Char Siu Pork (Chinese Barbecue Pork)

Oh my gosh y'all!  This is really easy and good.  Give it a try!  -Claire

Marinade:

• 2 T vegetable oil
• 1 t sesame oil
• 2 T light brown sugar
• 3T honey
• 3 T hoisin sauce
• 2T soy sauce
• 1 t Chinese five spice powder
• 2 gloves of garlic, pressed
• 1 inch knob of ginger, peeled and finely grated

Also:

2 T runny honey (extra for the glaze)

2 pieces of pork tenderloin, approx 1 lb each

Place all of the ingredients for the marinade in a bowl and whisk to combine

Place the pork in a large ziploc bag and pour the marinade inside, coat the pork well.  Marinate in the refrigerator for at least 2 or 3 hours, or overnight.

When almost time to cook, take the pork out of the refrigerator to come to room temperature in the marinade, about 30 minutes. 

Preheat oven to 350 degrees.

Place a wire rack over a large roasting tray and half fill the tray with boiling water.  The rack needs to be high enough so that the meat will not touch the water.  The water helps to create a steam in the oven to keep the pork most.

Place the pork on the wire rack. (Don't discard the marinade!)

Roast the pork for about 30 minutes, basting every 10 minutes or so.

In the meantime, pour the marinade into a small saucepan and add the extra 2 T honey.  Bring the sauce to a boil and simmer gently until the sauce is thich and syrupy.  Use this sauce to baste the pork.

After 30 minutes, turn the oven to grill or broil on high heat.  Place the tray as hihg as possible.  Baste the pork generously every 3-5 minutes, making sure that it is browning nicely and doesn't burn.  Once the pork has carmelized nicely, remove from the oven and let it rest for 10 minutes before slicing.