Char siu pork

45 minutes



  • 900g of pork shoulder, cut into three 'steaks' (you can use pork fillet but be aware it may dry out on the barbecue)

Char siu marinade

  • 2 tbsp of honey
  • 1 tbsp of sugar
  • 4 tbsp of hoisin sauce
  • 2 tbsp of dark soy sauce
  • 1 tbsp of light soy sauce
  • 2 tbsp of rice wine
  • 1 tsp sesame oil
  • 4 garlic cloves, grated
  • 1 tsp Chinese five-spice powder


Mix all the marinade ingredients together, then decant 5 tablespoons into a separate bowl (you will use this to baste the meat as it is cooking)
Pour the remaining marinade over the pork, making sure it is well-coated. Cover and refrigerate, overnight if possible
Remove the meat from the fridge then set up the barbecue for indirect cooking. The best way to cook char siu is by skewering the meat onto 2 long skewers per steak, removing the grill from your barbecue and resting the skewers on the edges. You don’t want the marinade to come into contact with the grill due to the high sugar content, as it will stick, burn and become bitter
Cook the char siu for 20 minutes, turning and basting frequently, or until a temperature probe reads 62°C when inserted in the centre. Allow to rest, slice and serve, drizzled with any juices which have accumulated on the plate