Easy Char Siu Recipe (Stovetop Chinese BBQ Pork)

Did you know you can make char siu, or Chinese BBQ pork, at home without an oven? You don’t even need to marinate the meat!

Inspired by the popular rice cooker char siu and Chinese braised pork belly, one day I started wondering if I could make char siu entirely in a pan. The idea was simple: let the pork slowly absorb all those delicious flavors while braising in the sauce, then finish it over higher heat for those beautifully caramelized edges and a glossy, sticky glaze.

And it actually worked!

The only difference is that I prefer using pork belly for this recipe. Its higher fat content keeps the meat tender and juicy during cooking. You can also choose a leaner piece of pork belly if you prefer.

The thickened sauce is absolutely delicious spooned over steamed rice. Add some bok choy on the side, and you’ve got such a satisfying homemade Chinese dinner.

Easy Char Siu Recipe for a Weeknight Dinner

If you’ve ever walked past a Chinese BBQ shop, you’ve probably seen strips of char siu hanging in the window alongside roast duck and crispy pork belly.

That perfect balance of sweet and savory flavors makes char siu a family favorite in our house, especially with my daughter!

You might not think char siu is easy to make at home, but this stovetop version is surprisingly simple.

• No oven needed. Everything is cooked in one pan on the stovetop.
• No marinating required. The pork belly slowly absorbs the flavors as it simmers in the sauce.
• Easy enough for a weeknight. Using store-bought char siu sauce as the base means you can skip the long list of marinade ingredients.

Ingredients for Char Siu Pork

You don’t need a long list of ingredients to make delicious homemade char siu pork. Here’s what I use and why.

• Pork Belly: My favorite cut for this stovetop char siu recipe. The layers of fat keep the pork juicy and become wonderfully tender as it slowly simmers. I recommend using skinless pork belly, cut into strips about 1 inch thick or slightly thinner. Try to keep the pieces roughly the same size so they cook evenly.
• Char Siu Sauce: I use store-bought char siu sauce to make this recipe extra convenient. It’s a great shortcut that already has that familiar sweet and savory Chinese BBQ flavor. We’ll add a few more ingredients to make it even better.
• Hoisin Sauce and Soy Sauce: Hoisin sauce adds extra sweetness and depth, while soy sauce brings a savory, salty balance. Together, they give the sauce a richer flavor.
• Chinese Rose Wine: If you can find it, I highly recommend using it! It has a distinctive floral fragrance that gives char siu its characteristic aroma. It makes the pork taste much closer to what you’d get from a Chinese BBQ shop. You can substitute Chinese rice wine or sake using the same amount.
• Honey: Adds sweetness and helps create that beautiful sticky, caramelized glaze.
• Garlic and Ginger: Add a lovely aroma and extra flavor as the pork slowly simmers in the sauce.
• Red Food Coloring (Optional): Just a drop or two gives your char siu that familiar reddish color you often see in Chinese BBQ shops. It doesn’t affect the flavor, so feel free to leave it out.

How to Make Char Siu on the Stovetop

This stovetop method is surprisingly simple. Instead of marinating and roasting, I’m using a combination of searing, simmering, and caramelizing.

1. Prepare the pork belly. Cut the skinless pork belly into strips about 1 inch thick. Use a fork or skewer to poke a few holes all over the meat.

2. Mix the char siu sauce. In a small bowl, combine the char siu sauce, soy sauce, Chinese rose wine, hoisin sauce, honey, water, and optional red food coloring. Mix everything together until well combined.

3. Sear the pork. Heat 1 tablespoon of neutral oil in a large sauté pan over medium heat. Add the pork belly and sear for about 3–4 minutes per side, until both sides are nicely golden.

4. Simmer until tender. Pour in the prepared char siu sauce, then add the garlic and ginger. Bring everything to a gentle simmer, cover with a lid, and reduce the heat to low. Cook for 20 minutes, then flip the pork and continue cooking covered for another 15–20 minutes.

5. Caramelize the glaze. Remove the lid and increase the heat to medium-high. Let the sauce bubble and reduce while turning the pork frequently.After about 3–5 minutes, the sauce will become thick and sticky, leaving a beautiful caramelized coating with lightly charred edges. Keep a close eye on it so the sauce doesn’t burn.

Let the pork rest for a few minutes before slicing. Spoon any extra glaze from the pan over the top and serve!

Tips and Substitutions

1. Can I Use Pork Shoulder Instead of Pork Belly?

Yes! Pork shoulder is a popular cut for traditional char siu. BUT make sure to choose a well-marbled piece for a tender and juicy result. For this stovetop version, I prefer pork belly because its higher fat content helps keep it tender and juicy without marinating. Pork shoulder is generally leaner and may turn out a little firmer.

2. What If I Don’t Have Char Siu Sauce?

Store-bought char siu sauce makes this recipe especially convenient, but you can also make your own! I have a homemade char siu marinade in my Rice Cooker Char Siu (Chinese BBQ Pork) recipe.

You can use that marinade as a starting point for this stovetop version. Just keep in mind that you may need to adjust the liquid and cooking time when using a homemade sauce.