This is a popular dish at barbecues and potlucks! I often pondered whether people invited me because of my business or my Cola Beans. I’ve tried a few various cola brands, but Coke® has shown to be the most effective. It’s not required, but I like to pre-cook the bacon until it’s about halfway done so the beans don’t become too greasy. Additionally, you can bake this dish for about an hour at 350 degrees Fahrenheit in a regular oven.
| Prep Time: | 6 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 6 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons dry sherry
- 2 slices fresh ginger root
- 1 tablespoon oyster sauce
- ½ teaspoon Chinese five-spice powder
- 4 ½ teaspoons soy sauce
- 1 tablespoon white sugar
- 2 tablespoons hoisin sauce
- 2 tablespoons ketchup
- ½ teaspoon ground cinnamon
- 1 ½ pounds pork shoulder roast
- 1 tablespoon honey
Instructions
- In bowl, stir together sherry, ginger root, oyster sauce, five-spice powder, soy sauce, white sugar, sugar, hoisin sauce, ketchup and cinnamon.
- Cut pork into 5×2 inch strips. Place strips flat in a shallow baking dish. Pour marinade over pork strips. Let pork marinate at least 6 hours in refrigerator.
- Drain, reserving marinade. Mix honey and 3 tablespoon reserved marinade in a small bowl; set aside. Preheat oven to 350 degrees F (175 degrees C).
- Fill a shallow roasting pan with water and place in bottom of oven. Carefully place pork strips on a roasting rack above roasting pan so all sides are exposed to heat. If you don’t have a roasting rack, insert the curved end of an S-shaped hook, paper clip, or drapery hook in pork strips and hang them from the top shelf.
- Roast for 30 minutes. Baste pork strips with honey mixture. Roast 15 minutes and baste again. Roast 10 minutes longer or until pork strips are crisp and golden brown. Remove from oven and let cool.
Nutrition Facts
| Calories | 158 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 45 mg |
| Dietary Fiber | 0 g |
| Protein | 13 g |
| Saturated Fat | 2 g |
| Sodium | 451 mg |
| Sugars | 8 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Fantastic. I used a 1lb pork tenderloin and cooked it 20 minutes before the first baste, then 5-10 before the second baste. Maybe 30-35 minutes total, not certain. I read the other reviews that omitted the cinnamon so I only used a pinch and it was the perfect amount.
I’m new to cooking. I followed the directions, ingredients and measurements to the hilt. The reward: it tastes as good as my favorite Cantonese restaurant. It can lead to a mess in the oven (next time aluminum foil), but it was well worth it.
I always wanted to try to make char siu, so during this pandemic, I decided it was time. My husband grilled and basted it as instructed. This recipe was tasty and good, although I’m use to a taste that needed a bit of hoisin, so I added it. I used boneless county style pork ribs, and it wasn’t as tender as I had hoped, so next time I’ll use pork shoulder. Thanks for the recipe!
Not quite as good as at the restaurant, but still really good. Lined a cookie sheet with foil and put a drying rack (sprayed with oil) on top to hold the the pork. I accidentally put the honey in at the beginning but it didn’t seem to make a difference. Make a little extra marinade to use as a dipping sauce.
Yummy! I never knew I could duplicate the same taste as restaurant type “char sui.” My kids loved it. Husband was beside himself. I used my turkey roaster and flipped it so that it created more of a shelf for the water to steam under the pork while the pork sat on the shelf. It wasn’t messy at all. I agree with others the color red needs to be made with food coloring. I didn’t use it,but if the appearance is important, you might want to do it. I highly recommend this yummy dish.
Made this last night for the first time with a bone-in pork shoulder that I butchered and cut into large strips. My roast was 3.5lbs so I doubled the recipe, I might use a bit less soy sauce next time. It is absolutely delicious. The aroma and look and taste is so similar to my favorite Cantonese resturants.
This was so easy and so tasty. I didn’t add the extra sugar or honey because there is plenty of sugar in the ketchup alone! I did as another reviewer suggested and cooked on a rack over a baking sheet that I sprayed with PAM. Next time I make this I will omit the cinnamon.
good but average…reduce left over marinade and pour over pork
Followed recipe but omitted cinnamon.
It’s just hard to stop eating this delicious stuff. Tweaks I always make: leave out white sugar, use sake instead of sherry, and use a broiler pan instead of hanging the meat to roast. Serve with jasmine rice and sliced cucumbers.
This was really good! I had leftover meat so I diced it and made a soup. I sauteed 2 large minced garlic cloves, 1 med. onion diced, 1 inch piece of sliced fresh ginger, 1 minced Thai chili pepper, and I diced 1/2 orange pepper, 1 rib celery and 2 med. carrots. To the sauteed veggies, I added the pork, 4 C. chicken broth, and 1/2 tsp. fish sauce. I simmered this for 1/2 hour and served over noodles. It was delicious!
this is by far the best home version recipe for bbq pork! thanks for sharing
Delicious! I used to drive from Kingston to Montreal’s China Town to buy this. I am thrilled to know that I can make it myself now.
This came out very nice. ALMOST tasted like the real thing you get at your neighborhood Chinese restaurant. I didn’t want to go through the mess with meat hooks, etc. so I just marinated this overnight and then packed tightly in a shallow baking dish. I kept some sauce on reserve and poured over the meat after 30 minutes of baking and turning the pieces over. Fifteen minutes later, I took it out and drained the excess sauce into a pan to reduce and then pour over the meat. I served this with broccoli slaw sauteed with sesame oil. Delicious! I will definitely be making this recipe again and saving myself some money by not ordering out.
I grew up eating this, and I thought for a homemade version it was pretty good. Color is not the red vibrant color I am used to, so I did add a bit of food coloring in my marinade to brighten it up. It did come out much more like the real deal. Think I may cut back on the cinnamon a tad next time I make it though. Meat was very tender, thanks to the overnite marinating method.
I tried this out with a few boneless country style ribs and that worked great. Next time I’ll get a loin and cut it up so I have some to freeze. I went scant on the 5 spice and heavy on the sherry. I added about half a cup of water to the remainder of the marinade and boiled and reduced it back down so I could use it to drizzle on the meat. Leftovers will be chopped up and added into eggrolls.
Oh this so GOOD! It does taste like bbq pork you get from the Chinese store. I didn’t have any Hoisin sauce, so I processed orange marmalade, fresh garlic cloves, sherry, a touch of soy sauce, as a substitute. I cooked it on the grill since it was already fired up. I would make this again and again.
This recipe is really good. The flavor is abundant. I used white wine instead of sherry because I had none on hand. I cooked on wire rack on a cookie Sheet lined with parchment. Turned out perfect husband says this one is a keeper. I am unsure about using reserved marinade for basting, so next time I will keep some of the mix outside the meat for safety.
This was almost like the pork they sell in Chinatown. I marinaded the pork overnight and hung it to cook in my oven. Using paperclips work really well. though i found it hard to baste the pork because it was hanging. The color didn’t reflect it’s great flavor…I guess that’s why the professionals use food coloring.
I marinated a boneless pork loin overnight and cooked it on the grill. It was delicious.
WARNING: This can make a huge mess of your oven! With that said and after cleaning up the mess from the first batch, I have since learned a few lessons. The cleaniest way to make this is place a cake rake in a roasted pan lined with foil because the basting sauce with drip off the pork and either get burned into your pan taking forever to soak and scrub off, or drip into your oven requiring you to clean if. This is an excellent recipe and quite as good as what you get in Chinese restaurants. However, it is time consuming so if you go through the effort of making a batch and you know you like it, make a double or triple batch because it does not take anymore time than a single and extras freeze well.