Tuesday, November 4, 2014

Easy Char Siu Barbecue Recipe for the Crock Pot

You know that pork you get in pork fried rice?

The pink stuff?
A bit sweet?
Never quite enough of it to really taste?
You always want more of it?

Here it is.

Actually here is the recipe for the pink stuff.  It's just a barbecue sauce.  The "final" recipe is simple:

Put your 3 pounds or so of meat in the crock pot with the Char Siu sauce marinade overnight then cook until done.

I always cook the pork until it hits 135F internal temperature, then slice it into serving size pieces in the sauce.  What happens is that the pork immediately "seeks" the temperature of the sauce and finishes up in an eye-blink.  The temperature will jump to well above 145F after 3 minutes of rest time., I have never seen it below 150F, rendering it finished per the USDA's webpage at Food Safety.

If you follow that recipe for Pork Loin or Pork Tenderloin, you will get safe food, and the pork will be tender as you like it while still moist.

I hate dried out or overcooked meat.

This sauce will work with any meat, just vary the cook times and temperatures per the Food Safety Minimum Safe Temperature Chart and you will be fine.

Since it is barbecue, it will also make Tofu taste as good as anything else out there, so your Vegan friends don't have to worry about breaking their rules.

When I made this recipe as I list it below, I will make a few changes.

First, the brilliant red coloring is really not needed.  I'll leave it out.  It is optional.

Secondly, it was a little spicy-hot.  I used Srirarcha for the Hot Sauce the recipe calls for in the called for amounts.   I have a lot of the stuff here, and I will use it again but I will cut it back to 1/2 of the recipe.  Different hot sauces will change the flavor.  My second choice would probably be a Thai Chili sauce instead of Tabasco, but your tastes are probably different than mine.

Finally, the sauce itself was a bit runny at the end.  I simply poured the sauce into a sauce pan after pulling out the pork and "reduced" it on medium heat.  When it got to steak sauce consistency, it was done.  You may want it thinner or thicker.  For Steak Sauce Consistency, it took about 1/2 hour at a slow boil or simmer.


  • 1/2 cup Hoisin sauce
  • 1/2 cup Brandy, Rum, or Whiskey
  • 1/4 cup honey
  • 1/4 cup low sodium soy sauce
  • 2 Tablespoons or 1 Ounce of Dark Sesame Oil
  • 2 Tablespoons or 1 Ounce of Hot Sauce.  Sauces such as Thai Chili, Srirarcha, Tobasco...
  • 2 Tablespoons Ginger - Fresh Minced or dry ground ginger will do.
  • 2 teaspoons Five Spice Powder
  • 2 Tablespoons Onion Powder (NOT salt)
  • 2 teaspoons red food coloring - optional


  1. Combine the ingredients as listed.
  2. Whisk ingredients together thoroughly,
  3. Prepare this mix ahead of time and use this as a marinade overnight, preferably in a large plastic bag.
  4. When it comes time to cook, place the meat and marinade in the crock pot and cook on low until the desired amount of cooking has happened to allow for safe food preparation.  
  5. Cook time for 3 pounds of meat was approximately 3 1/2 hours on low.

No comments:

Post a Comment