Char Siu Pork

I totally forgot about this! Made it last week, and quite frankly, it didn't have the desired colour or texture of Chinese bbq'd pork, but the meat itself was amazing - really wonderful flavour.

Approx 750g pork tenderloin
1½ tbsp liquid honey, mixed with 1½ tbsp hot water.

Marinade:
3 tbsp soy sauce
2 tbsp sake or dry sherry (I used mirin, as didn’t have any!)
4 tbsp hoisin sauce
1 tsp chinese five spice powder
1 tsp brown sugar
1 tsp ginger powder
1 tsp garlic powder
dash red food colouring (optional, but gives a beautiful colour) (I didn’t have any – boo)

Combine all marinade ingredients and put into a plastic freezer type bag.

Clean pork tenderloin by removing sinews etc, prick all over with a metal skewer and add pork to marinade in bag. Tie knot in top and massage marinade well into pork. (Okay, I simply plopped my two small tenderoins into the bag, massaged it with the marinade and let it do its thing)

Leave in fridge overnight, massaging occasionally.

Preheat oven to 200c. Half fill a deep roasting tin with water, put wire rack on top and place pork on wire rack. (I can't remember what the farenheit temps were, I wrote it down somewhere; oh, and my rack didn't fit over a deep roasting tin, so I used a cookie sheet - which is now completely destroyed!)

Roast for 15 mins, remove and baste with marinate. Lower oven temperature to 180c and roast a further 10 mins.

Remove and baste with honey/water mixture. Roast a further 10 mins.

Let it rest and slice thinly.

(You can then cook up the remaining sauce and use – I didn’t, as I wanted to use the pork for other recipes)