Thursday, 27 February 2014

Chinese BBQ Pork

Yet another future-husband approved at home Chinese recipe!

Chinese BBQ Pork


1 Pork loin
2-3 Cloves Garlic
2-3 Tablespoons Rice vinegar, or white wine
2-3 Tablespoons Hoisin Sauce
2-3 Tablespoons Ketchup
2-3 Tablespoons Soy Sauce
1-2 Tablespoons Honey
2 Tablespoons brown sugar or Mirin
2-3 Tablespoons Chinese Five Spice


Peal and finely mince the cloves of garlic and smash them slightly with a spoon in a medium sized stainless steel or glass bowl.

To make the marinade, measure out the rice vinegar/wine, Hosin sauce, ketchup, soy sauce, honey, and sugar/mirin, add them to the bowl with the garlic and mix well. Stir in about 1-2 Teaspoons of the Chinese Five Spice blend.

Season the pork tenderloin with salt, pepper and the remaining Chinese Five spice blend all over. Add the pork loin to the marinade and turn to coat. Cover and let the pork marinade for about 3 hours, turning occasionally to ensure the flavors penetrate evenly.

Preheat the oven to 425°F.

Remove the Pork loin from the marinade and place in a shallow baking dish. Hold on to the marinade for the moment. Place another shallow pan filled with about an inch of water on the lower rack in the oven. Roast the pork loin above the water bath. The water bath in the oven helps keep it humid in the oven so the delicate pork loin wont dry out. 

Roast the pork for about 15 minutes, glaze the pork loin with a bit more of the reserved marinade and return to oven and continue to roast until the pork is cooked through, about another 10-20 minutes depending on the size of the pork loin. Use a meat thermometer my friends, food poisoning isn't pretty.

Let the pork rest for about 15 minutes after it has cooked under a tin foil tent. To serve slice thinly against the grain of the meat, and serve with rice and maybe some dumplings if you have them!



The original recipe I used for this suggested adding some red food coloring if you want the pork to look more like the take out variety. But I don't like to add colors if I don't really have to, this recipe has great flavor and almost looks just like the take out version from our local Chinese take out place.

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