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Vietnamese BBQ Pork -Xa Xiu
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Vietnamese BBQ Pork | Xa Xiu

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By: Cindy Lam Lorimer
Prep Time: 15 minutes
Cook Time: 1 hour
Marinate overnight: 12 hours
Total Time: 13 hours 15 minutes
Servings: 6
This juicy BBQ pork is so irresistible, you'll find yourself craving more! Whether enjoyed solo, in a stir-fry with noodles and/or veggies, stuffed in a banh mi sandwich or paired with egg noodle soup, the possibilities are endless with this versatile and savory meat.

Ingredients 

Marinade:

  • 3 lbs pork tenderloin
  • 3 Tbsp sesame oil
  • 4 cloves garlic, minced
  • ⅓ cup Shao hsing rice wine
  • ⅓ cup low sodium soy sauce
  • ¼ cup hoisin sauce
  • ⅓ cup honey
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • ½ tsp five spice powder
  • 1 ½ Tbsp garlic powder
  • 1 ½ Tbsp onion powder
  • 1 tsp red food coloring, OR make natural red color with 2 red beets, rough chopped

Glaze:

  • remaining marinade mix
  • ⅓ cup honey
  • 2 Tbsp concentrated beet juice, (optional if not using red food coloring) 

Instructions

  • If making natural red color: in a small saucepan, add chopped beets and add water to cover the beets and cook on medium heat for 30 minutes, or until water is reduced by around ¼ cup. 
  • In a small saucepan on medium heat, add sesame oil and fry up the garlic for 30 seconds.
  • Then add remaining marinade ingredients. Turn heat up and bring it to a boil, stirring occasionally.
  • Remove from heat and let it cool down completely.
  • Once the marinade sauce is completely cooled, massage into pork.
  • Ideally you want to marinate the pork overnight, otherwise a minimum of 4 hours. Bring the meat to room temperature before cooking.
  • Preheat oven to 450 degrees.
  • Place metal rack over baking pan.
  • Pour water into a roasting pan and place pork on metal rack.
  • Roast for a total of 60 minutes and baste every 15 minutes on just top and sides, no need to do it on the bottom of the pork. Flip pork halfway through. Also, if need be, turn the pan around halfway through because ovens tend to bake unevenly. 
  • IMPORTANT: after 10 minutes, reduce oven temp to 375 degrees.
  • Remove from oven.
  • After you are done basting the pork, it's time to cook the glaze.

To make the glaze:

  • In a small saucepan on high heat, add remaining marinade mix and honey.
  • Bring to a boil then turn heat down to a medium low and let it simmer for 5 minutes.
  • Brush cooked glaze on pork on both sides and put back in the oven. Reduce oven temperature to 350 degrees and bake for another 5 minutes.     
  • Strain glaze and use as a dipping sauce.  
  • Let rest for at least 10 minutes before slicing.

Nutrition

Serving: 1portion | Calories: 517kcal | Carbohydrates: 41g | Protein: 49g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 148mg | Sodium: 1206mg | Potassium: 1034mg | Fiber: 1g | Sugar: 34g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 3mg

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