You know the sticky, crimson red pork hanging from hooks in the window of Chinese barbecue shops? You will be shocked how easy is it to make at home.
- ¾ tbsp brown sugar
- 1½ tbsp honey
- 1½ tbsp hoisin sauce
- 1 tsp oyster sauce
- 1 tbsp light soy sauce
- ½ tbs soy sauce
- ½ tsp five spice powder
- ½ tsp sesame oil
- 1 tbsp oil
- 1 lb pork tenderloin
Place the Marinade ingredients in a small saucepan and bring to simmer for just 30 seconds, then set aside to cool.
Place the pork and Marinade in a ziplock bag. Remove as much air as possible, then massage it so the marinade is all over the Pork. Place in the fridge and marinate for at least 3 hours, preferably overnight (up to 48 hours).
Take the pork out of the fridge and bring it to room temperature.
Preheat oven to 350F. Line a baking tray with foil or baking/parchment paper and place a rack on top (rack is recommended but not critical).
Remove pork from the marinade but save the Marinade for basting.
Place the pork on the rack and tuck the thin end of the the tenderloin underneath so the whole piece is roughly the same thickness.
Roast for 25 minutes or until the internal temperature is 145 - 160F. Around halfway through roasting, baste generously with the reserved Marinade. Sort of dab it on so you get as much Marinade on the pork as possible - this is key for getting the thick, glossy glaze.
When the pork is cooked, switch the oven to the broiler/grill. Baste the pork very generously with the remaining Marinade (again, dab rather than brush it on), then broil/grill the pork until it is nicely charred and caramelised - around 2 to 3 minutes. Baste at least twice during broiling/grilling - preferably more. It's the key to the thick glaze.
If you want extra glaze, add a dollop of honey into the remaining marinade and dab that onto the pork. Chinese BBQ shops do this. Do this towards the end of the cooking time while broiling, otherwise it will burn.
Allow to rest for 10 minutes before slicing.
Serve with rice and steamed Chinese garlic greens.