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Writer's pictureFit Chef Susie

Char Siu Chinese BBQ

Updated: May 16, 2020


Chinese bbq pork pieces with fried rice
Enjoy Char siu with fried rice.

Chinese BBQ pork is perfect for a weeknight dinner. It's especially affordable with pork loin (thick & wide). The marinade is highly seasoned and gives plenty of flavour. Serve with Chinese fried rice or some Asian slaw.







Ingredients


Marinade:

  • 4 tbsp soy sauce

  • 2 tbsp oyster sauce

  • 2 tbsp Hoisin sauce

  • 2 tbsp brown sugar

  • 2 tbsp sherry or Chinese rice wine

  • 2 tbsp rose water (you may omit)

  • 1 tsp garlic powder (no salt)

  • 1 tsp ginger powder

  • 1/2 tsp Chinese 5 spice

  • tt black pepper

  • 8 - 10 drops red dye (opt)

  • 1 - 2 lb pork loin



Glaze:


  • 4 tbsp honey

  • 1 tbsp white sugar

  • 1 tbsp hot water


Garnish:

  • scallions, chopped

  • cilantro, chopped


Instructions


See Susie's Tips and Tricks


1. Trim pork loin of excess fat. Slice lengthwise, then cut in 1" thick pieces


2. Mix together marinade in a 2 quart pot on medium heat to boil. Let cool a few minutes then place a in bowl with a lid or a plastic bag, if you prefer. Add pork and let marinate 1- 8 hours.


3. Preheat oven to 325F. Place pork loin pieces (not overlapping) on a rimmed baking sheet. Use a pastry brush to add some excess sauce to the pieces.


4. Place in oven on middle rack for 18 -20 minutes. Check the temperature in a few pieces you want it register 145F.


5. Once the meat has reach the correct temperature remove from the oven. Turn oven to Broil setting and adjust rack.


6. Smear the honey glaze on the pork and broil for 3 to 4 minutes. The glaze will turn shiny and glossy. Remove and serve.


7. Garnish with scallions and cilantro.


 

Susie's Tips and Tricks


Pork loin and pork tenderloin are different cuts of meat. Pork tenderloin is the long thin lean and does best under high heat. Pork loin does well with longer cook times (when whole) and is fattier. By slicing pork loin thin and keeping a watchful eye it can be tender.


Modern animal husbandry laws permit pork to be fully cooked safely to 145F.


Traditionally a special bean paste is used to create the red colour. I substituted red dye; you may omit if desired.


Another special addition is rose wine. It's a specialty item that I can't justify buying so I used some rose water purchased from a Middle Eastern store. Its only a couple dollars. You may omit if you have no access to it.


I don't buy Chinese rice wine; I find dry Sherry to be a good substitute.


 






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