|Recipe from: favfamilyrecipes|
Image credit: Erica
Chinese BBQ Pork (Char Siu)
“Most Chinese restaurants will serve Chinese BBQ pork as a side dish or appetizer.” Erica
1 (2 Lb) pork tenderloin (or 2 Lbs pork tenderloin tips)
1/2 c. teriyaki sauce (we used Mr. Yoshidas)
1/2 c. chicken broth
1/4 c. soy sauce
1/4. c. ketchup
2 Tbsp. Hoisin sauce
4 cloves garlic
1 tsp. Chinese 5 spice powder (optional)
a few drops red food coloring (optional, it just gives it that Chinese BBQ pork look)
Place pork in a large Ziploc bag.
Combine all remaining ingredients in medium-sized bowl and pour into Ziploc bag with the
Press out all the air from the bag, seal tightly, and refrigerate.
Marinade 4+ hours or overnight (the longer the better).
Remove pork from fridge about 20 minutes before cooking to allow pork to reach close to
Drain marinade choose cooking method below:
To smoke the pork (preferred method):
Set smoker/pellet grill to "high smoke" (220-degrees F) and remove when internal
temperature reaches 147-degrees F , this should take approx 1 hour.
Remove from smoker and wrap in foil.
Allow to rest for 5 minutes before serving.
Grill over medium heat until internal temperature reaches between 147-160 F (medium rare
Remove when desired temperature is reached, wrap in foil.
To Oven Roast the Pork:
Preheat oven to 375 F.
Roast for approx 1 hour or until internal temp reaches at least 147 degrees.
Slice into 1/4" slices and serve immediately.
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