Chinese Barbeque Pork

Char siu-style pork tenderloin without the red food coloring or the specialty oven. This version marinates in a blend of hoisin sauce, light soy, black bean sauce, sherry, fresh ginger, garlic, sesame oil, and a pinch of five-spice powder, then roasts in a regular oven with frequent basting to build a glossy, lacquered exterior.

The marinade is layered with savory depth. Hoisin brings the sweetness and body, black bean sauce adds a funky, fermented punch, and sesame oil gives that familiar nutty aroma. Two hours of marinating is the minimum, but overnight is better. The longer the tenderloins sit, the deeper the flavor penetrates.

Basting generously four times during roasting is what creates that signature sticky, caramelized glaze. The sugars in the hoisin and brown sugar concentrate on the surface each time you baste, building layer on layer. Slice the rested pork diagonally for thin, tender pieces.

This recipe also includes two built-in variations: a Thai version with fish sauce and lime, and a Szechuan version with chili paste.

Pro Tips

• Tuck the thin ends of the tenderloin under and tie with string so it cooks evenly. The tapered end overcooks otherwise
• Let the pork come to room temperature for 30 minutes before roasting for more even cooking
• Pull at 160°F (71°C) internal temperature when there’s still a hint of pink. Carryover heat finishes the job during the 10-minute rest
• Add water to the roasting pan to prevent the dripping marinade from burning

Variations

• Thai barbecue pork: Swap soy for fish sauce, sherry for lime juice, increase ginger, and use fresh coriander instead of five-spice
• Szechuan barbecue pork: Replace five-spice with Chinese chili paste and add chopped green onion