Char Siu Pork

This is my simple and hassle free version of everybody’s favourite Chinese dish. Sweet, moist and sticky Char Siu Pork.

Char Siu Pork - Thick, red, caramelized glaze coating tender & moist pork. Served with Pak Choy and fluffy Quinoa, YUM!!

Char Siu Pork - Thick, red, caramelized glaze coating tender & moist pork. Served with Pak Choy and fluffy Quinoa, YUM!!

Whenever we get Chinese takeaways I always have to order a huge helping of Chinese BBQ Pork. There is just something about that thick, reddish, caramelised glaze that coats the perfectly tender and moist pork that I just cant get enough of. Char Siu Pork is an amazing dish!

Char Siu Pork - Thick, red, caramelized glaze coating tender & moist pork. Served with Pak Choy and fluffy Quinoa, YUM!!

But eating out can get expensive and it can get pricey when you have to buy a whole lot of Asian sauces to make just one marinade with. So I have come up with my own shortcut version that tastes just like the real thing. All you need is a store brought marinade and a couple of extra ingredients to jazz it up with. It can’t get much easier than that.

Char Siu Pork - Thick, red, caramelized glaze coating tender & moist pork. Served with Pak Choy and fluffy Quinoa, YUM!!

Delicious Char Siu Pork

To make this a complete meal serve this thinly sliced with a good helping of sautéed Asian greens, I have used Pak Choy in the pictures and a bowl of steamed rice or Quinoa. Be sure to check out my tutorial on the best way to cook Quinoa.
Enjoy.

Char Siu Pork - Thick, red, caramelized glaze coating tender & moist pork. Served with Pak Choy and fluffy Quinoa, YUM!!

Char Siu Pork

Servings 4

Ingredients
  

  • 2 lbs 900g pork tenderloin
  • 2/3 cup char siu sauce
  • 3 scallions chopped
  • 2 teapoons Chinese five spice powder
  • 2 tablespoons sesame oil
  • 2 tablespoons honey
  • 1/3 cup water
  • 2 tablespoons sesame seeds

Instructions
 

  • In a bowl mix together the char siu sauce, scallions, Chinese five spice powder, sesame oil and honey until combined. Marinate the pork tenderloin in this sauce and refrigerate for around 2 hours.
  • Heat oven to 400 (200C). Place a rack on top of a baking pan and pour the 1/3 cup of water into the pan. When the pork is ready place it on the rack and into the oven.
  • Cook for 20 minutes then turn the pork and cook for another 20 minutes. Baste every 10 minutes to ensure the tenderloin stays moist.
  • Rest the pork for 10 minutes. In this time gently toast the sesame seeds on the stovetop in a pan. Sprinkle over the pork, once it has rested slice and serve.

You want to make sure that you maintain a little liquid in the bottom of the baking dish. This will ensure the sauce doesn’t burn at the bottom of the dish and you have a nice sauce to baste the pork with. As you open the oven to baste the pork every 10 minutes add a little more water if the water on the bottom of the baking pan has evaporated.

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