Char Siu (Sweet Roast Pork)

There will be at least 1-3 other recipes at some point that will involve char siu. This tastes okay, not as good as the stuff you can get at a Chinese restaurant, but good.

1-1/2 lbs. pork tenderloin, trimmed

Marinade:
1/4 c. soy sauce
1/4 c. honey
1 Tbsp. dry sherry
1/4 tsp. salt
1/2 tsp. Chinese five spice
1/4 tsp. red food coloring, optional

Combine marinade ingredients; mix well and rub on pork to coat evenly. Cover with plastic wrap and marinate in refrigerator for six hours or overnight, turning occasionally. Place on rack in shallow roasting pan lined with foil and roast 375 degrees for 45 minutes to an hour or until done. Slice thinly. Serve hot or cold.

We also use this sliced thinly in our saimin (which you call ramen).
I will use it to hopefully make manapua soon. As well as possibly using it in yakisoba and fried rice.

Category:

Howto & Style

Tags:

• how
• to
• make
• chinese
• sweet
• roast
• pork
• char
• siu
• recipe
• instructions
• food
• cooking
• kitchen

[yoyomax12]

I wanted to make your fried noodle recipe but didn't have char sui pork, so I'm making that too!

Would you recommend cooking the tenderloin right in the sauce instead of putting on a rack?

I was reading comments (yikes! on some of them) and you mention it was dry.

I guess if it's going into noodles that doesn't matter too much?

[CookingAndCrafting]

@yoyomax12 Sadly, this was good but didn't taste much like the char siu that you get at Chinese restaurants (or purchase here). It was dry, but possibly because it did not have any fat on it being a tenderloin. The pieces that were regular pork were okay. It won't matter since it is going into the noodles. We also slice this up and have it in saimin (ramen) and fried rice... lots of uses to use it all up. Hope you like these noodles! Yeah, you could let it cook in the sauce--maybe

[CookingAndCrafting]

@yoyomax12 it would be better, huh?

[TatsushigeJapan]

Drop the Sherry and Use Chinese Rice Wine or Japanese Cooking Sake (NOT MIRIN) ... Hang from the wire rack and have a drop tray at the bottom of the oven with water in it so the meat is both heat cooked and steamed ... I was married to a Chinese Lady and in 6 years learnt real Chinese cooking

[PlayingPanda]

@CookingAndCrafting You can put some water in the roasting pan before you cook your meat to make it less dry and cut the meat thinner to cut down on cooking time so it wont stay in the oven that long and baste it a couple of times like you would do to a turkey. and finish it at the end with a sugar water and honey glaze.

[gotweeeeed]

putting water in the bottom of your pan may help with the dryness (:

[yoyomax12]

@CookingAndCrafting I made this and let it marinate overnight. I cooked the tenderloin in the marinade in a glass dish, turning it every once and a while. I cooked it until it was done about 40 minutes and it is really good and moist and tender inside. Never had char sui except for the tiny pieces in the food from the Chinese food place, don't know what the "real" stuff tastes like on its own but this version is very good!!!

[yoyomax12]

Pork tenderloin is marinading in the fridge as I type!

[CookingAndCrafting]

@ShrilaV oh! But I have seen a pair, believe it or not, in a hospital gift shop!!

[CookingAndCrafting]

@ShrilaV You were certainly no bother :) If I dig up pictures and I happen to have taken a photo in/around/near that place and can find the name, I will definitely let you know.