Saturday, October 15, 2016

Chinese BBQ Pork (Char Siu)

Chinese BBQ Pork (Char Siu)
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 
room temperature.

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.

To grill:

Grill over medium heat until internal temperature reaches between 147-160 F (medium rare 
to medium).

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.

To serve:

Slice into 1/4" slices and serve immediately.

Read more and enjoy this amazing recipe and many more when visiting favfamilyrecipes

You can find everything about their recipes here

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