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Chinese Barbeque Pork (Char Siu)
Chinese Barbeque Pork (Char Siu)
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Prep Time:
10 minutes
Cook Time:
120 minutes
Total Time:
310 minutes
Make Chef John's flavorful Chinese BBQ pork at home easily, no fancy equipment needed.
Ingredients:
  • 0.66666668653488 cup soy sauce
  • 0.5 cup honey
  • 0.5 cup Chinese rice wine (or sake or dry sherry)
  • 0.33333334326744 cup hoisin sauce
  • 4 cloves garlic, crushed
  • 1 teaspoon Chinese five-spice powder
  • 0.5 teaspoon freshly ground black pepper
  • 0.25 teaspoon cayenne pepper
  • 0.125 teaspoon pink curing salt
  • 1 (3 pound) boneless pork butt (shoulder)
  • 1 teaspoon red food coloring, or as desired
  • 1 teaspoon kosher salt, or to taste
Instructions:
  • In a saucepan, combine soy sauce, honey, rice wine, hoisin sauce, ketchup, brown sugar, garlic, five-spice powder, black pepper, cayenne pepper, and curing salt. Bring to a boil over high heat, then simmer for 1 minute on medium-high heat. Remove from heat and let cool to room temperature.
  • Halve the pork roast lengthwise, then cut each half lengthwise again to create 4 long, thick pieces of pork.
  • Pour the chilled sauce into a large mixing bowl and blend in red food coloring. Add pork sections to the sauce and ensure each piece is fully coated. Cover with plastic wrap and let it marinate in the refrigerator for 4 to 12 hours.
  • Heat up the grill to a medium heat of 275 to 300 degrees F (135 to 150 degrees C) and lightly oil the grate. Also, prepare a baking sheet by lining it with parchment paper.
  • Take pork out of marinade, allowing any extra to drip off. Place on baking sheet and season with kosher salt to your liking.
  • Place the pork sections on the grill over indirect heat. Grill covered for 45 minutes. Next, brush with marinade, flip them over, and cook until the internal temperature reaches 145°F (63°C), approximately 1 hour and 15 minutes. Reserve any extra marinade for later use after boiling it.
  • Transfer the remaining marinade to a saucepan and bring it to a boil. Simmer for 1 minute, then remove from heat. Brush the sauce over the cooked pork.

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