Recently I have purchased a new toy. A brand new charcoal Weber Grill. I am in love with this and with the spring weather in Miami, it was perfect for grilling. I am not a big fan of burgers and hot dog, I am using this grill to smoke and grill stuff that are close to home 🙂
With that said, I have tested this grill with my beloved Chinese Roast Pork. You might have had it at chinese restaurant that has a red color to it. Well, I didnt use any red coloring but it was fun and yummy.
First of all, I marinated the pork tenderloin overnight. Then its time to fire up the charcoal with my trusty rusty and old charcoal starter. I have also purchased a charcoal basket for this grill since I know I will be cooking things that requires indirect heat and this basket helps to keep things in order and clean.
I have also added some apple wood chips and hickey wood chunk for extra smokiness. I have also taken advantage of the extra space and wrapped up a few oriental sweet potatoes to throw in while the tenderloin cooks. I have included pics so it is pretty self explanatory. The charcoal basket on each side created an empty space in the middle perfect for my foil tray to catch any dripping. Once the charcoal and wood chips are ready, put the grate on and lay down the pork tenderloin in the middle as shown and the sweet potatoes on the side. Close the lids and have the vents only open half ways. Check back in 50 minutes. Use a meat thermometer to check for internal temperature, it needs to read 155C to 160C. Then move the meat over to the charcoal and brush on honey glaze to give it a final touch of sweetness and slightly charred flavor, this will take about 5-10 minutes. Then you are all done! Let the meat seat for 5-10 minutes and slice them up and ready to serve as appetizer or over a bed of rice or noodles! yummy!
Full recipe as follows
Chinese Roast Pork – CharSiu (on the charcoal grill)
Preparation time: 10 minutes
Marinate time: min 8 hours up to 24 hours
Cook time: Approximately 1 hour
2 lbs of whole tenderloin, well trimmed Cut into pieces shown in pic
1/2 cup of water or 1/2 cup of chicken stock
1/4 cup of light brown sugar
2 tsp kosher salt
1/2 tsp Chinese five spice powder
2 tbsp of soy sauce
1 tbsp of Japanese sake or dry sherry
1 tbsp of yellow miso paste
2 tsp of finely minced fresh garlic
1 tbsp of hoisin sauce
1 tsp of toasted sesame seed oil
1 tsp of white pepper
2 tbsp of honey
2 tbsp of hot water
A handful of apple wood chip soaked in water for 30 minutes and wrapped in foil with one end open
2 hickory wood chunk
1. Combine all ingredients except pork into a mixing bowl or large ziplock bag and mix well.
2. Pour marinade over tenderloin and make sure it is well coated. Store in fridge for a minimum of 8 hours.
3. In a charcoal grill, use a charcoal basket to hold charcoal on both sides of the grill as indicated in photo and use a foil tray in the middle to catch any drippings. Alternatively, you can have all the hot charcoal on one side and place the foil tray on the other. Add your wood chips and wood chunk on top of the charcoal once charcoal is ready.
4. Put your marinated tenderloin onto grates right over the foil tray. This way it is being cooked thru INDIRECT heat.
5. Close top and bottom vent half way on the grill and close the lid and let the tenderloin smoke and cook on indirect heat for 50 minutes or until internal temperate had reached 155C-160C
6. Move tenderloin onto charcoal and brush on honey glaze until the exterior is slightly charred. This will take 5 to 10 minutes. Be careful not to burn the meat.
7. Let meat seat in room temperature for 5-10 minutes. Slice tenderloin thinly and serve over a bed of rice of as topping to ramen noodles.
Where to buy suggestions:
Weber Charcoal Grill: http://amzn.to/2ouxCbf
Weber Charcoal Basket: http://amzn.to/2p3t7ri
Heat proof gloves: http://amzn.to/2ouBN70
Grill kit: http://amzn.to/2ouz6lO
Hickory wood chunk: http://amzn.to/2oyG0b6
Applewood chips: http://amzn.to/2oHlIN4
Chinese 5 spice powder: http://amzn.to/2pBg4tf
Hoisin Sauce: http://amzn.to/2ofndP3
Yellow Miso Paste: http://amzn.to/2pB2eap
Japanese Sake: http://amzn.to/2oHn0aU
White pepper: http://amzn.to/2oz3JrV
Toasted Sesame seed oil: http://amzn.to/2ouxOY2
Meat Thermometer: http://amzn.to/2ouzzEn
To download recipe in PDF click here: Chinese CharSio on BBQChinese Roast Pork on charcoal grill