How to Make Chinese BBQ Pork (Char Siu) หมูแดง

– 600g Pork Tenderloin

– 2 Cinnamon Sticks

– 2 Star Anise

– 1 Tbsp Garlic, minced

– 1/4 tsp White Pepper Powder

– 4 Tbsp Sugar

– 3 Tbsp Tomato Paste

– 2 Tbsp Oyster Sauce

– 2 Tbsp Soy Sauce

– 1 1/2 Salt

– Red Food Colour (or Red Yeast Rice Powder, or Beetroot Powder)

600 กรัม หมูสันใน

2 อบเชย

2 โป๊ยกั๊ก

1 ชต. กระเทียมสับ

¼ ชช. พริกไทยป่น

4 ชต. น้ำตาล

3 ชต. ซอสมะเขือเทศ (เราใช้ tomato paste ค่ะ เข้มข้นกว่าซอสมะเขือเทศ)

2 ชต. น้ำมันหอย

2 ชต. ซีอิ๊วขาว

1 ชช. เกลือ

สีผสมอาหารสีแดง

Chinese BBQ Pork (Char Siu)

In a large bowl, mix together cinnamon sticks, star anise, garlic, white pepper powder, sugar, tomato paste, oyster sauce, light soy sauce and salt
(Optional) Add red food colouring or red yeast rice powder or beetroot powder. Add small amounts at a time until the desired shade of red is achieved
Using a fork poke holes all over the pork tenderloin
Cut the pork tenderloin into portions and add the pork into the sauce mixture from above. Coat all the pieces evenly
Cover and place in the fridge for atleast 4 hours.
Add the pork pieces to a pot. High heat
Add the marinade to the pot and just enough water to come up half way to the pork pieces
Bring to boil
Flip the pork pieces, Turn heat down and simmer
Ocasionally flip the pork pieces over to get even colouring
Cook until the sauce is thick and surypy. Take off the heat.
Place the pork pieces on a wire rack
Grill for 15-20 minutes until the edges are lightly charred
Cut and serve