WHAT TO COOK TODAY?

While making the Char Siu / Chinese Barbecued Pork for Char Siu Bao / Barbecued Pork Steamed Bun the other day, I also made Char Siu loaf. This can go with rice and noodles. The main reason I made this, besides yearning for it, was so that I can have some noodles with the Char siu. You will see some Chinese Barbecued Pork that is rather “reddish” in color, that is due to the coloring that they put to make it looks bright red. I didn’t put any coloring on mine and just leave it the way it is

CHAR SIU / CHINESE BARBECUE PORK (4 servings)

1 1/2 lb of pork tenderloin/ pork butt (unsliced)
2 Tbsp Shao Xing wine
1 Tbsp dark soy sauce
1 Tbsp light soy sauce
2 Tbsp sugar
4 cloves garlic
1 Tbsp hoisin sauce
1/2 tsp five-spice powder
2 Tbsp honey

COOKING METHOD:

1. Marinade the pork with shao xing wine, dark soy sauce, light soy sauce and five-spice powder overnite

2. Preheat oven to 350 F. Prepare a shallow baking sheets, lined with aluminium foil and spray with non-stick cooking spray. Roast the pork for about 45-50 minutes. Flip the pork every 15 minutes and brush with honey

3. The pork is done when it has turn slightly brown and crisp on the outside from the caramelization of the honey

4. Remove from the oven, cover with foil to retain the moisture. Let it completely cool before slicing

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