Main Entree,  My Kitchen

Char Sui

Char Sui 叉烧

Chinese Barbecue Pork


  • 3lb Pork shoulder, cut into strips
  • 3 cups of soy sauce
  • 4 cups of brown sugar
  • 1/2 cup of honey
  • 1 Tsp Chinese Five Spices
  • 2 Tsp Chili powder
  • 1/2 Tsp salt
  • 3 Tsp Teriyaki Sauce


  1. Mix all ingredients except the pork, put the mixture in a zip-lock bag. If the mixture is too sweet for you, add more soy sauce. Adjust the taste accordingly, the ingredients list is roughly how I made my marinade
  2. Place pork strips in the  mixture, make sure all pieces are coated with the sauce. Press out air and seal the bag
  3. Leave in refrigerate for at least 24 hours
  4. Bake at 350F for 45 minutes. I bake pork on a rack so they don’t sit in their own juice to ensure all sides are dry and brown nicely. Place a baking dish below the rack to catch all the drippings.
  5. Steam for 10 minutes, also use slotted rack, so the pork doesn’t sit in water/juice
  6. Pour juice from the steam in a small pot, add half a cup of marinade, over medium heat simmer till the sauce thickens and forms a nice glaze (if you like the sauce to be spicy like my son does, add 1 Tsp of Sriracha)
  7. Slice and serve, drip meat with sauce or dip in sauce

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