Red Beet Char Siu Pork Recipe

Name: Red Beet Char Siu Pork
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 roasted red beets; 1 tablespoon soy sauce; 1 tablespoon ketchup; 1 tablespoon rice wine vinegar; 1 tablespoon dark brown sugar, packed; 2 tablespoons fresh ginger, grated on a microplane; 1 clove of garlic; 1/2 teaspoon toasted sesame oil; 1/2 teaspoon ground fennel (I actually buy seeds and grind them fresh with a mortar and pestle); 1/4 teaspoon white pepper; 1/8 teaspoon ground clove; 1/8 teaspoon cinnamon; squirts of Sriracha, to your taste; 4 tablespoons vegetable oil or other neutral oil, divided; 1 pork tenderloin, silver skin removed, about 1 lb; 2 scallions, thinly sliced for garnish (optional)

Servings: persons

3 roasted red beets
1 tablespoon soy sauce
1 tablespoon ketchup
1 tablespoon rice wine vinegar
1 tablespoon dark brown sugar, packed
2 tablespoons fresh ginger, grated on a microplane
1 clove of garlic
1/2 teaspoon toasted sesame oil
1/2 teaspoon ground fennel (I actually buy seeds and grind them fresh with a mortar and pestle)
1/4 teaspoon white pepper
1/8 teaspoon ground clove
1/8 teaspoon cinnamon
squirts of Sriracha, to your taste
4 tablespoons vegetable oil or other neutral oil, divided
1 pork tenderloin, silver skin removed, about 1 lb
2 scallions, thinly sliced for garnish (optional)

1
To roast the beets, remove the stems and greens (if present), peel with a vegetable peeler and cut into a 1/2 inch dice. Place on a foil-lined baking sheet, drizzle with olive oil, a touch of salt and pepper, and roast in a 400F degree oven for 45 minutes.
2
Puree the roasted beets in a blender or food processor. Add the soy sauce through Sriracha and 2 tablespoons of neutral oil and blend until smooth (this will not be liquid, more like a bright fuchsia paste.)
3
Empty the paste into a large zip top bag. Pat the pork tenderloin dry, lightly coat with salt and pepper, and add to the bag, massaging the paste into the meat. Seal and refrigerate to marinate overnight (or at least 4 hours - and up to 24, the longer the better in my book.) Bring to room temperature before cooking.
4
Preheat the oven to 400F and prepare a foil-lined baking sheet. Heat a large cast iron or other heavy bottomed sautee pan with the remaining 2 tablespoons of neutral oil over medium-high heat. Add the pork to the pan to brown, 2 minutes per side (8 minutes total). Remove the pork, place on the sheet tray and cook in the oven about 20 minutes, or until the internal temperature reads 140F. Once out of the oven, let the meat rest for 10 minutes loosely tented with foil; the internal temperature should read 150F after the rest. Slice into rounds and enjoy!

227

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 roasted red beets, 1 tablespoon soy sauce, 1 tablespoon ketchup, 1 tablespoon rice wine vinegar, and more.

Yes, Red Beet Char Siu Pork falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Beet Char Siu Pork

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