Char Siu Pork
Enjoy the classic flavors of traditional pork char siu in a fraction of the time. This recipe uses pork tenderloin instead of pork shoulder resulting in a super tender piece of pork with all the delicious flavors of the Chinese classic.
- Medium Mixing Bowl
Char Siu Sauce Recipe
- 1/4 cup Hoisin
- 1/4 cup Honey
- 2 tbsp Brown Sugar
- 2 tbsp Dry Sherry
- 1/2 tsp Chinese Five Spice Powder
- 2 tbsp Soy Sauce
- 1/4 tsp White Pepper Powder
- 2 tbsp Water
- 1 tbsp Rice Wine Vinegar
- 1/2 tsp Kosher Salt
- Red Food Coloring, optional as needed
Marinate the Pork Tenderloin
- 150 each Pork Tenderloin 4 – 5 Oz. (125g-150g)
- Combine all of the sauce ingredients in a small sauce pot. Bring the sauce up to a simmer while continuously whisking. Remove from the heat and allow to cool.1/4 cup Hoisin, 2 tbsp Brown Sugar, 2 tbsp Dry Sherry, 1/2 tsp Chinese Five Spice Powder, 2 tbsp Soy Sauce, 1/4 tsp White Pepper Powder, 2 tbsp Water, 1 tbsp Rice Wine Vinegar, 1/2 tsp Kosher Salt, 1/4 cup Honey
- Combine the pork tenderloin with two-thirds of the char siu sauce. Reserve the last third for cooking the pork. Allow the pork to marinate for a minimum of 1 hour and up to 24 hours.150 each Pork Tenderloin 4 – 5 Oz. (125g-150g)
- Preheat the Typhur Dome to 255°F/125°C. (Around 5 minutes）
- Using a pair of tongs, carefully add the pork tenderloin to the cooking tray. Return the cooking tray back to the Typhur Dome.
- Once the cooking time has passed, using an instant-read thermometer to check the internal temperature of the pork. Once the thermometer reads 140°F, remove the pork from the air fryer. If needed, continue cooking the pork in 5-minute increments.Temperature: 255 °F Time: 20 minutes
- Remove and transfer the pork to a serving dish.
- Enjoy this succulent pork with steamed buns or over a bowl of steamed rice.
Tried this recipe?Let us know how it was!