Chinese Pork Loin

A Backyard Take On Char Siu

This Chinese pork loin captures the magic of Chinatown roast pork shop windows in a backyard-grill version. The marinade reads like a classic char siu blend: soy sauce, pineapple juice, hoisin sauce, pressed garlic, fresh ginger, sherry, brown sugar, honey, and Chinese five-spice powder. Together they build the sweet-salty-spiced lacquer that turns plain pork loin into something special.

The overnight marinade is the move that separates good from great. Four hours minimum, but a full overnight soak lets the flavors penetrate the dense pork loin all the way through, not just on the surface. The pineapple juice does double duty: its bromelain enzyme tenderizes the meat while its sugars caramelize during cooking.

Grilling low and slow over indirect heat for 90 minutes gives the marinade time to caramelize into a glossy, sticky exterior while the inside cooks gently to a juicy 160F (71C). Frequent turning prevents any single side from charring before the rest catches up.

Pro Tips

• Score the surface of the pork loin in a ½-inch crosshatch before marinating. The cuts let the marinade penetrate further and create more surface area for browning.
• Use the optional red food coloring if you want that signature Chinatown red ring. Skip it for a more natural color and flavor remains the same.
• Save and boil the marinade for 2 minutes if you want to use it as a baste during cooking. Brushing raw marinade isn’t food-safe.
• Pull the pork at 145F (63C) and tent loosely with foil. Carryover cooking will bring it to 160F (71C) without overshooting.
• Slice across the grain in thin rounds. Cutting with the grain gives stringy, tough bites no matter how perfectly you cooked it.

Variations

• Swap pork loin for pork shoulder for an even richer, more forgiving roast.
• Substitute mirin or rice wine for the sherry for a more authentic Asian flavor profile.
• Add a tablespoon of Sriracha or sambal oelek to the marinade for heat.