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Chinese BBQ Pork (Char Siu)
By Julie Madden
Skip the takeout. We’ve teamed up with Traeger Pro Julie Madden and injected our signature wood-fired flavor into the classic Chinese BBQ pork dish of Char Siu.
Prep Time
15 Minutes
Cook Time
2 Hours
Pellets
Cherry
Ingredients
How many people are you serving?
6
Activating this element will cause content on the page to be updated.Units of Measurement:
Marinade:
| 2 | pork tenderloins, silverskin removed |
| 1/4 Cup | hoisin sauce |
| 1/4 Cup | honey plus 2 tablespoons |
| 1 1/2 Tablespoon | brown sugar |
| 3 Tablespoon | soy sauce |
| 1 Tablespoon | sesame oil |
| 1 Tablespoon | oyster sauce (optional) |
| 1 Teaspoon | Chinese five-spice powder |
| 1 Clove | garlic, minced |
| 2 Teaspoon | red food coloring (optional) |
Five-Spice Dipping Sauce
| 1/4 Cup | ketchup |
| 3 Tablespoon | brown sugar |
| 1 Teaspoon | yellow mustard |
| 1/4 Teaspoon | Chinese five-spice powder |
main
| 3 cups jasmine rice, cooked, for serving | |
| toasted sesame seeds, for serving |
Steps
1
In medium bowl, whisk together 1/4 cup honey and remaining marinade ingredients thoroughly, making sure brown sugar is dissolved. Add pork and marinade to glass pan or resealable bag and marinate for at least 8 hours or overnight, turning occasionally to ensure all sides of pork are well coated.
Ingredients
2 pork tenderloins, silverskin removed
1/4 Cup hoisin sauce
1/4 Cup honey plus 2 tablespoons
1 1/2 Tablespoon brown sugar
3 Tablespoon soy sauce
1 Tablespoon sesame oil
1 Tablespoon oyster sauce (optional)
1 Teaspoon Chinese five-spice powder
1 Clove garlic, minced
2 Teaspoon red food coloring (optional)
2
When ready to cook, set Traeger temperature to 225°F and preheat, lid closed for 15 minutes.
225 ˚F / 107 ˚C
Super Smoke
3
Remove pork from marinade and boil marinade in a saucepan over medium-high heat on stove top for 3 minutes to use for basting pork. Cool slightly, then whisk in 2 remaining tablespoons of honey.
4
Arrange the tenderloins on the grill grate and smoke pork until internal temperature reaches 145°F. Baste pork with reserved marinade halfway through cooking.
225 ˚F / 107 ˚C
145 ˚F / 63 ˚C
Super Smoke
5
Remove pork from grill and increase temperature to 450°F. Return pork to grill for a few minutes per side to slightly char and set the sauce.
450 ˚F / 232 ˚C
6
For the Five-Spice Dipping Sauce: In a small saucepan over low heat, mix ketchup, brown sugar, mustard and Chinese five-spice powder until sugar is dissolved and sauce is smooth. Let cool, and serve chilled or at room temperature.
Ingredients
1/4 Cup ketchup
3 Tablespoon brown sugar
1 Teaspoon yellow mustard
1/4 Teaspoon Chinese five-spice powder
7
Serve pork immediately with jasmine rice, or cool and refrigerate for later use as an appetizer, served with Five-Spice dipping sauce and toasted sesame seeds. Enjoy!
Ingredients
3 cups jasmine rice, cooked, for serving
toasted sesame seeds, for serving