Food

[Adamphotoman]

You may get tired of our Asian type food, but I must confess we try to eat that way at least once a week.
This time I made Char Siu, but did not feature it on the shot. I cut it up in tiny strips to add to fried rice noodle dish.
Next time:
However, here is the recipe.

This Chinese BBQ Pork (aka Char Siu) is out of this world good. Not dry at all. And the flavor (especially when smoked) is outstanding!

Prep Time: 30 minutes Cook Time: 1 hour Total: 1 hour 30 minutes

Serves: 8
Ingredients
• 2 lb pork tenderloin (or 2 Lbs pork tenderloin tips)
• 1/2 c. teriyaki sauce we used Mr. Yoshidas I would omit as the flavour takes over
• 1/2 c. chicken broth
• 1/4 c. soy sauce
• 1/4. c. ketchup Needs more
• 2 Tbsp. Hoisin sauce
• 4 cloves garlic I used 10 cloves
• 1 tsp. Chinese 5 spice powder optional
• a few drops red food coloring optional, it just gives it that Chinese BBQ pork look I used 10
Instructions
• Place pork in a large Ziploc bag.
• Combine all remaining ingredients in medium-sized bowl and pour into Ziploc bag with the pork.
• Press out all the air from the bag, seal tightly, and refrigerate.
• Marinade 4+ hours or overnight (the longer the better).
• Remove pork from fridge about 20 minutes before cooking to allow pork to reach close to room temperature. Drain marinade choose cooking method below:
To smoke the pork (preferred method):
• Set smoker/pellet grill to "high smoke" (220-degrees F) and remove when internal temperature reaches 147-degrees F* (this should take appx. 1 hour. Remove from smoker and wrap in foil. Allow to rest for 5 minutes before serving.
To grill:
• Grill over medium heat until internal temperature reaches between 147-160* (medium rare to medium). Remove when desired temperature is reached, wrap in foil.


   

This is what Char Siu is supposed to look like.