Cha Shu (Barbecued Pork Strips)

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The marinade worked like a charm. The pork was packed with flavour. We put these yummy pork strips over sandwich bun, and topped with a bit homemade Asian style coleslaw like the way we eat pulled pork. So good!













Trans-fat Free, Low Carb
Metric measurements


2pounds pork shoulder butt boneless
2tablespoons chicken broth
2tablespoons soy sauce, dark
1tablespoon rice wine
tablespoons honeyVideo
¾teaspoon 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 to 350 degrees F.

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 to 400 degrees F 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: 2015-01-18


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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