Homemade Char Siu (Chinese Roasted BBQ Pork)
An easy recipe for homemade Chinese-style roasted BBQ pork using pork tenderloin.
- 2 lbs pork tenderloin or pork shoulder
- 6 cloves garlic finely minced
- ½ teaspoon grated ginger
- 2 tablespoon light soy sauce
- 2 tablespoon hoisin sauce
- 2 cubes red fermented tofu bean curd + 1 tablespoon sauce optional
- 2 tablespoon Chinese rose rice wine or use shaoxing wine, or a dry white wine
- 1 teaspoon 5-spice powder
- 1 teaspoon sesame oil
- 2 tablespoon maltose or substitute honey
- 1 tablespoon honey for brushing on
Prepare the pork:
Clean and trim the pork. If using pork shoulder, cut the pork into long strips about 2" wide.
In a large bowl, combine minced garlic, grated ginger, soy sauce, hoisin sauce, red fermented tofu bean curd (and sauce), rose rice wine, 5-spice powder, sesame oil, and maltose (you can use the same amount of honey if you don't have maltose on hand).
Add the pork into the marinade and use a spoon to scoop the marinade on top of the meat so that all portions of the meat absorb the marinade.
Cover and set aside in the fridge for at least 12-24 hours.
Remove the meat from the fridge at least 1-2 hours before roasting/grilling.
Preheat oven to 400°F/204°C.
Place meat on an aluminium foil-lined baking tray. Brush with the marinade and roast for 20-25 minutes, or until the internal temperature of the meat reaches 145°F.
Remove from heat, brush honey on top and let the meat rest for 10-15 minutes before slicing.
Serve on top of steamed rice and vegetables.
Calories: 153kcal | Carbohydrates: 5g | Protein: 25g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 377mg | Potassium: 484mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg