Print Options:

Char Siu Pork Skewers

Yields12 ServingsPrep Time20 minsCook Time20 minsTotal Time40 mins

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.

Char Siu Pork Skewers

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.

Nutrition Facts

12 servings

Serving size