Chinese Style Barbequed Pork ~Char Siu

If you like Chinese-style Barbeque Pork (Char Siu),
I believe you'll like this recipe.
Sometimes I make Char Siu from small pork riblets, or pieces of pork shoulder, it's also delicious as a marinade for pork chops. I used pork loin chops this time.
.Marinade for Chinese-style Barbeque Pork
Char Siu

.2 Tablespoons hoisin sauce
4 Tablespoons ordinary tomato catsup
4 Tablespoons sugar
1 Tablespoon dark soy sauce
Mix marinade ingredients. Place meat in a non-reactive container, or resealable plastic bag. Add enough marinade to cover generously. (If there is any marinade left -- which has not had contact with the pork-- it will keep, covered and refrigerated for a very long time, ready for the next time you make this, or freeze marinade indefinitely.)
Allow meat to marinate at least 4 hours, or overnight.
Preheat oven to 375-degrees (F), oven rack positioned in center.
Line a shallow baking pan with aluminum foil, and place a roasting rack within the pan. Place the marinated meat on the rack and roast, turning once until done. (If marinade begins to brown too quickly, reduce oven to 350-degrees and continue baking until done.)
Just a note, I usually bake mine at 350-degrees the entire time.
Plain steamed rice and vegetables are the perfect side dishes for this highly flavored meat.
I hope you enjoy it.


  1. I'm RUNNING to my freezer as soon as I am done commenting to thaw out some pork for tonight's dinner. This looks so great, I can't wait to try it!

    I so enjoy coming here and seeing your beautiful photos and the wonderful things you share!

  2. Marsha, you made me giggle! You are so kind, I hope you like the pork. Hope you have a great week.

  3. Oh My Gosh, Oh My Gosh, Oh My Gosh. That looks so good. Can this sauce be used with a long slow roasting (like 4-5 hours) at a low temperature or would it dry out and burn?

  4. Greg, it would work perfectly! That's how I do the pork shoulder or pork butt. The long and slow methodod, works best with pork with some fat left on (or throughout it), so it won't dry out. Most of the fat renders out during the longer roasting process. I hope you love it as much as I do.


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