Ingredients
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1 - 1 1/2
-
1/4
-
1/4
-
1
-
2
-
1/2
-
-
-
-
-
-
-
-
-
Directions
Char Siu, From Fine Cooking, this is great for adding to noodle or rice dishes., The flavor of this was excellent! I marinated 24 hours then cooked it at 400 degrees on a rack, turning and basting with leftover marinade after 20 minutes. It really was delicious and the edges/crispy parts were over the top good while the wider, middle section was good but not quite over the top (ha ha)! I will definitely be making this again but next time I will slice the tenderloin into chunks so that there are more end pieces., I absoluteIy love char sui and thought this was the best char sui that I’ve ever made. It really was beautiful. I live in a european city with the oldest chinese community and it was comparable to the char sui sold in many of their best restaurants.
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Steps
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1
Done
|
Cut Small Incisions in Pork at 1 Inch Intervals. |
|
2
Done
|
Mix Remaining Ingredients Together.place Pork in a Large Plastic Bag, Pour Marinade Over, Refrigerate Overnight, Turning a Few Times. |
|
3
Done
|
Heat Broiler and Position Rack 6 Inches from Heat. |
|
4
Done
|
Put a Rack in a Roasting Pan, Place Pork on Rack. Add 1/4-Inch of Water to the Pan. |
|
5
Done
|
Cook 15-25 Minutes Until a Thermometer Registers 145f. |
