I love char siu, just LOVE it. It’s one of the few things I will eat as leftovers. I have been wanting to make it at home but every time I looked at the list of ingredients in the sauce, I thought I’d do it another day, when I had more time.
Then my friend Michelle told me to just use sauce from a jar. I didn’t even know that was possible. I went hunting for a jar of sauce and the Lee Kum Kee Char Siu sauce had great ratings so I thought I’d try it. As I was making it, I realized that the beauty of making it at home was that I could control the amount of sauce, which is very sugared and sweet. Of course that’s what makes it delicious but I thought I’d see how little I could use and still have it taste good.
The jar calls for 3 tablespoons for 1 pounds. I used 3 tbs for 2.5 poundss. It was a milder sweetness than you’d get from a restaurant, but it was perfect for us.
Chinese BBQ Pork Char Siu
- 2.5 pounds pork tenderloin
- 3 tablespoons Lee Kum Kee Char Siu sauce + 1 tablespoon sauce set aside
- 1 tablespoon honey
- 2 tablespoons water
- Cut the pork tenderloin into 4-5 evenly sized pieces and place in gallon ziplock bag.
Pour in 3 tablespoons of the char siu sauce and zip up the back securely. Knead the sauce into the tenderloin and put in the fridge for at least 4 hours and up to 24 hours.
Heat oven to 375 F.
- Line a baking sheet with foil and place a rack on top of it.
- Place the tenderloin pieces on top of the foil and dab on the remaining sauce on each side of the meat.
- Bake for 25 minutes on one side.
- Mix the remaining 1 tablespoon of sauce, honey and water together into a small bowl.
- Dab on to the meat and flip it over, dab on this side as well. Don't try to spread it, just dab it so it goes on thicker.
- Put the meat back in and cook for another 20-25 minutes, or until a thermometer reads 165 degrees.