Name: Bear's Char Siu Pork
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Yield: 2 roasts, 6-8 serving(s)
Ingredients: 2 pork loin, roasts about 2 lbs each; 1/2 cup hoisin sauce; 1/2 cup sherry wine (or brandy, or rum); 1/4 cup honey; 1/4 cup soy sauce; 2 tablespoons toasted sesame oil; 2 tablespoons hot sauce, such as Sriracha; 1 tablespoon ginger, finely grated; 1 tablespoon garlic powder; 1 tablespoon five-spice powder; 2 tablespoons onion powder; red food coloring (optional, but traditional)

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Recipe by TheSlyBear

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Bear's Char Siu Pork created by TheSlyBear

I adapted this recipe with ideas that I got from a number of others that I found online. This is an incredibly flavorful dish, and not all that hard to make. The left-overs are great, and I always make two roasts and freeze one. It reheats just fine.

Ready In:: 1hr 25mins
Serves:
Yields:
Units:

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ingredients

2 pork loin, roasts about 2 lbs each
¹⁄₂ cup hoisin sauce
¹⁄₂ cup sherry wine (or brandy, or rum)
¹⁄₄ cup honey
¹⁄₄ cup soy sauce
2 tablespoons toasted sesame oil
2 tablespoons hot sauce, such as Sriracha
1 tablespoon ginger, finely grated
1 tablespoon garlic powder
1 tablespoon five-spice powder
2 tablespoons onion powder
red food coloring (optional, but traditional)

directions

Mix all ingredients but the pork in a bowl to create the marinade.
Place the roasts in a zip-lock bag and pour in the marinade. Marinate the meat overnight.
Preheat oven to 300ºF.
Place pork roasts onto a rack over a sheet pan. Reserve the left-over marinade. Don't forget to line the pan with aluminum foil or you'll be very sorry when clean-up time comes.
Roast 1 hour.
While pork is roasting, place the reserved marinade in a saucepan and boil vigorously for 5 to 10 minutes until thickened. Set aside.
After the 1 hour roasting time, baste the pork with the thickened glaze. Place back into the oven for 10 to 15 minutes to set the glaze.
Let rest 10 minutes. Slice the pork thinly and serve over noodles (or rice).

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RECIPE MADE WITH LOVE BY

@TheSlyBear

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@TheSlyBear

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"I adapted this recipe with ideas that I got from a number of others that I found online. This is an incredibly flavorful dish, and not all that hard to make. The left-overs are great, and I always make two roasts and freeze one. It reheats just fine."

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review by john s.

7/21/2014

real good dish

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photo by TheSlyBear

10/16/2011

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creation by TheSlyBear

10/15/2011

I adapted this recipe with ideas that I got from a number of others that I found online. This is an incredibly flavorful dish, and not all that hard to make. The left-overs are great, and I always make two roasts and freeze one. It reheats just fine.