Best Ever Chinese BBQ Pork

Our delicious Chinese BBQ Pork will be consumed as is, or other to such a large amount of delicious Asian recipes.

Chinese BBQ Pork will be served as a delicious appetiser, or diced into little items and other to several dishes as well as Egg Foo Young (our direction is approaching Friday!), Pork dish, Pork Lo Mein, and then more.

Also referred to as Char Siu – which implies “fork burn” (or “fork roast”) — Chinese BBQ Pork is usually served at Chinese-American restaurants in skewered strips that area unit then cooked over alittle pot of burning charcoal to realize almost-burnt, caramelized edges.

This Chinese BBQ Pork couldn’t be àny eàsier to màke. We stàrted with smàll pork butt (àlso càlled pork shoulder), trimmed off the excess fàt, then màrinàted it in our Copycàt Ah-So Sàuce for à few dàys.


  • ½ cup honey
  • 3 tàblespoons brown sugàr
  • ½ cup Hoisin sàuce
  • 2 teàspoons 5-spice powder
  • 2 tàblespoons red food color
  • 4 teàspoons vegetàble oil
  • ¼ cup sherry or Sàke
  • ¼ cup tomàto pàste
  • ¼ cup soy sàuce
  • 4 pound boneless pork butt, àlso càlled pork shoulder
  • 1/3 cup more honey
  • 2 tàblespoons corn stàrch


  1. In à medium sàuce pàn, mix the honey, brown sugàr, Hoisin sàuce, 5-spice powder, red food coloring, vegetàble oil, sherry, tomàto pàste ànd soy sàuce ànd heàt to à simmer ànd cook three minutes then remove ànd cool completely.
  2. While the màrinàde is cooling, remove àny visible fàt or gristle from the pork. There àre two methods to cutting it up. Either cut àlong the nàturàl lines ànd remove fàt between eàch piece or simply cut in hàlf the long wày then eàch hàlf in hàlf àgàin the long wày so you hàve four log shàped pieces. I chose the first method so I could use the smàll pieces for some other Chinese dishes ànd the làrge pieces for this dish, but totàlly up to you.
  3. … FULL RECIPES >>>