If you like eating Chinese cuisine then you cannot miss the traditional Chinese BBQ pork or Char siu. Most of the restaurants serve Char siu with a main entree alongside fried rice or as a second dish with salad or soups. There are two ways you can prepare it, one is the dry method and the other is with sauce.
Traditional Char Siu
- 2 pounds pork tenderloin
- ½ cup teriyaki sauce, preferably Mr. Yoshida’s
- ½ cup chicken broth
- ¼ cup soy sauce
- ¼ cup ketchup
- 2 tbsp Hoisin sauce
- 4 cloves garlic
- 1 teaspoon Chinese 5 spice powder
- Place the pork in a large size ziplock bag, add all ingredients and mix well, press out all the air to seal tightly, refrigerate and marinate for 4 hours or overnight.
- Take out the pork 20 minutes before cooking, separate pork pieces from marinade.
- Smoke the pork in a smoker/pellet grill to high-smoke at 220 degrees, for 1 hour, take it out and wrap in kitchen foil, let it sit for 5 minutes before serving.
- If you want to cook in a grill, then grill over medium heat for a temperature between 147-160 degrees, for 1 hour.
- Alternatively, roast the pork bbq in a preheated oven to 375 degrees, roast for an hour.
2. Chinese BBQ with sauce
- 1 lb. pork belly, pork shoulder, or pork tenderloin, cut into 4 long strips
- 3 cloves garlic, finely chopped
- 1 tbsp cooking oil
For the sauce:
- 1 ½ tbsp maltose
- 1 ½ tbsp honey
- 1 ½ tbsp hoisin sauce
- 1 ½ tbsp soy sauce
- 1 tbsp Chinese rose wine/ Shaoxing wine
- 3 tsp ground white pepper
- ½ tsp five-spice powder
- ½ tsp sesame oil
- In a large saucepan, add all the sauce ingredients, cook in low heat, stir to combine well; cook until sauce is thick and becomes sticky. Remove from heat and let it cool at room temperature.
- Rub the chopped garlic with pork pieces, keep it in a bowl, add ⅔ of the prepared sauce in it to marinate, refrigerate for 4 hours or overnight.
- Mix cooking oil with the remaining sauce and refrigerate it alongside pork marinate.
- Take out the pork and sauce 20 minutes before cooking to let it come to room temperature; Preheat the oven to 375 degrees, place the pork in a baking tray lined with kitchen foil, and roast for 20 minutes.
- Remove pork from the oven, let it cool and then thread them with metal skewers, pour the remaining sauce over it, then grill it on a gas cooktop for 2-3 minutes, until slightly charred.
Slice the Chinese BBQ pork and Char Siu into bite-size pieces, drizzle the remaining sauce over it, and serve hot. The first recipe is dry, so you can slice the pork into round slices of 1/4 inches. Serve hot with steamed rice for the second recipe or as a side dish in the main course, salad and sandwich also go well with Char siu.
The first way Char Siu Chinese BBQ pork recipe tastes outstanding because of the smoking at first, the spices and sauces blend easily and create an amazing flavor. Always cook pork at a temperature of more than 145 degrees then wrap it with aluminum foil to maintain the inner temperature.