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sliced char siu (bbq pork) on a plate

BBQ Pork "Char Siu"

Author Sharon Wong


  • 3 pounds pork country style ribs I needed to double the marinade when I used all of a 6 lb tray from Costco
  • 1/4 cup mirin
  • 1/4 cup honey
  • 1/4 cup soy sauce
  • 2 tablespoon black bean paste I use Lee Kum Kee brand
  • 1 tablespoon rice vinegar can substitute white vinegar
  • 1 teaspoon ginger powder or 1 tablespoon finely minced ginger
  • 1 teaspoon garlic powder or 2-3 cloves garlic, finely minced
  • 1 teaspoon Spicely Chinese 5 Spice powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper


  1. Whisk together all marinade ingredients in a large bowl, set aside.
  2. Prepare meat by piercing it all over with a fork, add to the marinade and mix.
  3. Cover and refrigerate for several hours or overnight and mix the meat again with a fork at least one time.
  4. About 90 minutes before your targeted meal time, preheat oven to 450 °F, take the meat out of the refrigerator, and line a rimmed cookie sheet or a jelly roll pan with foil and place a roasting rack or a large sturdy cooling rack in it.
  5. Drape meat on rack, arranging larger pieces along the edges and smaller pieces in the center for even cooking.
  6. Roast for 20 minutes until the meat looks mahogany colored and the edges start to carmelize and brown and flip each piece of meat over to continue roasting for another 20-25 minutes.
  7. When the second side also looks nicely roasted, remove the tray from the oven and tent the meat with foil for 10 minutes.
  8. To serve, cut the pork across the grain into 1/2 inch thick slices.