Guyanese Chinese Style BBQ Red Pork (char siu)

pork shoulder

🥗Healthier: chicken thigh

💰Cheaper: pork belly

Chicken thigh is lower in fat, while pork belly is often less expensive.

hoisin sauce

🥗Healthier: plum sauce

💰Cheaper: sweet soy sauce

Plum sauce offers a similar sweetness with fewer additives.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed, while white sugar is more economical.

five-spice powder

🥗Healthier: cinnamon and star anise mix

💰Cheaper: mixed spices

A mix can mimic the flavor profile at a lower cost.

Wash the pork tenderloin with white vinegar and rinse thoroughly.

Trim the fat from the pork tenderloin while it's partially frozen.

Cut the pork into manageable pieces for grilling.

Grate fresh ginger (about a quarter cup).

In a mixing bowl, combine a quarter cup of soy sauce, a quarter cup of oyster sauce, a quarter cup of hoisin sauce, a quarter cup of plum sauce, and a splash of rice wine.

Add about two teaspoons of garlic powder, two teaspoons of ground ginger, and two teaspoons of allspice (five spice).

Incorporate about a half cup of raw honey and a quarter cup of light brown sugar into the mixture.

Add black pepper and chinese fermented red rice powder to the marinade.

Use gloves to massage the marinade into the pork, ensuring it's well coated.

Cover and refrigerate the marinated pork for 24 hours.

Preheat the grill to medium heat (about 350°F).

Grill the pork, flipping every 10 minutes and glazing with the reserved marinade until charred and cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens