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Chinese Stout BBQ Pork Recipe (Char Siu)

Chinese Stout BBQ Pork Recipe (Char Siu)

I really think the reason Chinese BBQ Pork is so appealing is because it’s shiny. This probably makes us all giant infants on some primitive level, but it’s true. It’s hard to resist something that catches the light the way this does. It’s like a gemstone.

A slow cooked, juicy, flavorful, deep red meaty gemstone. This isn’t anything like the grocery store dish, that one tightly wrapped in clear plastic, red ringed and dry. Overly sweet but without much flavor beyond that. This version is sticky, shiny, juicy and full of flavor.

Maybe it’s the beer that gives it this extra boost, maybe it’s the long marinade time or even the pickling salt. Most likely, it’s the magical combination of all those elements.

Although it does take some time, the active time is really low. It’s the perfect way to end a lazy weekend.

Chinese Stout BBQ Pork Recipe (Char Siu)

Servings 4 servings


  • 2 lbs pork shoulder roast
  • 1 teaspoon 6g pickling salt
  • ¼ cup 80g hoisin sauce
  • 2 tablespoons 24g brown sugar, packed
  • 1 tablespoon 15g cooking sherry
  • ¼ cup 2oz stout beer
  • 2 tablespoons 30g soy sauce
  • 1 teaspoon 2g Chinese 5 spice powder
  • 2 large cloves garlic grated with microplane


  • Cut the pork roast into strips that are the length of the roast and about 2 inches wide, sprinkle with pickling salt, put into a large Ziplock bag.
  • In a small bowl stir together the remain ingredients, pour over the pork. Seal the bag removing as much air as possible.
  • Marinate for 24 to 48 hours.
  • Preheat the oven to 275°F.
  • Remove the pork from the marinade, add the marinade to a pot over medium heat, boil until thickened.
  • Add the pork to a wire rack over a baking sheet. Brush with the thickened marinade.
  • Cook, turning and basting ever 45 minutes, until tender, 3-4 hours.
  • Although the pork is ready to eat now, I finished this on a preheated grill. To do so, preheat a grill to about 500°F. Add the pork, cook on each side until slightly charred, about 3 mintues perside.
  • Slice and serve.

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Dennis McGill August 17, 2018 um 6:34 am

The picture doesn’t seem to match the instructions of cutting the loin into stripes BEFORE marinading. The picture looks as if the loin was cut after cooking?


Jackie August 17, 2018 um 8:48 am

Hey Dennis, Sorry that seems confusing. When you get the roast it will be in a large 2 lbs hunk. You need to cut that into strips that are the length of the roast but about 1 to 2 inches wide. You marinate and cook those, then slice into 1/2 inch rings once cooked.


Diana Fairchild August 17, 2018 um 9:21 am

I have 2 pork tenderloins (2lb. ea.) can I use a tenderloin instead of shoulder?


Jackie August 17, 2018 um 9:34 am

Yes, but there isn’t as much fat in a tenderloin as in a shoulder roast so it won’t be as juicy and will dry out much quicker


Diana Fairchild August 21, 2018 um 1:01 pm

Thank you, I’ll just cook it a lot less time


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