Sticky Char Siu Honey BBQ Pork Medallions Tips, FAQ & printable recipe

Tips for success

To achieve the most authentic flavor, consider marinating the pork for up to 2 hours in the refrigerator if time permits.

While 15 minutes is sufficient for a quick meal, a longer marination time allows the five-spice and red bean curd to infuse the meat more deeply, resulting in a more intense and complex taste profile in every bite.

If the glaze seems too thick when applying it, you can thin it with a tiny splash of water or extra Shaoxing wine. Be careful not to make it too runny, as you want the glaze to cling to the pork medallions during the searing process.

Always remember to use a fresh brush or spoon for the basting glaze to prevent contamination from the raw meat juices.

Variations

• Spicy Char Siu: Add one tablespoon of chili garlic sauce or a pinch of crushed red pepper flakes to the marinade. This variation adds a pleasant heat that cuts through the sweetness of the honey and hoisin, creating a more dynamic flavor profile for those who enjoy a bit of spice in their barbecue.
• Sesame Pork Medallions: Before serving, sprinkle the pork medallions with toasted sesame seeds. The nutty, crunchy texture of the seeds provides a wonderful contrast to the sticky, smooth glaze and enhances the overall presentation of the dish, making it look even more like a professional-style restaurant preparation.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days in the refrigerator.

Freezer

Freeze for up to 1 month in a sealed, freezer-safe container. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a skillet over medium heat with a splash of water until warmed through, or use a microwave at 50% power until hot.

Store any leftovers in an airtight container in the refrigerator to maintain freshness. The glaze may thicken when cold, but it will return to a sticky consistency once gently reheated.

Ensure the pork is cooled to room temperature within two hours of cooking before placing it in the refrigerator to keep it safe for later consumption.

You can prepare the marinade and slice the pork up to 24 hours in advance. Keep the pork and marinade in the refrigerator, but do not combine them until you are ready to cook, or the texture of the meat may change due to the acidity of the wine and bean curd. This makes dinner preparation incredibly fast when you are ready to eat.

Serving ideas

Serve these Char Siu medallions immediately while the glaze is still warm and tacky. They pair beautifully with a side of steamed jasmine rice or stir-fried baby bok choy, which helps balance the richness of the sweet and savory pork.

A light drizzle of the pan-drippings over the rice adds an extra layer of flavor that complements the entire meal.

For a more casual presentation, these medallions can be served as an appetizer or sliced into smaller pieces to top a fresh noodle bowl or a crisp green salad. The versatility of the pork makes it a great candidate for various meal formats, ensuring that the bold flavors remain the highlight of the dish regardless of how it is plated.

Frequently asked questions

Recipe card

Sticky Char Siu Honey BBQ Pork Medallions

Prep 10 minCook 10 minRest 5 minTotal 25 minServes 4

Ingredients

• 1.5 lb pork tenderloin, sliced into 1.5-inch medallions
• 3 tbsp hoisin sauce
• 2 tbsp honey
• 2 tbsp Shaoxing wine
• 1 tsp five-spice powder
• 1 tbsp red bean curd
• scallions, for serving

Instructions

1. Place the pork tenderloin on a clean cutting board. Using a sharp chef knife, slice the tenderloin into uniform 1.5-inch thick medallions. Ensure all pieces are roughly the same size to promote even cooking during the searing process.
2. In a large mixing bowl, combine the hoisin sauce, honey, Shaoxing wine, five-spice powder, and red bean curd. Whisk the mixture until the glaze is smooth and uniform. Add the pork medallions to the bowl and toss thoroughly until every piece is evenly coated in the marinade. Refrigerate for at least 15 minutes before cooking.
3. Heat a heavy cast-iron skillet over high heat until it reaches 425°F. Carefully place the pork medallions into the hot skillet. Sear for 3 minutes on the first side. Flip the medallions and continue to sear while brushing the pork continuously with the reserved honey glaze. Cook until the pork is sticky, blistered, and has reached an internal temperature of 145°F (63°C). Let the meat rest for at least 3 minutes.
4. Once the pork reaches 145°F (63°C) and has rested for at least 3 minutes, transfer the medallions to a clean plate. Top with freshly sliced scallions and spoon any remaining pan caramel over the top before serving immediately.

Contains: gluten, soy, sulfites

Estimated nutrition per serving

Calories

320

Protein

35 g

Carbohydrates

18 g

Fat

9.5 g

Fiber

0.5 g

Sugar

14 g

Sodium

680 mg

Automatic estimate from the ingredient list, not laboratory-verified.