Cantonese Barbecue Char Siu Pork Tenderloin
Char Siu is a Cantonese-style barbecued pork dish that's beloved for its striking appearance and irresistible flavor, achieved through a harmonious mix of savory and sweet ingredients. This method ensures a juicy and flavorful pork tenderloin that can be enjoyed both hot or cold, making it perfect for lunches, snacks, or adding a gourmet touch to sandwiches. While marinating requires some patience, the result is a succulent pork with a beautifully caramelized glaze that brings out its rich taste and texture.
6
Servings
N/A
Calories
15
Ingredients
Ingredients
pork tenderloin
1 kg (cleaned and trimmed)
garlic
2 cloves (minced)
ginger
3 slices (6 mm thick)
sugar
1 teaspoon (none)
pepper
1 pinch (none)
sesame oil
1 teaspoon (none)
black bean sauce
1 tablespoon (none)
hoisin sauce
1 tablespoon (none)
shaohsing wine or dry sherry
1 tablespoon (none)
light soy sauce
1 tablespoon + 1 teaspoon (divided)
five-spice powder
1/4 teaspoon (none)
chinese red food coloring
1 pinch or 1 teaspoon ordinary food coloring (optional)
dark soy sauce
2 teaspoons (none)
oil
1 tablespoon (for cooking)
golden syrup
1 tablespoon (none)
Instructions
1
In a medium-sized bowl, combine minced garlic, ginger slices, sugar, pepper, sesame oil, black bean sauce, hoisin sauce, shaohsing wine or dry sherry, 1 tablespoon of light soy sauce, five-spice powder, dark soy sauce, and optional red food coloring to create the marinade.
2
Place the trimmed pork tenderloin in the marinade, ensuring it's fully coated. Cover and refrigerate for a minimum of 2 hours, preferably overnight, turning occasionally for even marination.
3
Preheat the oven to 180°C (356°F). Position a roasting rack in the middle of the oven.
4
Remove pork from marinade, allowing excess marinade to drip off, and place on the roasting rack.
5
Fill a roasting pan or tray with 6mm (1/4 inch) of water and place it on the bottom rack of the oven. This will help maintain moisture during cooking.
6
Roast the pork for about 30 minutes, or until the internal temperature reaches 62°C (145°F). Adjust timing according to the thickness of your tenderloin.
7
Once cooked, allow the pork tenderloin to rest uncovered for about 10 minutes to retain juices.
8
For the glaze, heat 1 tablespoon of oil in a small saucepan over moderate heat. Stir in the golden syrup and 1 teaspoon of light soy sauce. Continually stir until well combined.
9
Generously spoon the glaze over the rested pork just before serving for a glossy finish.
10
Slice the pork tenderloin diagonally to create beautifully presented slices and serve.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Char Siu?
Char Siu is a Cantonese-style barbecued pork dish known for its striking appearance and savory-sweet flavor profile.
What cut of meat is used in this recipe?
This recipe uses 1 kg of pork tenderloin that has been cleaned and trimmed.
How long should I marinate the pork tenderloin?
The pork should be marinated for a minimum of 2 hours, though refrigerating it overnight is preferred for better flavor.
What is the recommended oven temperature for roasting?
Preheat your oven to 180°C (356°F) to roast the pork.
What internal temperature should the pork reach?
The pork tenderloin should be roasted until the internal temperature reaches 62°C (145°F).
How do I keep the pork moist while it's in the oven?
Fill a roasting pan or tray with 6mm (1/4 inch) of water and place it on the bottom rack of the oven to maintain moisture.
Should I rest the pork after it is cooked?
Yes, once cooked, allow the pork tenderloin to rest uncovered for about 10 minutes to help retain its juices.
What ingredients are in the Char Siu marinade?
The marinade includes minced garlic, ginger, sugar, pepper, sesame oil, black bean sauce, hoisin sauce, shaohsing wine, soy sauces, and five-spice powder.
Can I substitute the Shaohsing wine?
Yes, if you do not have Shaohsing wine, you can use dry sherry as a substitute.
Is red food coloring mandatory for this recipe?
No, red food coloring is optional; it is used primarily to give the pork its traditional striking red appearance.
What goes into the glaze?
The glaze is made by combining 1 tablespoon of oil, 1 tablespoon of golden syrup, and 1 teaspoon of light soy sauce in a saucepan.
How should the Char Siu pork be sliced for serving?
Slice the pork tenderloin diagonally to create beautifully presented pieces for serving.
Can I serve this pork cold?
Yes, this Cantonese-style pork is versatile and can be enjoyed both hot or cold.
How many servings does this recipe yield?
This recipe is designed to serve 6 people.
Where should I place the roasting rack in the oven?
The roasting rack should be positioned in the middle of the oven.
What kind of soy sauces are required?
The recipe calls for both light soy sauce (used in the marinade and glaze) and dark soy sauce (used in the marinade).
What is the purpose of dark soy sauce in the marinade?
Dark soy sauce is used to add a deeper color and a rich, savory depth to the meat.
How much ginger is needed?
You will need 3 slices of ginger, each approximately 6 mm thick.
How much five-spice powder is used?
The recipe requires 1/4 teaspoon of five-spice powder for the marinade.
When should the glaze be applied to the pork?
The glaze should be generously spooned over the pork after it has rested, just before serving.
How long does the roasting process take?
Roasting typically takes about 30 minutes, but you should adjust timing based on the thickness of your tenderloin.
What is the purpose of golden syrup in the glaze?
Golden syrup provides the sweetness and helps create a glossy, caramelized finish on the pork.
Can I use ordinary food coloring instead of Chinese red food coloring?
Yes, you can use 1 teaspoon of ordinary red food coloring instead of a pinch of the Chinese variety.
What category of food does this recipe fall into?
It is categorized as Lunch/Snacks but also works well as a gourmet touch to sandwiches.
Do I need to turn the pork while it marinates?
Yes, you should turn the pork occasionally while it is refrigerating to ensure even marination.
What type of bowl should be used for the marinade?
A medium-sized bowl is recommended for combining the marinade ingredients.
How do I prepare the garlic?
The 2 cloves of garlic should be finely minced before being added to the marinade.
What should I do with excess marinade when moving pork to the oven?
When removing the pork from the marinade, allow the excess liquid to drip off before placing it on the roasting rack.
How is the glaze cooked?
Heat oil in a small saucepan over moderate heat, stir in the syrup and soy sauce, and stir continually until well combined.
Is this dish suitable for snacks?
Yes, it is perfect for snacks, lunches, or even as a component in a sandwich.