Easy 3-Ingredient Char Siu (Chinese BBQ Pork) -

Easy 3-Ingredient Char Siu (Chinese BBQ Pork)

Course: Main Course

Cuisine: Asian, Chinese, Vietnamese

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

Prep Time: 5

Cook Time: 40

Marinate Time: 4

Total Time: 4 45

Servings:

Calories: 324kcal

Make incredibly juicy, sweet, and sticky Chinese Barbecue Pork at home! This quick 3-Ingredient Char Siu recipe is foolproof and perfect for busy weeknights.

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Equipment

Ingredients

2 ½ pounds pork tenderloin (2 loins) silver skin removed
2 ½ ounces (1 packet) Chinese Barbecue Char Siu seasoning mix NOH brand recommended
1 tablespoon rice cooking wine

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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.
Mix and coat: Place the tenderloins into a large mixing bowl or a large zip-top plastic bag. Sprinkle the Char Siu seasoning mix over the meat and add the rice cooking wine. Put on food-safe disposable gloves and rub the marinade evenly over the meat.
Rest the meat: Cover the bowl with plastic wrap (or squeeze the air out of the zip-top bag) and refrigerate for 4 to 6 hours (overnight is highly recommended for the best flavour!
Bake and char: 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 (save the excess marinade left in the bag!). Roast on the middle rack for 10 minutes to create a nice char on the outside and lock in the juices.
Flip and lower temp: Remove the pan from the oven. Brush the tenderloins with the reserved marinade, flip the meat over, and brush the other side. Lower the oven temperature to 300°F (148°C). Return the pork to the oven and roast for another 15 to 20 minutes, or until a meat thermometer reads 155°F (68°C). (If under temp, roast 5-10 mins more).
Rest the meat: Remove the pork from the oven and transfer to a cutting board. Let the meat rest for exactly 10 minutes before slicing so the juices have time to redistribute. Serve warm and enjoy!

Notes

The Zip-Top Bag Hack: I always marinate my meat in large plastic zipper bags for two reasons. First, squeezing all the air out acts like a vacuum seal, forcing the marinade tight against the meat for a more even coating. Second, you just throw the bag away when you are done—no sticky bowls to scrub!

Seasoning mix vs. Char Siu marinade in a jar. Which is better?

You can successfully use either one (Lee Kum Kee makes a great jarred version!), but I vastly prefer using a dry seasoning powder like the NOH brand. A powdered mix gives you complete control over how diluted you want your marinade. You can use it as a heavy dry rub, or add just a splash of water/wine to create a thick, sticky paste!

What type of pork should I use?

Pork tenderloin is the traditional choice because it is lean, tender, and cooks relatively quickly. However, you can absolutely adapt this based on your preferences! If you like a fattier, richer cut of meat, use thick strips of pork shoulder (pork butt) or even skinless pork belly!

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, much like a red or white wine does in French or Italian cooking! If you do not have rice cooking wine, Mirin is a fantastic substitute (just keep in mind that Mirin is slightly sweeter).

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