Entree: China – Guangdong – 叉烧 ➤ Chāshāo (Cantonese barbecued pork)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 5 min

Cook 25 min

Additional 4 hrs

Total 4 hrs 30 min

Ingredients

- 1.5 lb (680 g) pork tenderloin
- 3 tbsp (45 ml) hoisin sauce
- 2 tbsp (30 ml) soy sauce
- 2 tbsp (30 ml) honey
- 1 tbsp (15 ml) Shaoxing wine (or dry sherry)
- 1 tbsp (15 ml) oyster sauce
- 1 tbsp (15 g) mashed red fermented tofu (optional) or 1 tsp (5 ml) red food coloring (optional)
- 2 tsp (10 g) brown sugar
- 2 cloves (6 g) garlic, minced
- 1 tsp (2 g) Chinese five-spice powder
- 1 tbsp (15 ml) sesame oil
- 1 tsp (5 ml) cornstarch mixed with 1 tbsp (15 ml) water (for glazing)

Instructions

1. In a bowl, whisk hoisin, soy sauce, honey, Shaoxing wine, oyster sauce, mashed red fermented tofu (if using), brown sugar, garlic, five-spice, and sesame oil to make the marinade.
2. Place pork tenderloin in a resealable bag or shallow dish, pour marinade over, and refrigerate at least 4 hours or overnight, turning occasionally.
3. Preheat oven to 400°F (200°C). Remove pork from marinade (reserve marinade) and place on a lined baking sheet or in a roasting pan.
4. Roast for 18–25 minutes, basting every 6–8 minutes with reserved marinade, until internal temp reaches 145°F (63°C) and edges are slightly charred.
5. Meanwhile, bring reserved marinade to a boil in a small saucepan for 1–2 minutes; whisk in cornstarch slurry and simmer until thickened into a glaze.
6. Remove pork, rest 5–10 minutes, brush with the thickened glaze, slice into 1/2-inch (1.2 cm) slices, and serve with extra glaze.