(CHINESE BBQ PORK)
Author: Susanne at Dish With Me
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Dang this is tasty! Scrummy, even. Most of us have walked into a Chinese restaurant and seen or had that wonderful red meat they serve, but what is it, really? It’s called Char Siu, or Chinese BBQ Pork, a Cantonese style of barbecued pork. It is simply marinated and grilled pork loin, pork belly, or baby backs. This recipe is for pork loin, but pork belly or baby backs marinated in the same seasonings are amazing, as well. The cook times will need to be adjusted, though.
This amazing “red meat” is delicious on its own as a main course OR it can be diced up and added to Chinese Fried Rice, Lo Mein, or even sit proudly atop a dish of Chow Mein.
That Chinese restaurant that I’ve previously mentioned that I went to so often as a child, Jack’s Chinese Kitchen (we just called it Jack’s Kitchen)? This is where my love of this flavor or style of meat was born. I loved it then and have loved it since.
HELPFUL TIPS FOR CHAR SIU PORK aka: CHINESE BBQ PORK
Making sure you consistently cook meat at the proper temperature for the proper amount of time will help ensure perfection every time. Here are instructions to obtain better results when grilling and to learn how to control the heat on your grill. Just like anything else, the more often you grill, the more comfortable you will become.
If you only have a small portion of food to cook, don’t waste charcoal and fill the entire bottom of the grill, just use a portion of the grill and just enough briquettes for the portion you will be using.
I use a Weber Grill for all of my grilling, whether it is meat or veggies that I am cooking, this Weber does it all. I love the flavor a good charcoal grill gives food.
You can let the meat marinate for as little as eight hours, but more time (like overnight) equals more flavor. If you cannot find the Orrington Farms broth bases, sesame oil, or hoisin sauce in your local market, here are links to them on Amazon. That is where I get them.
For a truly awesome pairing, try this recipe with my Chinese Style Fried Rice.
CHAR SIU PORK
- Grill I use a Weber
- 1/4 cup chicken broth
- 1/4 cup soy sauce
- 1 Tablespoon toasted sesame oil
- 3 Tablespoons Hoisin sauce
- 2 teaspoons molasses or honey
- 1 Tablespoon rice wine vinegar
- 1 teaspoon chicken broth base powder Orrington Farms
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 Tablespoon dark brown sugar
- 2 teaspoons Chinese 5-spice
- 20 grinds freshly ground pepper
- 1/4 teaspoon red food coloring
- 2 pounds pork loin cut in half lenghwise-for faster cooking
- In a bowl, mix all ingredients, except the pork loin. Set aside.
- On a cutting board, slice the pork loin in half lengthwise.
- Place the two halves of the pork loin into a large zippered baggie. Add the mixed marinade to the bag with the pork loin. Remove the air from the bag and zip the bag. Place the bag onto a plate, or into a bowl (in case the bag leaks) and let marinade for a MINIMUM of 8 hours to overnight.
- When ready to cook, prepare a small section of the grill, long enough to accommodate the two strips of pork loin. Get grill to 400°F. Place pork loin on grill for about 5 minutes per side, or until pork reaches proper temperature. Use a thermometer. DO NO OVERCOOK. It will be dry and gross.
- After pork is finished grilling, make sure to let the meat rest for 10 to 15 minutes before slicing. Slice into small thin slices.
- Can be the main course or add to something like my Chinese Style Fried Rice or Lo Mein (recipe coming soon).
- Enjoy! This is SO good!