Chinese Barbecue Pork

I have been holding onto this delicious appetizer recipe for way too long because I CAN’T FIND IT.  Seriously.  It was a recipe my mother got from, however the recipe name or poster did not come up in the printed copy.  I tried searching for several variations of key words on as well as Google in general, and I could not find the same recipe.  If you are able to find it, please let me know, so I can give proper credit!

In any case, this was such a yummy and such an easy recipe!  Pork tenderloin is not always a cheap meat, so it may be a bit pricey to make – but it will get gobbled up FAST.  I made this for an Easter appetizer and my entire family just loved it! 

We served it cold, but you can serve it both hot and cold – I marinated the meat overnight and then made it a few hours ahead of time and refrigerated – it was perfect once I pulled it out!  Also: hot mustard is a MUST.  We ended up not making the mustard included in this recipe, but store-bought or homemade, it’s still a must. 😉

Oh! Can I just say how much fun it was to cook with food colouring? It turned bright red so quickly, I was very fascinated, haha.

Chinese Barbecue Pork

serves 6 as an appetizer

-1lb pork tenderloin, or 1lb pork cut into a tenderloin-size
-1/2tsp sugar
-1/4tsp white pepper
-1/4tsp Chinese 5 spice powder
-1tsp cooking sherry
-2tbsp soy sauce
-3tbsp hoisin sauce
-1/2tsp red food colouring

-Leaving tenderloin intact, marinate in pepper, 5 spice, sherry, soy sauce, food colouring, and hoisin sauce for 2 hours minimum (I did it for 24 hours and recommend longer is better).
-Pre-heat oven to 350. Bake pork on roasting pan rack for 25 minutes per side.
-Once cooked, slice into 1/8″ slices.
-Serve hot or cold, with sesame seeds and hot mustard or soy sauce.
-To make hot mustard: mix 2oz dry mustard, 1/2tsp salt, 2oz boiling water and 2stp oil; mix ingredients into a paste, and serve.


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