Char Siu Pork
The pork should marinate for at least 24 hours or up to 3 days. You can also combine the pork and marinade, refrigerate it overnight and then freeze to use within 3 months.
Prep Time1 d 10 mins
Cook Time30 mins
Total Time1 d 40 mins
Servings: 8 people
- 1 tablespoon Chinese Five-Spice Blend
- 1 1/2 tablespoon granulated sugar
- 3 tablespoons honey
- 3 tablespoons hoisin sauce
- 3 tablespoons soy sauce
- 2 tablespoons oil mild olive oil works well
- 1 tablespoon sesame oil may omit
- 1 tablespoon ketchup
- 1 teaspoon freshly ground black pepper or pink peppercorns or red pepper flakes
- 1 fresh Serrano pepper left whole
- 2 1- pound pork tenderloins
- Hot Chinese mustard recipe below
- Sesame seeds for garnish optional
For the marinade, place all ingredients except pork in a medium saucepan and bring to simmer for about 2 minutes, letting Serrano pepper simmer in the liquid and kind of shrivel up. This will not add heat. If you want heat, dice up the Serrano before adding to liquid. Set marinade aside to cool.
Once marinade is cooled to room temperature, place the pork and marinade in a resealable gallon-size plastic bag. Seal the bag, pushing out as much air as possible and massage to distribute the marinade all over the tenderloins. Refrigerate overnight or up to 3 days (24 to 48 hours is ideal).
Remove pork from refrigerator and bring to room temperature.
Preheat oven to 375F degrees. Line a baking sheet with aluminum foil or parchment paper. Transfer the pork from plastic bag to baking sheet and then pour the marinade into a small bowl.
Roast the pork for 25 minutes or until its internal temperature reaches 145 - 160F degrees, basting pork generously with reserved marinade every 10 minutes (This step creates the nice thick, tasty, glaze). After removing pork from the oven, switch the oven to broil. Broil pork until meat is charred and the glaze is caramelized, about 5 minutes.
For a really nice, thick glaze, add about one tablespoon honey to whatever marinade is left just before turning oven to broil (you should still have about 1/4 cup of marinade). Then dab more glaze on the pork just before placing in under the broiler. This step is optional but highly recommended.
Allow pork to rest 10 minutes before slicing thinly.
Sprinkle sesame seeds over sliced pork and serve with hot chinese mustard (recipe to follow).
Hot Chinese Mustard Recipe:
In a small bowl, place about 2 tablespoons mustard powder or ground mustard seed. Add water until desired consistency is reached. This mustard is quite pungent (yum!) and if you want to tone down the heat, just add more water.