Char Siu Pork Tenderloin (Chinese Takeaway Style)

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Char Siu Pork Tenderloin (Chinese Takeaway Style)

Bring the takeaway home with this Chinese restaurant style char siu pork recipe. Sweet, sticky and tender pork pieces, perfect for your favourite stir fry dishes.

Course Main Course, Starter, ingredient, Appetiser

Cuisine Chinese, British Chinese, American Chinese, Scottish Chinese, Chinese Takeaway Style

Keyword char siu, pork, char siu pork

Prep Time 5

Cook Time 25

Marinade 1

Total Time 1 30

Servings portions

Equipment

1 Pot or Large Frying Pan

Ingredients

1 tablespoon golden syrup
1 tablespoon rice wine
2 teaspoons light soy sauce
1 teaspoon dark soy sauce
3 tablespoons hoisin sauce
2 tablespoons tomato ketchup
1/4 teaspoon Chinese 5-spice
1/2 teaspoon smoked garlic powder
1/2 teaspoon MSG
1/4 teaspoon beetroot powder
dash sesame oil
2 tablespoons water
1 pork tenderloin fillet (about 500-600g)

Glaze

1/2 teaspoon beetroot powder
2 tablespoons golden syrup
1 tablespoon water

Instructions

In a large bowl or food safe container, add 1 tablespoon golden syrup, 1 tablespoon rice wine, 2 teaspoons light soy sauce, 1 teaspoon dark soy sauce, 3 tablespoons hoisin sauce, 2 tablespoons tomato ketchup, 1/4 teaspoon Chinese 5-spice, 1/2 teaspoon smoked garlic powder, 1/2 teaspoon MSG, 1/4 teaspoon beetroot powder, dash sesame oil and 2 tablespoons water. Mix well. Prod 1 pork tenderloin fillet a few times with the tip of a sharp knife and add to the prepared marinade. Mix well to coat, cover and set aside in the fridge for 1 hour, or overnight if possible. Remove from the fridge 20 minutes before cooking.
Preheat the oven to 180C / Gas Mark 4. Pour 100ml of water into a roasting tray and place the marinated pork fillet on a rack above the tray. Bake the pork for 15 minutes. Make the glaze by combining 1/2 teaspoon beetroot powder, 2 tablespoons golden syrup and 1 tablespoon water in a small bowl. Brush generously on to the pork, return to the oven and cook for another 10-15 minutes, until the pork is sizzling and reaches an internal temperature of 75C or above. If desired, the pork can be finished under a hot grill to set the glaze further.
Remove the char siu pork tenderloin from the oven, cover loosely with foil and set aside to rest for 10 minutes. The pork is now ready to slice and serve, or can be cooled completely and stored in the fridge or freezer for use in soups and stir fry dishes.