Here is a simple recipe for easy homemade Char Siu Pork that my mom used to make us when I was growing up. The flavor combination of fresh ginger, garlic, soy sauce, brown sugar and a few other simple ingredients is just so amazing. My kitchen smells delicious! This recipe makes a fun appetizer or you can turn it into a dinner by serving it with rice. We also love to top it with green onions and toasted sesame seeds, or you can serve it with hot mustard and seeds.
I have seen a few methods for making Char Siu pork, this one is easy and works for us! We really like to mix the marinade the night before and add everything to a ziplock bag or bowl to sit overnight. It makes the flavors so delicious when they hours to marinate, and the cooking sherry tenderizes the pork!
Steps for making easy homemade pork Char Siu
- Mix marinade ingredients and add to pork logs. Allow this to sit in a bowl (covered) or in a gallon ziplock bag overnight, if possible. This give the meat time to tenderize and soak up the delicious flavor combos!
- When you’re ready to roast your meat, add the meat to (2) 7×11 glass pans or together in 1 9×13 pan.
- Roast the pork at 425 for 35 minutes, brushing the marinade on the pork logs every 7 minutes or so.
- At the end of roasting, the marinade should be nice and thick and make a delicious glaze on the pork.
- Remove pork from the oven and place the two logs onto a baking sheet lined with parchment or foil, and topped with a cooling rack. Broil the meat for an additional 5 minutes to set the glaze and make a nice crust on top. This step is optional but it really makes a nice little crust on the pork.
- Cover pork logs and allow to rest for 10 minutes before slicing.
- Use the leftover sauce in the pans to dip meat in, and sere with a side of rice or even some hot mustard and seeds.
I really like using the twin packs of pork from Costco, they’re Swift brand and each pack come with 2 pork logs in it that are the perfect size for this recipe.
Give your marinade time to work its magic! It’s worth making the night before, but if you want to make it same day, give the meat at least 4-6 hours to marinate.
Put the work in to use fresh ingredients like ginger, it’s well worth the time it takes to peel and grate it. The flavors are incredible!
Ingredients
- 2.5-3 Lbs Pork (I use the Swift twin pack tenderloin logs from Costco, one pack has 2 logs that are the perfect size for this recipe) If using different pork, trim it into 2 logs about 2" in diameter
- 1/2 Cup Brown sugar You can also use Truvia sweet complete Brown sweetener as a sugar alternative.
- 1/2 Cup Soy sauce
- 1/2 Cup Cooking sherry This tenderizes the meat beautifully!
- 3 Cloves Fresh garlic Chopped in half or thirds
- 1 Tablesoon Freshly grated ginger YES! It's worth using fresh for the flavor!
- 1 Tablespoon Dry Mustard powder
Instructions
- Add pork and all marinade ingredients into a gallon ziplock bag. Squeeze as much air out of the bag as possible and then marinate for 6 hours or over night (preferred!).
- When you’re read to roast the pork, preheat oven to 425.
- Place Pork logs into a baking pan (I use 1 7×11 glass pan for each of the pork logs, but you can probably roast them together in a 9×13 just fine). Surround them with the marinade liquid.
- Roast pork logs for 35 minutes. Brush marinade on logs every 7-10 minutes.
- Remove pans from the oven and prepare a baking sheet with a parchment paper or aluminum foil. Place a cooling rack on top of this and set both pork logs on top. I like to broil the logs for 5 minutes to create a nice crust on them. This step is not a must- but I love doing it to set the glaze on top.
- Cover both logs in foil and allow to rest for 10 minutes. This will help them stay nice and juicy so they don't get dry.
- Serve with a side of rice, or topped with green onions, toasted sesame seeds or with a side of hot mustard.
- Use any remaining marinade glaze that's left in the pans for dipping or topping some of your meat with if desired. You can also make extra marinade fresh and simmer it until it thickens if you want more sauce for the meat after roasting.
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