Your initial reaction upon seeing this photo might be "oh that isn't char siu pork, char siu pork is bright red!' And yes, it usually is but, having discovered that the red comes from food coloring, I omitted it. Feel free to add it back if you feel that it would make for a more authentic or attractive dish.
Thinly sliced, this made enough to use as topping for 2 bowls of ramen and filling for 2 lunch wraps.
1 pork tenderloin, about 1 lb
2 Tbsps hoisin sauce
1 Tbsp rice wine vinegar
1 Tbsp soy sauce
1 tsp Worcestershire sauce
1 tsp honey
1/2 tsp hot sauce
1/4 tsp sesame oil
1 tsp grated ginger
1 tsp Chinese five spice
Mix all ingredients together and add the pork tenderloin. Marinate overnight, turning from time to time.
Preheat oven to 500.
Cover a baking tin with aluminum foil and brush lightly with oil. Remove the tenderloin from marinade, roughly rub off excess and place on tray.
Broil for 18 minutes, turning every 4 to 5 minutes and brushing the top with remaining marinade each time you turn the meat.
Remove from oven after 20 minutes, cover with foil and allow to rest for 10 minutes.
Slice thinly and use as desired in ramen, steamed buns, fried rice, salad, sandwiches - the sky's the limit.
Inspiration recipe, here.