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prep time
8 h 5 min
cook time
1 h 10 min
ready time
9 h 15 min
Keto Char Siu Chinese BBQ Pork
Enjoy this delicious, family-friendly Keto Chinese pork recipe made with pork tenderloin and a homemade Chinese-inspired barbecue sauce. Traditional char siu sauce has a few ingredients that are not Keto-friendly, but you can make some easy substitutions without affecting the flavor. This Keto BBQ recipe includes salt, fat, acid, and heat, which are the staples of making any dish mouth-watering. You’ll taste the umami flavor that Asian dishes are sought for and get the sweet and tangy combo everyone loves about barbecue sauce. Serve the dish family-style or divide the cooled BBQ pork amongst meal prep dishes.
What is char siu?
Char Siu may also be known as Chasu. It’s an authentic Chinese barbecue pork recipe that is commonly served with rice. In this case, you could easily add your Keto friendly Chinese recipe to a dish of fried cauliflower rice. The barbecue sauce may taste a little sweeter than American barbecue sauce does along with flavors of chili peppers, salt, wine vinegar, and soy sauce.
Tenderloin substitution
If you’d like, you can purchase pork loin instead of tenderloin as a lower-cost option. Make sure to cut your pork loin down to the right size, and include a strip of fat in the cut. You could also marinate and cook slices of pork loin, but this will drastically change your cooking time.
Serving suggestions
The obvious side dish to this Keto Chinese recipe is a bowl of fried cauliflower rice with egg and rice vinegar. Try one of Carb Manager’s Keto stir fry recipes as a side dish, or enjoy sauteed low-carb vegetables. Broccoli, Chinese broccoli, spinach, bell peppers, zucchini, snow peas, celery, and mushrooms are all possible vegetable sides to enjoy with your BBQ pork.
Net Carbs
1.2 g
Fiber
0.2 g
Total Carbs
2.6 g
Protein
11.9 g
Fats
2.3 g
76 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Pork tenderloin
20 oz
Beef broth
0.75 cup
Tomato sauce
4 fl oz
Soy sauce, low sodium
1 tbsp
Red wine vinegar
1.5 tbsp
Honey
0.5 tsp
Brown Sugar Replacement
1.5 tbsp
Salt
0.25 tsp
Garlic powder
0.25 tsp
Cinnamon
0.13 tsp
Cloves, ground
0.13 tsp
Ginger, ground
0.25 tsp
Crushed Red Pepper Flakes
0.25 tsp
Tapioca Flour
1 tbsp
Recipe Steps
steps 5
9 h 15 min
Step 1
The night before you cook the pork, prepare whole pork tenderloin in a dish for marinating. Combine all the other remaining ingredients - except for the tapioca flour - in a dish to make the marinade. Cut a few slits into the pork across its length, then brush some of the marinade all over the pork. Cover the dish, and marinate the pork in your refrigerator overnight or for at least 8 hours.Step 2
Save the remaining marinade in your refrigerator for the next day. The next day, whisk the tapioca flour into the remaining marinade, then transfer the marinade to a saucepan. Heat the marinade on your stove until it simmers and thickens into a sticky sauce.Step 3
Turn on your oven to preheat to 450 F (230 C). Line a large baking sheet with aluminum foil and place a heat-safe cooling rack or baking rack over the baking sheet. Transfer the marinated pork tenderloin onto the rack, and brush a thin layer of sticky barbecue sauce over the meat.Step 4
Roast the tenderloin for 15 minutes. Brush another layer of barbecue sauce over the tenderloin, then roast for 10 minutes. Repeat with a third layer of barbecue sauce and a second cooking round of 10 minutes. Your cooking time thus far is 35 minutes.Step 5
You should still have some barbecue sauce left. Now, brush a layer of sauce over the tenderloin, and roast it for just 5 minutes. Repeat with a fifth layer of barbecue sauce and roast for another 5 minutes. Finally, turn your oven broiler on at high heat while you add a final layer of sauce to the tenderloin. Broil for 5 minutes or until you see a charring to your liking. Let the pork rest for 10 minutes before slicing and serving with any remaining barbecue sauce.
