Chinese BBQ Pork (Char Siu)

Ingredients

Units of Measurement:

ImperialMetric

Steps

• 1

  In medium bowl, whisk together 1/4 cup honey and remaining marinade ingredients thoroughly, making sure brown sugar is dissolved. Add pork and marinade to glass pan or resealable bag and marinate for at least 8 hours or overnight, turning occasionally to ensure all sides of pork are well coated.

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  Ingredients

  • 2 pork tenderloins, silverskin removed

  • 1/4 Cup hoisin sauce

  • 1/4 Cup honey plus 2 tablespoons

  • 1 1/2 Tablespoon brown sugar

  • 3 Tablespoon soy sauce

  • 1 Tablespoon sesame oil

  • 1 Tablespoon oyster sauce, optional

  • 1 Teaspoon Chinese five-spice powder

  • 1 Clove garlic, minced

  • 2 Teaspoon red food coloring, optional

• 2

  When ready to cook, set Traeger temperature to 225°F and preheat, lid closed for 15 minutes.

  

  Grill: 225 ˚F

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• 3

  Remove pork from marinade and boil marinade in a saucepan over medium-high heat on stove top for 3 minutes to use for basting pork. Cool slightly, then whisk in 2 remaining tablespoons of honey.

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  Ingredients

  • 2 Tablespoon honey

• 4

  Arrange the tenderloins on the grill grate and smoke pork until internal temperature reaches 145°F. Baste pork with reserved marinade halfway through cooking.

  

  Grill: 225 ˚F

  

  Probe: 145 ˚F

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• 5

  Remove pork from grill and increase temperature to 450°F. Return pork to grill for a few minutes per side to slightly char and set the sauce.

  

  Grill: 450 ˚F

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• 6

  For the Five-Spice Dipping Sauce: In a small saucepan over low heat, mix ketchup, brown sugar, mustard and Chinese five-spice powder until sugar is dissolved and sauce is smooth. Let cool, and serve chilled or at room temperature.

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  Ingredients

  • 1/4 Cup ketchup

  • 3 Tablespoon brown sugar

  • 1 Teaspoon yellow mustard

  • 1/4 Teaspoon Chinese five-spice powder

• 7

  Serve pork immediately with jasmine rice, or cool and refrigerate for later use as an appetizer, served with Five-Spice dipping sauce and toasted sesame seeds. Enjoy!

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