Chinese BBQ Pork (Char Siu)
This classic Char Siu features a pork tenderloin marinated in a sweet and savory glaze, then smoked for a deep, authentic flavor. Finished under a broiler for a perfect sticky char, itโs a reliable and rewarding dish that pairs beautifully with simple sides for a family meal.
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Ingredients
Marinade (Yields 1 cup)
Hot Mustard (Yields 1+ cup)
Instructions
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In a small bowl, whisk the Char Siu sauce with all other sauce ingredients. It should go from a thick, jelly-like paste to a glossy, pourable marinade.
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Reserve 2 tablespoons of this mixture in a separate small container for your final glaze
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Trim any silver skin, if needed from the tenderloin
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Place the pork in a Ziploc bag and pour the marinade over it.
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Massage the bag to ensure the meat is completely "incorporated" into the sauce. Marinate: 8โ24 hours in the fridge
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Smoke the tenderloin with cherry wood at 225ยฐF (107ยฐC) until the internal temperature hits 135ยฐF (57ยฐC). This takes about 60โ75 minutes, basting every 20 minutes during the smoke
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Take the pork out of the smoker. Brush it generously with a fresh layer of your Char Siu sauce or a "honey-water" mix (equal parts honey and warm water) for extra shine.
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Place the pork on the wire rack. Broil for 2โ3 minutes per side. Use your instant-read thermometer. Pull the pork the second it hits 138ยฐF โ 140ยฐF.
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Let it rest for 10 minutes. The glaze will "set" and become beautifully sticky as it cools slightly.
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For the mustard, mix all three ingredients and let set for 10 minutes at room temperature for flavors to develop
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Slice and serve with Chinese mustard, BBQ sauce and toasted sesame seeds
Note
Watch it like a hawk in the broiler: Sugary glazes go from "perfectly charred" to "house full of smoke" in 30 seconds.
