Char Siu Pork

• servings: 6
• active time: 30 minutes
• total time: 1 hour

Ingredients

• 1.5 lbs pork tenderloin

• 2.5 tbsp light brown sugar

• 1/4 cup honey (replaced with 1 tbsp sugar)

• 1/4 cup hoisin sauce

• 1.5 tbsp less sodium soy sauce

• 1.5 tbsp sweet soy sauce

• 1 tsp Chinese five spice powder (try .5)

• 1 tsp sesame oil

• some red food coloring

Directions

1. Mix up the marinade from the ingredients list

2. Marinade in refrigerator for 24 hours (I did 2.5 days)

3. Remove pork, wash off all marinade and pat dry. (Prevents burning in the oven)

4. Cook in the over at 350F until 145F internal

5. Make the following glaze with 4 tbsp of the leftover marinade. Turn and coat the pork every 15 minutes.

Glaze:

• 4 tbsp leftover marinade

• 1 tbsp brown sugar

• 1 tbsp hoisin sauce

• .5 tsp sweet soy sauce

• 1 tsp light soy sauce

• 1 tsp sesame oil

• 2 tsp canola oil

Notes

• The marinade was too clove heavy, Definitely try .5 tsp of 5 spice next time.

• it turned out fine because I washed off the marinade before cooking and made a new glaze sauce

• Traditionally made with pork shoulder

• Went great with “Ginger Leek Soup” recipe for Eusman’s soup luck