Low Sodium Chinese Roast Pork (Char Siu)
Transform your favorite takeout dish into a healthier home-cooked masterpiece with this Low Sodium Chinese Roast Pork (Char Siu). Using lean pork tenderloin marinated in a flavorful blend of low-sodium hoisin and soy sauce, honey, sesame oil, and fragrant spices like Chinese five spice powder, this recipe delivers all the rich, caramelized goodness of traditional char siu with less salt and no compromise on taste. The vibrant marinade (with optional red food coloring for that classic look) infuses the pork with bold, slightly sweet, and smoky flavors, while a quick roast in the oven ensures tender, juicy results with beautifully charred edges. Perfect for busy weeknights or special occasions, this dish pairs wonderfully with steamed rice or crisp stir-fried vegetables. Make it ahead by marinating overnight and enjoy a healthier twist on an iconic Chinese classic!
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Recipe Information
Ingredients
- 1 lb pork tenderloin
- 2 tbsp hoisin sauce (low sodium)
- 2 tbsp honey
- 1 tbsp soy sauce (low sodium)
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp Chinese five spice powder
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1 drop red food coloring (optional)
- 2 tbsp scallions, shredded (for garnish)
Instructions
Trim any excess fat from the pork tenderloin and cut the meat into strips approximately 2 inches wide.
In a large bowl, combine the hoisin sauce, honey, low sodium soy sauce, rice vinegar, sesame oil, Chinese five spice powder, minced garlic, grated ginger, and red food coloring if using. Mix well to form the marinade.
Add the pork strips to the marinade, ensuring that each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to infuse the meat.
Preheat the oven to 400°F (200°C). Line a baking sheet with aluminum foil for easy cleanup and place a wire rack on top.
Remove the pork strips from the marinade and place them on the wire rack, reserving any leftover marinade. This separation allows for even cooking with less mess.
Bake in the preheated oven for 25-30 minutes, basting occasionally with the reserved marinade. Flip the pork halfway through the cooking process to ensure even browning.
Check for doneness by ensuring the internal temperature of the pork reaches 145°F (63°C) and the exterior is caramelized and slightly charred.
Once cooked, remove the pork from the oven and let it rest for about 5 minutes. Slice into thin pieces and garnish with shredded scallions before serving.
Serve the low sodium Chinese roast pork with steamed rice or vegetables for a complete meal.
Nutrition Facts
Calories |
960 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 2417 mg | 105% | |
| Total Carbohydrate | 56.0 g | 20% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 46.6 g | ||
| Protein | 115.0 g | 230% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 66 mg | 5% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 2319 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
