BBQ Char Siu Grilled Roast Pork


When the weather becomes warmer, you’ll be looking for something to grill. Whether it’s the Fourth of July or any other day in the summer, this BBQ char siu (roast pork) can be just what you’re searching for to cook over the hot coals. In order to make it grill-friendly, we tweaked our original roast pork cha siu recipe a bit.

Removed the soy sauce and tomato paste and added 1/8 teaspoon of red food coloring for this recipe variant. I know it’s controversial, but I wanted to see the difference in color, and believe me, it looks and tastes just like the restaurant food hanging in the window! That being stated, it is entirely up to you.

Pork shoulder is an excellent choice for this recipe because it is well marbled and has just the proper amount of fat to keep it from drying out on the grill. Your butcher can help you select a piece of meat with a little more marbling, which is the secret to juicy perfection when grilling meat.

Roast pork that you won’t be able to put down will be yours if you marinade it overnight and keep a close eye on it on the grill. Imagine yourself in your own little slice of porky heaven, enjoying a piping hot dish of roast pork char siu straight from the grill, with a nice drink at your side.

You may put your faith in me on this one.

This is how you do it!



  • 900g of boneless pork shoulder
  • 3 cloves of minced garlic
  • 2 tablespoons of sugar
  • 2 teaspoons of molasses
  • 2 teaspoons of salt
  • ½ teaspoon of five spice powder
  • ¼ teaspoon of white pepper
  • ½ teaspoon of sesame oil
  • 1 tablespoon of hoisin sauce
  • 1 tablespoon of Shaoxing wine
  • 1/8 teaspoon of red food color


  • 1 tablespoon of oil
  • 1 tablespoon of honey
  • 1 tablespoon of hoisin sauce
  • 1 tablespoon of warm water
  • Leftover marinade


  1. Slenderize the pork by slicing it into 1 1/2- to 2-inch chunks. My father taught me a technique for chopping meat. To begin, cut and separate the fat and membrane from the meat by first locating where they are located on the animal.
  2. Since grilling necessitates more movement and turning of the meat than roasting in the oven, you can determine if your pieces of meat require further cutting to make them more controllable. The thicker pieces of beef may have to be butterflyed in order to get the desired thickness. Always begin at the thickest section of the flesh; cut downward and into the thickest area, stopping 112 inches from the end and butterflying the meat. In the oven, you can use the same procedure for breaking down the meat as you would for making Chinese BBQ pork.
  3. The marinade ingredients should be combined thoroughly in a basin. Pour the marinade mix into a gallon zip-top bag and marinate the pork. Make sure to seal the bag and massage the marinade into the meat well. Refrigerate for at least eight hours before serving.
  4. It’s important to remove any remaining marinade from the bag before serving. The risk of burning your pork increases if you leave too much marinade on the meat. Get your basting brush ready and pour the rest of the marinade into a bowl with the rest of the ingredients.
  5. Pre-heat your grill to a high temperature. Before you flip the meat, you’ll want to give it a good sear on one side to keep the juices in. To avoid overcooking and ensure that the marinade caramelizes, you’ll need to turn the meat frequently during the cooking process. Before flipping it over, cook it for about 3 minutes on a hot grill.
  6. To avoid drying out the meat, lower the heat on the grill after both sides have been seared. To get an equal sear on all sides, I turned the meat every 2 to 3 minutes. Additionally, I began to use a brush and a baste to ensure that the meat remained moist and tasty. If the surface of the meat appears to be drying out, baste it immediately.
  7. Take a break every 20 to 30 minutes and keep turning the meat over and basting it while it cooks. The roast pig could burn to a crisp with all of this marinade, so be sure to safeguard your time and money! Stop basting a few minutes before removing the meat from the grill.
  8. Using a meat thermometer, you may ensure that the pork is cooked to a temperature of 145 degrees Fahrenheit before slicing.

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