Char Siu (Chinese BBQ Pork)

Next time, make sure to account for time needed to marinate

Great recipe! Make sure you take time to marinate the pork! I used pork shoulder. Left overs would be great for ramen.

I used pork tenderloins which worked out perfectly. A bit too much 5 spice for my family, but once I made my dip (Chinese mustard, ketchup a dash of hoisin sauce) I smothered each piece in sesame seeds and I loved it! I'll probably ½ the amount of 5 spice next time for the rest of the family. Tonight the left over meat is going into fried rice!

I was only able to marinate for 4 hours so it needed more flavor, but the directions were good. Pork’s intern temp is 140-145 not 165 so I got confused on the directions. I would try again!

Can't claim to have actually made this down to the letter as I used a premade char siu powdered marinade mix (just added water to it to activate and then honey and hot water later as this recipe states) although I look forward to doing it from scratch next time, HOWEVER, I did a 24hr marinade on my boneless pork shoulder as instructed and cooked this following the recipe instructions exactly and it came out the juiciest and most tender pork I've ever cooked, so homemade marinade or not, these instructions are flawless!

Absolutely gorgeous, we served it with egg noodles and crispy stir fry, will definitely make this again but make double the sauce and add some to the noodles. Kids loved the pork but not the rest 😂

I LOVE this recipe! I've made it several times for baos and used it in banh mi. It's so easy and a big crowd pleaser. I made a double batch for my family Chinese New Year party and it was very well received.

Came out far too sweet for my tastes. Would recommend scaling back the molasses and hoisin a bit.

This tastes very similar to the stuff you get at a restaurant. It will be really good for ramen and fried rice. Next time I'll make a double batch so I can freeze it.

I agree with the note that says the pork cooks quickly! Make sure to watch them like a hawk. I ended up broiling the tops of the pork after basting it to get it crispy. Next time I think I will make double marinade!

Must have done something wrong.

Absolutely delicious. Served with plain white rice and szechuan green beans. During the actual cooking process, do keep an eye on the pork and the Temps, little ends do catch a bit, so over does make it a difficulty. I had my pork cut to bite sizes, and my oven runs bit hotter, so I kept pushing the smaller pieces into the middle. At the end the whole thing cooked so fast that I simply tossed the bits in reserved marinate-glaze.