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Chinese Barbecued Pork - Cha Siu, Cha Sui, Cha Siew

Posted on 2007-09-21

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Ingredients

1 hour 15 min prep
Change to: servings US Metric
2 pork tenderloins (1 1/2 LB/750g total)

MARINADE
2 tablespoons light soy sauce
2 tablespoons hoisin sauce
1 tablespoon sherry wine
1 tablespoon black bean sauce
1 1/2 teaspoons minced gingerroot
1 1/2 teaspoons packed brown sugar
1 clove garlic, minced.
1/2 teaspoon sesame oil
1 pinch five-spice powder

Directions

Trim any fat from tenderloins;tuck ends under and tie each tenderloin with kitchen string.

Place in a shallow glass dish. Whisk together Marinade and pour over tenderloin,turning to coat.
cover and refridgerate for at least 2 hrs or up to 24 hours, turning occasionally.

Let stand for 30 minutes at room temperature before cooking. Place meat on rack in roasting pan reserving marinade.

Pour 1 cup water in pan. Bake, basting generously 4 times in 375f oven fot 35-45 minutes or until meat themometer inserted at 20-degree angle registers 160Fand meat still has a HINT of pink.

Remove to cutting board and tent with foil.
Let stand for 10 minutes.

Remove string, slice pork diagonally into thin slices.

Comments

What a wonderful recipe, meat was tender juicy and so flavorful. A perfect dish for family or friends. Will definitely be making this again. I think this would work very well with pork chops too, plan to use the marinade and do the chops on the grill. Thank you for sharing your special recipe.

Chinese Barbecued Pork - Cha Siu, Cha Sui, Cha Siew

Ingredients

Directions

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