These Char Siu Pork Skewers take the classic flavors of Cantonese BBQ pork and transform them into fun, portable skewers. With a rich marinade of hoisin, soy, honey, Chinese five-spice, and a touch of Shaoxing wine, the pork develops a sticky, caramelized glaze when grilled. They’re perfect as party bites, BBQ dishes, or even as part of an Asian-inspired main course.
[cooked-sharing]
Yields12 ServingsPrep Time20 minsCook Time20 minsTotal Time40 mins
makes about 12 skewers
For the Marinade
2lbspork shoulder or pork belly, cut into 1-inch cubes
¼cuphoisin sauce
3tbspsoy sauce
2tbspoyster sauce
2tbspShaoxing wine (or dry sherry)
2tbsphoney (plus more for basting)
1tbspbrown sugar
1tbspketchup
2clovesgarlic, minced
1tspfresh ginger, grated
1tspChinese five-spice powder
½tspred food coloring (optional, for authentic color)
For the Skewers
12Bamboo or metal skewers (if bamboo, soak in water for 30 minutes)
Sesame seeds & chopped scallions (optional, for garnish)
Marinate the Pork
1
In a large mixing bowl, whisk together hoisin sauce, soy sauce, oyster sauce, Shaoxing wine, honey, brown sugar, ketchup, garlic, ginger, five-spice powder, and food coloring (if using).
Add pork cubes and toss to coat well.
Cover and refrigerate for at least 2 hours, preferably overnight, for maximum flavor.
Skewer the Pork
2
Thread marinated pork cubes onto skewers, leaving a little space between pieces for even cooking.
Reserve extra marinade for basting (boil it for 2 minutes if using on cooked meat).
Cook the Skewers
3
Grill Method (recommended):
Preheat grill to medium-high heat.
Place skewers on grill and cook for 12–15 minutes, turning occasionally, until pork is caramelized and cooked through (internal temp 145°F / 63°C).
Baste with extra honey or reserved marinade during grilling for extra glaze.
Oven Broiler Method:
Preheat broiler on high.
Arrange skewers on a foil-lined baking sheet with a rack.
Broil 10–12 minutes, turning and basting halfway, until charred and sticky.
Tips & Variations
4
Cut choice: Pork shoulder gives juicier results, while pork belly offers a richer, melt-in-mouth version.
Extra glaze: Mix honey and hoisin (1:1) as a finishing glaze.
Spicy kick: Add chili flakes or chili paste to the marinade.
Meal idea: Serve skewers over steamed rice or noodles for a full meal.
Suggested Pairings
5
Dip: Plum sauce, chili garlic sauce, or extra hoisin.
Side: Pickled cucumbers, Asian slaw, or fried rice.
Drink: Tsingtao beer, jasmine iced tea, or a fruity Riesling.
Ingredients
makes about 12 skewers
For the Marinade
2lbspork shoulder or pork belly, cut into 1-inch cubes
¼cuphoisin sauce
3tbspsoy sauce
2tbspoyster sauce
2tbspShaoxing wine (or dry sherry)
2tbsphoney (plus more for basting)
1tbspbrown sugar
1tbspketchup
2clovesgarlic, minced
1tspfresh ginger, grated
1tspChinese five-spice powder
½tspred food coloring (optional, for authentic color)
For the Skewers
12Bamboo or metal skewers (if bamboo, soak in water for 30 minutes)
Sesame seeds & chopped scallions (optional, for garnish)
Directions
Marinate the Pork
1
In a large mixing bowl, whisk together hoisin sauce, soy sauce, oyster sauce, Shaoxing wine, honey, brown sugar, ketchup, garlic, ginger, five-spice powder, and food coloring (if using).
Add pork cubes and toss to coat well.
Cover and refrigerate for at least 2 hours, preferably overnight, for maximum flavor.
Skewer the Pork
2
Thread marinated pork cubes onto skewers, leaving a little space between pieces for even cooking.
Reserve extra marinade for basting (boil it for 2 minutes if using on cooked meat).
Cook the Skewers
3
Grill Method (recommended):
Preheat grill to medium-high heat.
Place skewers on grill and cook for 12–15 minutes, turning occasionally, until pork is caramelized and cooked through (internal temp 145°F / 63°C).
Baste with extra honey or reserved marinade during grilling for extra glaze.
Oven Broiler Method:
Preheat broiler on high.
Arrange skewers on a foil-lined baking sheet with a rack.
Broil 10–12 minutes, turning and basting halfway, until charred and sticky.
Tips & Variations
4
Cut choice: Pork shoulder gives juicier results, while pork belly offers a richer, melt-in-mouth version.
Extra glaze: Mix honey and hoisin (1:1) as a finishing glaze.
Spicy kick: Add chili flakes or chili paste to the marinade.
Meal idea: Serve skewers over steamed rice or noodles for a full meal.
Suggested Pairings
5
Dip: Plum sauce, chili garlic sauce, or extra hoisin.
Side: Pickled cucumbers, Asian slaw, or fried rice.
Drink: Tsingtao beer, jasmine iced tea, or a fruity Riesling.