> ## Content Index > Fetch the complete content index at: https://thefoodiekitchen.net/llms.txt > Use this file to discover other available public pages before exploring further. # Char Siu Pork — Chinese BBQ Pork in Coconut Oil - URL: https://thefoodiekitchen.net/char-siu-pork-coconut-oil/ - Published: 2026-09-10T09:07:09.000Z - Updated: 2026-09-12T07:42:43.000Z - Description: Char siu — Chinese BBQ pork roasted in coconut oil with honey, soy, and five spice. Seed oil free. Better than takeaway. - Author: Savannah Ryan - Tags: Asian Recipes, MAHA Recipes Char siu — 'fork roasted' in Cantonese — is the barbecued pork that hangs in the windows of Cantonese restaurants across the world. The marinade is sweet, savoury, and five-spice-fragrant; the ideal version has a deep mahogany glaze with slightly charred edges and a moist, yielding interior. The traditional technique uses high-heat roasting in a fanned oven or on vertical roasting forks over charcoal. The home version substitutes a rack in the oven and a final blast under the broiler for the char. Coconut oil in the marinade provides a slightly tropical undertone that complements the five spice and hoisin. ## Char Siu Pork Recipe Serves 4 Prep 15 min Cook 40 min ### Ingredients - 600g pork shoulder or pork belly, cut into 3cm-thick strips - For the marinade: 3 tbsp hoisin sauce, 2 tbsp honey, 2 tbsp soy sauce, 2 tbsp refined coconut oil (melted), 1 tbsp Shaoxing wine or dry sherry, 1 tsp five spice powder, 2 garlic cloves (minced) - For finishing: 1 tbsp honey mixed with 1 tbsp warm water - Steamed rice, sliced cucumber, and spring onion to serve ### Method 1. Combine all marinade ingredients. Add the pork strips and coat thoroughly. Refrigerate for a minimum of 8 hours, ideally overnight. 2. Preheat oven to 220°C (425°F). Place a wire rack over a foil-lined roasting pan. Remove the pork from the marinade (reserve the marinade) and place on the rack. 3. Roast for 25 minutes, turning once halfway through. 4. Brush the pork with the reserved marinade. Roast for 10 more minutes. 5. Brush with the honey-water mixture. Switch to the broiler and broil for 3-4 minutes until the edges are charred and the glaze is caramelised. 6. Rest for 5 minutes. Slice against the grain into 1cm pieces. 7. Serve over rice with sliced cucumber and spring onion. Frequently Asked Questions Is char siu seed oil free? Yes with coconut oil. Most commercial char siu marinades and restaurant versions contain soybean or canola oil in the marinade base. What is hoisin sauce? A thick, sweet Chinese condiment made from fermented soybean paste, garlic, and spices. Most hoisin sauces are seed oil free — check the label. Can I use pork loin? Pork belly and shoulder have more fat and produce a more tender, flavourful result. Pork loin can be used but watch the cooking time carefully as it dries out quickly. Shop on The Foodie Kitchen - [Seed oil free pantry — every fat, every brand](https://thefoodiekitchen.net/seed-oil-free-pantry-staples-amazon/) - [All 25 cookbooks by Savannah Ryan](https://thefoodiekitchen.net/cookbooks/) Savannah Ryan · Cookbook Savor Asian Char siu, kung pao, gyoza, pho — Chinese and Asian recipes in coconut oil, lard, and tallow. [Get on Amazon →](https://www.amazon.com/dp/B0DT7TL51P?tag=thefoodieki0f-20&ref=thefoodiekitchen.net) --- Follow Savannah: [@theefoodiekitchen](https://www.instagram.com/theefoodiekitchen/?ref=thefoodiekitchen.net) · [All Links](https://linktr.ee/theefoodiekitchen?ref=thefoodiekitchen.net)