Char Sui Pork - Paleo, Gluten & Dairy Free

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6
Author Tessa the Domestic Diva


  • 2 pounds pork tenderloin cubed, or sliced in 4 long and thin slices. This is especially important if you are only marinating briefly (smaller pieces of meat mean more flavor). The long and thin slices are easy to throw on the grill, just chop afterwards!
  • 2 tablespoons minced garlic
  • 2 tablespoons palm sugar or honey
  • 3 tablespoons Gluten Free Hoisin Sauce (I don't love the hoisin flavor to be over powering so I often sub 1 tablespoon EACH sunflower seed butter, rice vinegar, and sesame oil, and 2 cloves minced garlic,
  • 4 tablespoons coconut aminos gluten free soy sauce, or gluten free tamari
  • 2 tablespoons light olive oil
  • 1 teaspoon salt


  1. Mix all the marinade ingredients together
  2. Stir in the cubed or sliced pork and marinate for 4-24 hours.
  3. To cook: Preheat oven to 475 degrees.
  4. Line a baking sheet with foil.
  5. Cook the pork for apx 15 minutes (it depends on how large your chunks of meat are!). An internal temp of 145 degrees is done!
  6. Change the oven to broil and lightly crisp the meat.
  7. Alternately: slice the tenderloins into thirds or fourth, lengthwise, and grill the long pieces on a BBQ, chopping them up at the end.
  8. Serve atop a bed of rice with the scallion oil or Sriracha mayo, or any condiment of your choice!

Recipe Notes