Description
“Char siu” literally means “fork roast” – “char” being “fork” (both noun and verb) and “siu” being “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 it’s important to cook with indirect heat.
Ingredients
- 2 pork tenderloins
- ½ cup soy sauce
- ⅓ cup honey
- ⅓ cup ketchup
- ⅓ cup brown sugar
- ¼ cup Chinese rice wine
- 2 tablespoons hoisin sauce
- ½ teaspoon red food coloring (Optional)
- 1 teaspoon Chinese five-spice powder (Optional)
Instructions
- Stir soy sauce
- honey
- ketchup
- brown sugar
- rice wine
- hoisin sauce
- red bean curd
- and five-spice powder together in a saucepan over medium-low heat. Cook and stir until just combined and slightly warm
- 2 to 3 minutes.
- Meanwhile
- slice each pork tenderloin lengthwise into 1 1/2- to 2-inch-thick strips. Place pork strips in a large
- resealable plastic bag.
- Pour marinade into the bag with the pork. Squeeze air from the bag
- seal
- and turn the bag a few times until pork is well coated. Marinate in the refrigerator
- 2 hours to overnight.
- When ready to cook
- preheat a charcoal grill for medium-high heat and lightly oil the grate.
- Remove pork from marinade and shake to remove excess liquid. Set aside the remaining marinade for basting.
- Rake the hot coals into two equal piles on opposite sides of the charcoal grate. Add a small container of water to the grate. Place pork strips in the center of the grate for indirect cooking.
- Cook pork over indirect heat
- turning regularly and basting as desired
- until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C)
- 30 minutes or longer.
Prep Time: 15 mins
Cook Time: 1 hr 25 mins
Total Time: 3 hrs 40 mins
Servings: 4