Recipe by David&Andrea
"Char siu literally means fork burn/roast-'Char' being fork (both noun and verb) and siu being burn/roast-after the traditional cooking method for the dish: long strips of seasoned boneless pork are skewered with long forks and placed in a covered oven or over a fire. This is best cooked over charcoal, but importantly to cook with indirect heat."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
Chinese rice wine
red food coloring
Chinese five-spice powder
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.
My grill is under a snow bank, so I made this as close as I could on a pan on the stove. I did cook with some of the extra marinade, so I probably got a little extra flavor from that. Very nice. I will probably make again.
I loved everything about this marinade, yum! Only addition, a slug of rice wine vinegar, with all of the sweet going on, felt it needed a little acid balance. Hubs grilled to perfection. A keeper! Thanks for the recipe, D & A.
Tasted just like it was from a Chinese bbq restaurant. I skipped the red food colouring. I couldn't find rice wine so I used gin based on a tip I saw online.
this was great my family loved this recipe
I made this recipe - substituting the rice wine with gin - and it was amazing. This recipe is a keeper. Just follow the instructions and you will have a Great Dinner. Thank you for sharing!
this recipe was better than any restaurant, or store bought barbecue pork I have ever eaten. It remained moist tender and very flavorful. I left the tenderloin whole and slow cooked it on the grill. Will definitely be using this recipe again. Thank you for sharing.
* Percent Daily Values are based on a 2,000 calorie diet.
Char Siu (Chinese BBQ Pork)
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 80
Dozens and dozens of appetizers perfect for the winter season.
Complete the meal with your favorite holiday side dishes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
See how to make a sensational marinade for grilled pork chops.
See how to make authentic Hong Kong-style pork dumplings.
See how to use jerk spices to make perfect jerk pork tenderloin.