Muscle for life

Recipe of the Week: Char Sui (Chinese BBQ Pork)

Recipe of the Week: Char Sui (Chinese BBQ Pork)

This recipe from Well Fed: Paleo Recipes for People Who Love to Eat goes to show that Caveman-style cookbooks are a great addition to any kitchen that favors meat.


It’s hard to find a meat more succulent and tender than roast pork, which is even better when infused with Chinese five-spice, rice vinegar, and applesauce to keep the meat moist.

It’s easy to find sides to pair with classic roasts like Char Sui, and this can even make a great base for developing Asian fusion flavors.

Serves 8


Marinated Pork:

4 lbs. boneless pork shoulder

1/2 cup coconut aminos

1 dried date

3 cloves garlic, roughly chopped

1/4 cup unsweetened applesauce

1 tsp. rice vinegar

1 Tbsp. almond butter

4 tsp. sesame oil

1/4 tsp. crushed red pepper flakes

1 1/2 tsp. powdered ginger

1 tsp. Chinese five spice blend

1/2 tsp. ground black pepper

BBQ Glaze:

1/4 cup tomato paste

1/3 cup unsweetened applesauce

1/2 Tbsp. rice vinegar


1. Cut the pork into 8 strips, first slicing it in half lengthwise. Then divide each half into 4 strips of equal size, and trim them of excess fat. Use a sturdy fork to poke holes in each strip, puncturing each one at least 10 times. Transfer the pork to a large zippered plastic bag in preparation for the marinade.

2. Blend the marinade before adding it to the pork. In a food processor, combine coconut aminos, the dried date, chopped garlic, 1/4 cup applesauce, 1 tsp. rice vinegar, almond butter, sesame oil, crushed red pepper, ground ginger, five-spice blend, and black pepper. Remove 1/2 cup to use in the glaze. Add the remaining marinade to the zippered plastic bag, and ensure the meat is well coated. Remove as much as possible before sealing the bag and setting it in the fridge for 30 minutes to 4 hours. Flip a few times while the pork rests.

3. Make the glaze by heating the reserved marinade, tomato paste, applesauce, and rice vinegar in a small saucepan. Stir frequently with a wooden spoon. It’ll take about 4–6 minutes over medium heat for the sauce to thicken.

4. Preheat the oven to 300°F. Prepare a large rimmed baking sheet by lining it with aluminum foil. Set a wire rack on top, and pour 1/4 cup water into the pan. Place the pork on the rack, and cover the whole pan with foil. Pinch it at the edges to form a good seal, and then roast the pork for 20 minutes. Remove the foil before continuing to roast for 40–45 minutes.

5. Bump the oven temp up to 500°F, and leave the pork to roast for 8–12 minutes, keeping a watchful eye on it until the meat is perfectly browned. Remove the pan from the oven, and use half the glaze to brush the pork. Place the pork back in the oven for 6–8 minutes. Flip it, brush the other side with sauce, and roast for a final 6–8 minutes.

6. After removing the meat from the oven, let it rest for 10 minutes, and then slice it crosswise about a half-inch thick.

Nutrition Facts (Per Serving)

Calories: 377

Protein: 60 grams

Carbs: 5 grams

Fat: 11 grams

What You Get to Eat


Picture courtesy of Segi Empat

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Leave a Comment!
  • Johan

    Hey, Mike [Ramsay], now you’re talking! yumm…yuummm…. 🙂

    • Michael Matthews

      Hahah 🙂

  • James

    Hi mike. Been following your an routine for a while with great success. But stil just my left side show (all three all the way down) but nothing on the right. What can I do to bring the right side up to par? I’ve read your ab article also but there’s nothing on ab imbalance? Thanks

    • Michael Matthews

      That’s great! That’s actually pretty common. I had a similar issue and it corrected itself over time as I trained my abs per the article…

  • Erica

    Hey there. My boyfriend and I really enjoy your recipes in the Shredded Chef and we are participating in the Shredded for Summer Challenge. We aim for high protein and low fat/calorie meals, so we were stoked to see this BBQ pork recipe. However, we are wondering how the nutrition facts that appear with this recipe were calculated. After buying the ingredients and calculating the stats ourselves (which we do for every meal), it seems impossible that the recipe as given would only have 11 grams of fat when each 4 oz. serving of pork has more than twice that amount of fat (23 grams, based on the nutrition facts for our package, which we verified online). If you used 4 lbs of pork and there are only 8 servings total for this recipe, as stated, this would be WAY more than 11 grams of fat per serving from the pork alone. Can you clarify the nutrition facts for us? Thanks!

    • Michael Matthews

      Thanks so much!

      Hmm I use calorieking.com but maybe I made a mistake. Doh. I will check now.

    • Michael Matthews

      I use calorieking.com but you want to trim the fat off. That’s the key. 🙂

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  • hi mike, the food was very tasty. The food is also rich in protein .. awesome hi mike, the food was very tasty. The food is also rich in protein .. awesome it would be terrible if the food rich in fat, I was avoiding fatty foods hidup mulia

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