Chinese BBQ Pork (Char Siu)

Prep Time 30 mins

Cook Time 45 mins

Rest Time 10 mins

Total Time 1 hr 25 mins

Servings: 6

Best Season: Suitable throughout the year

Description

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, it’s a reliable and rewarding dish that pairs beautifully with simple sides for a family meal.

Ingredients

1 Pork Tenderloin

Marinade (Yields 1 cup)

1/2 cup Retail Char Siu Sauce (more for basting)
1 tsp Chinese Five-Spice
2 cloves Garlic, minced.
1 tsp Fresh Ginger, grated
1 tbsp Shaoxing Wine
1 tsp Dark Soy Sauce
1 tbsp Honey

Hot Mustard (Yields 1+ cup)

3/4 cup Colman's dry mustard
1/2 cup Water
2 Tbsp Honey

Instructions

1
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.
2
Reserve 2 tablespoons of this mixture in a separate small container for your final glaze
3
Trim any silver skin, if needed from the tenderloin
4
Place the pork in a Ziploc bag and pour the marinade over it.
5
Massage the bag to ensure the meat is completely "incorporated" into the sauce. Marinate: 8–24 hours in the fridge
6
Smoke the tenderloin with cherry wood at 225°F (107°C) until the internal temperature hits 135°F (57°C). This takes about 60–75 minutes, basting every 20 minutes during the smoke
7
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.
8
Place the pork on the wire rack. Broil for 2–3 minutes per side. Use your instant-read thermometer. Pull the pork the second it hits 138°F – 140°F.
9
Let it rest for 10 minutes. The glaze will "set" and become beautifully sticky as it cools slightly.
10
For the mustard, mix all three ingredients and let set for 10 minutes at room temperature for flavors to develop
11
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.

Read it online: https://brinnerbites.com/recipe/chinese-bbq-pork-char-siu/