Homemade sweet and sticky bbq pork roasted for a juicy, flavourful result. Also known as char siu (cantonese) or xá xíu (vietnamese) this versatile pork recipe makes a great main, side or even appetizer dish.
Remove silver skin on pork tenderloin (if present). Rinse and pat dry with paper towels. Set tenderloins aside in a large mixing bowl.
In a separate large bowl, mix together the rest of the ingredients until well combined. Pour marinade over pork tenderloins. With food safe gloves on, rub marinade evenly over meat. Cover with plastic wrap or place meat into a large plastic zipper bag and refrigerate for 4 to 6 hours (overnight is best).
Preheat oven to 350°F (176.7°C). Use a roasting pan with rack and place tenderloins on rack (2 inches apart). Roast meat on middle oven shelf for 20 minutes.
While tenderloins are roasting, pour excess marinade into a medium sauce pan and bring to a boil on high heat. Stir continuously as it boils. Cook for 15 to 20 minutes on high heat stirring continuously until marinade is reduced by half or is thickened. Set aside.
Brush cooked marinade on tenderloins, turn meat over then brush more marinade on and roast for another 20 minutes. Meat is done when internal temperature reads 155°F (68°C). If it reads less, roast for another 5 to 10 minutes and check internal temperature again.
Set broiler on high. Broil tenderloins for 3 to 5 minutes or until a little char occurs. Remove from oven and place tenderloins on a tray or plate. Let rest for 10 minutes before slicing. Enjoy with rice, noodles or bread and use extra cooked marinade for dipping. Enjoy!
Store bought seasoning mix, marinade in a jar or homemade char siu sauce?Of course, homemade marinade is always best. However, if you're in a hurry and don't have time (or ingredients) to put together a homemade version, a seasoning mix or pre-made marinade from a jar works well too. Either choice will taste flavourful. The difference between the mix and the pre-made marinade is that the powdered version gives you better control of how diluted you want the marinade to be. Use as a dry rub, add a little or a lot of water to the mix to control the desired flavour outcome. The jarred marinade is pre-mixed and comes in a thick texture that you simply mix with the pork.
What type of Pork should I use?Pork tenderloin, pork shoulder (aka. pork butt) or pork belly are good cuts of meat for this recipe. You can adapt your choice of meat based on preference for lean or fattier flavour.What is rice cooking wine used for?Used widely in asian dishes, this rice wine is a popular cooking liquid (made from fermented glutinous rice) that enhances or intensifies flavour and aroma in food. It's a form of salted alcohol and can be used much like other wines such as red and white wine in other cuisines. If you don't have rice wine available, Mirin is a good substitute for rice wine (keep in mind that mirin is sweeter than rice wine though).How should I grill char siu pork on the barbecue?Grill char siu pork with indirect heat for the first 20 - 30 minutes (or longer) depending on the size and cut of your meat. Check internal temperature and continue to grill if necessary. Meat reaches doneness at 155°F (68°C). Grill tenderloins or meat over direct heat for the last 3 to 5 minutes to produce a little char for more flavour.