Char siu pork skewers

  • Preparation 40 min
  • Refrigeration 3 h
  • Cooking 12 min
  • Servings 4
  • Freezing Absolutely

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Ingredients

  • 800 g (1 ¾ lb) pork tenderloin
  • ⅓ cup (80 ml) soy sauce
  • ⅓ cup (80 ml) white wine
  • ⅓ cup (80 ml) hoisin sauce
  • ¼ cup (60 ml) brown sugar
  • 2 tbsp (30 ml) oyster sauce
  • 2 tbsp (30 ml) molasses
  • 1 tsp (5 ml) toasted sesame oil
  • 1 tsp (5 ml) fresh ginger, grated
  • 1 tsp (5 ml) lemongrass paste
  • 1 tsp (5 ml) Chinese five-spice
  • 3 garlic cloves, grated
  • Juice of ½ lime
  • 20 drops red food coloring (optional)
  • Salt and freshly ground pepper
  • Wooden skewers

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Preparation

  • Place the pork tenderloins in the freezer for 30 minutes, then slice them as thinly as possible. Place the slices in a large airtight container and set aside.
  • In a large bowl, combine the remaining ingredients, salt and pepper, then mix.
  • Pour three-quarters of the marinade over the pork and mix well to coat each slice. Close the container and let marinate in the fridge for 3 hours. Reserve the remaining marinade in the fridge.
  • Drain the meat, fold the slices over themselves before skewering them tightly against each other.
  • Preheat the barbecue to maximum power, then reduce to medium power. Oil the grill.
  • Place the skewers on the barbecue grill and cook for 2 to 3 minutes on each side or until the meat is well marked on the outside and cooked inside. (Don’t forget that pork is eaten slightly pink, around 145°F / 63°C on the thermometer!) Regularly brush the pork with the reserved fresh marinade during cooking.