28 Mar Chinese Barbecue Pork (Char Siu)
There are a million recipes for Char Siu in internet-land, and each and every one of them turns out a result different to the last. This is the one that I have found suits me the most, is one I have adapted over time to suit my own tastes, and is now my go-to. It’s not completely authentic or traditional (no red dye or fermented tofu here), but it’s mine just the same, and I love it.
Like most things I have recreated at home, I put effort into making my recipes simple, and this is no different. This one is so easy, and the results so delicious, that I have no doubt it will become a regular dish in your home too.
My whole family just love this pork served really simply with rice and steamed pak choi as sides. The kids go mad for it and any leftovers are swiftly devoured for lunch the next when turned into gorgeous, crunchy and moreish Banh Mi.
Enjoy with gusto,
Chinese Barbecue Pork (Char Siu)
1 kilogram pork tenderloin (2 x 500g strips)
2 tablespoons vegetable oil
1 teaspoon sesame oil
2 tablespoons brown sugar
3 tablespoons honey
3 tablespoons hoisin sauce
1 tablespoon oyster sauce
1.5 tablespoons soy sauce
1 teaspoon Chinese five spice
2 cloves garlic, crushed and minced
2cm knob ginger, peeled and grated
Place all ingredients except the pork into a mixing bowl and combine well with a whisk.
Place the pork into a large ziplock freezer bag and pour over the marinade.
Ensuring the pork is well coated, place the back into the fridge and allow to marinade for a minimum of three hours, but preferably overnight.
To prepare for cooking remove pork from the fridge to allow to come to room temperature (see note) and preheat oven to 180C.
Place a roasting rack inside a large roasting tray and fill the tray with a little boiling water. Place the meat on the rack, ensuring that the water is not touching it (see note).
Meanwhile, pour excess marinade into a small saucepan and add two tablespoons of honey. Bring to a boil and simmer gently for five minutes. This can be used to baste your pork.
Place the pork in the oven and cook for about 30 minutes, basting with the glaze every 10 minutes.
After 30 minutes, turn the oven to ‘grill’ on high heat and place the tray as high as possible under the elements. Cook for a further 12-15 minutes, basting the pork generously with the glaze every 3 – 5 minutes. Once browned and caramelised, remove the tray from the oven.
Allow the meat to rest for at least 10 minutes before slicing. Serve with steamed jasmine rice and Asian greens.
Bringing your pork to room temperature before cooking helps it to cook more evenly throughout. This should take about half an hour. Be mindful of food safety and keep an eye on things- if you live in a hot climate, you may only need half this time.
The water in the bottom of the pan creates a steam while cooking, helping to keep the meat above it moist.