How to Make Authentic Chinese Char Siu Sauce (Better Than Store-Bought!)
Making your own Char Siu sauce from scratch is surprisingly easy, and the flavor is far better than store-bought versions.
The key ingredient that gives Char Siu its signature flavor is red fermented bean curd, also known as fermented tofu. It adds a unique savory, slightly sweet, and mildly fermented taste that you simply cannot get from regular sauces. If you don’t have it, you can substitute it with 1 tablespoon of miso paste, although the flavor will be slightly different.
This sauce can be made ahead and stored in the refrigerator for up to 2 weeks. One batch is enough to season about 2½ pounds (1.1 kg) of pork, perfect for making homemade Cantonese Char Siu.
168 Better Than Takeout Chinese Recipes
168 tested recipes, each with a demo video and step-by-step photos.
How to Make Authentic Chinese Char Siu Sauce (Better Than Store-Bought!)
Mandy Fu
15 minutes
10 minutes
Making your own Char Siu sauce from scratch is surprisingly easy, and the flavor is far better than store-bought versions.
The key ingredient that gives Char Siu its signature flavor is red fermented bean curd, also known as fermented tofu. It adds a unique savory, slightly sweet, and mildly fermented taste that you simply cannot get from regular sauces. If you don’t have it, you can substitute it with 1 tablespoon of miso paste, although the flavor will be slightly different.
This sauce can be made ahead and stored in the refrigerator for up to 2 weeks. One batch is enough to season about 2½ pounds (1.1 kg) of pork, perfect for making homemade Cantonese Char Siu.
Ingredients
- 4 tablespoons sugar
4 tablespoons honey
3 tablespoons soy sauce
- ½ teaspoon salt
- 1 tablespoon grated garlic
½ teaspoon five-spice powder
½ teaspoon onion powder
1 tablespoon red yeast powder (optional) or 8 drops red food coloring
- 1 tablespoon tapioca starch or cornstarch
- 1 tablespoon water
Directions
Add sugar, honey, soy sauce, fermented bean curd, salt, grated garlic, five-spice powder, onion powder, and red yeast powder to a small saucepan. Mash the fermented bean curd and stir everything together until well combined.
Cook the mixture over low heat for a few minutes, stirring constantly until the sauce thickens slightly.
Mix the tapioca starch (or cornstarch) with water to make a slurry. Slowly pour it into the sauce while stirring constantly. Continue cooking until the sauce becomes glossy.
Store the sauce in a clean, sealed container. It can stay good in the fridge for up to 1 month or 6 months in the freezer.
Reader favorites
