Char Siu Pork

Ingredients

• 2 pcs Garlic
• 1 tsp Neutral Oil
• 450 g Pork Tenderloin
• 4 tbsp Char Siu Sauce
• 1 tbsp Shaoxing Wine
• 1 tbsp Light Soy Sauce
• 1.3333333333333333 tbsp Honey
• 10 g Ginger
• 0.5 tsp Five Spice Powder
• 0.25 tsp White Pepper
• 1 pcs Scallion
• 1 tsp Sesame Seeds

Method

1. Pat {pork_tenderloin} dry so it roasts with better color, then combine with {char_siu_sauce}, {shaoxing_wine}, {light_soy_sauce}, {honey}, {garlic}, {ginger}, {five_spice_powder}, and {white_pepper}. Coat thoroughly, season lightly with the soy-based marinade, and marinate under refrigeration until the pork smells fragrant and evenly stained red.
2. Heat the oven to high heat and set a rack over a tray. Brush the pork with a little of its marinade, then roast until glossy, lightly charred at the edges, and the thickest part reaches a safe juicy doneness. Turn once so the glaze sets in even layers without burning.
3. Pour the reserved marinade into a small saucepan over medium heat and boil it until thick, shiny, and spoon-coating. Add a touch more {honey} if needed for a lacquered finish, and reduce until the sauce smells sweet, savory, and concentrated.
4. Rest the roasted {pork_tenderloin} off the heat until the juices settle, then slice across the grain for tender pieces that stay moist. Brush with the reduced glaze while still warm so it clings in a glossy coat.
5. Arrange the sliced {pork_tenderloin} on a warm plate, spoon over any remaining glaze, then finish with {scallion} and {sesame_seeds} for freshness and gentle crunch.