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Try Me Size - Cantonese BBQ Pork Rub

Try Me Size - Cantonese BBQ Pork Rub

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This trial-sized spice sample of Cantonese BBQ Pork Rub contains 2 tablespoons.

Try it today to discover why this Chinese BBQ spice mix is good for so much more than just Cantonese BBQ pork (char siu). Use as a dry rub for chicken, tofu, and other proteins. Season stir-fries or use to create a char siu BBQ sauce. Great with spring rolls, vegetables, rice, lo mein, and other noodle dishes. To purchase in a larger size or quantity of Cantonese BBQ Pork Rub, click here.

Flavor Profile

This sweet, spicy dry rub for pork is garlicky and peppery with medium-low heat and aromatic and licoricey notes.

How to Use

Season proteins and veggies, like pork, chicken, or carrots, before grilling or roasting. For marinade, mix equal parts Chinese BBQ powder, rice vinegar, soy sauce, and olive oil.

About This Blend

The spicy, sweet, complex flavor of this BBQ seasoning was inspired by traditional Chinese, char siu, which is a Cantonese barbecued pork. To learn more, go Behind the Seasoning: Cantonese BBQ Pork Rub.

More Information

This pork rub has aromatic spices found in Chinese Five Spice. Salt, sugar, and other ingredients balance the flavor for a versatile rub.

If you liked our Asian Delight BBQ Rub, you'll enjoy this rub. We have added paprika to make it more versatile and the composition more closely parallels the traditional Chinese char siu, but they have very similar flavors.

Cantonese BBQ Pork Rub FAQ

Do you grill before or after dry rub?

For the most authentic Cantonese-style flavor, apply dry rub generously before grilling.

Why is Chinese pork red on the outside?

Chinese pork is typically red in color on the outside is created with a fermented bean curd, but some restaurants can also use red food coloring to make the color even more vibrant.

Dietary Information

MSG-Free

Nut-Free

Dairy-Free

Gluten-Free

Onion-Free

Corn-Free

Sesame-Free

Vegetarian

Vegan

Ingredients

Sugar, salt, paprika, garlic, ginger, cinnamon, black pepper, crushed red pepper, star anise, fennel, cloves, white pepper