For the Secret Recipe Club this month I was assigned to Morsels of Life which is written by CJ. There are a ton of recipes on the blog that I wanted to try, but I was eventually able to narrow it down to something that had been on my to-make list forever; Chinese Pork BBQ also known as Cha Shao or Char Siu. In my world, you can absolutely never go wrong with marinated pork.
I’ve found that once I go through someones recipes and read a little about their blog, its very helpful to go stalk to their Pinterest page.Which is where I found that CJ and I love the same colors, enjoy functional storage and like enormous bookcases. She also has some of the most gorgeous destinations posted, ones you’d likely find on a postcard somewhere and wonder if it was a painting because no way could some place on earth be that stunning.
- 1/2 cup hoisin sauce
- 1/2 cup soy sauce
- 1/4 cup rice wine vinegar
- 1/4 cup honey
- 4 cloves garlic, minced
- 1 tbsp. ginger, grated
- 2 tsp. sesame oil
- 1 tsp. Chinese five spice
- 2 lbs. pork loin, sliced
- red food coloring, optional
1. In a medium bowl whisk together the hoisin, soy, vinegar, honey, garlic, ginger, sesame oil, Chinese five spice and red food coloring (if using).
2. Pour into a sealable bag and place the pork inside. Toss to coat and refrigerate, allowing to marinate overnight.
3. Preheat the oven to 350 degrees. Spray a 9×11 baking dish with non-stick spray. Add the pork with the sauce and roast for 35-45 minutes.
4. Toss the pieces of pork and roast for another 30 minutes or until the ends are slightly burnt. Serve immediately.
Like CJ, I was so excited to make this that I forgot to add in the red food coloring. Chinese Pork BBQ is known for its red coloring which either comes from food coloring or from a red pepper paste. Next time I make this I’ll be sure to get it that signature red color.
I intended to serve this with rice and broccoli but we were both so hungry we ended up just eat slice after slice of pork from the roasting dish until it was all gone. I’m sure that says more than enough about this recipe!