How To Make Chinese ‘Char Siu’ BBQ Pork – Marion’s Kitchen

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Marion Grasby is a food producer, television presenter and cookbook author who’s had a life-long love affair with Asian food.

Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).

​Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients. .

What do you think?


  1. Hey Marion! Is there an application to use this marinade/sauce in a pescetarian diet? It looks so good. I stoped eating land animals 6 years ago

  2. Marion. Your energy is beautiful. I feel like your super grounded. Could be wrong. But I get good vibes from you and your ma. God bless yall. I have no family. I hope yours stays safe through this crap. Love from Rhode island USA

  3. Your my new cooking fren. I've always wanted to learn how to cook the proper Chinese food and I've found your chanel. So excited to learn and cook the proper Chinese way wahoo lez go 🙂👍

  4. That’s y I like you!!! Just the idea of how u used the rack and added water. Brilliant. 🙌

  5. I have my pork marinating in fridge. I'm sure this will turn out beautifully. Thank you Marion. you're the best!

  6. Girl that pork looks delicious you always gives us dfilicous menus job well done thanks for sharing

    1.5 kg (3.3 lb) piece pork neck (also called boston butt or pork shoulder)
    ¼ cup hoisin sauce
    ¼ cup brown sugar
    ¼ cup Chinese Shaoxing wine*
    ¼ cup honey
    3 tbsp light soy sauce
    2 tbsp oyster sauce
    1 tsp sea salt
    ½ tsp Chinese 5-spice powder
    3 garlic cloves, finely grated
    1 tbsp beetroot powder*

  8. Looks so delicious barbeque. I'm going to try to make this. Nice presentation. Thanks for sharing.

  9. Marion I don’t have beetroot powder but I do have canned beetroot. Do you think I could get a nice red colour to the pork if I add a couple of tablespoons of beetroot liquid from the can?