Char Siu (Chinese BBQ Pork)

Oppskrift kilde: http://allrecipes.com/recipe/char-siu-chinese-bbq-pork/

"Char siu literally means fork burn/roast-'Char' being fork (both noun and verb) and siu being burn/roast-after the traditional cooking method for the dish: long strips of seasoned boneless pork are skewered with long forks and placed in a covered oven or over a fire. This is best cooked over charcoal, but importantly to cook with indirect heat."

Originated from the Canton region of China, Char Siu is also known as Char Siew, Cha Siu, Cha Shao, or 叉燒 and so on. This honey glazed Chinese barbecued pork has that slightly charred and signature mahogany color finish with an addicting sweet but savory flavor…

Ingredients

Original recipe makes 4 servingsChange Servings

2 pork tenderloins

1,2 dl (1/2 cup) soy sauce

0,8 dl (1/3 cup) honey

0,8 dl (1/3 cup) ketchup

0,8 dl (1/3 cup) brown sugar

0,6 dl (1/4) cup Chinese rice wine

2 tablespoons hoisin sauce

2 tablespoons red food coloring

1 teaspoon Chinese five-spice powder (optional)

Directions

Cut pork with the grain into strips 1 1/2- to 2-inches long; put into a large resealable plastic bag.

Stir soy sauce, honey, ketchup, brown sugar, rice wine, hoisin sauce, red food coloring, and Chinese five-spice powder together in a saucepan over medium-low heat; cook and stir until just combined and slightly warm, 2 to 3 minutes. Pour the marinade into the bag with the pork, squeeze air from the bag, and seal. Turn bag a few times to coat all pork pieces in marinade.

Marinate pork in refrigerator, 2 hours to overnight.

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Remove pork from marinade and shake to remove excess liquid. Discard remaining marinade.

Cook pork on preheated grill for 20 minutes. Put a small container of water onto the grill and continue cooking, turning the pork regularly, until cooked through, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Cook's Notes:

Some might like to add a teaspoon of Chinese 5 spice; I don't like the flavor myself. Red bean curd can be used in place of the red food coloring.

Nutrition:

The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.