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
- 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
- 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).
- 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).
- 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.
- 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.
- 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.
- 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.