How To Make Roasted Pork Tenderloin Char Siu

pork shoulder

🥗Healthier: pork tenderloin

💰Cheaper: pork belly

Pork tenderloin is leaner and lower in calories, while pork belly is often more affordable.

soy sauce

🥗Healthier: low-sodium soy sauce

Low-sodium soy sauce reduces sodium intake.

hoisin sauce

💰Cheaper: plum sauce

Plum sauce can be a budget-friendly alternative.

Remove the pork tenderloin from its packaging and pat it dry with paper towels to soak up excess liquid.

Prepare the marinade by adding sugar, five-spice powder, salt, white pepper, Chinese cooking wine, light soy sauce, sesame oil, and hoisin sauce into a large Ziploc bag.

Zip the bag and shake it to dissolve the ingredients.

Add the pork tenderloin into the marinade and massage it onto the meat.

Remove all the air from the bag before sealing it to help the marinade work quicker.

Marinate the pork overnight or for a couple of hours if in a hurry.

Preheat the oven to 375 degrees Fahrenheit.

Place a wire rack in a baking tray and add water underneath to keep the pork moist during cooking.

Baste the pork with the excess marinade before placing it in the oven, ensuring to coat both sides.

Roast the pork for approximately 30 minutes, then take it out and baste it again on both sides.

Return the pork to the oven for another 30 minutes, repeating the basting process.

Increase the oven temperature to 450 degrees Fahrenheit for the last half hour of cooking, using the broiler setting.

Baste the pork one last time on both sides and turn it over for another 15 minutes under the broiler.

Once done, remove the pork from the oven and wrap it in foil to rest for about half an hour.

Slice the pork and serve it with steamed rice and sautéed bok choy, drizzled with garlic chili oil.

Cooking Techniques

Equipment Needed

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Dietary

Allergens