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Sliced Chinese char siu pork loin with caramelized honey hoisin glaze arranged on a white platter and topped with curled green onions.

Chinese Char Siu Pork Loin with Honey Hoisin Glaze

Nesting Lane
Chinese Char Siu Pork Loin with Honey Hoisin Glaze is a high protein, Chinese-inspired pork dinner with a sweet and savory glaze and caramelized edges.
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Prep Time 15 minutes
Cook Time 45 minutes
marinate 8 hours
Total Time 9 hours
Course Main Course
Cuisine Chinese-Inspired
Servings 6

Equipment

Cutting Board
Sharp Knife
Small Bowl
Whisk
Large Resealable Plastic Bag
Large Rimmed Baking Sheet
Wire Rack
Aluminum Foil
Basting Brush
Instant-read Thermometer

Ingredients
 

Instructions
 

  • Trim the thick fat and silver skin from the pork loin. Cut the pork lengthwise into 2 long pieces of equal thickness.
  • In a small mixing bowl, add the hoisin sauce, honey, soy sauce, brown sugar, rice vinegar, Chinese cooking wine, sesame oil, garlic, ginger, five-spice powder, and food coloring (if using). Using a wire whisk, mix until the brown sugar dissolves.
  • Transfer ⅓ cup of the marinade to a covered container. Place in the refrigerator.
  • Place the pork in a large resealable food-safe bag. Pour the remaining marinade over the pork. Seal the bag. Turn the bag several times to coat the pork with the marinade.
  • Refrigerate the pork for at least 8 hours or overnight.
  • Preheat the oven to 400°F.
  • Line a large rimmed baking sheet with aluminum foil.
  • Place a wire rack on the prepared baking sheet.
  • Remove the pork from the bag. Discard the marinade remaining in the bag.
  • Place the pork pieces on the wire rack. Roast the pork for 20 minutes.
  • Turn the pork pieces over. Brush the pork with some of the reserved marinade. Roast the pork for 15 minutes.
  • Turn the pork pieces over again.
  • Brush the pork with the remaining reserved marinade.
  • Roast for 8 to 12 minutes, or until the thickest part of the pork reaches 145°F.
  • Broil the pork for 1 to 2 minutes, watching closely, until the glaze darkens around the edges.
  • Remove the pork from the oven. Let rest for 10 minutes.
  • Slice the pork across the grain into ¼-inch-thick pieces.
  • Garnish with the sliced green onions before serving.

Notes

Tips and Tricks

Place the bag in a dish - Set the sealed marinating bag inside a shallow dish before refrigerating. This catches any liquid if the bag leaks.
Turn the bag during marinating - Turn the sealed bag once or twice while it chills. This keeps the pork coated with the marinade.
Check each pork piece separately - One piece may cook faster if the pieces differ slightly in thickness. Remove a piece when it reaches 145°F.
Slice only what you need - Keep leftover pork in larger pieces when possible. Larger pieces hold moisture better during storage.

Storing and Reheating

Store in Refrigerator - Place the cooled pork in an airtight container. Refrigerate for up to 4 days.
Freeze - Place the cooled pork in a freezer-safe container or bag. Freeze for up to 3 months. Thaw overnight in the refrigerator.
Reheat in Oven - Place the pork in a covered baking dish with 1 to 2 tablespoons of water. Warm at 325°F until heated through.
Reheat in Microwave - Place sliced pork on a microwave-safe plate. Cover with a damp paper towel and heat in short intervals until warm.
Reheat in Skillet - Place the sliced pork in a skillet with a small amount of water. Cover and warm over low heat until heated through.

Nutrition

Calories: 315kcalCarbohydrates: 24gProtein: 35gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 96mgSodium: 612mgPotassium: 652mgFiber: 1gSugar: 20gVitamin A: 43IUVitamin C: 1mgCalcium: 28mgIron: 2mg
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