This recipe is a replica of the wonderful barbecue pork that can be seen hanging in Chinese restaurant windows known as Char Siu. The sign of a more traditional style recipe is one that doesn’t;t call for red food coloring as this occurs naturally through the smoking process.
A pork tenderloin is marinated in a simple soy based marinade seasoned with garlic, ginger, and Chinese five spice before being smoked. This both adds additional tenderization and flavor.
Once cooked in can be served alone or in one of the many other Asian recipes that use this as an ingredient including spring rolls and fired rice.
Char Siu (Chinese BBQ Pork) Recipe
- 1 pork tenderloin
- 2 cloves garlic finely diced
- 1/2 inch ginger finely diced
- 1 tablespoon soy sauce
- 1 tablespoon shoaxing rice wine or dry sherry
- 1 tablespoon honey
- pinch salt
- 1/4 teaspoon Chinese five spice or to taste
- smoker hanging if possible
- charcoal briquettes
- 2 cherry wood chunks
- Trim the pork of any sinew or fat to expose the flesh to any marinades. Place in a zip-lock bag.
- Combine the garlic, ginger, soy sauce, Shaoxing rice wine, honey, salt, and Chinese five spice. Combine to mix well.
- Add the marinade to the bag with the pork tenderloin. Smoosh around with your hands to make sure that all the tenderloin is in contact with the marinade. Leave for 1 hour in a cooler.
- Light a smoker to 250 degrees F (120 degrees C) then add a small piece of cherry wood.
- Hang the char siu pork tenderloin in the smoker and leave for one hour and when 160 deg F (70 deg C). Rest for 10 minutes before slicing.
More BBQ Pork Recipes
BBQ Grilled Meat
St Louis BBQ Pork Steaks
Pork Tenderloin Marinade
Dutch Oven Main Dish