Char Siu Pork Recipe Learn like a Chef 

This simple Char Siu Pork recipe recreates Chinese barbeque magic. Sticky texture and deep, crimson colour make this dish crave-worthy, especially when you learn the marinade's simplicity.  

– 2 pounds pork tenderloin – 3 tablespoons hoisin sauce – 2 tablespoons soy sauce – 2 tablespoons honey – 1 tablespoon oyster sauce – 1 tablespoon Shaoxing wine – 2 teaspoons five-spice powder – 2 teaspoons sesame oil – 3 cloves garlic  – 2 tablespoons granulated sugar



Mix the marinade ingredients in a bowl. For that trademark red colour, add a couple drops of red food colouring.  


Cut pork shoulder into long strips or chunks, whatever you choose! Put the meat in a big bag or dish.  


Pour marinade over meat, coating each piece. Mix well and refrigerate. Marinate for at least 4 hours, but overnight for the best flavour!  


Heat the oven to 425°F (220°C). Place the marinated pork slices on a rack over a baking dish with space between them for even cooking.  


Use the remaining marinade to baste the pork! Bake the pork for 25–30 minutes, rotating and basting with remaining marinade every 10 minutes.  


An appealing caramelization on the exterior is what you want. To give the pork a little more sear, broil it for the final two to three minutes.  


After cooking, give the Char Siu ten minutes or so to rest. Cut it into pieces, add sesame seeds and green onions for garnish, and enjoy!  

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