Foodieobsessed's Blog

Chinese BBQ Pork Char Siu

Chinese barbeque pork is delicious and pretty easy to make. For some reason I really thought it was going to be challenging. Do not do what I did–make sure you cut the meat into slices BEFORE you marinate. It is a tough job to do when it’s slippery with marinade! It is also easier to have it somewhat frozen when slicing because the meat will be firmer.

My cooking method for this was simple. I took my metal cookie cooling wrack over a foil lined cookie sheet and baked it. I put it under the broiler for the last 5 minutes to get that charred barbeque flavor.

This was DELICIOUS and used in bao. It was based off of this recipe and cooking method. THANK YOU! YUM!

Char Siu – Chinese Barbeque Pork

2lbs of pork butt, cut into slices

4 cloves of crushed minced garlic


3 TBS Honey

2 TBS Hoisin Sauce

2 TBS Soy Sauce

2 TBS water

1/2 TBS white pepper (you can use black)

1 tsp roasted sesame oil

1/2 tsp Chinese Five Spice seasoning

3 drops red food coloring (to get the traditional color–can be omitted)


1. Place pork and garlic into a gallon sized storage/freezer bag. Set aside.

2. Combine ingrediants for the marinade in a small sauce pan. Simmer for about 5-10 minutes or until thickened. Let cool.

3. Set aside 1/4 of the marinade for basting. Add marinde to pork slices and refrigerate over night.

4. *NEXT DAY* Pre-heat oven to 375. Prepare cookie sheet.

5. Lay out pork over metal cooling wrack in even slices. Try to fit all of the pork in one layer–if not you may have to do two batches. Roast for 30-45 minutes (depending on the thickness of your slices) and broil for 5 for added charr and BBQ flavor.

6. For the last 15 minutes of cooking baste with the remainder of the marinade.

Serve over hot steamed rice or chopped in bao dough.


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