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+ servings

Thit Xa Xiu 5-Spice Barbecue Pork

The sweet and sticky texture of xa xiu complements the sour pickles, richness of the mayo and pate so well that it makes it one of our personal favorite banh mi fillings.
Course: Main Course
Cuisine: Vietnamese
Keyword: barbecue pork, Xa Xiu
Servings: 6 sandwiches
Calories: 167kcal


  • 1.5 lbs pork shoulder/butt
  • 2 cloves garlic minced and mashed
  • 1/2 ts five spice powder
  • 1 ts sugar
  • 2 ts toasted sesame oil
  • 1.5 tbs soy sauce
  • 2 tbs ketchup
  • 2 tbs honey
  • 3 tbs hoisin sauce
  • canola oil for grilling


  • Cut pork into 3 chunky strips about 2 inches thick and 6 inches long. Set aside.
  • In large bowl, combine the garlic, five spice powder, sugar, sesame oil, soy sauce, ketchup, and hoisin. Reserve 2 tbs of marinade for brushing.
  • Add the pork to the marinade and coat well. Marinate for 1 to 24 hrs, turning 2-3 times.
  • To grill the pork, set grill to medium. Lightly oil grates and cook for 16-20 minutes turing frequenly. During the last 5 minutes, baste with reserved marinade. Cool on coolng rack. If roasting, preheat oven to 475 and roastin top third of oven for 30-35 minutes. Baste with marinade every 10 minutes. Regardless of cooking method, the xa xiu should have a glazed look with charred exterior and internal temperature of 145F. Allow to rest for 10 minutes before slicing into banh mi.


Sodium: 479mg | Calcium: 17mg | Vitamin C: 1mg | Vitamin A: 31IU | Sugar: 10g | Fiber: 1g | Potassium: 280mg | Cholesterol: 47mg | Calories: 167kcal | Saturated Fat: 2g | Fat: 7g | Protein: 14g | Carbohydrates: 12g | Iron: 1mg
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