Recipe by David&Andrea
"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."
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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.
Not sure what went wrong. I followed the recipe exactly except I substituted cooking sherry for rice wine do to no availability and cooked in the oven as it's winter in Ak and grilling was not an option. I marinated two pork tenderloins and cooked the first one after two hours in the marinade. It wasn't very good and the flavor tasted way off. So I let the second tenderloin marinate over night thinking maybe that would help. It was even worse. I usually like homemade asian recipes and I love bbq pork so not sure where this recipe went wrong as others seemed to really like it. We will not make again.
My grill is under a snow bank, so I made this as close as I could on a pan on the stove. I did cook with some of the extra marinade, so I probably got a little extra flavor from that. Very nice. I will probably make again.
I loved everything about this marinade, yum! Only addition, a slug of rice wine vinegar, with all of the sweet going on, felt it needed a little acid balance. Hubs grilled to perfection. A keeper! Thanks for the recipe, D & A.
the only thing I did differently was to cook it in a smoker I worked 5 years in a Chinese restaurant and they cooked all their bbq ribs and loin in a smoker they even smoked duck that had been marinated in soy and spices
Delicious! And prepared in the oven...
I used a pork shoulder roast (which was on sale), trimmed of fat and cut into 2"x5" pieces. I also substituted cooking sherry for the rice wine, and I didn't use food coloring. Cooked it in the oven at 350° on a wire rack set above a pan with about 1/2" of water in it for about 45 minutes. Half-way through the cooking process, I brushed the meat with the marinade and then finished in the oven. Tastes just like my favorite restaurant but much less expensive!
Tasted just like it was from a Chinese bbq restaurant. I skipped the red food colouring. I couldn't find rice wine so I used gin based on a tip I saw online.
this recipe was better than any restaurant, or store bought barbecue pork I have ever eaten. It remained moist tender and very flavorful. I left the tenderloin whole and slow cooked it on the grill. Will definitely be using this recipe again. Thank you for sharing.
* 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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