Char Siu Pork Barbecue

Seasoned and marinated in a flavorful Chinese sauce then grilled to perfection under indirect heat, this is a definite must-try alternative to the popular Chinese take-out dish.

5 from 1 vote

Course: Dinner, Main dishes

Cuisine: Chinese, Singapore

Keyword: pork

CookingStyle: Grilling, Stir-frying

Prep Time: 15

Cook Time: 1 25

Total Time: 1 40

Servings: servings

Calories: 1323kcal

Author: Tracy Hilton

Cost: 25

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Ingredients

Marinade:

1/2 cup soy sauce
1/3 cup honey
1/3 cup ketchup
1/3 cup brown sugar
1/4 cup Chinese rice wine
2 tablespoons hoisin sauce
2 tablespoons red food coloring optional
1 teaspoon Chinese Five Spice powder
2 pork tenderloins cut into thin strips along the grain

Instructions

In a deep pan, add marinade ingredients. While stirring continuously, cook for about 2 minutes on medium heat or until ingredients are mixed well and warm. Then, pour into a large re- sealable bag. Add pork. Seal bag, making sure most of the air has been squeezed out. Using your hand, massage pork into marinade for an even coat. Place in refrigerator and leave overnight.
Apply some oil on the grate and preheat grill to medium-high heat.
Discard marinade and place pork strips evenly on grill. Cook for 10 minutes, turning over after 5 minutes. Place a small container filled with water underneath grate and pork, Return grate and cook pork for another hour or until cooked through, turning pork every now and then. Pork is cooked once internal temperature reaches at least 145 °F.
Serve.

Video

Notes

If your pork shoulder comes with the skin on, score the skin in a crosshatch pattern before marinating. This will help the fat render and crisp up during roasting.
For deeper flavor, marinate the pork for a full 24 hours if you have time.
If the pork isn't as red as you'd like after roasting, you can quickly broil it at the end to intensify the color. Watch closely to avoid burning.
For food safety, marinate pork in the refrigerator and discard used marinade. Don't reuse it or marinate longer than overnight.
You can substitute chicken thighs or beef short ribs in this recipe too! Adjust cook times as needed.
To make Char Siu sauce for storage, double the marinade recipe and reserve half before tossing with pork.
Leftover sliced pork keeps well refrigerated up to 5 days. Reheat gently before serving.
For easier slicing, pop the roasted pork in the freezer for 10-15 minutes before cutting.

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Nutrition

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.