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Chinese BBQ Pork (Char Siu)

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Cherry

Skip the takeout. We’ve teamed up with Traeger Pro Julie Madden and injected our signature wood-fired flavor into the classic Chinese BBQ pork dish of Char Siu.

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Marinade:

  • 2 pork tenderloins, silverskin removed

  • 1/4 Cup hoisin sauce

  • 1/4 Cup honey plus 2 tablespoons

  • 1 1/2 Tablespoon Brown sugar

  • 3 Tablespoon soy sauce

  • 1 Tablespoon sesame oil

  • 1 Tablespoon oyster sauce (optional)

  • 1 Teaspoon Chinese five-spice powder

  • 1 Clove garlic, minced

  • 2 Teaspoon red food coloring (optional)

Five-Spice Dipping Sauce

  • 1/4 Cup ketchup

  • 3 Tablespoon Brown sugar

  • 1 Teaspoon yellow mustard

  • 1/4 Teaspoon Chinese five-spice powder

main

  • 3 cups jasmine rice, cooked, for serving

  • toasted sesame seeds, for serving

  • 1

    In medium bowl, whisk together 1/4 cup honey and remaining marinade ingredients thoroughly, making sure brown sugar is dissolved. Add pork and marinade to glass pan or resealable bag and marinate for at least 8 hours or overnight, turning occasionally to ensure all sides of pork are well coated.

    • 2 pork tenderloins, silverskin removed

    • 1/4 Cup hoisin sauce

    • 1/4 Cup honey plus 2 tablespoons

    • 1 1/2 Tablespoon Brown sugar

    • 3 Tablespoon soy sauce

    • 1 Tablespoon sesame oil

    • 1 Tablespoon oyster sauce (optional)

    • 1 Teaspoon Chinese five-spice powder

    • 1 Clove garlic, minced

    • 2 Teaspoon red food coloring (optional)

  • 2

    When ready to cook, set Traeger temperature to 225°F and preheat, lid closed for 15 minutes.

    225 ˚F

  • 3

    Remove pork from marinade and boil marinade in a saucepan over medium-high heat on stove top for 3 minutes to use for basting pork. Cool slightly, then whisk in 2 remaining tablespoons of honey.
  • 4

    Arrange the tenderloins on the grill grate and smoke pork until internal temperature reaches 145°F. Baste pork with reserved marinade halfway through cooking.

    225 ˚F

    145 ˚F

  • 5

    Remove pork from grill and increase temperature to 450°F. Return pork to grill for a few minutes per side to slightly char and set the sauce.

    450 ˚F

  • 6

    For the Five-Spice Dipping Sauce: In a small saucepan over low heat, mix ketchup, brown sugar, mustard and Chinese five-spice powder until sugar is dissolved and sauce is smooth. Let cool, and serve chilled or at room temperature.

    • 1/4 Cup ketchup

    • 3 Tablespoon Brown sugar

    • 1 Teaspoon yellow mustard

    • 1/4 Teaspoon Chinese five-spice powder

  • 7

    Serve pork immediately with jasmine rice, or cool and refrigerate for later use as an appetizer, served with Five-Spice dipping sauce and toasted sesame seeds. Enjoy!

    • 3 cups jasmine rice, cooked, for serving

    • toasted sesame seeds, for serving

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