Sticky Char Siu Honey BBQ Pork Medallions

Elevate your weeknight dinner rotation with these sticky, caramelized Char Siu honey BBQ pork medallions. This recipe captures the essence of classic Cantonese barbecue, combining savory, aromatic, and sweet notes into a fast, restaurant-style dish that is ready in under thirty minutes.

It is the perfect solution for when you want something impressive, flavorful, and incredibly tender without spending hours in the kitchen.

Char Siu is a staple of Cantonese cuisine, traditionally known for its distinct red hue and deep, honey-sweetened savory profile. By using pork tenderloin sliced into thick medallions, this recipe dramatically reduces the cooking time while maintaining the signature succulent texture and charred exterior.

The combination of hoisin, Shaoxing wine, and five-spice creates a complex, umami-rich glaze that transforms quickly under high heat.

This method is straightforward, focusing on proper searing and consistent basting to achieve that coveted sticky, lacquer-like finish. Whether served alongside steamed rice or fresh greens, these pork medallions offer a vibrant flavor experience that feels sophisticated yet remains accessible for any home cook looking to explore traditional Asian-inspired cooking techniques.

Ingredients

Why this recipe works

The method of slicing pork tenderloin into thick 1.5-inch medallions is the key to achieving a rapid cook time while keeping the interior juicy. By increasing the surface area, the marinade penetrates the meat more effectively, and the high-heat searing creates a beautiful, caramelized exterior that mimics the traditional long-roast method of authentic Cantonese Char Siu.

Continuous basting with the reserved honey-based glaze during the final stage of cooking ensures that the sugars caramelize into a sticky, glossy finish. This technique not only adds layers of deep, sweet flavor but also creates the classic charred edges that define high-quality barbecue. Resting the meat afterwards is essential to ensure the internal juices are retained for a tender, melt-in-your-mouth experience.

Notes and substitutions

For the best results, use a high-quality hoisin sauce and authentic Shaoxing wine, which adds a distinct depth that cannot be fully replicated by other ingredients.

If Shaoxing wine is unavailable, dry sherry or mirin are acceptable substitutes that provide a similar balance of sweetness and acidity. Always ensure the five-spice powder is fresh, as its potent aroma is foundational to the flavor profile of this dish.

A cast-iron skillet is highly recommended for this recipe because of its superior heat retention, which is necessary to achieve the blistered, charred edges at 425°F. If a cast-iron skillet is not available, use a heavy-bottomed stainless steel pan. Avoid non-stick pans if possible, as they cannot handle the high heat required to properly caramelize the honey glaze without potentially damaging the coating.

• Shaoxing wine: dry sherry or mirin
• red bean curd: red miso paste mixed with a pinch of red food coloring

Equipment

• cast-iron skillet
• chef knife
• cutting board
• mixing bowl
• tongs
• basting brush