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Barbecued Char Siu featuring Liberterre Pork Jowls


pork jowl is a great option for your next barbecue. This recipe transforms this often overlooked cut of meat into a succulent and addicting barbecue favourite!


  • Marinade:
  • 2 pounds LiberTerre boneless pork jowl
  • 2 Tbsp sugar
  • 2 tsp salt
  • ½ tsp five spice powder
  • ¼ tsp white pepper
  • 1 Tbsp Shaoxing wine
  • ½ tsp sesame oil
  • 1 Tbsp hoisin sauce
  • 3 cloves minced garlic, minced
    Basting Sauce:
  • 1 Tbsp oil
  • 1 Tbsp honey
  • 1 Tbsp hoisin sauce
  • 1 Tbsp warm water


  1. Combine the marinade ingredient in a bowl. Set aside.
  2. Place the pork into a large re-sealable plastic bag, and pour the marinade into the bag. Seal the bag and work the marinade into the meat until every piece is evenly coated. Refrigerate overnight.
  3. The next day, place the pork on a plate, making sure to shake off the excess marinade in the bag. Too much marinade left on the meat will increase the chances of burning your pork.
  4. Combine ingredients for the basting sauce in a bowl and get your basting brush ready.
  5. Preheat your grill, making sure it’s extremely hot. You want a nice sear on the meat to seal in the juices before you turn it, but try not to get it too crispy on one side. You will be turning the meat often during the cooking process to prevent burning and make sure that marinade gets nice and caramelized. (On a hot grill, you should be cooking it for about 3 minutes before flipping it).
  6. After both sides are seared, you can turn the grill down slightly to prevent drying out the meat. Turn the meat every 2 to 3 minutes making sure to get an even sear on all sides. I also started to brush and baste the meat after each turn to keep it moist and flavorful. If the meat looks like it starts to get dry on the surface, it needs to be basted.
  7. Continue this turning and basting and make sure you don’t walk away from the grill. Also make sure that you stop basting a few minutes before you pull the meat off the grill since the marinade was in contact with raw meat.
  8. Your pork is ready when a meat thermometer inserted into the thickest part of the meat reads 145 degrees F. Remove it from the grill to let it rest for 5 minutes before slicing (this will allow the juices to redistribute). Serve with spicy udon noodles (recipe below).