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The Complete Guide to Sugar Alternatives: Everything You Need to Know →Char Siu Chinese BBQ Pork with Jaca
The iconic sticky, glossy red-glazed Chinese BBQ pork — tender on the inside with deeply caramelized edges, glazed in a sweet-savory marinade of hoisin, soy, honey, and Chinese five spice. The brown sugar in the marinade is replaced with Jaca (allulose) at double the amount, so you still get that sticky lacquered finish without the conventional sugar. Adapted from RecipeTin Eats. This is a Jaca-adjusted healthier version.
Ingredients
- 2.5 pounds pork scotch fillet, pork neck, or pork shoulder (about 1.2 kg, cut in half lengthwise into two long strips)
- 3 tablespoons Jaca (allulose) (for the marinade — replaces 1 1/2 tablespoons brown sugar at 2x ratio)
- 1/4 cup honey (for the marinade)
- 1/4 cup hoisin sauce
- 2 tablespoons light soy sauce
- 1 tablespoon all-purpose soy sauce
- 1 teaspoon Chinese five spice powder
- 1 tablespoon vegetable or canola oil
- 2 teaspoons red food coloring (optional) (for the classic red-pink hue)
- 2 tablespoons honey (extra, for the basting glaze)
- 4 cups cooked white rice (for serving)
- 1 pound steamed bok choy or Chinese broccoli (for serving)
Sweetener Used
3 tablespoons Jaca (allulose) in the marinade Allulose
Replaces: 1 1/2 tablespoons brown sugar in the marinade
Instructions
- 1
Cut the pork lengthwise into two long strips, each about 2 inches thick. This gives more surface area for the glaze and helps the marinade penetrate.
- 2
In a medium bowl, whisk together the 3 tablespoons Jaca, 1/4 cup honey, hoisin, light soy, all-purpose soy, Chinese five spice, oil, and red food coloring (if using) until smooth.
- 3
Place the pork strips and marinade in a stain-proof container or large zip-top bag. Squeeze out the air, seal, and refrigerate for 24 hours minimum — 48 hours is even better. Turn the bag once or twice to redistribute the marinade.
- 4
Preheat the oven to 320°F. Line a sheet pan with foil and set a wire rack on top.
- 5
Lift the pork from the marinade, letting excess drip off, and place on the rack. Reserve all the marinade. Roast for 30 minutes.
- 6
While the pork roasts, pour the reserved marinade into a small saucepan, stir in the extra 2 tablespoons honey, and simmer over medium heat for about 2 minutes until syrupy. This is your basting glaze.
- 7
After 30 minutes, remove the pork from the oven and dab generously with the warm glaze on the top side. Flip the pork over and roast for another 30 minutes.
- 8
Remove the pork again, brush all surfaces thoroughly with glaze, turn over, and brush again. Roast for 20 more minutes.
- 9
Baste the pork one final time and roast for the last 10 minutes, or until the surface is deeply caramelized, sticky, and lacquered. If the edges start charring too quickly, tent loosely with foil.
- 10
Rest the pork on a cutting board for 10 minutes before slicing. Cut across the grain into thick slices and serve over white rice with steamed bok choy or Chinese broccoli on the side. Drizzle with any remaining glaze.
Pro Tips
- Plan ahead — char siu lives or dies by the marinating time. 24 hours is the floor, 48 hours is where the flavor really sets in.
- Pork scotch fillet (pork neck) is the traditional cut and stays the juiciest, but pork shoulder works beautifully too. Avoid pork loin — it dries out before the glaze can build up.
- Jaca caramelizes at a slightly different rate than brown sugar, so watch the final 10 minutes carefully. Tent with foil the moment the edges look like they might burn.
- Skip the red food coloring if you prefer — the pork still tastes the same, it just will not have the iconic restaurant-pink ring around the edges.
- Slice the pork across the grain, not with it, or it will be chewy. Thick 1/4-inch slices are traditional.
- Leftovers keep for 4 days in the fridge and freeze well for up to 2 months. Use sliced char siu in fried rice, ramen, banh mi, or stuffed into Chinese steamed buns.