In Chinese cuisine, you’ll find this pink pork hanging in glass windows, called Char Siu or Chinese-Style BBQ Pork. Used in stir-fries, fried rice, noodle dishes, egg rolls, or served as is, sliced over a bowl of rice. This recipe still has that pink hue, but instead of relying on red food color #5, I used red beets, which add natural color and an earthy undertone. This earthy flavor, along with a Stout-style beer, enhances the marinade’s roasty element. With umami-rich soy sauce, miso, and hoisin sauce, the extra dimensions this marinade adds to any protein, is crazy good. My goal was to make a better Chinese-Style BBQ Pork, yet I can see this marinade used on tofu, tempeh to be vegan, or added to chicken, duck, or even a hanger steak…
In a blender, add the Stout, soy sauce | tamari | liquid aminos | shoyu, brown sugar, hoisin sauce, barley miso, Chinese five spice powder, ginger, beet, and garlic. Seal with the lid and blend on high, combining the ingredients until smooth.
Pour the Stout marinade into a gallon-sized sealable bag and add pork tenderloin. Squeeze as much air out of the bag as possible and seal it. Roll the bag to evenly coat the pork and refrigerate for at least 2 hours and up to 48 hours.
Grill: Fire up your gas or charcoal grill. Remove the pork from the Stout marinade and cook it over the fire, turning every 4 minutes, until the internal temperature reaches 160°F | 71°C. To increase the flavor, brush the remaining marinade over the cooking pork a few times.
Oven Roast: Preheat the oven to 450°F | 232°C, using convection roast if available. Remove the pork from the Stout marinade and place on the rack of a roasting pan. Place the roasting pan into the center of the oven and roast until the internal temperature reaches 160°F | 71°C, about 25 minutes.
Let the pork rest covered with aluminum foil for at least 5 minutes before carving. This Chinese-Style BBQ Pork can be served on a bowl of steamed rice, used in a Stir-Fry, stuffed into a Beer Steamed Boa Bun or made into a killer sandwich.