Char Siu (Chinese BBQ Pork) Recipe
This recipe is a replica of the wonderful barbecue pork that can be seen hanging in Chinese restaurant windows known as Char Siu.
shoaxing rice wine
or dry sherry
Chinese five spice
or to taste
hanging if possible
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.
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