- 1 kg of pork tenderloin
- 2 tablespoons of honey
- 1 tablespoon of red fermented soybean paste
- 1 tablespoon of hoisin sauce (sauce made with fermented soybean base and spices and condiments)
- 1 tablespoon of light soy sauce
- 1/2 tablespoon of dark soy sauce
- 1 tablespoon of Shaoxing rice wine
- 2 tablespoons of liquid honey
- 1 teaspoon of five-spice powder
- 3 chopped garlic cloves
- Pepper to taste
- 1 tablespoon of sesame oil
- 1 teaspoon of red natural food coloring
Prepare the marinade by mixing all ingredients in a bowl except the oil as it will prevent the marinade to penetrate the meat.
In a bowl, pour the marinade over the meat, rub over the entire surface and let it rest in the fridge overnight or more since the longer you will leave the marinade over the meat the better it will taste. In the end of the marinating time, add sesame oil and mix well.
Preheat oven to 220 ° C with a plate containing a little water.
Put the tenderloin directly on the grid and do not forget to properly set the container with the water under the meat to catch the grease, or in a baking plate. Bake at 220 ° C for 15 minutes.
Turn the meat, coat with more of the marinade, turn the heat to 180 ° C and bake for 10 more minutes.
Turn the meat again, coat with liquid honey on the surface to have the meat shine and get brown under the grill for 5 minutes by closely monitoring it to avoid burning the meat.
Remove the Char siu and let it cool before slicing into strips and serve it as a delicious gajack.