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Place the pork and the marinade in a ziplock bag. Seal and shake well until the pork is evenly coated. Set aside to marinate in the fridge overnight. - Chinese Shaoxing wine is available in the Asian aisle of many supermarkets or from an Asian grocer.

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Ingredients - My Sriracha and Chinese BBQ Pork:

1. Need 2 lengths Tenderloin pork take off the sinews and membrane
2. You need 1/4 Cup - Sriracha Sauce
3. Require 1/4 Cup Chinese BBQ Sauce
4. Give 1/2 tsp Chilli Sea salt

Chinese Barbecue Pork is finger licking' good and you will be shocked how easy is it to make it at home! Made with a simple yet flavour loaded Char Siu sauce. Authentic and homemade Chinese BBQ pork marinated with sticky char siu sauce and roasted in oven. This dish is called Char Siu in Cantonese dialect, or Chashao (叉烧) in Chinese language.

My Sriracha and Chinese BBQ Pork process:

1. Mix the two sauces together in a bowl and add the chilli sea salt.
3. Take off the membrane from the Tenderloin.
4. Cover them both with the sauce all around and lay down greaseproof paper and add the pork to it. Marinate for a couple of hours.
5. Cook in a preheated oven for 30 minutes then turn over and drain off juices add more sauce and cook for a further 10 minutes on 170°C. Add some mixed pepper all around then let it cool a little then slice into thick disc shapes. Enjoy with some flavoured Rice, fried rice or Roasted Veg or Sallad

It is of Cantonese origin where marinated skewers of pork meat or pork. Char siu, or Chinese BBQ Pork, is a delicious Cantonese roast meat. Growing up in the Catskills, the first time I saw this Chinese BBQ pork, or char siu, was at the Holiday Inn of all places. My father, the hotel restaurant's head chef at the time, used a closely guarded recipe of Chinese sauces, lots of. Vietnamese/Chinese Barbecue Pork (Thit Xa Xiu/Char Siu).

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