Grill Master’s Delight: The Ultimate BBQ Char Siu Pork

Summer is in full swing, and everyone’s looking for that standout BBQ dish. Dive into the delightful world of BBQ Char Siu Pork, a deviation from the usual. Inspired by the timeless cha siu recipe, this version is specially designed for your grill. Its tempting flavors promise to make your summer cookouts memorable.

Making it truly shine on the grill, we’ve made a few changes from the classic recipe. For instance, to achieve that signature restaurant glow and taste, red food coloring is incorporated. However, it’s up to you to include it. The real secret though? Picking the right cut. A good pork shoulder with a tad more fat ensures every bite is dripping with juiciness. It’s more than just a dish; it’s a grilling experience. So, pop open your favorite drink, light up that grill, and let’s dive into a culinary journey that promises endless summer bliss!


For the Perfect Marinade:

  • 2 pounds boneless pork shoulder (Ensure it’s rich in fat)
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • ½ teaspoon five spice magic
  • ¼ teaspoon white pepper
  • 1 tablespoon Shaoxing wine for that authentic touch
  • ½ teaspoon sesame oil for a nutty hint
  • 1 tablespoon hoisin sauce
  • 2 teaspoons molasses for sweetness
  • 3 cloves garlic, finely minced
  • Optional: 1/8 teaspoon red food coloring for that signature hue

Basting Magic Potion:

  • 1 tablespoon oil for smoothness
  • 1 tablespoon honey for a sweet glow
  • 1 tablespoon hoisin sauce
  • 1 tablespoon warm water
  • Saved marinade

Steps to Culinary Heaven:

1. Master the art of cutting: Slice the pork into elongated 1 1/2 to 2-inch thick pieces. Notably, there’s wisdom in following the muscle membrane lines – it’s nature’s way of showing the perfect cut. The reward? The fat and tough membrane shield the tender meat, ensuring juicy grilled outcomes.

2. Evaluate and adapt: Once separated, gauge if any further cuts are required for manageable grilling. To attain desired thickness, butterfly the meat by cutting into its thickest parts.

3. Marinade magic: Combine all marinade components, ensuring a good mix. Introduce the pork into a large zip-lock bag, and drench with the marinade. Seal and ensure all pieces are coated evenly. Allow it to soak up the flavors overnight.

4. Grill prep: Lay the pork on a plate post marination, shaking off excess. Too much marinade might lead to accidental burning. Mix the leftover marinade with the other basting ingredients.

5. Fire it up: Heat the grill to high. The aim? A gorgeous sear to lock in those juices. Rotate the meat regularly for an even caramelization.

6. Manage the flames: After a stunning sear, moderate the heat. Continue rotating and brushing with the basting mix, ensuring moisture and flavor richness.

7. Patience is key: Over the next 20-30 minutes, stay vigilant. Excess marinade makes the pork susceptible to quick burning. Stop basting a few minutes before completion to ensure safety.

8. Check and serve: Confirm readiness with a meat thermometer (aim for 145 degrees F). Let it rest briefly after grilling. Dive in and relish every bite!

Embrace this summer with this mouth-watering BBQ Char Siu pork. Each bite promises a burst of flavors and endless memories! Cheers to a delicious summer ahead!

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