We use cookies to ensure that we give you the best experience on our website. For details please review the terms of the  Privacy Policy.

Skip to Main Content
Start Traegering With 0%* APR Financing  |Shop Now

Chinese BBQ Pork (Char Siu)

15

2

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.

6

Activating this element will cause content on the page to be updated.

:

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

Cooking Notes

Read recipe notes submitted by our community or add your own notes.

No notes found.