I have wonderful memories of visiting Montreal with my family when I was a kid. We’d go up for a long weekend, catch an Expos game, visit a museum, walk through the market in Little Italy, and eat in Chinatown. I can remember strolling the streets of Chinatown and seeing barbecued pork spareribs and rotisserie ducks on display in shop windows. That barbecued pork had such a distinct and delicious flavor, and I had to try to duplicate that flavor at home when I found this recipe.
I made these sliders with pork tenderloin, but you could use the marinade with any type of pork (ribs, shoulder, etc.) for similar tasty results. I mixed some soy sauce and Hoisin sauce together to spread on the slider buns before serving.
I made these for the first time for Superbowl Sunday back in 2008. Unfortunately, that was a sad day for the New England Patriots. My roommate wants me to check the schedules of all Boston sporting events before I make these because he thinks they bring bad luck! Bad luck?!? Pssht! Happy Stomach!
*Heads up! This recipe requires overnight marinating in the fridge.
Char Siu Pork Sliders
Source: Curiously Ravenous blog
2 lb pork loin or shoulder
3 Tbsp soy sauce
2 Tbsp oyster sauce
4 Tbsp Hoisin sauce
2 Tbsp Shaoxing cooking wine
2 Tbsp honey
2 Tbsp brown sugar
1 tsp five spice powder
1″ piece fresh ginger, julienned
1 tsp red food coloring
Combine all the ingredients in a large quart-size plastic freezer bag. Seal, and gently massage the marinade into the meat. Refrigerate to let marinate for about 24 hours.
Preheat the oven to 425 degrees. Lay the pork out onto the wire rack of a roasting pan. Pour enough water into the bottom pan so that it comes up to about 1/2″ up the sides, but is not touching the pork. (This creates a steam that keeps the meat juicy.) Roast for 15 minutes, then turn the oven down to 350 degrees.
Baste with the leftover marinade every 10 minutes. Roast for about 30-40 minutes or until the center of the cut registers 160F on an instant read thermometer.
Remove from oven, and let cool for 15 minutes. Slice and serve immediately or let come to room temperature and refrigerate for a later use.