Xa Xiu (Chinese/Vietnamese Barbecued Pork)

  • 1.4 kg (3 lbs) of pork butt, shoulder, ribs, or whatever you like
  • 60 ml (1/4 cup) soy sauce
  • 60 ml (1/4 cup) ketchup
  • 3 Tbsp hoisin sauce
  • 2 Tbsp oyster sauce
  • 2 Tbsp xiao hsing white wine
  • 2 Tbsp honey
  • 1 Tbsp brown sugar
  • 1 Tbsp sesame oil
  • 2 tsp Chinese five-spice powder
  • 2 tsp salt

  1. Mix all marinade ingredients thoroughly (a taste test for the experienced and any adjustments made if necessary). 
  2. Cover the pork generously with the marinade. You can leave to marinade successfully overnight or basically cook the meat straightaway. The depth of flavour changes with marination time. 
  3. Bake in a shallow pan in the oven at 180oC(350oF) for 30 minutes. The marinade will start to thicken.
  4. Turn the roast over, and importantly, baste the meat in the marinade. 
  5. Bake for another half hour. 
  6. Check to see that the meat is cooked ( Meat thermometer or digging a carving fork and watching the issuing juice colour). When the pork is almost done, broil or BBQ for 10 minutes to get the pork crispy and charred. Check and make sure the sugars don't cause the pork to burn.
  7. Remove from oven and let char siu rest at room temperature for 10 to 15 minutes to let the juices redistribute. Slice thinly to serve.