Char Sui-Chinese BBQ Pork

This is my favorite recipe for Chinese barbecued pork or Char Sui as I call it. It’s easy to put together, and easy to cook. The only real trouble with this pork dish, is not over eating it! The marinade is also EXCELLENT FOR RIBS.

Chinese Pork

(Char Sui)

• 
  
• 1/2 cup tamari (or soy) sauce
• 1/2 cup honey 
• 2 tsp. Chinese 5 spice powder
• 1/4 cup ketchup
• 1/4 cup brown sugar
• 2 Tbs. hoisin sauce
• 1 tablespoon red food color

2 pork tenderloins 

In a zip top bag mix the first 7 ingredients Add the pork and toss to coat. Close the bag and allow to marinate in the fridge 4-24 hours. 

Preheat over to 375F. Line a rimmed baking dish with foil (this will prevent the dish from being stained y the food coloring), and brush The foil with a little cooking oil to prevent sticking. With a pair of tongs, remover the pork from the marinade, and place in the baking dish. You may either discard the marinade or pour into a sauce pan and bring it to boil and serve on the side once the pork loins are done.

Roast the pork loin until the internal temperature reaches 165F; about 30 minutes. Once the pork is cooked, allow to rest at room temperature for 5-10 minutes. Serve sliced thinly over rice or cubed over stir fried veggies.