This Chinese barbecue pork is surprisingly simple to make, and even easier to eat.
Note: if you can get your hands on fermented bean curd, definitely use it, but if you can’t find any, soybean paste will do the trick.
CHAR SUI CHINESE BARBECUE PORK RECIPE
1 ½ pounds pork tenderloin
2 cloves garlic
1 teaspoon fermented bean curd
1/3 cup honey
1 tablespoon oyster sauce
2 tablespoons soy sauce
2 tablespoons rice wine
2 teaspoons sesame oil
½ teaspoon Chinese 5-spice powder
- Cutting board
- Chef's Knife
- Measuring cups
- Medium mixing bowl
- Dish for marinating
- Ziplock bag
Assemble your ingredients.
Grate your garlic into a medium bowl. Add the bean curd or soybean paste. Mmm… paste.
Drizzle in that honey. Whisk in the oyster sauce, soy sauce, rice wine, and sesame oil. Add the 5-spice powder.
Take your pork tenderloin (AKA “the least attractive cut of meat to grace your kitchen”) and cut it in half, lengthwise. This ensures proper marinating and quick cooking. Also, somehow, it makes the tenderloin look less gross.
Place the tenderloin in a large Ziploc bag and pour the marinade over top. Squish out any extra air, seal it, place it in a deep dish, and refrigerate overnight.
Remove the pork from the bag and place it in a dish. Preheat the grill to medium high, clean it, and lightly grease. Cook the pork for about 5 minutes on each side, until cooked through. Remove from the grill and let it rest for a few minutes before slicing.
Slice the tenderloin into 2cm medallions. Serve as is or with rice.