Savor the irresistible flavors of Char Siu Pork (Chinese BBQ). It’s a masterpiece that’s perfectly crispy outside and succulently tender inside—effortlessly delightful!
This Chinese Barbecue Pork is so delicious, you’d never guess that I adapted the recipe from a Weightwatchers Cookbook. But I did. And it’s awesome. It has lots of good recipes in it. This time of year, I think we can all appreciate some “healthier” options!
This Chinese BBQ Pork recipe is super easy, as long as you can remember to marinate the pork before you cook it. Then, serve this Chinese pork tenderloin with rice or noodles.
Table of Contents
Reasons to Love This Chinese Pork
- I love the caramelized glaze because it gives a satisfying, crispy texture with every bite.
- This Chinese BBQ pork recipe is often quick to prepare, making it ideal for busy lifestyles.
- The techniques involved in this Char Siu, like marinating and slow-roasting, enhance meat tenderness.
Variations
- Red Coloring Alternative: Consider substituting the food coloring with red fermented tofu (also known as red fermented bean curd). These red bean curds not only impart a vibrant red hue to the dish, but not any flavor.
- Hoisin Sauce Variation: If Hoisin sauce is unavailable, a mixture of black bean sauce with a little sugar can substitute, preserving the sweet and tangy balance.
How to Make Char Siu Pork
Step #1: Use the tines of a fork to prick the tenderloin all over.
Step #2: Combine hoisin sauce, honey, sake, oyster sauce, reduced-sodium soy sauce, sesame oil, and food coloring (if using) in a large non-reactive bowl. Pour half of the mixture into a large zipper-close bag, and refrigerate the remaining half of the mixture. Add the pork pieces to the zipper-close bag and massage the marinade into the meat. Remove excess air from the bag, seal, and refrigerate overnight (at least 6 hours, up to 24).
Step #3: When you are ready to cook, preheat the oven to 450 degrees Fahrenheit (232 degrees Celsius) and prepare a roasting pan with a rack by lining the bottom of it with foil. Spray the rack with non-stick spray. Discard the used marinade and place the tenderloin pieces on the rack. Roast for 25-30 minutes, or until it reaches an internal temperature of 160 degrees Fahrenheit (71 degrees Celsius).
Step #4: Let the pork rest on a cutting board for 5 minutes before slicing.
Step #5: Serve with the reserved marinade as a dipping sauce.
Expert Tips
- Temperature Calibration: Before cooking, verify your oven’s temperature accuracy with an oven thermometer. This ensures the pork cooks at the precise temperature needed for optimal tenderness and juiciness. Alternatively, use a meat thermometer to check the pork’s internal temperature during cooking.
- Midway Basting: Halfway through roasting, baste the pork with the reserved marinade. This adds moisture, enhances the taste, and helps achieve a more appealing glaze on the exterior of the pork.
- Slicing Technique: Slice the pork against the grain. This means cutting perpendicular to the muscle fibers, which makes the slices more tender and easier to chew, improving the eating experience.
Frequently Asked Questions
The best cuts for Char Siu are pork tenderloin, which is lean and cooks quickly, and pork shoulder, which is fattier and more flavorful but requires longer cooking.
Yes, you can use a broiler to cook Char Siu Pork. Broil your Chinese BBQ pork to provide intense direct heat. This will help caramelize the marinade and create a crispy exterior. Monitor closely to prevent burning, and flip the meat halfway through to ensure even cooking.
Storage Info
If you have leftovers, try making a quick Thai-style Fried Rice or use it on this Singapore Noodles recipe.
Alternatively, store the leftover Char Siu Pork, place them in an airtight container in the refrigerator, where it will stay good for up to 3-4 days. You can also freeze it for up to 3 months. For reheating, thaw it overnight in the fridge if frozen.
To reheat, place the pork in a covered dish with a few tablespoons of water and warm it in the oven at 350 degrees Fahrenheit (177 degrees Celsius) until heated through, preserving its moisture and flavor.
More Chinese Recipes That You’ll Love
Char Siu Pork (Chinese BBQ Pork) Recipe
Ingredients
- 1 lb boneless pork tenderloin - trimmed of fat and cut into four pieces
- 4 tablespoon Hoisin sauce
- 4 tablespoons honey
- 4 Tbsp. sake - or use dry white wine
- 4 tsp. oyster sauce
- 4 tsp. reduced sodium soy sauce
- 2 teaspoon sesame oil
- 2 drops red food coloring - optional
Instructions
- Use the tines of a fork to prick the tenderloin all over.
- Combine hoisin sauce, honey, sake, oyster sauce, reduced-sodium soy sauce, sesame oil, and food coloring (if using) in a large non-reactive bowl. Pour half of the mixture into a large zipper-close bag, and refrigerate the remaining half of the mixture. Add the pork pieces to the zipper-close bag and massage the marinade into the meat. Remove excess air from the bag, seal, and refrigerate overnight (at least 6 hours, up to 24).
- When you are ready to cook, preheat the oven to 450 degrees Fahrenheit (232 degrees Celsius) and prepare a roasting pan with a rack by lining the bottom of it with foil. Spray the rack with non-stick spray. Discard the used marinade and place the tenderloin pieces on the rack. Roast for 25-30 minutes, or until it reaches an internal temperature of 160 degrees Fahrenheit (71 degrees Celsius).
- Let the pork rest on a cutting board for 5 minutes before slicing.
- Serve with the reserved marinade as a dipping sauce.
NOTES
Nutrition
Hi, this recipe looks perfect! I am going to try it tomorrow. But may I mention that you might have forgotten a detail. Used marinade needs to be boiled for at least 2 minutes. Otherwise, you’re in danger of getting food poisoning, I’m pretty sure you just accidentally omitted that detail. I really look forward to marinating tonight and eating this roast tomorrow. Thanks!
Hi, Heather! The recipe calls for reserving half of the ‘marinade’ at the beginning so you can use it at the end as a dipping sauce. I think the wording was confusing, so I’ve updated the recipe to make it more clear. Thanks for bringing this to my attention!
I made this for my Gamin Group yesterday and it was so delicious! Thanks for a great recipe.
I’ll be making pork fried rice tonight to accompany pepper steak and needed oriental style bbq pork. Following the recipe at 1/3 rd prportion, resulted in a very succulent, tender product. I hope that there is enough left over for the rice. (Grin) And the marinate/sauce is a killer. By the way I live at 7400′ elevation so had to add a bit of cooking time. Thanks, John M
Is there anything I could use instead of the Oyster Sauce? Not sure I should be eating anything with it. Thanks for any info you can share.
Hi, Debbie! I’d try substituting a mixture of soy sauce and Worcestershire sauce for the Oyster sauce. It won’t be exactly the same, but it will be close! Good luck 🙂
I’m part of your SITS blogging group coming by to say hi!
This recipe looks really yummy! Pork tenderloin can be hard to cook perfectly, but this looks moist and wonderful!
Hi, Laura! Thanks so much for dropping by to say “Hi!”. I love pork tenderloin – such a versatile ingredient!