Char Siu Pork

I have this recipe as part of my Gluten Free Bao Buns because it makes a tasty filling for those steamed buns. But it’s so good, I thought it deserved its own standalone post for those that want to make it for dinner to serve with rice or gluten free noodles and steamed veggies.

Char Siu pork is a traditional Chinese dish but I made a few changes to make it easier for the everyday cook. First, it’s made with pork tenderloin instead of pork shoulder or butt, which reduces the time for both marinating and cooking (without sacrificing flavor!) Second, I used food coloring to achieve the red color. Traditionally, the signature red color of the pork is from red fermented bean curd or red yeast rice. However, this recipe is meant to make a traditional dish more accessible and easily gluten free, since the bean curd is often fermented with wheat or contains soy sauce. So I, like many home cooks, use red food coloring.

Why Everyone Should Try This Char Siu Pork Recipe

• Easy & accessible. Traditional Chinese Char Siu pork takes a fair amount of preparation and requires ingredients that aren’t easily accessible all the time. But this recipe makes a few swaps to get around that and create a recipe that anyone can make!
• Melt-in-your-mouth pork. The long marinating time plus the cooking method result in this pork being incredibly tender and juicy. The key is to let it rest before slicing.
• Delectable flavor. This pork is delightfully savory with a hint of sweetness and warm spices. The combination of ingredients like soy sauce, peanut butter, molasses, and Chinese 5 Spice gives it an incredibly unique flavor. Every bite uncovers a new layer.

Recipe Ingredients

• Pork tenderloins – Look for tenderloins approximately 1 to 1 1/4 pounds each.
• Soy sauce – Note that not all soy sauce is gluten free, so check the label if you need to. Tamari also works as a gluten free alternative.
• Peanut butter – Use creamy peanut butter. You don’t want the texture of crunchy peanut butter.
• Molasses & brown sugar – Both add a sweet caramelized flavor that pairs beautifully with the savory spices and soy sauce.
• Red food coloring – As noted above, this is used in place of the standard red yeast rice. You can always skip it if you don’t like using food colors, as it will not change the flavor, just the appearance. Feel free to try the red yeast rice, if you can find it!
• Apple cider vinegar – Adds a bit of acidity to the marinade. Any white vinegar will work, if you don’t have apple cider vinegar handy.
• Oil – A blend of sesame oil and olive oil finish off the marinade. The sesame oil adds a rich nutty flavor that I don’t recommend substituting or omitting. But you don’t want to use ALL sesame oil, as the flavor will be too strong.
• Spices – Chinese five-spice and garlic powder pack even more flavor into the pork. Chinese five-spice is a blend of cinnamon, cloves, fennel seed, star anise, and Sichuan peppercorns, which adds a warm bit of spice.

How To Make Char Siu Pork

The hardest part of this Char Siu pork recipe is remembering to marinate it ahead of time! The detailed printable instructions are in the recipe card below.

• Marinate the pork. Place the pork in a sealable bag. Combine the marinade ingredients then pour them over the pork, making sure t’s fully covered. Marinate for at least 2-3 hours or overnight. 6-8 hours is ideal.

• Prep. Preheat the oven to 400F. Place the pork on a baking sheet. Discard the extra marinade.
• Bake. Tent the pork with aluminum foil. Bake for 10 minutes then uncover and continue baking for an additional 15-25 minutes. The pork is done when it reaches an internal temperature of 145F.

• Enjoy. Let the pork rest for 5-10 minutes then slice and serve. Garnish as desired.

Make It In The Air Fryer or On The Grill

Char Siu pork tenderloin can also be prepared in the air fryer or on the grill. Marinate as directed above for all cooking methods.

• Air Fryer – Air fry at 400°F for 20-22 minutes. Flip the pork once halfway through.
• Grill – Grill the pork on indirect medium heat (around 400°F) for 20-25 minutes. Flip once.

Recipe Tips & Tricks

After making this Chinese BBQ pork several times, I’ve discovered a few tips to make it perfect every time.

• Optimal marinating time. I really like to put the pork in the marinade in the morning so it gets about 6-8 hours to really soak up the flavor, but 2-3 hours is enough. You don’t want to marinate more than 24 hours or it can start to break down the meat.
• Halve the recipe. If you only want to make one tenderloin, you can simply halve the marinade.
• Check the temperature. I highly recommend an instant read thermometer for ensuring you’ve cooked it properly. You definitely don’t want undercooked pork but overcooked pork will be tough and dry.
• Don’t skip the resting step. That 5-10 minutes is the final key to tender, juicy pork tenderloin slices.

How To Store Leftovers

• Fridge. Leftover Char Siu pork tenderloin can be stored in an airtight container in the fridge. It’s best enjoyed within 3 days.
• Freezer. Leftovers can also be frozen in a ziploc bag for up to 4 months. Thaw in the fridge.
• Reheat. The easiest way to reheat this pork is in the microwave. Just be sure to not overheat it and dry it out.

Make It A Meal

• Bao buns: My favorite way to serve Char Siu pork is in my Gluten Free Bao Buns. The combination of fluffy buns, crisp garnishes, and the tender pork is to die for!
• Rice & veggies: Another option is to serve the pork with some jasmine rice and steamed veggies, like broccoli or mixed Chinese vegetables. It’s also tasty with gluten free noodles.
• Garnishes: Don’t forget the garnishes! Scallions, fresh cilantro, toasted sesame seeds, pickled carrots, and sriracha hot sauce all make great toppings for this pork.

More Asian-Inspired Recipes To Try

• Stir Fry Beef and Broccoli
• Teriyaki Shrimp
• Crispy Vegetable Pancakes
• Spicy Sesame Noodles