Chinese Roast Pork

This is a streamlined take on Chinese char siu, using lean pork tenderloin and the broiler instead of a long roast, so it’s on the table fast.

The flavor comes from a simple but punchy marinade: soy sauce for savory salt, bourbon for warmth and depth, plus fresh garlic, ginger, and a little sugar to sweeten and help it caramelize.

A few hours in the marinade lets all that flavor soak into the lean meat.

Then it’s straight under the broiler, turned often and basted with the reserved marinade so the surface builds a sticky, glossy, slightly charred glaze, that signature char siu look and taste.

Because tenderloin is so lean, the key is not to overcook it; pulled at the right moment, it stays juicy and slices beautifully.

Swap the soy for tamari and it’s gluten-free. Serve it sliced over rice, or in noodles, buns, or fried rice.

Chef Tips

• Baste with the reserved marinade while broiling, which cooks it, rather than spooning it on raw at the end.
• Turn and baste often under the broiler to build that lacquered, caramelized exterior.
• Pull the tenderloin while just cooked through, around 145°F (63°C), and rest it; lean pork dries out quickly.

Variations

• Add a spoonful of hoisin or honey to the marinade for a sweeter, more classic char siu glaze.
• Use the same marinade on pork shoulder or chicken thighs.
• Slice leftovers thin for fried rice, ramen, or steamed bao.