Char Siu (BBQ Pork)

Summer is a great time to BBQ out on the grill, but this Chinese dish you can make all year long. This is a great recipe that can go with almost anything. It took me a while to prefect the sauce and method of cooking, but I feel I’ve gotten it to a point where I can share it. It’s a time consuming dish, but well worth it and simple to pull off. Try it this summer!



3-4 lbs Boneless Country Style pork strips, about 1 ½” thick


1 C. Ketchup

¼ C. Splenda Granulated Sugar

½ T. Agave or Honey

2 T. Hoisin Sauce

1 T. Rice Wine

½ T. Sweet Mirin

1/8 tsp. Chinese Five Spice

½ tsp. Garlic Powder

1 tsp. Kosher Salt

½ tsp. Ground Black Pepper

¼ – ½ C. Filtered Water

4-6 drops Red Food Coloring (optional)


Place pork strips in a large bowl, and set aside.

Combine all marinade ingredients except for the water and food coloring and mix well. Mix in water to thin the mixture. Depending on how deep a red you want your char siu to be, add food coloring drops.

Pour mixture over pork making sure every piece gets coated. Cover the bowl and refrigerate for 24 hours, 48 hours at the most. Make sure you turn the pork 1-2 times to fully coat all meat.

After marinade period is finished, pre-heat the oven to 375°F (350°F if your pieces are thicker). Place a wire rack on the bottom of a large roasting pan. Place pork strips on the wire rack about ½ in. apart from each other. Save the marinade.

Place the pan in the oven and fill the bottom of the pan with water. Roast for 1 hour turning the pork at least once and brushing the sauce on both sides 2-4 times. When the pork is done, you should see some charred edges on each side. If not, brush with remaining sauce and place under broil for 3 minutes on each side.

Remove from oven and let cool. Slice in ¼’ thick slices and serve hot.


About eMarie

A typical stay@home mom who works with things around the house.
This entry was posted in Ethnic, Grindz, Main Dishes and tagged , , , , , , , , . Bookmark the permalink.

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