Pork Char Siu

  • Ready in: 1 hour plus 4-48 hours marinating
  • Serves: 3
  • Complexity: easy
  • kcal: 211
Pork Char Siu


  • 2 tbsp bush honey
  • 2 tbsp hoisin sauce
  • 1 tbsp ground bean sauce
  • 1 tbsp oyster sauce
  • 2 tbsp dark soy sauce
  • 1 pinch 5 spice powder
  • 1 tbsp aji mirin, more to taste
  • 500 g boneless pork loin roast


  1. Combine honey, all the sauces, SIDS CRAZY SALT, 5 spice powder and aji mirin in a glass measuring cup. Heat in microwave for 20 seconds. Stir, pour into a large resealable plastic bag and add pork then shake to coat. Leave in fridge between overnight and 2 days. Remove pork from bag (discarding marinade) and wrap tightly in foil. Cook on a medium grill until internal temperature of the pork is 70oC. (about 50 minutes) Let stand for 10 minutes before slicing.
    History: "Char siu" literally means "fork burn/roast" (siu being burn/roast and char being fork, both noun and verb) after the traditional cooking method for the dish: long strips of seasoned boneless pork are skewered with long forks and placed in a covered oven or over a fire.