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Because I don’t live near any Chinese restaurants where I can just order some char siu to go with some wonton soup I wanted to make, I was forced to make some from scratch…and honestly, when that happens and I’m forced to make it myself, I’m like…wow…why did I NOT make this before? Cause seriously, making your own homemade char siu is soooo much BETTER than buying it from some ghetto dirty Chinese restaurant in Chinatown and you know exactly what’s going in your food. On top of that, I’m trying to now steer away from a lot of additives so I didn’t add food coloring to my char siu to give it that red color…you can do that to yours if you want but since I’m cooking this for my husband and me, I’ll stay away from all the stuff I don’t need. Anyway, I hope you make this super simple recipe and I think after you do, you’ll be like me and think….WHY did I NOT EVER make this before? xoxo.

Char Siu {Chinese Barbecued Pork}

Source: Lo Huynh (4 servings | 1 lb.)

1 lb. pork tenderloin or pork shoulder

1 teaspoon Chinese 5-spice powder
2 tablespoons Chinese rice cooking wine
2 tablespoons honey
1 tablespoon hoisin sauce
1 tablespoon soy sauce
2 teaspoons oyster sauce
1 teaspoon sesame oil

1. Mix your marinade ingredients and set aside 2 tablespoons of the marinade.
2. Marinate the pork tenderloin/pork shoulder in the marinade overnight or for at least one hour.
3. Line a baking pan with foil, place your marinated pork on top of the pan, and in a preheated oven at 350 degrees Farenheit, roast your pork for about 30 minutes. Flip the pork over half way through cooking time.
4. After about 30 minutes, when your pork looks pretty well cooked, pour or brush the rest of the 2 tablespoons marinade that you’ve set aside and roast at 375 degrees Farenheit for an additional 15 minutes until you have a nice dark brown roasted color on your pork.
5. Let your char siu rest for at least 15 minutes before slicing it.