CHAR SIU PORK (CHINESE RED BBQ PORK)
¼ cup soy sauce
¼ cup Shaoxing wine (dry sherry or saki will also work)
½ cup hoisin sauce
¼ cup oyster sauce
¼ cup honey
¼ cup brown sugar, packed
¼ teaspoon ground ginger
¼ teaspoon cinnamon
¼ teaspoon black pepper
1 pinch cloves
2 garlic cloves, grated on a microplane
1 tablespoon red food coloring
Pork and sauce:
3-3 ½ pounds pork tenderloins
2 tablespoon corn starch
¼ cup water
Combine all of the ingredients except for the tenderloins in a large saucepan and bring to a boil, whisking to dissolve the brown sugar and honey. Let cool completely.
Place the tenderloins in a large ziplock bag and cover with the cooled marinade. Close the bag and massage the marinade into the meat to complete coat. Refrigerate overnight or at least 3-4 hours, turning occasionally and continuing to massage the marinade into the meat.
Bring to room temperature for 30 minutes before cooking. Preheat oven to 375 degrees.
Cover a rimmed baking sheet with foil and place a wire cooling or grilling rack on top. Pour ½ cup of water in the bottom of the pan. This will prevent any marinade that drips into the pan from burning.
Place the tenderloins on the rack, letting any excess marinade run off first. Place in the oven and cook for 15 minutes.
Pour the remaining marinade in a large saucepan and bring to a boil. Dissolve the cornstarch in the water and add to the sauce. Continue whisking until the sauce is thick and glossy.
Remove the pork from the oven and baste generously with the sauce on both sides. Back in the oven for 5 minutes. Baste again, turning the pork to fully coat on both sides. Back in the oven for another 5 minutes and baste again. Check the temperature of your pork. You want it to be about 140 degrees. If you are not there yet, 5 more minutes (time will depend on thickness of the tenderloins).
Once the meat is 140 degrees, baste again and place under the broiler on high and cook for 3-4 minutes until it is lightly charred. Remove from oven and tent with foil and let rest for 10-15 minutes.
Baste one last time and slice into medallions. Serve over sticky rice with more sauce on the side.