If you haven’t had char siu pork before, it’s essentially Chinese barbecue. It’s really good and the perfect in-between-seasons meal. And the smell! If computers had scent-o-vision, you’d all be running to your kitchens to make this right now. I guarantee it.
The marinade is set up the night before, so come dinner time you’ll just need to bake this and slice it up. It really couldn’t get easier! We served this alongside brown rice and vegetables.
Char Siu Pork
(from The Crepes of Wrath)
(from The Crepes of Wrath)
Serves 2
1 lb. boneless pork loin
3 T. low-sodium soy sauce
3 T. oyster sauce
1 T. white wine vinegar
3 T. brown sugar
1/4 c. white sugar
1 t. Chinese 5 spice powder
1/2 t. salt
Pinch of ground ginger
Honey for basting
Whisk together all ingredients except pork and honey. Place pork in a large Ziploc bag and add marinade. Refrigerate overnight.
Preheat oven to 375 degrees. Place pork in a greased pan (I used a Pyrex baking dish) and cover with foil. Bake for 20 minutes then flip the pork and bake for another 20 minutes.
Remove the foil and turn the oven to broil for 5-8 minutes – until the skin is crispy and shiny. Take the pork out, baste it with juices from the pan and then brush liberally with honey. Slice it up and you’re good to go!
Hi Kate,
I’d love to make this for my family! Could I substitute rice wine vinegar for white wine vinegar?
(I called my mother to ask her, and she thinks it’s fine in an Asian recipe since rice vinegar is essentially an Asian ingredient, but I wanted to hear your opinion!)
I think rice wine vinegar would work here!