Sometimes restaurant char siu, even though having lovely outer flavor, can be a little dry and bland in the middle. Traditional char siu is made with either pork loin or pork butt. I like to use pork tenderloin because it is so moist and flavorful. Pork tenderloin is probably my all time favorite piece of meat.
Making char siu is a three part process. First the meat is marinated, secondly it is cooked, then finally glazed and charred.
Marinade
1/4 cup brown sugar
1/2 cup soy sauce
1/4 cup molasses
1/4 cup rice wine
1/4 tsp. finely ground pepper
1 tsp. Chinese Five Spice
2 tsp. toasted sesame oil
1 Tbsp. ground ginger
2 minced garlic cloves
Whisk all ingredients together until well blended. Reserve 1/3 cup of marinate.
Pierce the pork tenderloin several times on each side with a fork.
Pour the marinade over the meat, cover well and refrigerate 3 hours - overnight.
Glaze
1/4 cup ketchup
1/4 cup honey
reserved marinade
red food color
In small sauce pan, mix all glaze ingredients. Stir over medium heat until thickened.
Yummy sauce for glazing
Directions
Place marinated meat on broiler pan and cover tightly with foil. Cook on middle rack of 300 degree oven for twenty minutes. After 20 minutes remove foil and cook for another 40 minutes.
Take pork out turn broiler on. Brush one side of tenderloin generously with glaze. Return to oven (still on middle rack) and broil for 5 minutes. Turn tenderoin over and brush the other side generously with glaze. Broil for 5 minutes. Turn, glaze, and broil each side again. A thick red glaze should be built up all around and edges should be slightly charred.
Remove from oven and allow to cool.
Fresh from the oven, waiting to be sliced
necessary condiments
Goes perfectly with fried rice.
Try this out. It is a little time consuming but it is easy and so delicious.
Enjoy!
-The Panther
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