BBQ Char Siu Roast Pork on the Grill
User Reviews
4.9
64 reviews
Excellent
-
Prep Time
12 hrs
-
Cook Time
35 mins
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Total Time
12 hrs 35 mins
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Servings
6
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Calories
267 kcal
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Course
Main Course
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Cuisine
Chinese
BBQ Char Siu Roast Pork on the Grill
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This BBQ Char Siu Roast Pork recipe features pork shoulder cut intentionally following the muscle and membrane lines to retain juiciness during grilling. The meat is marinated with typical char siu flavorings such as hoisin sauce, five spice, garlic, and molasses, then grilled and basted for a glossy, savory finish. The fat and membrane protect the tender meat inside, resulting in a juicy texture and caramelized edges that highlight traditional char siu flavors without roasting in an oven.
Description
BBQ Char Siu Roast Pork on the Grill uses pork shoulder cut along the muscle membranes so the fat and tougher exterior shield the tender meat during direct grilling. The marinade blends sugar, five spice, salt, hoisin, molasses, Shaoxing wine, garlic, and a hint of red food coloring for classic char siu flavors and appearance. The pork is grilled, periodically basted with a honey, hoisin, oil, and reserved marinade mixture, forming a lacquered surface. The cooking technique preserves moisture within the meat while achieving a caramelized, sticky crust.
The method calls for thoughtful cutting—thinner pieces are easier to handle on the grill, especially when butterflying thicker cuts. The wok-like basting liquid caramelizes over the heat, adding layers of sweetness and umami. This approach reproduces the hallmark combination of tender interior with a savory-sweet charred exterior characteristic of char siu, adapted for outdoor grilling rather than oven roasting.
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Ingredients
For the marinade:
- 2 pounds pork shoulder 900g, select a cut with some good fat on it, boneless
- 2 tablespoons sugar
- 2 teaspoons salt
- ½ teaspoon five spice powder
- ¼ teaspoon white pepper
- 1 tablespoon Shaoxing wine
- ½ teaspoon sesame oil
- 1 tablespoon hoisin sauce
- 2 teaspoons molasses
- 3 cloves garlic minced
- 1/8 teaspoon red food coloring
For the basting liquid:
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 tablespoon honey
- 1 tablespoon hoisin sauce
- 1 tablespoon water warm
- Leftover marinade
Instructions
- Cut the pork into long 1 1/2 to 2-inch thick pieces. There is a technique to cutting pork that I learned from my father. First, find where the meat has the fat and the membrane between the muscle, and use a sharp knife to cut and separate them. My father always said that if you look at the pork closely, it will show you how it wants to be cut by following the muscle membrane lines. This is a brilliant way to do it, because you end up with the fat and the tougher membrane on the outside, protecting the tender meat and keeping it juicy on the grill. The marinade and heat also break down this membrane, so it won’t be tough at all.
- Once you have your pieces of meat separated, you can decide if they need to be cut further into manageable pieces since grilling involves more handling and moving/turning of the meat than roasting in the oven. You will most likely have to butterfly the thicker pieces of the meat to get the desired thickness. Always start where the meat starts to be thicker; cut towards and into the thickest part, stop 1½ inches from the end and butterfly the meat. This method for breaking down the pork also applies to roasting Chinese BBQ pork in the oven. I included some pictures and details since we got quite a few questions after posting the oven-roasted version.
- Mix all of the marinade ingredients in a bowl and mix well. Place the pork into a gallon zip top bag, and pour the marinade mix in. Seal the bag and work the marinade into the meat until every piece is evenly coated. Refrigerate overnight.
- The next day, place the pork on a plate, making sure to shake off the excess marinade in the bag. Too much marinade left on the meat will increase the chances of burning your pork. Pour the rest of the marinade into a bowl and add the rest of the basting ingredients; get your basting brush ready.
- Preheat your grill, making sure it's extremely hot. You want a nice sear on the meat to seal in the juices before you turn it, but try not to get it too crispy on one side. You will be turning the meat often during the cooking process to prevent burning and make sure that marinade gets nice and caramelized. On a hot grill, you should be cooking it for about 3 minutes before flipping it.
- After both sides are seared, you can turn the grill down slightly to prevent drying out the meat. Turn the meat often; I did every 2 to 3 minutes making sure to get an even sear on all sides. I also started to brush and baste the meat after each turn to keep it moist and flavorful. If the meat looks like it starts to get dry on the surface, it needs to be basted.
- Continue this turning and basting for another 20 to 30 minutes and make sure you don’t walk away from the grill! With all of this marinade, the roast pork could burn to a crisp very quickly, so protect your time and investment! Also make sure that you stop basting a few minutes before you pull the meat off the grill since the marinade was in contact with raw meat.
- You can check the pork with a meat thermometer to be sure it’s done (145 degrees F), and remove it from the grill to let it rest for 5 minutes before slicing. Enjoy this one and Happy Fourth of July!
Nutrition Information
Show Details
Calories
267kcal
(13%)
Carbohydrates
12g
(4%)
Protein
34g
(68%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Cholesterol
91mg
(30%)
Sodium
944mg
(39%)
Potassium
612mg
(13%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Vitamin C
0.5mg
(1%)
Calcium
20mg
(2%)
Iron
1.6mg
(9%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 267 kcal
% Daily Value*
| Calories | 267kcal | 13% |
| Carbohydrates | 12g | 4% |
| Protein | 34g | 68% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 91mg | 30% |
| Sodium | 944mg | 39% |
| Potassium | 612mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 20mg | 2% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
64 reviews
Excellent
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