This Cantonese style BBQ pork originates from the province of Guangdong in China and is pronounced chaw see-u, which translates to "fork roasted" but should mean insanely flavourful! Roast it in the oven, then under the broiler for a bit to give this savory and sweet spiced pork a caramelized finish. Can't wait to try this recipe in the summer on the barbecue!
2 pork tenderloins (2 - 2 1/2 lbs or 1 kg)
1/4 cup soya sauce
1/4 cup Shaoxing wine or rice wine vinegar
1/4 cup hoisin sauce
1/4 cup oyster sauce
1/4 cup sugar
2 tbsps molasses
2 tsps minced garlic
1 tsp five spice powder
3/4 tsp salt
10 drops red food colouring (optional)
2 tbsps honey
Prep the marinade and glaze at least one day before cooking. (You can double the marinade and have extra ready to try on something else, like maybe chicken?) Combine everything except the honey then take about half the mixture and pour it into a resealable plastic bag along with the pork. Remove as much air as possible and massage the marinade into the pork. Refrigerate anywhere from 12 hours to 3 days. Take the remaining marinade and pour it into a small saucepan along with the honey and heat to medium to melt the honey. Simmer 5 minutes, then cool. Place cooled glaze in a jar or container in the fridge.
When ready to cook line a large baking tray with foil and place a rack in it. This will ensure even roasting. Add about 1/4" of water into the pan. Drizzle some of the marinade over the meat then into a 450°F oven for 10 minutes. Brush some of the glaze that you have in a jar all over the meat then back in the oven for 10 minutes. Remove and glaze again and again back to the oven for 5 minutes. At this point the internal temperature in the the thickest part of the pork should read 145°F. If not, pop it in the oven a few more minutes. Then finish with a 3 minute broil, flip, baste with glaze again and broil another 3 minutes.
Cover loosely with foil and rest 10-15 minutes before slicing. Serve hot or at room temperature.
We sliced one tenderloin thinly and the other was cut in thick slices.
We had it along side these dishes...
Vegetable Chow Mein
and Shanghai Tips
And leftovers can be added to a Pork Fried Rice or Chow Mein.
Original recipe from: omnivorescookbook.com
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