1. In a saucepan over medium-low heat, combine soy sauce, honey, ketchup, brown sugar, rice wine, hoisin sauce, red bean curd, and five-spice powder. Cook and stir until just combined and slightly warm, about 2 to 3 minutes.
2. Slice each pork tenderloin lengthwise into 1 1/2- to 2-inch-thick strips then put inside a large resealable plastic bag.
3. Transfer marinade into the bag with pork. Seal the bag while squeezing out air, then turn the bag a few times to ensure that the pork is thoroughly coated. Allow pork to marinate in the refrigerator for 2 hours.
4. When you’re ready to cook, preheat a charcoal grill to medium-high heat and lightly oil the grate.
5. Take pork out from the marinade and give it a shake to remove excess liquid. Keep remaining marinade aside for basting.
6. Grill pork over direct heat, turning it regularly and using reserved marinade for basting as desired. Serve hot and enjoy!
Preparation
Chinese Pork BBQ
(Char Siu Pork)
1 kg Mrs. Garcia's Pork Tenderloin
1/2 cup Soy Sauce
1/3 cup Honey
1/3 cup Ketchup
1/3 cup Brown Sugar
1/4 cup Chinese Rice Wine
2 tbsp Hoisin Sauce
2 tbsp Red Bean Curd
1 tsp Chinese Five-Spice Powder