Char Siu Pork
A Chinese classic, delicious with pancakes, spring onion, cucumber and the marinade sauce served with it in place of peking duck.
- Approx 750g pork tenderloin
- 1 1/2 tbs runny honey, mixed with 1 1/2 tbs hot water.
- 3 tbs soy sauce
- 2 tbs sake or dry sherry
- 4 tbs hoisin sauce
- 1 tsp chinese five spice powder
- 1 tsp brown sugar
- 1 tsp ginger powder
- 1 tsp garlic powder
- dash red food coloring (optional, but gives an authentic & beautiful color)
- Combine all marinade ingredients and put into a plastic freezer type bag.
- Clean pork tenderloin by removing sinews etc, prick all over with a metal skewer and add pork to marinade in bag. Tie knot in top and massage marinade well into pork.
- Leave in fridge overnight, massaging occasionally.
- Preheat oven to 200c. Half fill a deep roasting tin with water and place a wire rack on top.
- Remove pork from marinate (reserve marinate and set aside for later) and place on wire rack over the water bath.
- Roast for 15 mins, remove and baste with marinate. Lower oven temperature to 180c and roast a further 10 mins.
- Remove and baste with honey/water mixture. Roast a further 10 mins.
- Let it rest and slice thinly.
- Meanwhile, pour marinade into a small heavy saucepan and bring to a boil, simmer 2 mins and serve with pork.
Serving Size: 3-4
Rate this Recipe:
Preparation Time: 10 minutes