Char Siu Pork is a popular appetizer found on most Chinese restaurant menus. It is pork tenderloin marinated, then roasted until juicy, then sliced and served with hot Chinese mustard and sesame seeds. It is easy to make, and takes very little hands-on time.

This pork is good used in stir-fries as well as in filling for steamed Chinese buns. It can also be made ahead and frozen for a month or so. I always serve it at my Halloween BOO-ffet where I put the slices in the body of a skeleton and call it Very Vile Viscera. I serve it with crackers, black sesame seeds, and Chinese hot mustard. It is very popular with my BOO-ffet guests.

24 Servings

Marinade
1/4 cup sugar
2 cloves garlic, finely minced
2 tablespoons finely minced fresh ginger
1/4 cup soy sauce
2 tablespoons black bean sauce
2 tablespoons oyster sauce
2 tablespoons hoisin sauce
2 tablespoons dry sherry
1 teaspoon sesame oil
red food color

2 pounds pork tenderloins, or substitute pork loin cut in quarters lengthwise


Chinese Hot Mustard
Sesame seeds

1. Mix all of the marinade ingredients until blended; pour over the pork tenderloin, cover, and marinate overnight.
2. Place pork on a rack in a roasting pan.
3. Bake at 425° 15 minutes; turn meat and bake 10-15 minutes longer or until just cooked through. Do not overcook; it should still be juicy.
4. Cool and cut meat crosswise into thin slices. Garnish with sesame seeds and Chinese Hot mustard.

Amount Per Serving
Calories 60 Calories from Fat 14
Percent Total Calories From: Fat 24% Protein 55% Carb. 21%

Nutrient Amount per Serving
Total Fat 2 g
Saturated Fat 1 g
Cholesterol 23 mg
Sodium 221 mg
Total Carbohydrate 3 g
Dietary Fiber 0 g
Sugars 2 g
Protein 8 g

Vitamin A 0% Vitamin C 0% Calcium 0% Iron 3%