When I was a kid in the Catskills, the first place I saw this Chinese BBQ pork, or char siu, was….the Holiday Inn.
My dad was the head chef at the hotel restaurant at the time, and he made his famous char siu with Chinese sauces, lots of garlic, and spices that were kept secret.
That was in February 2014 when we first posted this recipe on The Woks of Life. Since then, we’ve tested it again and made some changes that I’m sure he’d like. Scroll down for a new video recipe!
Chinese red barbecue sauce is an iconic condiment served with juicy BBQ pork dishes. It provides the perfect sweet, tangy and savory balance to rich fatty pork. With just a few simple ingredients, you can easily make authentic restaurant-quality Chinese red sauce at home to take your pork dishes to new flavor heights.
In this article, I’ll share my tips for making the ideal homemade Chinese red barbecue sauce. You’ll learn the secrets behind its unique sweet-savory taste and how to nail the right texture and color. With my step-by-step recipe, you’ll be able to whip up this versatile sauce anytime to complement BBQ pork, ribs, chicken wings and more!
Key Ingredients for Chinese Red BBQ Sauce
These are the essential ingredients to include in an authentic Chinese red barbecue sauce:
- Ketchup – The base that provides body, texture and tomato flavor
- Honey or Brown Sugar – For sweetness to balance savory flavors
- Rice Vinegar – Adds mild acidity and tang
- Hoisin Sauce – Contributes signature Chinese flavor, color and thickness
- Soy Sauce – Provides salty, savory umami punch
- Sesame Oil – Nutty aroma and flavor
- Garlic and Ginger – Spicy kick and accent flavors
- Cornstarch – Helps thicken sauce so it nicely coats food
By combining these ingredients, you can create a luxuriously thick, glossy sauce with the perfect aromatic sweetness and kick of heat. Adjust any ingredient to customize the exact balance of flavors you enjoy.
Getting the Signature Red Color Just Right
The vibrant crimson red color is what makes the sauce pop visually. Here are some tips for achieving the ideal rich red tone
- Use ketchup as the base for color. Opt for tomato ketchup over banana ketchup which is lighter.
- Boost redness with hoisin sauce, chili sauce or sriracha.
- Add a drop of red food coloring if needed for more vibrant color.
- Cook the sauce briefly to intensify the red hue.
- Avoid overcooking or the sauce can turn darker brown.
The sauce should have a bright tomato-red color similar to ketchup but deeper and more vibrant.
Creating the Perfect Thick, Glossy Texture
You want the sauce to luxuriously coat and cling to the meat, Follow these tips for the ideal texture
- Use cornstarch as a thickening agent. Start with 1 tsp and add more as needed.
- Simmer the sauce briefly to thicken it further by reducing liquid.
- Remove from heat before it gets overly thick like paste. It should slowly drip off a spoon.
- Let it cool completely before using for ultimate thick texture.
- The glossy sheen comes from oil. Add a touch more if needed.
When properly made the sauce will have a thick clingy texture and glossy shine that nicely lacquers meat.
Balancing the Sweet, Savory and Sour Flavors
Great Chinese red sauce has a complex blend of sweet, salty and sour flavors. Here are some suggestions for balancing the taste:
- For sweetness, add honey, brown sugar or hoisin sauce.
- For saltiness, add soy sauce, oyster sauce or fish sauce.
- For sourness, use vinegars like rice wine, black or lemon juice.
- Add garlic, ginger and chili for spicy kick and savoriness.
- Ensure no flavor overpowers. Adjust amounts until balanced.
- Finish with a touch of sesame oil for nutty aroma.
When combined properly, you’ll taste sweet, savory, sour and spicy all in one bite!
Recipe for Chinese Red BBQ Sauce
Now let’s put it all together in an easy homemade Chinese red barbecue sauce recipe:
Ingredients:
- 1 cup ketchup
- 1⁄4 cup hoisin sauce
- 3 tbsp honey or brown sugar
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp cornstarch
- 1 tsp grated ginger
- 2 cloves minced garlic
- 1⁄4 tsp red chili flakes (optional)
Instructions:
- In a small saucepan, combine ketchup, hoisin sauce, honey, vinegar, soy sauce, sesame oil, cornstarch, ginger and garlic.
- Bring to a boil over medium heat. Reduce heat and simmer for 2-3 minutes until slightly thickened.
- Remove from heat and stir in red chili flakes if using.
- Let cool completely before using. The sauce will thicken further as it cools.
- Use as a condiment for BBQ pork, ribs, meatballs, chicken wings and more!
With this easy recipe, you can replicate the sweet tangy sauce found at Chinese restaurants. Adjust ingredients to customize the flavor, color and thickness to your liking. Drizzle over crispy pork belly or roasted meats for an explosion of flavor in every bite!
Frequently Asked Questions
What’s the best rice vinegar to use?
Go for a milder rice vinegar. Avoid very acidic varieties like black rice vinegar. White or seasoned rice vinegar works well.
Can I use granulated sugar instead of honey?
Yes, you can use granulated white sugar as a substitute for honey to sweeten the sauce. Use the same amount called for in recipes.
What if my sauce is too thick?
Thin it out by stirring in additional ketchup, vinegar or water until it reaches the desired drizzling consistency.
Why add cornstarch?
Cornstarch acts as a thickening agent to give the sauce a nice clingy texture so it coats the meat instead of being runny.
How long does the sauce keep?
It will stay fresh in the fridge for up to 1 week. The texture may thicken more over time.
Mastering Chinese red barbecue sauce takes some finesse, but the effort is well worth it. Drizzle this glistening, finger-licking sauce over BBQ pork dishes for maximum flavor and enjoyment. Give my recipe a try and taste the sweet, tangy and savory perfection in every bite!
What Is Char Siu?
Char siu (叉烧) is a type of Cantonese roast meat. You can spell it cha siu, which is what it’s called in Cantonese, but cha shao is what it’s called in Mandarin. To make char siu, pork is marinated in a sweet BBQ sauce and then roasted.
Over time, char siu from noodle shops and roast meat restaurants in Chinatowns around the world took on a sweet taste that made it stand out. But today, many restaurants skimp on the spices!.
A good char siu recipe has a lot of different flavors, like a mix of salty and sweet with a hint of spice. This makes the pork taste great and lets it stand on its own with just steamed rice and blanched choy sum.
There are different cuts of pork that can be used to make char siu, from lean boneless pork loin to fattier cuts. However, pork shoulder and butt are the best cuts for making a tasty Chinese BBQ pork char siu.
Other Recipes Using Char Siu (Freeze It For Later!)
If you learn how to make char siu at home, you can eat it whenever you want, right out of the oven, without having to deal with traffic or crowds in Chinatown.
HOWEVER, you can make a lot of other tasty things with the roast pork. You can make a big batch, freeze any extra pork, and then use it to make Pork Buns, Pork Fried Rice, and more.
Here are some more recipes you can try: