ReceptnaptárChar siu (Cantonese barbecue pork tenderloin)
Char siu is the jewel of Cantonese barbecue, and it can be made from pork tenderloin: the tenderloin is leaner and more tender, and the honey-hoisin glaze forms a sweet-salty, lacquered caramel crust. It is served with rice, noodles and stuffed into buns (char siu bao).
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Ingredients
Method
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- Mix all the marinade ingredients (hoisin, honey, soy sauce, wine, five-spice, sugar, garlic, ginger, oil) until smooth.
- Turn the tenderloins in the marinade, cover and refrigerate for at least 6 hours (or overnight), turning occasionally.
- Preheat the oven to 220 °C (200 °C fan); put the meat on a rack over a roasting tin with 100 ml water.
- Roast for 20 minutes, then brush with marinade, turn and roast for 10 minutes more.
- For the last 5 minutes brush with the honey and caramelise under the grill setting until glossy and lacquered.
- Rest for 10 minutes wrapped in foil, slice thinly and serve with rice, noodles or steamed vegetables.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Tenderloin dries out quickly, so do not overcook it: 63–65 °C inside.
- Water in the tin stops the dripping glaze from burning.
- Do not use leftover marinade that has touched raw meat on the finished dish unless you boil it first.
- Keeps in the fridge for 4 days and freezes.
Frequently asked questions
Pork shoulder or tenderloin?
Shoulder is juicier and fattier; tenderloin is leaner and quicker.
Is it gluten-free?
With gluten-free soy sauce (tamari) and hoisin.
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