Char Sui Pork Loin (my way)

Name: Char Sui Pork Loin (my way)
Total time: 3600 s
Yield: 6 people
Cuisine: American
Ingredients: 2 pork loins; 5 cooked beets, finely chopped; 1 tablespoon garlic powder; 1 teaspoon cayenne pepper; 1 teaspoon salt; 1/4 cup hoison sauce; 1/4 cup oyster sauce; 1/4 cup mirin; 1/2 cup soy sauce; 2 tablespoons honey; 2 tablespoons brown sugar; 1/8 teaspoon nutmeg; 1/2 teaspoon cinnamon; 1/2 tablespoon ground fennel seed

Taylor Topp Comacho @Tay68cancook

USA

I love the pork in won ton soup. The baby boneless spare ribs. They all have such wonderful flavor. I tried my own version and loved it. Hope you do too.

Taylor Topp Comacho @Tay68cancook

USA

I love the pork in won ton soup. The baby boneless spare ribs. They all have such wonderful flavor. I tried my own version and loved it. Hope you do too.

Saved

Ingredients

1 hour

6 people

2pork loins
5cooked beets, finely chopped
1 tablespoongarlic powder
1 teaspooncayenne pepper
1 teaspoonsalt
1/4 cuphoison sauce
1/4 cupoyster sauce
1/4 cupmirin
1/2 cupsoy sauce
2 tablespoonshoney
2 tablespoonsbrown sugar
1/8 teaspoonnutmeg
1/2 teaspooncinnamon
1/2 tablespoonground fennel seed

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Steps

1 hour

1

In a zip loc bag mix all ingredients.
2

Add in pork loin. Refrigerate 24 hours. Flip bag several times during marinating process to make sure pork loins sit in marinade all over the loins.
3

Preheat oven to 350 degrees.
4

Line a large baking dish with tin foil. This gets sticky when cooking. The tin foil protects your pan while baking.
5

Use a wire rack to let pork loin sut on during cooking process. Hint...let pork loin come to room temperature before baking.
6

Cook for 45 minutes or internal temperature hits 145- 150 degrees. Baste several times during cooking process with leftover marinade.
7

Let pork rest about 10 minutes before slicing.