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Chinese Barbecue Pork (char Siu) and Bok Choy Rice Bowl with a small bowl of sauce in the background

Chinese Barbecue Pork (Char Siu) and Bok Choy Rice Bowl

A classic and authentic Chinese dish! Fragrant steamed jasmine rice topped with sweet and salty glazed fire-roasted slices of Chinese Barbecue Pork and Baby Bok Choy. Drizzle with sweet sauce. Delicious and also great for meal preps.
4.75 from 4 votes
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Course: Main Course
Cuisine: Chinese
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Marinate time: 8 hours
Total Time: 2 hours
Servings: 6 people

Ingredients

Chinese Barbecue Pork (Char Siu)

  • ~2 lbs pork tenderloin
  • 3 tbsp hoisin sauce
  • 2 tbsp sweet soy sauce (kicap manis)
  • 3 tbsp honey
  • 3 tbsp brown sugar
  • 1 tbsp oyster sauce
  • 1 tbsp sesame oil
  • 1 tsp soy sauce
  • 1/2 tsp five spice powder

Sauce

  • 1/4 cup sweet soy sauce
  • 2 tsp soy sauce
  • 1 tsp hoisin sauce
  • 1 tbsp brown sugar
  • 1/4 cup water

Bok Choy

  • Several bunches of baby bok choy
  • A few tsp sesame oil to taste
  • A few tsp oyster sauce to taste

Steamed Rice

  • 2 cups jasmine rice
  • water

Instructions

Chinese Barbecue Pork (Char Siu)

  • In a bowl, combine hoisin sauce, sweet soy sauce, soy sauce, oyster sauce, honey, brown sugar, sesame oil, and five spice powder.
  • Place pork tenderloin(s) into a zip lock bag, add sauce to zip lock bag. Refrigerate and marinate for 8 hours or more.
  • Fire up charcoal grill. Place pork tenderloins to the side of the burning coals so that it will be exposed to the heat indirectly. Save the marinate. 
  • Turn pork over every 20 minutes and brush additional marinate onto tenderloin after every flip. This is how to get a layer of sticky glaze on the pork. Once internal temperature reaches 165 degrees F on multiple spots on the tenderloin, pork is done.
  • Slice tenderloin into thin slices

Sauce

  • Bring all the sauce ingredients to boil, and then lower heat and cook for an additional 2-4 minutes, or until desired thickness.

Bok Choy

  • Peel baby bok choy into individual stalks and wash to remove all the dirt on vegetable. Cut bok choy into small pieces.
  • Heat up pot with water. Once water is boiled, add bok choy. Cook for 30-60 seconds and remove promptly. Pat dry bok choy.
  • In a small ramekin, combine sesame oil and oyster sauce in a 1:1 ratio. Use amount to taste. As a reference point, for two bunches of baby bok choy I used 1 tsp of each. A little goes a long way.
  • Add mixture to bok choy and mix well. 

Steamed Rice

  • If steaming rice in rice cooker, follow instruction and rice to water ratio on rice cooker manual. 
  • If steaming rice using a pot, add 3 1/2 cups of water to pot and bring to boil. Once boiled, add 2 cups of rice and close lid (use a pot with a good-fitting lid). Cook for 20 minutes - do not lift lid.
  • When done, stir and fluff rice with a spatula.

Combine!

  • Transfer and divide rice, Chinese Barbecue Pork, Bok Choy into bowls. Pour sauce onto pork and rice. Serve and enjoy!
Did you make this recipe?Take a pic and tag me at @joyous.apron, or hashtag #joyousapron on Instagram!