Char Siu Pork

Char Siu Pork

Made  times
Manx 0

"Savory pork roast recipe for the barbecue. Use this Chinese spiced pork alone, in stir-fries, or in soup. Serve sliced with veggie fried rice, Asian coleslaw, and grilled pineapple. This pork is tasty sliced and stir-fried with snow peas and onion. It's supreme in pho and excellent sliced into wonton or udon noodle soup. Best summer adaptation: in buckwheat or soba noodles for a cold salad."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


5 h servings 302 cals
Serving size has been adjusted!

Original recipe yields 3 servings



  • Calories:
  • 302 kcal
  • 15%
  • Fat:
  • 13.6 g
  • 21%
  • Carbs:
  • 18.2g
  • 6%
  • Protein:
  • 24.8 g
  • 50%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 826 mg
  • 33%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Combine honey, hoisin sauce, dark soy sauce, star anise, five-spice powder, and aji mirin in a glass measuring cup. Set microwave oven for 60 percent power and heat in microwave oven for 22 seconds. Stir mixture and pour into a large resealable plastic bag. Add pork loin to the bag, knead to coat meat with marinade, and refrigerate at least 4 hours or up to two days.
  2. Preheat grill for medium heat and lightly oil the grate.
  3. Remove pork roast from bag and wrap meat tightly in aluminum foil. Discard used marinade.
  4. Cook on the preheated grill until an instant-read meat thermometer inserted into the thickest part of the roast reads 155 degrees F (70 degrees C), about 50 minutes. Let meat stand for 10 minutes before slicing.



I've marinated it for two days, it tastes nice, but nothing like Char Siu - the easiest correction Icould think of would be, add much more honey into the marinade.

Didn't have anise or aji mirin, or dark soy sauce. I substituted white rice wine and normal soy sauce instead. I doubled the sauce so that the pork was completely covered in a tub and marinate...

I quadrupled the marinade to do a couple of pounds of pork tenderloin. Next time I will let it marinate for 2 days, but after one day it was very good. Thanks for sharing!

Not even close...

From around the web