Soy-glazed Char Siu pork buns are a perfect combination of fluffy, tender dough and rich, savory-sweet pork filling. Inspired by the classic Chinese cha siu bao, these buns bring comfort and flavor in every bite. Whether steamed or baked, they deliver that satisfying contrast of soft exterior and deeply seasoned meat inside, a handheld treat that’s hard to resist.
At the center of these buns is the Char Siu pork, typically made with shoulder or tenderloin, marinated in a mixture of soy sauce, hoisin, honey, Chinese five spice, and garlic. The pork is roasted until caramelized and then chopped into small pieces. What sets this version apart is the soy glaze — a reduction of soy sauce, sugar, and a splash of rice wine that’s added to the chopped pork to create a glossy, sticky filling with bold umami depth.
The dough for the buns is soft and slightly sweet, often enriched with milk or condensed milk for extra tenderness. It’s kneaded until smooth, allowed to rise, and then portioned into small rounds ready to be filled. Each bun is wrapped around a spoonful of that delicious pork mixture, sealed, and then either steamed for a pillowy, chewy texture or brushed with egg wash and baked for a golden finish.
These buns are incredibly versatile. Serve them as a snack, appetizer, or part of a dim sum spread. They’re also great for meal prep, since they store well and can be easily reheated. The soy glaze ensures the filling stays moist and flavorful, even after a day or two in the fridge.
Soy-glazed Char Siu pork buns capture everything people love about Chinese barbecue and classic bao — the balance of sweet and salty, the rich meat, the soft dough. Making them at home might take a bit of time, but the process is rewarding and the result is worth every step. Whether you steam or bake them, they’re guaranteed to be a crowd-pleaser, delivering comfort and bold flavor in every bite.
Ingredients
- For the Pork:
- 1 lb pork shoulder thinly sliced
- 2 tbsp hoisin sauce
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 2 tbsp honey
- 1 tsp Chinese five spice powder
- 1 tsp garlic minced
- 1 tsp ginger minced
- Salt and pepper to taste
- For the Buns:
- 16 steamed buns store-bought or homemade
- slices cucumbers
- cilantro leaves Fresh
- sesame seeds
Instructions
- In a bowl, mix the hoisin sauce, soy sauce, oyster sauce, honey, Chinese five-spice powder, minced garlic, and minced ginger to create the marinade for the pork.
- Season the thinly sliced pork shoulder with salt and pepper, then coat it with the marinade. Allow it to marinate for at least 30 minutes.
- Preheat the grill to medium-high heat.
- Grill the marinated pork slices for about 2-3 minutes on each side, until they are cooked through and have a nice char.
- For the buns, warm them according to the package instructions if using store-bought ones.
- Slice the warm buns open and fill each with a few slices of the grilled pork.
- Top the pork with sliced cucumbers, fresh cilantro leaves, and a sprinkle of sesame seeds.
- Drizzle with extra soy sauce or hoisin sauce if desired.
- Serve the Soy-Glazed Char Siu Pork Buns as a delightful lunch for your weekend culinary adventure!
- Enjoy the savory and delicious flavors of these Chinese-style pork buns!
Super easy and tasty. Sesame seeds on top = must. Love it!
Totally agree—sesame on top makes it! I did mine with a little extra hoisin drip and it was dangerously good.
Pretty tasty, but my marinade felt a bit thick, so I loosened it with a splash of water. Still worked and tasted like char siu vibes.
Whoa! The combination of sweet and savory is mind-blowing! Best recipe I’ve tried in a while. 👍
Five-spice powder smell hit me like street food in a good way. Will definitely repeat. 10/10 weekend energy.
Tried making these, but my pork turned out dry. Maybe my grill’s too hot? I’m not experienced with grilling.
Yeah, it sounds like your grill might be too hot. Maybe try a lower heat next time, and keep an eye on the pork! It’s easy to overcook it.
Just don’t give up! Grilling can be tricky. I use a meat thermometer, maybe that would help you too? But I dunno if it’ll make your pork juicier.
I tried this with turkey meat, and it was still yummy! Thanks for the idea!
Not gonna lie, the instructions are kinda vague (like how to tell when pork is “cooked through” on a grill). But I winged it and it turned out fine.
Too much work for a bun, I’ll just order from the restaurant next time.
These buns are better than any takeout I’ve ever had! Just wow.
I totally agree! I’ve tried making these buns myself, and they really do taste like magic compared to takeout.
I didn’t have soy sauce and used ketchup. Not the same, I think.
Delicious and easy! Next time, I’m adding more sesame seeds for crunch.
These sound dangerously good. The char + sweet glaze combo is exactly what I love—definitely trying this for lunch this weekend.
Haha right?! That char with the sweet glaze is such a cheat code. Lunch is about to be way better than usual.
So good! I used beef instead of pork and they still turned out yum! Can’t believe it. 😂
The marinade smells incredible. I only had regular soy sauce and skipped oyster sauce (didn’t have any) and it was still pretty good, though less “authentic” tasting.
Absolutely love this recipe! So flavorful and the kids devoured them!
Pork buns? Isn’t that what Chinese people eat at dim sum? I’m not sure this is authentic.
Not sure about this… I’ve had real dim sum buns, and they process an entirely different way. These could be good tho.
I think it sounds pretty authentic! Char siu is common in Chinese cuisine, and pork buns are delicious. I can’t wait to try it!
Not what I expected – did you really have to marinate for 30 mins? I forgot, haha. But they turned out ok anyway.
I wouldn’t worry too much! Sometimes you gotta improvise. Glad they turned out ok for ya!
Kinda bland for me until I added chili oil. Maybe it was my hoisin brand? Anyway, good base recipe.
I’m not usually a bun person, but this was fun. Only thing: I didn’t get much glaze, maybe because I grilled too fast. Flavor was still solid.
Haha I’m the same—usually skip buns too, but these are kinda addictive. If the glaze felt light, grilling hotter/faster can burn off the honey/hoisin before it thickens. Next time I’d do a slightly lower heat and maybe brush on a little extra sauce at the end.
They tasted good but are these really Chinese-style? I’ve lived in China and don’t remember this recipe being so sweet.