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!


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


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