"Char siu literally means fork burn/roast-'Char' being fork (both noun and verb) and siu being burn/roast-after the traditional cooking method for the dish: long strips of seasoned boneless pork are skewered with long forks and placed in a covered oven or over a fire. This is best cooked over charcoal, but importantly to cook with indirect heat." — David&Andrea
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Chinese rice wine
red food coloring
Chinese five-spice powder
My husband mostly made this recipe since he is the grill man. He followed the recipe ingredients including some good shakes of the Chinese five spice, garlic powder, and onion powder. We marinated our tenderloins for 8 hours (cutting the two into four 2-inch thick loins). He cooked this on the charcoal grill over indirect heat as directed, but He kept the water pan in the whole time. The loins being only 2 inches thick reached 145° in 40 minutes, so watch your time. I cooked the remaining marinade on the stove-top, adding in some cornstarch to thicken it and he basted the meat. Next time I'll make a batch and half of the sauce, it really was great tasting, but we really had to stretch it. We served over white rice with broccoli, all a great combination. Just a note, if you have a green egg cooker, there is a YouTube video on how you can cook this like the Cantonese do by hanging it in your grill.
* Percent Daily Values are based on a 2,000 calorie diet.
Char Siu (Chinese BBQ Pork)
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 80
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