- ½ cup soy sauce
- ⅓ cup honey
- ⅓ cup ketchup
- ⅓ cup brown sugar
- ¼ cup Chinese rice wine
- 2 tablespoons hoisin sauce
- 2 tablespoons red bean curd (Optional)
- 1 teaspoon Chinese five-spice powder (Optional)
- 2 (1 pound) pork tenderloins
- Step 1: Stir soy sauce, honey, ketchup, brown sugar, rice wine, hoisin sauce, red bean curd, and five-spice powder together in a saucepan over medium-low heat. Cook and stir until just combined and slightly warm, 2 to 3 minutes.
- Step 2: Meanwhile, slice each pork tenderloin lengthwise into 1 1/2- to 2-inch-thick strips. Place pork strips in a large, resealable plastic bag.
- Step 3: Pour marinade into the bag with the pork. Squeeze air from the bag, seal, and turn the bag a few times until pork is well coated. Marinate in the refrigerator, 2 hours to overnight.
- Step 4: When ready to cook, preheat a charcoal grill for medium-high heat and lightly oil the grate.
- Step 5: Remove pork from marinade and shake to remove excess liquid. Set aside the remaining marinade for basting.
- Step 6: Rake the hot coals into two equal piles on opposite sides of the charcoal grate. Add a small container of water to the grate. Place pork strips in the center of the grate for indirect cooking.
- Step 7: Cook pork over indirect heat, turning regularly and basting as desired, until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 30 minutes or longer.
- If you can’t find red bean curd, use 1/2 teaspoon red food coloring instead, if desired.
- To cook over indirect heat on a gas grill, simply turn off the center burner. Place food over that burner and it will cook by the heat on either side.