Chinese BBQ Pork (Char Siu Pork) is a easy and quick recipe that serves 4. Ideal for those that like a sweeter touch on their pork. 

Total Time: 35 min

Serves: 4

Level: Easy

Ingredients:

  • ¾ tablespoon sugar, brown or white
  • 1½ tablespoon honey
  • 1½ tablespoon hoisin sauce
  • 1 tsp oyster sauce (not critical)
  • 1 tablespoon light soy sauce
  • ½ tsp soy sauce (normal all purpose soy sauce)
  • ½ tsp five spice powder
  • ½ tsp sesame oil (not critical)
  • 1 tablespoon oil
  • Few drops red food colouring, optional
  • 1 lb / 500g pork tenderloin
  • 1 tablespoon honey

 

Directions:

  1. Place the Marinade ingredients in a small saucepan and bring to simmer for just 30 seconds, then set aside to cool. Place the pork and Marinade in a ziplock bag. Remove as much air as possible, then massage it so the marinade is all over the Pork. Place in the fridge and marinate for at least 3 hours, preferably overnight (up to 24 hours).
  2. Take the pork out of the fridge and bring it to room temperature. Preheat oven to 180C/350F. Line a baking tray with foil or baking/parchment paper and place a rack on top (rack is recommended but not critical).
  3. Remove pork from the marinade, save Marinade. Mix 1 tbsp honey into Marinade. Place the pork on the rack and tuck the thin end of the the tenderloin underneath so the whole piece is roughly the same thickness.
  4. Roast for 25 minutes or until the internal temperature is 145 – 160F/ 65 – 70C. Around halfway through roasting, baste generously with the reserved Marinade. Sort of dab it on so you get as much Marinade on the pork as possible – this is key for getting the thick, glossy glaze.

 

  1. When the pork is cooked, switch the oven to the broiler/grill. Baste the pork very generously with the remaining Marinade (again, dab rather than brush it on), then broil/grill the pork until it is nicely charred and caramelised – around 2 to 3 minutes. Baste at least twice during broiling/grilling – preferably more. It’s the key to the thick glaze. Allow to rest for 10 minutes before slicing.
  2. Serve with rice and steamed Chinese greens. It is also great to serve on noodle soups, or chopped up inside Chinese pancakes or steamed buns.

 

Recipe Sourced From FoodieFineFoods

More Pork Loin & Fillet Recipes Here