I could not wait to cook on the Big Green Egg to make Chinese bbq pork with Homemade Char Siu Sauce because it is one of my favorite dishes.
So after a few tries I think we finally have a winner that leaves you wanting more! The pork tenderloin is so tender and juicy, it's probably the best way to cook pork loin in my opinion.
Char Siu is Chinese roast pork marinated in a sweet and savory sauce served sliced into thin strips. You can buy pre-made sauce at an Asian Market but they usually have tons of additives and the homemade version is so easy to make. Now the traditional method uses red food coloring so the outer meat has a red color I left this out because some dyes may contain cancer-causing contaminants which defeat the purpose of cooking with real ingredients.
Originating in Guangdong, it is commonly eaten with rice, The original characteristic, red color, comes from the red yeast rice when made traditionally. A specialty of Cantonese cuisine, Char siu literally means "fork roasted" which is skewered and goes through the meat that is placed in a covered oven or over a fire.
Now let's get started so I can tell you how to make a char siu pork recipe with this delicious sauce.
Ingredients Needed
Meat
- 3 pounds of pork tenderloin
Sauce
- brown sugar
- salt
- Chinese five-spice powder
- rice wine
- dark soy sauce
- hoisin sauce
- minced garlic
- honey or molasses
How to Make Char Siu Sauce for BBQ Pork
I used a bowl and used grilled the meat on the BIG GREEN EGG but any grill will do.
Step 1: Mix all the ingredients together to make the marinade.
Step 2: Place pork tenderloin in a large bowl
Step 3: Pour half the sauce into the bowl with the pork tenderloin, and add crushed garlic and salt.
Step 3: Cover the top of the bowl tightly and place it in the refrigerator overnight.
Step 4: Get the grill warmed up, then place the pork tenderloin. Sear both sides first then lower the temperature of the grill and let it cook for about 45 minutes to an hour rotating every 10 minutes.
Step 5: Once the inside of the pork temperature reads 145° F it is done.
Step 6: Wrap with aluminum foil and let it rest for about 10 minutes, this will seal in the juices.
Step 7: Slice thin and serve over a bed of rice. Enjoy!
Variations
This is a very simple recipe and can be used for different meats to cook. I prefer the Big Green Egg because the meat always comes out tender and has a delicious flavor from the wood chips. Here is a list of pork types that can be purchased instead of pork loin.
- pork belly
- pork shoulder
- pork chops
- pork butt
- chicken thighs go very well with this sauce.
Ways to Serve
I usually serve it with white rice and broccoli or with the leftover char siu, I make a Banh Mi sandwich. Either way, it is delicious.
Tips And Tricks
For the best results, marinate the meat for 24 hours. The reserved marinade, I use as a dipping sauce.
If you are not sure about when the meat is cooked, use a meat thermometer and follow the chart. I cover the pork in aluminum foil and let it rest at room temperature to serve.
Frequently Asked Questions
Can I make it ahead of time? Because this is a slow cooking dish, I made this on the same day. Yes, it can be cooked ahead of time but I would not be able to wait! LOL
Have Leftovers? Store in an airtight container for the next day. I use it for sandwiches the next day.
Most Chinese restaurants in my area do not have this dish on the menu so we decide to make the best char siu we could. The best part about cooking this dish at home is the depth of flavor that can be achieved by marinating it for a long time. Not to mention we love sharing our meals with friends. I hope you love this recipe as much as I enjoy eating it. See ya next time as my quest continues in search of the perfect bite!
More Asian Recipes to Try!
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Char Siu Sauce for BBQ Pork
Equipment
- 1 grill
- 1 Bowl
- 1 Whisk
Ingredients
Meat
- 3 pounds pork tenderloin
Sauce
- ¼ cup brown sugar
- 1 tsp Chinese five-spice powder
- 1 tbsp rice wine
- 2 tbsp dark soy sauce
- 1 hoisin sauce
- 4 garlic minced
- 1 honey or molasses
- Salt & Pepper as desired
Instructions
- Mix all the ingredients together to make the marinade.
- Place pork tenderloin in a large bowl.
- Pour half the sauce into the bowl with the pork tenderloin, and add crushed garlic and salt. Mix to coat all the pork.
- Cover the top of the bowl tightly and place it in the refrigerator overnight.
- Get the grill warmed up, then place the pork tenderloin. Sear both sides first then lower the temperature of the grill and let it cook for about 45 minutes to an hour rotating every 10 minutes.
- Once the inside of the pork temperature reads 145° F, it is done cooking.
- Wrap with aluminum foil and let it rest for about 10 minutes, this will seal in the juices.
- Slice thin and serve over a bed of rice. Enjoy!
Video
Notes
- For the best results, marinate the meat for 24 hours.
- The reserved marinade, I use as a dipping sauce.
- If you are not sure about when the meat is cooked, use a meat thermometer and follow the chart.
- I cover the pork in aluminum foil and let it rest at room temperature to serve.
Steven Dilley
Molasses leaves a brown margin. Use red beans + honey for the traditional look.
Lizzy
Good to know, thanks for sharing! xoxo Lizzy