Shout out to our friends @HellBentBBQ for sharing this awesome recipe for Char Siu. The recipe incorporates Meat Church Holy Gospel rub and Furtado Farms Peach Pellets. This one is easy to enjoy on a pellet smoker, charcoal or (gasp) even an oven! Featuring pork tenderloin from @Moore’s Meats in Chatsworth.
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Happy Cooking everyone!
~ BBQ Supply Co. Team
Char Sui (Chinese BBQ Pork)
- Smoker or Grill that that can get between 400 and 500 degrees.
- 2 whole Pork Tenderloin ~2-3 lbs
- 1/4 cup Granulated White Sugar
- 4 tsp Salt
- 1 tsp Chinese Five Spice Powder
- 1 tbsp Holy Gospel Rub By Meat Church
- 1/2 tsp White Pepper You can use black pepper as well
- 1 tsp Sesame Oil
- 2 tbsp Rice Wine Vinegar Apple cider vinegar can be substituted
- 2 tbsp Soy Sauce
- 2 tbsp Hoisin Sauce Found in the Asian food section at the grocery store.
- 4 tsp Molasses
- 1/4 tsp Red food colouring Optional, used to get the deep red colour, fermented red bean paste is traditionally used to get this colour but very hard to find.
- 6 cloves Garlic finely minced
- 4 tbsp Honey
- 2 tbsp Hot Water
- First trim down tenderloin to get rid of any excess fat and connective tissues. If left this can affect the appearance of the final product.
- In a mixing bowl combine ingredients for marinade, add sugar, salt, Chinese five spice, pepper, sesame oil, rice wine vinegar, soy sauce, hoisin sauce, molasses, red food colour and garlic. Mix to combine. Set aside 2 tablespoons of this mixture cover and place in the fridge. This will be used to make the glaze.
- Pour marinade over pork, in a container or a zip lock bag (this is what I prefer, as you can rotate every few hours to get maximum flavour penetration). Let Marinade for 8 to 24hr in the fridge. In my experience the longer the better!
- Take pork out of fridge and allow to rest at room temperature for approximately 30min-1 hr.
- While waiting for meat to rest at room temperature, heat up your grill. I used a Traeger grill for this pork but you could use any grill, you are aiming for a temperature to start at around 400° to 450° and this will be decreased to about 350°-375° during the cooking process. This is best cooked using a fruit wood pellet such as Peach or Apple but Maple and Cherry would work well too!
- Prepare a pan with a wire rack over it, place a small amount of water and or parchment paper in the bottom of the pan for ease of cleanup, and to prevent marinade that drips from burning and affecting your final product. Place pork loins on top of wire rack evenly spaced and not touching.
- Place meat on smoker for 25 minutes at 400° to 450°F. Depending on how hot you can get your cooker it will turn out great either way.
- After 25 minutes decrease temperature to 350°-375° F.
- Meanwhile, in a small sauce pan on the stove combine reserved marinade, honey, and hot water. Cook until reduced and coats the back of a spoon, continually stir during this process to prevent your glaze from burning.
- Once meat reaches an internal temperature of 140° (approximately 35-40 minutes after you have reduced temperature of cooker) glaze with your sauce using a basting brush, making sure to coat both sides, at this point I would place wire rack over heat source directly to make sure glaze sets. Increase temperature of cooker back up to 400°-450°, and cook another 10 minutes to allow glaze to set, making sure to watch closely to prevent burning.
- Removed meat from cooker and allow to rest covered for 10 minutes. Slice and enjoy, pairs well with rice, steamed vegetables. Stores well and is excellent as leftovers...if there are any, in a fried rice.