Savory Char Siu Pork Loin
This Savory Char Siu Pork Loin embodies the rich, aromatic flavors of traditional Chinese barbecue. Adapted from various online inspirations, this recipe promises an explosion of taste while being surprisingly easy to prepare. The combination of the sweet and savory marinade creates a beautifully caramelized crust when roasted, making for a visually stunning and mouthwatering dish. Perfect for meal prep, I often make two roasts, allowing me to freeze one for a quick and delightful dinner later. The leftovers reheat beautifully, ensuring you can relish in this delightful dish multiple times!
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
pork loin roasts
2 (about 2 lbs each)
hoisin sauce
1/2 cup (none)
sherry wine (or brandy, or rum)
1/2 cup (none)
honey
1/4 cup (none)
soy sauce
1/4 cup (none)
toasted sesame oil
2 tablespoons (none)
hot sauce (such as Sriracha)
2 tablespoons (none)
ginger
1 tablespoon (finely grated)
garlic powder
1 tablespoon (none)
five-spice powder
1 tablespoon (none)
onion powder
2 tablespoons (none)
red food coloring
to taste (optional, but traditional)
Instructions
1
In a mixing bowl, whisk together hoisin sauce, sherry wine (or brandy, or rum), honey, soy sauce, toasted sesame oil, hot sauce, grated ginger, garlic powder, five-spice powder, onion powder, and red food coloring (if using) until well combined.
2
Transfer the pork loin roasts into a large zip-top bag and pour the marinade over the meat. Seal the bag tightly, ensuring the pork is evenly coated, and marinate in the refrigerator overnight for at least 12 hours.
3
Preheat your oven to 300°F (150°C).
4
Position a rack on a sheet pan and place the marinated pork roasts on the rack. Make sure to line the sheet pan with aluminum foil to facilitate easy cleanup. Reserve any leftover marinade for later use.
5
Roast the pork loins in the preheated oven for 1 hour, allowing the marinade to infuse the meat with flavor.
6
While the pork is roasting, pour the reserved marinade into a saucepan. Bring it to a vigorous boil over medium-high heat. Allow it to boil for 5 to 10 minutes, stirring occasionally, until the mixture thickens slightly. Set aside.
7
After the initial roast time, baste the pork liberally with the thickened marinade glaze and return it to the oven for an additional 10 to 15 minutes. This will help set the glaze and add a stunning finish.
8
Once done, remove the roasts from the oven and let them rest for 10 minutes. This resting period allows the juices to redistribute, making the pork tender and juicy.
9
Carefully slice the pork into thin pieces against the grain and serve over cooked noodles or rice, drizzled with any remaining glaze for added flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Char Siu Pork Loin?
It is a dish featuring pork loin marinated in a sweet and savory Chinese-style barbecue sauce, then roasted until caramelized.
How long should the pork be marinated?
The pork should marinate in the refrigerator for at least 12 hours, preferably overnight.
Can I substitute the sherry wine?
Yes, you can use brandy or rum instead of sherry wine in the marinade.
At what temperature should I roast the pork?
The oven should be preheated to 300°F (150°C).
How long is the initial roasting time?
The pork loins should roast for 1 hour before basting.
Is red food coloring required?
No, it is optional, though it is used traditionally to give the pork its signature red color.
Why use a rack on the sheet pan?
Placing the pork on a rack allows heat to circulate and keeps the meat from sitting in its juices, helping the crust form.
What size pork loin roasts are used?
The recipe specifically calls for two pork loin roasts, each weighing about 2 lbs.
Can this dish be frozen?
Yes, it is perfect for meal prep; you can freeze one roast for a quick dinner later.
How do I prepare the marinade glaze?
Pour the reserved marinade into a saucepan and boil it for 5 to 10 minutes until it thickens.
Why must the marinade be boiled before basting?
Boiling the marinade makes it safe to consume after contact with raw meat and thickens it into a glaze.
How long is the final roasting time after basting?
After basting with the glaze, roast for an additional 10 to 15 minutes to set the finish.
Why is it important to rest the meat?
Letting the roast rest for 10 minutes allows the juices to redistribute, ensuring the pork is tender and juicy.
How should the pork be sliced?
It should be carefully sliced into thin pieces against the grain.
What are the primary ingredients in the marinade?
Hoisin sauce, honey, soy sauce, sherry, sesame oil, ginger, and various spices like five-spice powder.
What are some suggested sides for this dish?
It is excellent served over cooked noodles or rice with extra glaze drizzled on top.
How do I facilitate easy cleanup?
Line your sheet pan with aluminum foil before placing the rack and pork on it.
Does the recipe include ginger?
Yes, it uses 1 tablespoon of finely grated ginger.
What provides the heat in this recipe?
The recipe uses 2 tablespoons of hot sauce, such as Sriracha.
Can I use onion powder?
Yes, the marinade includes 2 tablespoons of onion powder.
What gives the pork its aromatic quality?
The combination of garlic powder, onion powder, and five-spice powder provides a rich aroma.
Is sesame oil used?
Yes, 2 tablespoons of toasted sesame oil are included for depth of flavor.
How many roasts does this recipe make?
This recipe is designed for two pork loin roasts.
How do I ensure even coating of the marinade?
Place the pork and marinade in a large zip-top bag and seal it tightly before refrigerating.
Is this recipe suitable for beginners?
Yes, the recipe is described as surprisingly easy to prepare despite its complex flavor profile.
What is the total estimated roasting time?
Approximately 1 hour and 10 to 15 minutes of roasting time in total.
Can I use rum in the marinade?
Yes, rum is a suggested alternative for sherry wine.
Is honey necessary?
Honey is a key ingredient for sweetness and helping the glaze caramelize during roasting.
What is the texture of the finished pork?
The pork has a beautifully caramelized crust on the outside while remaining tender on the inside.
What type of five-spice powder is used?
The recipe calls for 1 tablespoon of standard Chinese five-spice powder.