Name: Char Sui (Chinese BBQ Pork)
Ingredients: 2 kg Johnston's Boneless Pork Butt (cut into 10 cm thick strips); 100 g Salt (≈ ½ cup); 500 g Sugar (≈ 2 ½ cups); 20 g Chinese Sand Ginger Powder (≈ 2 tbsp); 20 g Chinese Five Spice Powder (≈ 2 tbsp); 20 g Black Pepper Powder (≈ 2 tbsp); 100 g Lee Kum Kee Hoisin Sauce (≈ ⅓ cup); 100 g Ground Bean Sauce (≈ ⅓ cup); 100 g Sesame Paste (≈ ⅓ cup); 100 g Soy Sauce (≈ ⅓ cup); 75 g Ketchup (≈ ¼ cup); 100 g Fresh Garlic Paste (≈ ⅓ cup); 100 g Fresh Shallot Paste (≈ ⅓ cup)

By skim

Posted February 23, 2026

In BBQ & Grilling, International, Recipes, Rub & Marinades and Glazes & Sauces

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Char Sui (Chinese BBQ Pork)

Chef Jason Wu, Chinese Culinary Director, Amazing One Food & Beverage

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Ingredients

Meat

2 kg Johnston's Boneless Pork Butt cut into 10 cm thick strips

Char Siu Paste

100 g Salt ≈ ½ cup
500 g Sugar ≈ 2 ½ cups
20 g Chinese Sand Ginger Powder ≈ 2 tbsp
20 g Chinese Five Spice Powder ≈ 2 tbsp
20 g Black Pepper Powder ≈ 2 tbsp
100 g Lee Kum Kee Hoisin Sauce ≈ ⅓ cup
100 g Ground Bean Sauce ≈ ⅓ cup
100 g Sesame Paste ≈ ⅓ cup
100 g Soy Sauce ≈ ⅓ cup
75 g Ketchup ≈ ¼ cup
100 g Fresh Garlic Paste ≈ ⅓ cup
100 g Fresh Shallot Paste ≈ ⅓ cup

Instructions

Preparation

Mix all ingredients together to make the Char Siu Paste. Paste can be stored in the fridge for 1 week or frozen for 3 months.
Use 700g (≈ 2 ⅓ cups) of Char Siu Paste to marinate the pork for at least 2 hours.

Cooking Instructions

Preheat oven to 400°F (200°C).
Place marinated meat on a grill rack over a sheet pan to allow fat to drip.
Roast at 400°F for 8 minutes.
Lower heat to 350°F (175°C) and cook for 20 minutes.
Remove from oven and brush with extra Char Siu Paste.
Return to oven at 400°F for another 5 minutes.
Slice and serve hot with salad or rice and vegetables.

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