Char siu literally means fork burn/roast-‘Char’ being a 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.
- 1 2 Lb pork tenderloin (or 2 Lbs pork tenderloin tips)
- 1/2 c. teriyaki sauce we used Mr. Yoshidas
- 1/2 c. chicken broth
- 1/4 c. soy sauce
- 1/4. c. ketchup
- 2 Tbsp. Hoisin sauce
- 4 cloves garlic
- 1 tsp. Chinese 5 spice powder optional
- A few drops red food coloring optional, it just gives it that Chinese BBQ pork look
Place pork in a large Ziploc bag.
Combine all remaining ingredients in a medium-sized bowl and pour into Ziploc bag with the pork.
Press out all the air from the bag, seal tightly, and refrigerate.
Marinade 4+ hours or overnight (the longer the better).
Remove pork from fridge about 20 minutes before cooking to allow pork to reach close to room temperature. Drain marinade chooses the cooking method below:
To smoke the pork:
Set smoker/pellet grill to “high smoke” (220-degrees F) and remove when internal temperature reaches 147-degrees F* (this should take appx. 1 hour. Remove from smoker and wrap in foil. Allow resting for 5 minutes before serving.
Grill over medium heat until internal temperature reaches between 147-160* (medium rare to medium). Remove when the desired temperature is reached, wrap in foil.
To Oven-Roast the Pork:
Preheat oven to 375-degrees. Roast for appx 1 hour or until internal temp reaches at least 147 degrees.
Slice into 1/4″ slices and serve immediately.
You can serve Chinese BBQ Pork as an appetizer, side dish, or even main dish, but you can also serve it a few other ways. You can dice it into smaller pieces and serve in fried rice (this is what I like to do if we have any leftover).
Per Serving: 483 calories; 8.9 g fat; 53.5 g carbohydrates; 43.8 g protein; 127mg cholesterol; 2250 mg sodium.
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