Better-Than-Takeout Char Siu -

Better-Than-Takeout Char Siu

Course: Main Course

Cuisine: Asian, Chinese, Vietnamese

Keyword: bbq, char siu, pork, sticky, sweet

Prep Time: 15

Cook Time: 45

Marinate Time: 4

Total Time: 4 45

Servings:

Calories: 531kcal

Make incredibly juicy, sweet, and sticky Chinese Barbecue Pork at home! Skip the restaurant and learn how to make the ultimate Char Siu marinade from scratch.

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Equipment

Ingredients

The Meat

2½ pounds pork tenderloin (2 loins) silver skin removed (if needed)

The Char Siu Marinade

1 cup onion (1 large) diced
1 ½ Tablespoons garlic (about 5 cloves) minced
¾ cup brown sugar packed
1 ½ Tablespoons ground five-spice
⅓ cup soy sauce
¼ cup oyster sauce
½ cup hoisin sauce
¼ cup honey
1 teaspoon red liquid food colouring
⅛ cup rice cooking wine (2 Tablespoons)

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Instructions

Trim and dry: Carefully remove the tough silver skin from the outside of the pork tenderloins (if necessary). Rinse the pork under cold water and pat it completely dry with paper towels.
Coat the meat: In a large bowl, mix together the onion, garlic, brown sugar, five-spice, soy sauce, oyster sauce, hoisin, honey, food colouring, and rice wine. Pour the marinade over the pork and rub evenly to coat. Cover tightly (or place in a zip-top bag) and refrigerate for 4 to 6 hours (overnight is best).
Bake the pork: Preheat your oven to 400°F (204°C). Place the tenderloins on a wire rack set inside a foil-lined roasting pan, spaced 2 inches apart. Reserve the excess marinade! Roast on the middle oven rack for 10 minutes.
Thicken the sauce: While the pork roasts, pour the leftover marinade into a medium saucepan. Bring to a boil over high heat, stirring continuously. Cook for 15 minutes or until the marinade is reduced by half and thickened. Set aside.
Glaze and temp check: Reduce the oven temperature to 300℉ (148℃) Remove the pan from the oven. Brush the cooked marinade over the tenderloins, flip the meat over, and brush the other side. Roast for another 15 to 20 minutes until a meat thermometer reads 155°F (68°C). (If under temp, roast 5-10 mins more). Rest the meat on a cutting board for 5 minutes before slicing into it.

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Notes

Pick Your Perfect Cut: Pork tenderloin is a lean cut and a fantastic choice for a quick weeknight dinner. However, if you prefer a richer, fattier, more melt-in-your-mouth texture, you can absolutely substitute the tenderloin with thick strips of pork shoulder (pork butt) or skinless pork belly!

What does Char Siu mean?

The literal Cantonese translation of Char Siu means "fork roast." Traditionally, the pork is skewered on long multi-pronged forks and roasted over an open fire!

Can I grill this on the barbecue instead of roasting it?

Yes! Because of the high sugar content in the marinade, you must use indirect heat so the outside doesn't burn before the inside cooks. Grill the pork over indirect heat for 20 to 30 minutes until it reaches an internal temperature of 155°F (68°C). Finally, move the meat over direct heat for the last 3 to 5 minutes to get a beautiful char!

What is rice cooking wine used for?

Used widely in Asian dishes, rice cooking wine is made from fermented glutinous rice. It acts as a salted alcohol that deeply enhances the aromas and flavours of the food. If you do not have rice cooking wine, Mirin is a fantastic substitute (just keep in mind that Mirin is slightly sweeter).

Nutrition