Chinese Barbecued Pork
15m prep 35m cook 50m ready
This Chinese barbecued pork is marinated in a savory-sweet sauce with red fermented bean curd, then roasted until tender. Serve as an appetizer or use in fried rice or mu shu pork.
Nutrition (per serving, estimated)
Estimated based off 7 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 72.8 mg
- Iron: 1.93 mg
- Magnesium: 43.3 mg
- Phosphorus: 340 mg
- Potassium: 609 mg
- Zinc: 2.58 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- pork tenderloin
- 2 tbsp red fermented bean curd
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 1/2 tsp honey
- 1 hoisin sauce
- 1 tbsp oyster sauce
Prepare
- Crush garlic
Let's Cook
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Step 1.
Trim the pork tenderloin of any large pieces of membrane. Cut the tenderloin in half lengthwise. Set aside.
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Step 2.
In a small bowl, combine the red fermented bean curd (if using), soy sauce, honey, hoisin sauce, oyster sauce, and crushed garlic. Stir until well blended.
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Step 3.
Place the pork tenderloin strips in a large ziplock bag. Pour the marinade over the pork, seal the bag, and squish it around to ensure each piece is thoroughly coated. Marinate in the refrigerator for at least 3 hours or up to overnight.
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Step 4.
Preheat the oven to 425°F. Line a baking sheet with foil and place a heatproof cooling rack on top. Arrange the marinated pork strips on the rack.
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Step 5.
Roast the pork for 30 to 35 minutes, until the internal temperature reaches 145°F to 150°F on an instant-read thermometer. Let the pork rest for 5 minutes before slicing. Serve as an appetizer or use in fried rice or mu shu pork.
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