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Cha Shu (Barbecued Pork Strips)

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. Prep
20 min.
1 hrs
Ready In
1 hrs
8 servings
Trans-fat Free, Low Carb
Metric measurements


2pounds pork shoulder butt boneless
2tablespoons chicken broth
2tablespoons soy sauce, dark
1tablespoon rice wine
1 1/2tablespoons honeyVideo
3/4teaspoon salt
2tablespoons hoisin sauce
* not incl. in nutrient facts


Cut the pork into long strips 1 1/2 to 2 inches square.

Mix all for the marinade and marinate the meat for 3 hrs. unrefrigerated, or 6 hrs. in the refrigerator.

Turn the strips every hour or so.

Preheat the oven .

Place a large cake pan half filled with water on the lowest shelf of your oven .

This will catch drips from the meat and prevent smoking.

Place the meat strips directly on an oven rack and put in the top position of the oven .

Be sure that all of the meat is over the dripping pan.

Roast for 45 minutes without disturbing the meat.

Then, turn the heat up and roast for an additional 15 minutes or until the pork strips are crisp and a rich brown color.

Slice the meat and serve it hot or cold or use in other dishes as directed.

First published: last updated: 2014-12-16

Nutrition Facts

Serving Size 132g (4.7 oz)
Amount per Serving
Calories 28649% of calories from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 5g 27%
Trans Fat 0g
Cholesterol 102mg 34%
Sodium 639mg 27%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 59g
Vitamin A 0% Vitamin C 1%
Calcium 2% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
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