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2 lbs pork tenderloin
1/4 cup hoisin sauce
2 tablespoons soy sauce
2 tablespoons honey
2 tablespoons brown sugar
2 minced garlic cloves
1 tablespoon Chinese five-spice powder
1 teaspoon red food coloring (optional)
1 tablespoon toasted sesame oil
2 tablespoons rice wine (mirin)
Directions:
Preparation: Trim any excess fat from the pork for a perfect glaze. Pat dry and set aside.
Marinade: Mix hoisin sauce, soy sauce, honey, brown sugar, garlic, five-spice powder, food coloring (if used), sesame oil, and rice wine until smooth. Marinate the pork in a zip-top bag, ensuring even coverage. Refrigerate overnight, or for at least a few hours if short on time.
Cooking: Preheat your oven to 350°F. Place the pork on a foil-lined baking sheet to ease cleanup. Roast for 25-30 minutes, basting occasionally with marinade, until it reaches an internal temperature of 145°F.
Resting: Allow the pork to rest for about 10 minutes before slicing to ensure juiciness.
Variations & Tips:
Substitutions: If hoisin sauce is unavailable, combine molasses, soy sauce, vinegar, and garlic powder for a makeshift version.
Food Coloring: Omit food coloring if preferred. The flavor will still be rich and inviting.
Grilling: For added smokiness, finish the pork on a low flame grill, emulating the traditional charred exterior.
Marinating Time: Longer marination enhances the depth of flavor, so patience is key.
This Baked Char Siu recipe offers a delightful way to explore Cantonese cuisine from the comfort of your home. It’s a testament to how simple ingredients, when thoughtfully prepared, can transport us across the globe, enriching our dining tables with new stories and flavors. So, gather your loved ones, and let this dish become a cherished part of your culinary adventures.
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