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.
These buns are AMAZING! The flavor of the pork was so rich, I can’t get enough!
This recipe is AMAZING! The pork was so tender and flavorful. My family couldn’t get enough!
I tried making these, but my pork came out a bit dry. Maybe I overcooked it? The flavors were still good, though.
Man, I thought I could make these but ended up with a mess. Why are they so difficult??
I was skeptical about grilling thin pork slices, but it actually works. Mine got a little too salty—next time I’ll go lighter on the added salt/pepper.
Too much soy sauce! I couldn’t even finish the first bun. I’ll stick to my regular recipe.
I tried making these and they came out burnt! What did I do wrong? I followed the recipe!
Why do you have to put so much sauce? It’s just pork. Less is more! 😒
This is not how you make char siu! Real char siu is roasted, not grilled! 😒
Good recipe I guess, but I dont like porcelain. Number is 2 because I conveyed my thoughts lol.
Just WOW! These are sooooo good! I used store-bought buns ’cause I’m lazy haha, but they still were great! Will make again for sure!
Glad you enjoyed it! Store-bought buns are a lifesaver sometimes. Can’t wait to try it myself!
Simple and quick! My kids loved them, especially with the cucumbers. Will definitely make again!
Simple and delicious! I used store-bought buns and they turned out fine. Thanks!
Quick and easy! My kids loved them. Will recommend to my friends.
These turned out crazy good—sweet, savory, and the char on the pork is legit. I did 3 minutes per side and it was perfect. Will make again for sure.
I love Char Siu! This recipe brings back memories from my childhood. Thank you for sharing! 🥰
Yum! Made them for my kids and they said it tastes like McDonald’s but better! LOL. 4/5!
Not gonna lie, I burnt the pork a little. But still ate it! 😜
I love that these are baked! But can I use chicken instead of pork? Asking for a friend. 😅
You can totally use chicken instead! It’ll taste different but still good. Just make sure to adjust the cooking time. 🐔
So easy to follow, even I got it right! The sauce is sweet and tangy, just like I like it. 5 stars!
I can’t find some of the ingredients in my local store. Any subs for hoisin sauce?
I’m skeptical about using store-bought buns—mine tore when slicing. But the flavor of the pork totally saved it.
Mine stuck a little to the grill even though I preheated. Also, my buns tore when I tried opening them—store-bought is easier, I guess.
Honestly, way too sweet for my taste. I think I will cut down on the honey next time.
I followed the recipe, but my pork ended up too dry. Maybe I grilled it too long?
These buns are absolutely amazing! So flavorful and easy to make! My family loved them.
Looks great but… where’s the exact amount for cucumber/cilantro/sesame? I used a bunch and it was messy lol. Still tasty though!
Perfect for weekend chefing! Can’t believe how easy they are, thank you!
I agree! These buns are so simple yet so good! I made them last week and my family loved it!
These came out so juicy and flavorful! The five-spice with the hoisin is such a great combo—won’t make char siu any other way now.
These buns are too complicated for me. I just wanted something easy for dinner.
These came out so flavorful! The five-spice + honey balance is exactly right. I grilled a bit longer for extra char and they were gone fast.
Yummy! Just a suggestion, maybe add some chili sauce for a kick? 😋
Honestly, this reads like a weekend ad 😂 but the flavor profile is awesome. I used pre-made bao and it still slapped.
😂 weekend ad vibe for sure, but I love that you kept the core flavors. Pre-made bao can be a total lifesaver—did you tweak the bake/steam time at all or just follow the package?
I didn’t marinate 30 minutes and used the sauce like a glaze instead. Flavor was still decent, but the texture wasn’t the same. Lesson learned.
Honestly that makes sense—marinating helps the flavors soak in and also changes how the pork chars up. Glazing works, but yeah, texture/juiciness will be different. Next time 30 min minimum!
Pork buns?? Never ever heard of that! Is this even a real thing? Sounds weird but I guess I’ll try it.
I don’t have a grill and I’m not sure if the oven would work. Can I just fry the pork? Will that taste good?
Frying should work! Just make sure to not overcook the pork. The glaze might caramelize nicely in the pan! 🤤
Pork shoulder? Isn’t that fatty? I prefer my meat leaner. 🙄
I get that! Pork shoulder does have a good amount of fat, but that’s what makes it so juicy and flavorful! Maybe give it a try with less fatty cuts? 🤔
I can’t even find pork shoulder here. What can I use instead? Help is appreciated!
You could try using chicken thighs or even beef. Might change the taste a bit but still good!
Buns were too sweet for my taste, but the pork was great. Maybe I’ll skip the honey next time.
I totally get what you mean! I guess honey can be a bit much for some. Did you try adding more soy sauce instead? That might balance it out!
buns taste gr8, sauce too sweet tho. little tweak and it’s perfect!
These buns were a hit! So flavorful and easy to make. My family devoured them!
Why do we have to put sesame seeds? Those things don’t taste like anything!
I used pork belly once instead of shoulder and omg… this recipe is dangerously good. Cucumber + cilantro really balances the richness.
Didn’t know what char siu was but this was delicious! Gonna impress my friends!
I’m skeptical about grilling pork slices and still getting it “cooked through” in 2-3 minutes—depends how thin they are. But the sauce ratio looks legit.
Totally—2–3 minutes each side only works if they’re really paper-thin. I usually check for an internal temp (or just cut one open) and let them go a bit longer if needed. But yeah, the sauce combo sounds spot on.
The proportions are nice, though I wish the instructions said how many buns each pork amount makes. I guessed and ended up with a little extra pork.
I don’t know about the five spice, it was overpowering. Maybe less next time?
I think five spice is supposed to be strong, but you can def adjust to taste! Just experiment a little.
Easy to make, but I felt like something was missing. Maybe more spices? 🤷♀️
I tried it exactly once and it was a little salty for me. Next time I’ll reduce soy or skip extra drizzle—otherwise yummy.
Wasn’t sure at first, but my kids loved it! Will definitely make again. 😊