Chinese Barbecue Pork | Char Siu

• Gluten free

• Meat

  • 1 lb Pork tenderloin

• Condiments

  • 1 1/2 tbsp Hoisin sauce
  • 2 1/2 tbsp Honey
  • 1 tsp Oyster sauce
  • 1 tbsp Soy sauce, light
  • 1/2 tbsp Soy sauce

• Baking & Spices

  • 1/2 tsp Five-spice powder
  • 3 drops Food colouring, Red
  • 3/4 tbsp Sugar

• Oils & Vinegars

  • 1 tbsp Oil
  • 1/2 tsp Sesame oil

Found on recipetineats.com

Description

Ingredients

• ¾ tbsp sugar, brown or white (Note 1)
• 1½ tbsp honey
• 1½ tbsp hoisin sauce
• 1 tsp oyster sauce (not critical)
• 1 tbsp light soy sauce (Note 1)
• ½ tbs soy sauce (normal all purpose soy sauce) (Note 1)
• ½ tsp five spice powder (Note 2)
• ½ tsp sesame oil (not critical)
• 1 tbsp oil (Note 3)
• Few drops red food colouring, optional (Note 4)
• 1 lb / 500g pork tenderloin (Note 5)
• 1 tbsp honey

Directions

• Place the Marinade ingredients in a small saucepan and bring to simmer for just 30 seconds, then set aside to cool.
• Place the pork and Marinade in a ziplock bag. Remove as much air as possible, then massage it so the marinade is all over the Pork. Place in the fridge and marinate for at least 3 hours, preferably overnight (up to 24 hours).
• Take the pork out of the fridge and bring it to room temperature.
• Preheat oven to 180C/350F. Line a baking tray with foil or baking/parchment paper and place a rack on top (rack is recommended but not critical).
• Remove pork from the marinade, save Marinade.
• Mix 1 tbsp honey into Marinade.
• Place the pork on the rack and tuck the thin end of the the tenderloin underneath so the whole piece is roughly the same thickness.
• Roast for 25 minutes or until the internal temperature is 145 - 160F/ 65 - 70C. Around halfway through roasting, baste generously with the reserved Marinade. Sort of dab it on so you get as much Marinade on the pork as possible - this is key for getting the thick, glossy glaze.
• When the pork is cooked, switch the oven to the broiler/grill. Baste the pork very generously with the remaining Marinade (again, dab rather than brush it on), then broil/grill the pork until it is nicely charred and caramelised - around 2 to 3 minutes. Baste at least twice during broiling/grilling - preferably more. Its the key to the thick glaze.
• Allow to rest for 10 minutes before slicing.
• Serve with rice and steamed Chinese greens. It is also great to serve on noodle soups, or chopped up inside Chinese pancakes or steamed buns.