chinese 5 spice, blends are rooted in the ancient philosophy of balancing yin and yang in food. It combines the five essential elements of Chinese cuisine: bitter, sweet, pungent, salty, and sour into one versatile spice mix.

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Substitutions and Alternatives for Char Siu sauce

While traditional ingredients are ideal for making authentic Char Siu sauce, some substitutions and alternatives can work in a pinch.

Here are a few Char Siu ingredient swaps we've heard about - some more convincing than others!

• If you can't find hoisin sauce, a mixture of soy sauce, peanut butter, and a bit of sugar can mimic its flavour.
• Instead of Chinese five-spice powder, you could use a blend of star anise, cloves, cinnamon, and fennel seeds to achieve a similar complexity.
• Honey is a common sweetener, but if unavailable, maple syrup or brown sugar can be effective substitutes.
• For those with dietary restrictions, tamari can replace soy sauce for a gluten-free option.
• If fermented red bean curd is hard to find, a small amount of miso paste can offer a comparable umami depth.

While these alternatives might slightly alter the recipe and final flavour, they can still help you create a delicious and satisfying Char Siu sauce at home.

Step-by-Step Preparation

Preparing Your Ingredients

Before you start making Char Siu sauce, it's essential to prepare your ingredients properly.

• Begin by measuring out all the necessary components: soy sauce, hoisin sauce, honey, Chinese five-spice powder, and any other additions like fermented red bean curd if you're using it.
• For the best results, use fresh, high-quality ingredients.
• If any of your ingredients are in chunky or solid form, such as the fermented red bean curd, make sure to mash or dissolve them to ensure a smooth sauce.
• You may also want to grate fresh garlic and ginger if your recipe calls for them.

Having everything pre-measured and ready will streamline the cooking process and help you avoid mistakes. This preparation step ensures that your cooking is efficient and that the flavours meld together seamlessly in the final Char Siu sauce.

Below are more of the ingredients that you can find here at Sous Chef!

Lee Kum Kee hoisin sauce is a spicy-sweet sauce made from a blend of umami-rich soybean paste, salted plums, sesame and chilli peppers. Also known as ‘Chinese barbecue sauce’ or 'hoi sin sauce', hoisin sauce has a similar consistency to HP sauce, making it a great glaze for pork or duck dishes. 

Pearl River Bridge Superior Gold Label light soy sauce is one of highest quality light soy sauces exported from China. This light soy sauce is naturally brewed in sunlight, and is drawn from the first fermentation in the brewing process.

The Superior Gold Label light soy sauce is more aromatic than other light soy sauces and has a mellow taste with a rich sweetness and nutty, umami flavours.

This premium oyster sauce contains real oyster extract. Now a popular ingredient around the world, oyster sauce was first invented by Lee Kam Sheung – a cook from China’s Guangdong village who, in 1888, accidently overcooked oyster soup until the clear broth turned into a dark, caramelised sauce. The chef went on to found Chinese company Lee Kum Kee, which has continued to grow over four generations, and is still producing this premium oyster sauce.

Mixing and Balancing Flavours

Once your ingredients are prepared, the next step is to mix them together and balance the flavours.

• Start by combining the soy sauce, hoisin sauce, and honey in a mixing bowl. Stir them well to ensure they are fully integrated.
• Then, add the Chinese five-spice powder and any additional spices or aromatics you are using. It's crucial to taste the mixture at this stage. The goal is to achieve a balance between sweet, savoury, and umami.
• If the sauce is too salty, add a bit more honey; if it's too sweet, a splash of soy sauce can help. Adjust the spices to your preference, keeping in mind that the flavours will intensify during cooking.

Taking the time to balance the flavours now will ensure that your Char Siu sauce enhances whatever dish you choose to make with it, providing a harmonious and satisfying taste.

Cooking with Char Siu Sauce

Classic Char Siu Pork

To make classic char siu pork, start by selecting the right cut of meat. Pork shoulder or pork belly are ideal choices due to their balance of meat and fat, which results in a succulent final dish.

• Begin by marinating the pork in your homemade char siu sauce for at least 4 hours, though overnight marination is preferable for deeper flavour.
• Preheat your oven to 200°C.
• Place the marinated pork on a wire rack set over a baking tray lined with foil to catch drippings.
• Roast the pork for about 20 minutes - or until cooked through, basting with additional char siu sauce if it begins to look dry. 
• Once the pork reaches an internal temperature of 75°C, remove it from the oven and let it rest for a few minutes before slicing.

Serve your char siu pork with steamed rice or as a filling in bao buns.

READ MORE: Detailed Chinese Char Siu Pork Recipe

Creative Recipes and Variations

Char siu sauce isn't just for pork; its versatile flavour profile can inspire a range of creative dishes.

• For a unique twist, try using char siu sauce to marinate chicken wings or drumsticks. The sweet and savoury glaze will give the chicken a delightful caramelisation when grilled or baked.
• Vegetarians can enjoy the sauce too by marinating tofu or tempeh, which can then be roasted or stir-fried.
• For a quick weeknight meal, toss char siu sauce with stir-fried vegetables and noodles, creating a flavourful and satisfying dish.
• Another variation is to use the sauce as a base for a rich, aromatic barbecue sauce by adding a splash of rice vinegar and some chilli flakes.

These creative recipes and variations allow you to enjoy the distinctive taste of char siu sauce in a variety of contexts, making it a valuable addition to any kitchen.

How to Make the Best Char Siu

Achieving the best results with char siu sauce involves attention to detail and a few key techniques.

• Firstly, marinating your meat for an extended period—preferably overnight—allows the flavours to penetrate deeply, resulting in a more flavourful dish.
• When roasting, use a wire rack over a lined baking tray to ensure even cooking and prevent the meat from sitting in its juices.
• Basting your meat with additional char siu sauce during cooking helps to build up a thick, caramelised glaze. For an extra smoky flavour, consider finishing the meat on a grill or under a hot broiler.
• Always let the cooked meat rest for a few minutes before slicing; this allows the juices to redistribute, ensuring a moist and tender texture.

By following these tips, you'll maximise the flavour and quality of your char siu dishes, making them truly restaurant-worthy.

Common Mistakes to Avoid

Overpowering Flavours

One common mistake when making char siu sauce is allowing one flavour to overpower the others. Balance is key to achieving the authentic taste of char siu.

• For instance, using too much soy sauce can make the sauce overly salty, while an excess of honey can make it cloyingly sweet.
• The Chinese five-spice powder, if overused, can dominate the overall flavour profile with its potent blend of spices.

To avoid this, always start with the recommended amounts and adjust gradually, tasting as you go. It's also important to remember that the flavours will intensify during cooking, so the sauce should taste balanced before it undergoes heat. Overpowering flavours can detract from the harmony of sweet, savoury, and umami that defines char siu sauce, making it less enjoyable. By carefully balancing your ingredients, you can avoid this common pitfall and create a well-rounded, delicious sauce.