Grilling Recipes

Chinese BBQ Pork Recipe – Char Siu | Chinese Recipe

Chinese BBQ pork is loved the world over, and it’s not hard to make at home! With some key ingredients and a couple of technique, it might even be better than buying, actually, it probably will be 🙂

Once done, you can slice and have it with rice, noodles, use it in a sandwich or a steamed bun. Or just have it straight up!

Other Recipes That Use Red Bean Curd:
Thai Sukiyaki (Suki Nam):
Yen Ta Fo Pink Noodle Soup:






About Pai:

Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.

Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.

After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
#ThaiFood #ThaiRecipes #AsianRecipes


25 thoughts on “Chinese BBQ Pork Recipe – Char Siu | Chinese Recipe

  • HELLO LOVELY VIEWERS! Important Note:

    If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.

    Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.

    Thank you for watching!

  • Pork belly pronounces "samgyeobsal" in Korean.

    Koreans eat samgyeopsal on a day when there is a lot of fine dust.

    Because korean believe samgyeopsal helps remove fine dust.

    The saying that samgyeopsal helps remove fine dust is a myth, but it is not true.

    But it's very delicious and it goes well with soju(korean famous liquor).

  • looks delicious what a great recipe !I have a bbq charcoal grill and am going to try this for Xmas .

  • After seeing your interview on Video Influencers I had to check out your channel. The photos of the food look great. Especially your BBQ Pork photo. WOW! Can I actually make that?!?! I have never had that style of BBQ pork moist. It has always been dry. I can't wait to try it. And I will totally tag you when I post my Instagram photo.

  • I enjoyed watching you cook, I cannot wait to try this. Thank you for sharing

  • Thank you so much for sharing this recipe. I don’t use my oven to grill meat as I fear it will make my kitchen oily. You put water onto the tray. Does it work to reduce the oil? Will the char siew still taste good? Because I do not want to steam my char siew.

  • I just found your Channel the other day and I love it! I have learned so much. Thank you!

  • Question. Do you have to use honey in your marinade?

  • So are you supposed to preheat the oven or just put it in then set it, also noticed it was placed on top rack, then when taken out to glaze put back on the bottom,


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