Favorite Barbecued Pork

This is char-siu logic without the char siu name. The marinade does what every good Chinese roast pork marinade should: deep brown soy, sweet hoisin, tangy vinegar, floral sherry, and honey for the lacquer, all working into the pork loin overnight. The split-lengthwise cut means more surface area for the marinade to penetrate and faster, more even cooking.

A wire rack over a roasting pan is the right call for the oven. Air circulation underneath gives you even browning without one waterlogged side. Forty minutes at 400°F (200°C) lands the meat at safe internal temperature while leaving plenty of juice in the slice.

The slice is where this dish makes its case. Cool the loin first; warm pork tears under the knife, and you want clean, thin sheets. Toasted sesame seeds add nutty contrast against the deep glaze. Colman’s hot mustard at the table is a must; the sinus heat balances the sweet glaze.

Chef Tips

• Pat the loin dry before marinating; surface moisture dilutes the brine
• Reduce the leftover marinade in a small saucepan and brush it onto the slices as a glaze
• Slice against the grain in thin sheets, almost shaving the meat
• Toast sesame seeds in a dry pan until they pop and turn golden; jar-toasted is fine but flatter

Variations

• Use a fattier cut like pork shoulder for a richer, less lean result; add 30 minutes to the roast time
• Stir a tablespoon of Chinese five spice into the marinade for deeper aromatics
• Serve on steamed buns with cucumber and scallion for a homemade bao platter