This Chinese Barbecue Pork is so delicious, you’d never guess that I adapted the recipe from a Weightwatchers Cookbook. But I did. And it’s awesome. It has lots of good recipes in it. This time of year, I think we can all appreciate some “healthier” options! This Chinese BBQ Pork recipe is super easy, as long as you can remember to marinate the pork before you cook it. Then, serve this Chinese pork tenderloin with rice or noodles.
How to Make Char Siu Pork
Step #1: Use the tines of a fork to prick the tenderloin all over. Step #2: Combine hoisin sauce, honey, sake, oyster sauce, reduced-sodium soy sauce, sesame oil, and food coloring (if using) in a large non-reactive bowl. Pour half of the mixture into a large zipper-close bag, and refrigerate the remaining half of the mixture. Add the pork pieces to the zipper-close bag and massage the marinade into the meat. Remove excess air from the bag, seal, and refrigerate overnight (at least 6 hours, up to 24). Step #3: When you are ready to cook, preheat the oven to 450 degrees Fahrenheit (232 degrees Celsius) and prepare a roasting pan with a rack by lining the bottom of it with foil. Spray the rack with non-stick spray. Discard the used marinade and place the tenderloin pieces on the rack. Roast for 25-30 minutes, or until it reaches an internal temperature of 160 degrees Fahrenheit (71 degrees Celsius). Alternatively, store the leftover Char Siu Pork, place them in an airtight container in the refrigerator, where it will stay good for up to 3-4 days. You can also freeze it for up to 3 months. For reheating, thaw it overnight in the fridge if frozen. To reheat, place the pork in a covered dish with a few tablespoons of water and warm it in the oven at 350 degrees Fahrenheit (177 degrees Celsius) until heated through, preserving its moisture and flavor.
