Chinese Barbecued Pork
- 15m Prep Time
- 35m Cook Time
- 50m Ready In
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.
Ingredients
- pork tenderloin
- 29.6 ml red fermented bean curd
- 29.6 ml soy sauce
- 14.8 ml honey
- 7.39 ml honey
- 1 hoisin sauce
- 14.8 ml oyster sauce
- garlic crushed
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
- 29.6 ml red fermented bean curd
- 29.6 ml soy sauce
- 14.8 ml honey
- 7.39 ml honey
- 1 hoisin sauce
- 14.8 ml 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.