Rub the pork with the rest of the marinade in a large bowl or baking dish. The water pan is a good suggestion if you are using leaner cuts. Hi Lori – Did you watch the video in the recipe card to see if you did something different? Which one is correct? The picture of this recipe is a pork tenderloin but the recipe calls for pork boneless butt. We will not make again. Give a big stir-fry to combine well. Hi Heidi – It’s a boneless pork butt that we cut into smaller pieces. I did cook with some of the extra marinade so I probably got a little extra flavor from that. Is this marinade safe to consume even when heated again? Once done roasting, we simply sliced our Chinese BBQ Pork — which is a very delicious main course all on its own! Squeeze extra air out and seal. Hi Sam – Since you’ve added corn starch to the marinade, it will thicken and should resemble barbecue sauce. I suggest 1/2 teaspoon or less. Hello Martha! You forgot the tomato paste in step 1. :>), Thanks for catching that Mitch! The water pan is a good suggestion if you are using leaner cuts. Combine the sugar, salt, Chinese five spice powder, white pepper, sesame oil, wine, soy sauce, hoisin sauce, molasses, food coloring (if using), and garlic in a bowl to make the marinade (i.e. I just made At the end put them in the boiler for about 2-4 mins to crisp the skin, used tenderloin and served with white rice. Add comma separated list of ingredients to exclude from recipe. Cooked it in the oven at 350° on a wire rack set above a pan with about 1/2" of water in it for about 45 minutes. I do like pretty red colored char siu but against my better judgement, I used the full 2 tablespoons of food color which was huge overkill. Nutrient information is not available for all ingredients. I marinated two pork tenderloins and cooked the first one after two hours in the marinade. Use a thermometer and pull it at 145 degrees and let it rest. Cut pork with the grain into strips 1 1/2- to 2-inches long; put into a large resealable plastic bag. Only addition a slug of rice wine vinegar with all of the sweet going on felt it needed a little acid balance. Discard remaining marinade. Pour the marinade into the bag with the pork, squeeze air from the bag, and seal. Martha is a self-taught home cook, who loves to read cookbooks and try new recipes. If it got too thick for you, you can stir some water in to thin it (whisk until smooth), or if it’s not thick enough, add a little more corn starch. We’re not trying to be unhelpful with this answer, it’s just impossible to be accurate because of so many variables. Reserve about 2 tablespoons of marinade and set it aside. Very nice. Learn how your comment data is processed. The loins being only 2 inches thick reached 145° in 40 minutes, so watch your time. I followed the recipe exactly except I substituted cooking sherry for rice wine do to no availability and cooked in the oven as it's winter in Ak and grilling was not an option. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Let rest for at least ten minutes then slice and serve with the remaining sauce. I used a pork shoulder roast (which was on sale), trimmed of fat and cut into 2"x5" pieces. Some observations: Chinese use pork butt for Char Siu because we love the fat and it really is part and parcel to the authentic dish. Transfer the pork into a plastic bag and then add ginger and garlic slices. Please forgive this questiion but I thought that marinades should be discarded after use. Probably not that much Jamie – the pork can only absorb so much of the marinade. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition Bring to a 483 calories; protein 43.8g 88% DV; carbohydrates 53.5g 17% DV; fat 8.9g 14% DV; cholesterol 126.7mg 42% DV; sodium 2249.8mg 90% DV. Hi Cathy – Sure – you can adapt this for a pork loin and/or tenderloin. I cooked the remaining marinade on the stove-top, adding in some cornstarch to thicken it and he basted the meat. A very Happy New Year to you and the family. Please refer to the 2nd paragraph in the instructions. While the meat is cooking, pour the marinade in a medium sauce pan and remove about a half cup to a small bowl. I also like five spice, but take care how much you use. Would a pork tenderloin be more tender? My grill is under a snow bank so I made this as close as I could on a pan on the stove. I suggest 1/2 teaspoon or less. Percent Daily Values are based on a 2,000 calorie diet. I used a pork shoulder roast (which was on sale), trimmed of fat and cut into 2"x5" pieces. Next time I'll make a batch and half of the sauce, it really was great tasting, but we really had to stretch it. Add the corn starch to the small bowl and stir to dissolve then add to the sauce pan and whisk to thicken. Marinate pork in refrigerator, 2 hours to overnight. Required fields are marked *. Instructions. Pour the Char Siu sauce in. The actual amount of the marinade consumed will vary. Info. Hope that helps! A whole butt roast makes a lot, so I portion it up and freeze pieces for later use. Chinese BBQ Pork can be served as a delicious appetizer, or diced into small pieces and added to many dishes including Egg Foo Young (our recipe is coming on Friday! Reserve 1/2 cup of the marinade for non-cross contaminated basting before you bag up the meat, and marinate it no less than overnight.