Char Siu (Chinese BBQ Pork)

Recipe View Gather all ingredients to ensure a smooth cooking process. (5 minutes)

Recipe View In a medium saucepan, combine soy sauce, honey, ketchup, brown sugar, rice wine, hoisin sauce, mashed red bean curd, and five-spice powder. Heat over medium-low heat, stirring constantly until the sugar is dissolved and the sauce is well combined and slightly warmed. (5 minutes)

Recipe View While the sauce is warming, prepare the pork tenderloins. Slice each tenderloin lengthwise into strips that are approximately 1 1/2 to 2 inches thick. (5 minutes)

Recipe View Place the pork strips into a large, resealable plastic bag. Pour the prepared marinade over the pork. Ensure all the air is squeezed out of the bag, then seal it tightly. Massage the bag to thoroughly coat the pork with the marinade. Refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to penetrate deeply. (10 minutes)

Recipe View When ready to cook, prepare a charcoal grill for medium-high, indirect heat. Lightly oil the grill grate to prevent sticking. (10 minutes)

Recipe View Remove the pork strips from the marinade, allowing excess liquid to drip off. Reserve the remaining marinade for basting during cooking. (2 minutes)

Recipe View Arrange the hot coals into two equal piles on opposite sides of the charcoal grate. Place a small container filled with water in the center of the grate between the coals to help maintain moisture during cooking. Position the pork strips in the center of the grate, above the water container, for indirect cooking. (5 minutes)

Recipe View Cook the pork over indirect heat, turning the strips regularly. Baste frequently with the reserved marinade to build a beautiful glaze. Continue cooking until an instant-read thermometer inserted into the thickest part of the pork registers at least 145°F (63°C). This should take approximately 30 minutes or longer, depending on the heat of your grill. (30+ minutes)

Recipe View Once the pork is cooked through, remove it from the grill and let it rest for a few minutes before slicing. Serve hot, either as a main course or sliced over rice or noodles. Enjoy! (5 minutes)