Marinian time
Char Siu benefits significantly from several hours of marinade.
Chinese Recipe
Char siu pork tenderloin
This Char Siu recipe marinates pork fillet or better pork nacks in hoisin, honey, soy sauce, shaoxing wine and five-wort powder. When baking, it is glazed several times to make the surface shine.
Total time
2 hr 50 min
Calories
540 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
Char Siu pork fillet with hoisin honey glaze
Pig-naking remains more juicy, pork fillet is leaner and cooks faster. Important is the marinade and the repeated filling in the oven. The glaze should caramelize, but not burn.
Chinese Recipes
Dinner
Meat
Recipe
Char siu pork tenderloin
Char Siu Schweinefilet is an everyday oven variant of the Chinese BBQ pig with hoisin, honey, soy sauce, five-wort powder and glaze.
Ingredients
4 servings
Method
-
1
Mix marinades
Mix hoisin, honey, soy sauce, shaoxing wine, five-wort powder, garlic and sesame oil.
-
2
Marinate meat
Cover meat with marinade and cool for at least 2 hours, better overnight.
-
3
Bake
Bake meat on a grill grate at 200 degrees 20 to 25 minutes.
-
4
Glazing
Sprinkle several times with marinade and honey and leave to caramelize for another 5 to 10 minutes.
-
5
Resting and cutting
Let meat rest for 5 minutes and cut into thin slices.
Kitchen know-how
Tips for Char siu pork tenderloin
Watching glaze
Honey caramelizes quickly. Towards the end, more often control.
Cut the cross
Thin slices appear more juicy and better absorb sauce.
Variations
How to adapt this recipe
Pig's nakedness is more juicy and closer to classic Char Siu than lean fillet.
Serve with rice, Pak Choi, cucumber and chilli oil as bowl.
Nutrition per serving
540kcal
34.0 gCarbohydrates
40.0 gProtein
24.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Char siu pork tenderloin
Pig nacks remain juicyer, pork fillet is leaner and cooks faster.
The glaze caramelizes and provides shine, colour and sweet-spicy taste.
Yes, the meat should marinate for several hours.
Rice, Pak Choi, cucumber, spring onions and chilli oil fit very well.
Keep cooking