Char-Siu Pork

AKA Chinese Roast Pork

I love this recipe! It’s one of my favorites, it’s healthy, it’s a crowd pleaser, and it’s really easy to scale up for a larger event.

I generally serve this with rice or coconut rice, but it goes equally well in fried rice, bao, bahn mi, ramen, or any other staple Chinese food. Traditional Chinese style roast pork is done with a much fattier cut such as a pork butt or belly, but I think the tenderloin is perfect with the side effect of being much healthier.

  • Prep Time: 10 minutes
  • Marination Time: 4 hours to 4 days
  • Cook Time: 45 minutes
  • Rest Time: 5-10 minutes


  • 1 tbsp sesame oil or vegetable oil
  • 1 tbsp hoisin sauce
  • 1 tbsp yellow bean sauce
    • Sub Note: Use 1 tbsp of miso paste and 1 tbsp of water instead.
  • 1/2 tsp Chinese five-spice powder
  • 1/2 tsp cornflour
  • 1 tbsp superfine sugar
    • Sub Note: Cane sugar is ok but less ideal.
  • 1/4 tsp salt
  • 1/4 tsp ground white pepper
    • Sub Note: Ground black pepper is ok but less ideal.
  • 1 lb trimmed pork tenderloin
  • 2 tsp honey
  • Shredded spring onion (for garnish)


  1. Mix the oil, sauces, five-spice powder, cornflour, sugar, and seasoning in a shallow dish.
  2. Add the pork and coat it with the mixture.
  3. Put the pork and excess mixture in a Ziploc bag and place in the refrigerator. Leave to marinate at least 4 hours and up to 96 hours (4 days). Personally, I think the optimal time is 72 hours = 3 days.
  4. Preheat the oven to 375 F.
  5. Place the pork on a wire rack over a roasting pan. Keep the marinade liquid.
  6. Place pork in oven and roast for 40 minutes, turning once or twice during cooking and basting with the excess marinade. Check for doneness using a meat thermometer, slicing into the pork, or poking and seeing that the juices run clear and not pink. If not completely done, continue flipping and cooking 5 minutes at a time.
  7. Remove the pork from the oven and brush it with the honey. Let the meat rest for 10 minutes before cutting it into thin slices.
  8. Garnish with spring onion.

Leave a Reply

Your email address will not be published. Required fields are marked *