Chinese Char Siu Pork Loin with Honey Hoisin Glaze fills your kitchen with an incredible smell hours before anyone even sits down to eat.
That sticky, sweet-savory glaze caramelizes right on the edges of the pork, and it’s got that deep red color you probably recognize from your favorite Chinese takeout spot. You don’t need any special skills to pull this off at home.
The marinade does most of the work here. Hoisin, honey, soy sauce, a little five-spice powder, some fresh garlic and ginger all come together to soak into the pork overnight, so by the time it hits the oven, the flavor is already locked in.
This one’s High Protein too, so it’s a solid pick if you’re trying to build a meal around something that’ll actually keep you full.
This dish works well for a Sunday dinner when you’ve got time to let things marinate, but it also reheats well, so leftovers make an easy lunch during the week.
Slice it thin, pile it over rice, add some quick pickled veggies on the side, and you’ve got something that feels way more special than the effort it actually takes.
Why You’ll Love This Chinese Char Siu Pork Loin
Sweet and Savory Glaze
Honey, hoisin sauce, soy sauce, and brown sugar form a sticky glaze with caramelized edges.
High Protein Dinner
Each serving contains about 35 grams of protein based on six servings.
Prepare It Ahead
The pork marinates overnight, leaving less preparation for the following day.
Several Serving Options
Serve the sliced pork with rice, noodles, vegetables, or a chopped Asian-style salad.
Made with Pork Loin
Pork loin slices neatly and has less fat than many traditional char siu cuts.
Ingredient Substitutions
Chinese Cooking Wine
Use dry sherry in the same amount when Chinese cooking wine is unavailable.
Low-Sodium Soy Sauce
Use regular soy sauce, but reduce any additional salt added to the meal. Tamari can also be used when needed.
Honey
Use maple syrup in the same amount. The glaze may have a slightly thinner texture and a mild maple taste.
Rice Vinegar
Use apple cider vinegar in the same amount. It will add a slightly stronger tang.
Pork Loin
Pork tenderloin can be used, but it cooks faster. Check the internal temperature early to prevent overcooking.
Red Food Coloring
Leave it out when you do not want to use food coloring. It changes the appearance but not the taste.
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Chinese Char Siu Pork Loin with Honey Hoisin Glaze
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Equipment
Ingredients
- 2 pounds boneless pork loin roast
- ⅓ cup hoisin sauce
- ¼ cup honey
- 3 tablespoon low-sodium soy sauce
- 2 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon Chinese cooking wine or dry sherry
- 2 teaspoon toasted sesame oil
- 2 teaspoon minced garlic
- 1 teaspoon grated fresh ginger
- 1 teaspoon five-spice powder
- ½ teaspoon red food coloring (optional)
- 2 green onions thinly sliced
Instructions
- Trim the thick fat and silver skin from the pork loin. Cut the pork lengthwise into 2 long pieces of equal thickness.
- In a small mixing bowl, add the hoisin sauce, honey, soy sauce, brown sugar, rice vinegar, Chinese cooking wine, sesame oil, garlic, ginger, five-spice powder, and food coloring (if using). Using a wire whisk, mix until the brown sugar dissolves.
- Transfer ⅓ cup of the marinade to a covered container. Place in the refrigerator.
- Place the pork in a large resealable food-safe bag. Pour the remaining marinade over the pork. Seal the bag. Turn the bag several times to coat the pork with the marinade.
- Refrigerate the pork for at least 8 hours or overnight.
- Preheat the oven to 400°F.
- Line a large rimmed baking sheet with aluminum foil.
- Place a wire rack on the prepared baking sheet.
- Remove the pork from the bag. Discard the marinade remaining in the bag.
- Place the pork pieces on the wire rack. Roast the pork for 20 minutes.
- Turn the pork pieces over. Brush the pork with some of the reserved marinade. Roast the pork for 15 minutes.
- Turn the pork pieces over again.
- Brush the pork with the remaining reserved marinade.
- Roast for 8 to 12 minutes, or until the thickest part of the pork reaches 145°F.
- Broil the pork for 1 to 2 minutes, watching closely, until the glaze darkens around the edges.
- Remove the pork from the oven. Let rest for 10 minutes.
- Slice the pork across the grain into ¼-inch-thick pieces.
- Garnish with the sliced green onions before serving.
Notes
Tips and Tricks
Place the bag in a dish – Set the sealed marinating bag inside a shallow dish before refrigerating. This catches any liquid if the bag leaks. Turn the bag during marinating – Turn the sealed bag once or twice while it chills. This keeps the pork coated with the marinade. Check each pork piece separately – One piece may cook faster if the pieces differ slightly in thickness. Remove a piece when it reaches 145°F. Slice only what you need – Keep leftover pork in larger pieces when possible. Larger pieces hold moisture better during storage.Storing and Reheating
Store in Refrigerator – Place the cooled pork in an airtight container. Refrigerate for up to 4 days. Freeze – Place the cooled pork in a freezer-safe container or bag. Freeze for up to 3 months. Thaw overnight in the refrigerator. Reheat in Oven – Place the pork in a covered baking dish with 1 to 2 tablespoons of water. Warm at 325°F until heated through. Reheat in Microwave – Place sliced pork on a microwave-safe plate. Cover with a damp paper towel and heat in short intervals until warm. Reheat in Skillet – Place the sliced pork in a skillet with a small amount of water. Cover and warm over low heat until heated through.Nutrition
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