Char Sui Chinese Barbecue Pork

This Chinese barbecue pork is surprisingly simple to make, and even easier to eat.

Note: if you can get your hands on fermented bean curd, definitely use it, but if you can’t find any, soybean paste will do the trick. 


Char Sui Barbecue Pork Recipe


Serves 4


1 ½ pounds pork tenderloin

2 cloves garlic

1 teaspoon fermented bean curd

1/3 cup honey

1 tablespoon oyster sauce

2 tablespoons soy sauce

2 tablespoons rice wine

2 teaspoons sesame oil

½ teaspoon Chinese 5-spice powder


Equipment Required:



Assemble your ingredients.

Ingredients for Char Sui Chinese Barbecue Pork


Grate your garlic into a medium bowl. Add the bean curd or soybean paste. Mmm… paste.

Garlic, bean curd and soybean paste


Drizzle in that honey. Whisk in the oyster sauce, soy sauce, rice wine, and sesame oil. Add the 5-spice powder.

Adding more ingredients to Char Sui Chinese Barbecue Pork


Take your pork tenderloin (AKA “the least attractive cut of meat to grace your kitchen”) and cut it in half, lengthwise. This ensures proper marinating and quick cooking. Also, somehow, it makes the tenderloin look less gross.

Pork Tenderloin


Place the tenderloin in a large Ziploc bag and pour the marinade over top. Squish out any extra air, seal it, place it in a deep dish, and refrigerate overnight.

Pork Tenderloin in Ziploc bag


Remove the pork from the bag and place it in a dish. Preheat the grill to medium high, clean it, and lightly grease. Cook the pork for about 5 minutes on each side, until cooked through. Remove from the grill and let it rest for a few minutes before slicing.

Pork Cooking on Grill


Slice the tenderloin into 2cm medallions. Serve as is or with rice.

Sliced Tenderloin

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