Char SiuPreface

Char siu literally means fork burn/roast-‘Char’ being fork (both noun and verb) and siu being burn/roast-after the traditional cooking method for the dish: long strips of seasoned boneless pork are skewered with long forks and placed in a covered oven or over a fire. This is best cooked over charcoal, but importantly to cook with indirect heat

Ingredients

Original recipe makes 4 servings Change Servings

2 pork tenderloins

1/2 cup soy sauce

1/3 cup honey

1/3 cup ketchup

1/3 cup brown sugar

1/4 cup Chinese rice wine

2 tablespoons hoisin sauce

2 tablespoons red food coloring

1 teaspoon Chinese five-spice powder (optional)

Directions

Cut pork with the grain into strips 1 1/2- to 2-inches long; put into a large resealable plastic bag.

Stir soy sauce, honey, ketchup, brown sugar, rice wine, hoisin sauce, red food coloring, and Chinese five-spice powder together in a saucepan over medium-low heat; cook and stir until just combined and slightly warm, 2 to 3 minutes.

Pour the marinade into the bag with the pork, squeeze air from the bag, and seal. Turn bag a few times to coat all pork pieces in marinade. Marinate pork in refrigerator, 2 hours to overnight.

Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Remove pork from marinade and shake to remove excess liquid. Discard remaining marinade.

Cook pork on preheated grill for 20 minutes. Put a small container of water onto the grill and continue cooking, turning the pork regularly, until cooked through, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

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