Marinating time
Char Siu clearly benefits from several hours of marinade.
Chinese Recipe
Char siu pork tenderloin
This Char Siu recipe marinates pork tenderloin, or better, pork neck, in hoisin, honey, soy sauce, shaoxing wine and five spice powder. When baking, glaze multiple times to make the surface shiny.
Total time
2 hr 50 min
Calories
540 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
Char Siu pork tenderloin with hoisin honey glaze
Pork neck remains juicier, pork tenderloin is leaner and cooks faster. It is important to marinade and repeatedly spread in the oven. The glaze should caramelise, but not burn.
Chinese Recipes
Dinner
Meat
Recipe
Char siu pork tenderloin
Char Siu pork tenderloin is a baked version of the Chinese BBQ pig with hoisin, honey, soy sauce, five-spice powder and glaze.
Ingredients
4 servings
Method
-
1
Stir in marinade
Mix the hoisin, honey, soy sauce, shaoxing wine, five-spice powder, garlic and sesame oil.
-
2
Marinating meat
Cover meat with marinade and refrigerate for at least 2 hours, preferably overnight.
-
3
Baking
Bake meat on a 200 degree rack for 20 to 25 minutes.
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4
Glazing
Brush several times with marinade and honey and caramelise for another 5 to 10 minutes.
-
5
Rest and cut
Let the meat rest for 5 minutes and cut into thin slices.
Kitchen know-how
Tips for Char siu pork tenderloin
Glaze watch
Honey caramelizes quickly. Towards the end check more often.
Cut open crosswise
Thin slices look juicier and absorb sauce better.
Variations
How to adapt this recipe
Pork neck is juicier and closer to classic Char Siu than lean fillet.
Serve with rice, pak choi, cucumber and chilli oil as a bowl.
Nutrition per serving
540kcal
34.0 gCarbohydrates
40.0 gProtein
24.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Char siu pork tenderloin
Neck of pork remains juicier, pork tenderloin is leaner and cooks faster.
The glaze caramelizes and ensures shine, colour and sweet-spicy taste.
Yes, the meat should even marinate for several hours.
Rice, pak choi, cucumber, spring onion and chilli oil go very well.
Keep cooking