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Char Siu Recipe

Prep Time1 d 15 mins
Cook Time20 mins
Total Time1 d 1 hr 22 mins
Servings: 6 servings but I suppose that is relative


  • 2 lb. of pork butt or shoulder cut into 1.5 inch thick slices / chunks
  • 1 c. Shao Hsing wine
  • 3/4 c. Tamari gluten-free light-soy
  • 1/4 c. Hoisin make sure it has sweet potato puree in it and not the cheap stuff
  • 1/3 c. fermented red bean curd mostly the liquid
  • 1/2 c. dark sugar with molasses
  • 3 minced garlic cloves
  • 2 tbl. minced/zested ginger
  • 4 crushed star anise pods


  • Stir all ingredients together from above.
  • Boil it for 1 minute and let cool to room temperature.
  • Put the pork into the marinade overnight (around 12 hours).

Broiling Method:

  • Turn the gas broiler on.
  • Put the pork about 4 inches below the fire.
  • Turn every 2 minutes for 10-15 minutes.
  • Pull and rest the meat for a few minutes.

Grill Method:

  • Bring the heat up to 400ºF
  • Grill 5 minutes on each side. Repeat.
  • Remove from heat and rest for 3-4 minutes.


It should look exactly like the photo in this recipe. I did not edit the color of the photo in anyway.
This is based on you butchering the butt/shoulder with 2 inch thick pieces.
I don't cook according to weight, I cook according the distance to the center of the meat.
I cut the pork along the grain in nice long 1.5 " thick x 4" long x 4" wide strips.