Char Siu (Chinese BBQ Pork) Recipe
Try this Chinese-style grilled pork with a sweet-and-sour marinade next time you break out the charcoal grill.
With its impressive high-gloss appearance and savory taste, Chef John's Chinese barbeque pork is easy to make at home--even without a fancy ceramic grill.
Pork belly is marinated in a soy sauce-based mixture then broiled until dark and glossy in this Chinese char siu, or barbequed pork, recipe.
My husband mostly made this recipe since he is the grill man. He followed the recipe ingredients including some good shakes of the Chinese five spice, garlic powder, and onion powder. We marinated our tenderloins for 8 hours (cutting the two into four 2-inch thick loins). He cooked this on the charcoal grill over indirect heat as directed, but He kept the water pan in the whole time. The loins being only 2 inches thick reached 145° in 40 minutes, so watch your time. I cooked the remaining marinade on the stove-top, adding in some cornstarch to thicken it and he basted the meat. Next time I'll make a batch and half of the sauce, it really was great tasting, but we really had to stretch it. We served over white rice with broccoli, all a great combination. Just a note, if you have a green egg cooker, there is a YouTube video on how you can cook this like the Cantonese do by hanging it in your grill.
Flaky sweet pastry stuffed with char siu, Chinese barbequed pork, is a dim sum classic that's baked until golden instead of steamed.
Use your grill to make a sweet and savory version of Chinese barbequed (char siu) pork with a honey and aji mirin marinade. The versatile meat can be eaten as a main dish or included in a wide variety of Asian-inspired dishes.
This is a good recipe for a BBQ sauce instead of the AH SO sauce I have used. I did slow cook pork in the oven and put under the boiler in the end. Served whice rice and stir-fry onion, peppers, and mushrooms. I would make this again and try grilling next time.