Chinese Barbecued Pork (Char Siu)

The memory still makes my mouth water. As a child, visiting my grandmother’s bustling kitchen was always an adventure, but nothing compared to the days she was preparing Char Siu. The sweet, savory aroma would fill the entire house, drawing everyone in like moths to a flame. The glistening, mahogany-red pork, sliced and served with fluffy rice, wasn’t just a meal; it was a symbol of family, love, and the vibrant flavors of my heritage.

Recipe Overview

• Prep Time: 30 minutes (plus 2-24 hours marinating time)
• Cook Time: 35-45 minutes
• Total Time: 2 hours 5 minutes (minimum)
• Servings: 4
• Yield: About 1 pound of pork
• Dietary Type: Varies (see variations)

Ingredients

• 2 pork tenderloins (1 1/2 LB/750g total)

MARINADE

• 2 tablespoons light soy sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon sherry wine
• 1 tablespoon black bean sauce
• 1 1/2 teaspoons minced gingerroot
• 1 1/2 teaspoons packed brown sugar
• 1 clove garlic, minced
• 1/2 teaspoon sesame oil
• 1 pinch five-spice powder

Equipment Needed

• Shallow glass dish
• Kitchen string
• Roasting pan
• Roasting rack
• Meat thermometer
• Cutting board
• Aluminum foil

Instructions

1. Begin by preparing the pork tenderloins. Trim any excess fat from the surface. To ensure even cooking and a uniform shape, tuck the thinner ends of each tenderloin underneath and secure with kitchen string. This creates a more compact and consistent thickness.

2. Place the prepared tenderloins in a shallow glass dish. This will allow the marinade to fully coat the meat.

3. In a separate bowl, prepare the marinade. Whisk together the light soy sauce, hoisin sauce, sherry wine, black bean sauce, minced gingerroot, packed brown sugar, minced garlic, sesame oil, and five-spice powder until well combined and the sugar has dissolved.

4. Pour the marinade over the tenderloins, turning them to ensure they are thoroughly coated on all sides. The marinade is what imparts the characteristic sweet and savory flavor, as well as the beautiful red hue to the Char Siu.

5. Cover the dish tightly and refrigerate for at least 2 hours, or up to 24 hours, turning the tenderloins occasionally. The longer the pork marinates, the more flavorful and tender it will become. If marinating for an extended period, ensure the pork is properly refrigerated to prevent spoilage.

6. Remove the marinated pork tenderloins from the refrigerator and let them stand at room temperature for 30 minutes before cooking. This allows the meat to relax and cook more evenly.

7. Preheat your oven to 375°F (190°C).

8. Place a roasting rack inside a roasting pan. Position the marinated pork tenderloins on the rack.

9. Pour 1 cup of water into the bottom of the roasting pan. This creates steam, which helps to keep the pork tenderloins moist during cooking.

10. Bake the pork tenderloins for 35-45 minutes, basting generously with the reserved marinade approximately 4 times during the cooking process. Basting helps to build up that beautiful caramelized glaze that is so characteristic of Char Siu.

11. To ensure the pork tenderloins are cooked to the proper internal temperature, insert a meat thermometer at a 20-degree angle into the thickest part of the meat. The thermometer should register 160°F (71°C), and the meat should still have a hint of pink inside. Be careful not to overcook the pork, as it will become dry.

12. Remove the pork tenderloins from the oven and transfer them to a cutting board. Tent them loosely with aluminum foil and let them rest for 10 minutes. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful final product.

13. Remove the kitchen string from the pork tenderloins and slice them diagonally into thin slices. Serve immediately and enjoy!

Expert Tips & Tricks

• For Enhanced Color: A touch of red food coloring can be added to the marinade to enhance the characteristic red color of Char Siu. Use sparingly. Alternatively, a small amount of beet juice can be used as a natural coloring agent.
• Don’t Discard the Marinade: The reserved marinade can be simmered in a saucepan until thickened to create a delicious glaze to drizzle over the sliced pork. Be sure to bring the marinade to a rolling boil to ensure it is safe to consume.
• Use a Meat Thermometer: A meat thermometer is essential for ensuring the pork is cooked to the correct internal temperature without overcooking. Insert the thermometer into the thickest part of the tenderloin, avoiding contact with the cooking rack.
• Resting is Key: Allowing the pork to rest after cooking is crucial for retaining moisture. Tenting the pork with foil helps to keep it warm while it rests.
• Marinating Time: While the recipe calls for a minimum of 2 hours of marinating, allowing the pork to marinate for up to 24 hours will result in a more flavorful and tender final product.
• Avoid Overcrowding the Pan: If cooking a larger batch of pork tenderloins, avoid overcrowding the roasting pan. Overcrowding can lower the oven temperature and result in uneven cooking. It may be necessary to cook the pork in batches.

Serving & Storage Suggestions

Serve the Chinese Barbecued Pork (Char Siu) immediately, ideally alongside steamed white rice, stir-fried vegetables, or in steamed buns (bao). It’s also delicious as part of a noodle soup or as a filling for lettuce wraps.

Leftover Char Siu can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm the pork in a skillet over medium heat or in the microwave. Avoid overheating, as this can dry out the meat.

For longer storage, the cooked Char Siu can be frozen for up to 2-3 months. Wrap the pork tightly in plastic wrap and then place it in a freezer-safe bag or container. Thaw the pork in the refrigerator overnight before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	350 kcal	18%
Total Fat	15g	23%
Saturated Fat	5g	25%
Cholesterol	90mg	30%
Sodium	800mg	33%
Total Carbohydrate	20g	7%
Dietary Fiber	2g	8%
Sugars	10g	–
Protein	30g	60%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Gluten-Free: To make this recipe gluten-free, ensure that the soy sauce and hoisin sauce used are gluten-free varieties.
• Spicy Char Siu: Add a pinch of red pepper flakes or a tablespoon of chili garlic sauce to the marinade for a spicy kick.
• Honey Glazed: Substitute the brown sugar in the marinade with honey for a slightly different flavor profile. Baste with honey during the last 10 minutes of cooking for an extra glossy finish.
• Thai BBQ Pork: Substitute fish sauce for soy sauce and lime juice for sherry. Increase gingerroot to 1 tablespoon and add 1 tablespoon of chopped fresh coriander for the five-spice powder.
• Pork Shoulder: For a richer flavor, you can use pork shoulder instead of pork tenderloin. Pork shoulder will require a longer cooking time.

FAQs (Frequently Asked Questions)

Q: Can I marinate the pork for longer than 24 hours?
A: While it’s possible, marinating for much longer than 24 hours could make the pork too salty or alter its texture. It’s best to stick to the recommended marinating time.

Q: Can I use a different cut of pork?
A: Yes, you can use other cuts of pork, such as pork shoulder or pork loin. However, you may need to adjust the cooking time accordingly. Pork shoulder, for example, requires a longer cooking time at a lower temperature.

Q: What if I don’t have black bean sauce?
A: If you don’t have black bean sauce, you can substitute it with an equal amount of fermented bean curd (doufu ru) or simply omit it. The black bean sauce adds a unique umami flavor, but the Char Siu will still be delicious without it.

Q: How do I prevent the pork from drying out?
A: To prevent the pork from drying out, ensure that you baste it regularly with the marinade during cooking and don’t overcook it. Using a meat thermometer is the best way to ensure that the pork is cooked to the correct internal temperature.

Q: Can I cook this on the grill?
A: Yes, Char Siu can be cooked on the grill. Preheat your grill to medium heat and grill the pork tenderloins, turning occasionally and basting with the marinade, until cooked through.

Final Thoughts

I hope this recipe brings as much joy to your kitchen as it has to mine over the years. Char Siu is more than just a dish; it’s an experience, a memory, and a celebration of flavor. Don’t be afraid to experiment with variations and make it your own. I encourage you to try this recipe and share your feedback. Consider serving it with a crisp, dry Riesling to complement the sweet and savory flavors. Happy cooking!