If you’re familiar with the delicious “red pork” at Chinese restaurants, this is like that, but better.
My version is cheap and easy to do and doesn’t require lots of ingredients.
Buy a Whole Pork Butt and Cut Into 1-1.5″ Thick Pieces
Boneless is best but if you buy one bone-in, remove the bone OR cut in half to make 2 roasts.
After cutting into 1-1.5″ thick pieces, cut these pieces again into strips.
Other cuts that people use for Char Sui:
- Pork Belly
- Pork Tenderloin
Marinade Ingredients and Steps to Take to Marinate Correctly
The only stuff you’ll likely need to buy are the red bean curd, a 5 spice powder, and red food coloring.
I’d also suggest buying plastic gloves so you don’t stain your hands with red food dye.
This char sui marinade is for 3 lbs of pork shoulder:
- 1 tbsp Diamond Crystal kosher salt
- 1 cup white sugar
- 1/8 tsp red food coloring
- 1 cube fermented red bean curd
- 2 tbsp Water (or 2 tbsp of Shaoxing wine)
- 1 tsp Chinese 5 spice powder
- 1 tsp garlic powder
Before combining the ingredients:
Add the sugar first, then the red food coloring on top.
Then work the food coloring into the sugar and then into the meat.
Then add the water or shaoxing wine.
Doing this will evenly distribute the food coloring.
Then add the rest of your ingredients.
I’d recommend massaging the ingredients into the meat for 5 minutes at least.
Marinate your sliced pork overnight.
The Next Day Before Putting the Meat on the Grill, Make a Glaze
In a bowl, combine:
- 2 tbsp Honey
- 3 drops red food coloring
- 2 tbsp water
Get Your Grill Setup to 300-325F
Don’t exceed this temperature as you’ll burn the meat due to the sugar.
If you’re using a charcoal grill, setup a 2-zone fire.
Once at temperature, put char-sui pork on the grill indirect in the cool zone.
Allow Pork to Grill Indirect for 45 Minutes
Then flip the char sui over.
Then take your glaze and a basting brush and liberally apply your glaze.
Allow the char sui to grill for another 20 minutes.
Then flip and baste again.
Allow to grill for 20 minutes.
Take Off to Rest for 15 and Then Slice
I like this meat over rice.
But it goes good in soup, in bao buns, with noodles, in a wrap, tacos, etc.
Grilled Char Sui Pork
Super simple marinade for Chinese barbecue pork
Prep Time15 minutes mins
Active Time1 hour hr 25 minutes mins
Marination Time16 hours hrs
Total Time17 hours hrs 40 minutes mins
Course: Main Course
Cuisine: Chinese
Take 3 lbs of pork butt and cut into 1-1.5 inch thick steaks. Then cut these in half into strips.
Put strips into a large mixing bowl. Top the top put 1 cup of white sugar.
Then put 1/8 tsp (3 drops) of red food coloring on top of the sugar.
Put some disposable gloves on and then work the food coloring into the sugar and then into the meat. Once it's distributed, add 2 tbsp of water and continue to work the sugar into the meat.
Then add the rest of the ingredients on top.
1 tbsp Diamond Crystal kosher salt, 1 cube fermented red bean curd, 1 tsp Chinese 5 spice powder, 1 tsp garlic powder
Work the ingredients into the meat and continue massaging thoroughly for 5 minutes or so.
Then allow this to marinate overnight.
The Next Day, Get Your Grill to 300-325F
Don't exceed this temperature as you'll risk burning the meat.
To a small bowl make your basting liquid and ensure the honey is dissolved in the water.
2 tbsp honey, 2 tbsp water, 3 drops red food coloring
Once at temperature, put char sui pork on the grill indirect and allow to grill for 45 minutes.
After 45 minutes, flip and baste the char sui – then grill for another 20 minutes.
After 20 minutes, flip and baste again.
Then take off the grill to rest for 15 minutes. These should be roughly 180F internal when they're done.
Then slice thin and enjoy!
All 5 spice powders are different.
The one I use has a forward flavor of star anise/licorice – I find that a little goes a LONG way. 
