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    Home » Our latest posts » Main Courses with Meat

    Easy Homemade Chinese Barbecued Pork

    January 24, 2017 Filed Under: Main Courses with Meat, Pork

    Jump to Recipe Print Recipe
    Chinese Barbecued Pork: Martin Yan's recipe for Char Siu. Pork marinated in hoisin, soy sauce and spices. 

    Chinese Barbecued Pork (Char Siu) served in Chinese restaurants is so easy to make at home and would be a great way to celebrate the Chinese New Year.

    Char Siu on a plate with rice and broccoli with text overlay "Chinese Barbecue Pork Char Siu)

    This recipe is from Martin Yan's Feast: The Best of Yan Can Cook, (affiliate link, click here for more details) one of my favorite cookbooks.

    The original recipe calls for pork shoulder or butt, however I usually end up using a pork tenderloin to make it a bit less fatty.

    Additionally, I almost never add the food coloring, which is why my sauce looks a bit paler than that you will find in a restaurant. Same great taste though.

    You should be able to easily find all of the ingredients in the Asian section of a well stocked grocery store.

    Chinese Barbecued Pork (Char Siu)

    Char Siu on a plate with rice and broccoli with text overlay "Chinese Barbecue Pork Char Siu)
    Print Recipe Pin Recipe

    Ingredients
     

    • 3 pound pork shoulder or butt
    • ¼ cup soy sauce (preferably low sodium)
    • ¼ cup hoisin sauce
    • 3 tablespoons rice wine vinegar
    • 2 tablespoons ketchup
    • 2 tablespoons sugar
    • 1 tablespoon grated orange peel
    • 1 teaspoon minced garlic
    • 1 teaspoon minced ginger
    • 1 teaspoon sesame oil
    • ½ teaspoon Chinese five-spice
    • 1 tablespoon sesame seed paste (optional)
    • 4-5 drops red food coloring (optional)

    Instructions
     

    • Trim pork of excess fat and cut into slices approximately 8 x 3 x 1 inch (about the size of your hand).
    • Combine all remaining ingredients for marinade. Pour over pork slices in a large bowl or large zip to lock plastic bag. Marinate 4 hours to overnight, turning meat occasionally.
    • Preheat oven to 350 degrees. Line a broiler pan with aluminum foil (or a rimmed baking pan with rack placed inside).
    • Place meat on the rack, reserve marinade for basting.
    • Bake for 30 minutes, turn over and baste. Bake for 30-45 minutes longer until pork is cooked to at least 145 degrees, basting occasionally.
    • Remove pork from oven and tent with aluminum foil for 10 minutes. Cut into thin slices before serving.

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    Until next time, happy eating.
    ~Audrey

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    Reader Interactions

    Comments

    1. Jean | DelightfulRepast.com

      January 24, 2017 at 7:16 am

      Audrey, that looks sooo good! I'm with you -- skip the food coloring! When I see those bright, dyed sauces in restaurants, I skip those dishes; that's some scary stuff! My mother, not Chinese, made fabulous Chinese food and always left out the dyes. Thank you for hosting.

      Reply
      • Audrey

        January 24, 2017 at 9:24 am

        Thanks, Jean. I agree about the food coloring, though I admit some of it was laziness of not wanting to rummage through the cupboard to find the food dye buried in the back. 😉

    2. Andrea Nine

      January 24, 2017 at 7:41 am

      This looks absolutely delicious and so full of flavor! We have begun a Tasty Tuesday's recipe link up! Do go over to The Blended Blog and link up this yumminess!!

      Reply
      • Audrey

        January 24, 2017 at 9:22 am

        I will have to head over and check it out.

    3. Clearissa Coward

      February 01, 2017 at 7:17 am

      Oh my, this looks tasty. I am pinning for future use.

      Reply
      • Audrey

        February 01, 2017 at 12:23 pm

        Thanks, Clearissa.

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