Char Siu Pork Skewers

DifficultyBeginner

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 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins
makes about 12 skewers
For the Marinade
 2 lbs pork shoulder or pork belly, cut into 1-inch cubes
 ¼ cup hoisin sauce
 3 tbsp soy sauce
 2 tbsp oyster sauce
 2 tbsp Shaoxing wine (or dry sherry)
 2 tbsp honey (plus more for basting)
 1 tbsp brown sugar
 1 tbsp ketchup
 2 cloves garlic, minced
 1 tsp fresh ginger, grated
 1 tsp Chinese five-spice powder
 ½ tsp red food coloring (optional, for authentic color)
For the Skewers
 12 Bamboo or metal skewers (if bamboo, soak in water for 30 minutes)
 Sesame seeds & chopped scallions (optional, for garnish)
Marinate the Pork
1
  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).

  2. Add pork cubes and toss to coat well.

  3. Cover and refrigerate for at least 2 hours, preferably overnight, for maximum flavor.

Skewer the Pork
2
  1. Thread marinated pork cubes onto skewers, leaving a little space between pieces for even cooking.

  2. Reserve extra marinade for basting (boil it for 2 minutes if using on cooked meat).

Cook the Skewers
3

Grill Method (recommended):

  1. Preheat grill to medium-high heat.

  2. 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).

  3. Baste with extra honey or reserved marinade during grilling for extra glaze.

Oven Broiler Method:

 

  1. Preheat broiler on high.

  2. Arrange skewers on a foil-lined baking sheet with a rack.

  3. 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
 2 lbs pork shoulder or pork belly, cut into 1-inch cubes
 ¼ cup hoisin sauce
 3 tbsp soy sauce
 2 tbsp oyster sauce
 2 tbsp Shaoxing wine (or dry sherry)
 2 tbsp honey (plus more for basting)
 1 tbsp brown sugar
 1 tbsp ketchup
 2 cloves garlic, minced
 1 tsp fresh ginger, grated
 1 tsp Chinese five-spice powder
 ½ tsp red food coloring (optional, for authentic color)
For the Skewers
 12 Bamboo or metal skewers (if bamboo, soak in water for 30 minutes)
 Sesame seeds & chopped scallions (optional, for garnish)
Char Siu Pork Skewers
Visited 5 times, 1 visit(s) today