My memory fails me whenever I try to remember where I had that delicious char siew in KL. My dad took me near Bukit Bintang area, downtown KL into this colonial style old shop house for a delectable, melt in your mouth char siu lunch once, a long long time ago. Well, about 6 years ago. And I don’t remember where the heck it is.
I tried making my own Char Siu, Chinese BBQ Pork, with a goldfish memory and some references from Amy Beh of Kuali. All I remembered about that awesome char siu from years ago is that each piece of bbqed pork glistens with a mouthwatering juiciness that is beautifully caramelized. Sticky, black and gooey. The taste. Oh, the taste is just heavenly – sweet enough and flavorful. I don’t know what they did to cook the pork into such perfection but I want to try. And so, my kitchen experiment on Char Siu begins.
I bought 500 grams of pork tenderloin ( I asked the butcher to give me a fattier cut) and here is how it goes:
Cut the tenderloin into 1 inch strips. It’ll yield you about 2 long strips of char siu-like cuts.
Marinade the pork for a minimum of 3 hour to a max of 24 hours and no more:
2 tablespoon Hoisin sauce
2 teaspoon 5 spice powder
2 tablespoon honey
1 tablespoon of brown sugar
1/4 tablespoons of soy sauce
A slosh of ShaoXing Chinese cooking wine
a few drops of red coloring, if desired
*you will have enough marinade for up to 1kg of pork tenderloin, keep marinade for basting later.
Pre-heat oven to 350 degrees.
On a greased baking sheet, line your pork nicely at least 1.5 inches apart. Bake in the oven for 30 minutes, baste with marinade every 15 minutes. Turn the pork over after 30 minutes and bake for another 30 minutes. Baste every 15 minutes. If you want your pork to have a caramelized top, put your griller on for 5 -8 minutes at the end with a glaze of honey.
You can keep extra char siu in freezers. You will find that it’s a great addition to fried rice or in soups with some wanton 🙂