Description
This bold, sweet-savory marinade creates the classic flavors of Chinese BBQ pork. It works beautifully with pork tenderloin, pork shoulder cut into chunks, or thick pork steaks.
Serves
4–6
Prep Time
10 minutes
Marinating Time
Overnight
Cook Time
20–30 minutes (depending on cut)
Ingredients
(For 2 lbs pork tenderloin, or pork shoulder cut into chunks, or thick pork steaks)
- ½ cup hoisin sauce
- ½ cup low sodium soy sauce
- ½ cup honey or corn syrup
- ½ cup Chinese cooking wine
- 2 tbsp fresh grated ginger
- 2 tbsp minced garlic
- 2 tbsp annatto powder
- 2 tsp white sugar
- 1 tsp white pepper
- 1 tbsp toasted sesame oil
- 1 tbsp five spice powder
- 1 tbsp chili crisp
Pork Options
- 2 lbs pork tenderloin
- OR pork butt cut into 2-inch pieces
- OR 2-inch thick pork steaks
Instructions
1.
In a bowl, whisk together the hoisin, soy sauce, honey, Chinese cooking wine, ginger, garlic, annatto powder, sugar, white pepper, sesame oil, five spice powder, and chili crisp until well combined.
2.
Reserve ½ cup of the marinade to use later as a glaze.
3.
Place the pork in a non-reactive container or resealable bag. Pour the remaining marinade over the pork and toss to coat evenly.
4.
Cover and refrigerate overnight, turning the pork occasionally to ensure even marinating.
5.
Preheat your Traeger grill to 400°F.
6.
Remove the pork from the marinade and place directly on the grill. Insert a thermometer into the thickest part of the meat.
7.
Cook until the internal temperature reaches 145°F, then brush or glaze the pork with the reserved marinade.
8.
Continue cooking until the internal temperature reaches 155°F.
9.
Remove from the grill and allow the pork to rest for a few minutes.
10.
Slice and serve.
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