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PREP 30 minutes
TOTAL 8 hours
Serves
US | METRIC

INGREDIENTS

  • 1 pork tenderloin fillet (around 500 g)
  • 4 tbsps of honey (3 for the marinade, one for the glaze)
  • 4 tbsps of hoisin sauce
  • 2 tbsps of dark soy sauce
  • 1 tbsp of light soy sauce
  • 2 tbsps of rice wine
  • 1 tsp sesame oil
  • 4 garlic cloves, grated
  • 1 tsp Chinese five-spice powder
  • ½ tsp red gel food colouring
Char siu Chinese roast pork

Char siu Chinese roast pork

This sweet, sticky pork is the perfect way to celebrate Chinese new year. You can use a pork shoulder cut in two down the middle or a pork tenderloin. If you use a shoulder you may need to increase the cooking time slightly.


The secret to this recipe is the long marinating time. I have marinated this pork up to three days in the fridge, and it allows the flavours to deeply penetrate into the flesh of the pork. Traditionally the pork would be tinged red using fermented red bean curd, but this can be difficult to get hold of and more frequently red food colouring is used instead. The colouring is optional, but it does add a lovely jewelled-hue to the glossy, lacquered exterior.

  1. Mix together the marinade ingredients (note only 3 tbsps honey required for marinade). Once mixed, put 4 tbsps of the mixed marinade to one side (this will become the glaze and can be kept separately in the fridge until its time to cook) and pour the rest all over the pork.
  2. Marinate the pork in the fridge for at least overnight but up to 3 days in a zip lock bag, the longer the better. Keep turning and rotating to ensure an even coverage.
  3. Take the pork from the fridge 30 minutes before cooking, to allow it to come up to room temperature. This stops the meat from contracting too much when heated.
  4. Preheat the oven to 200℃
  5. Line a baking tray with foil and set up a wire rack on top. We will roast the pork on the rack so that the heat can flow beneath, but the surface contact is reduced with the tray. Because of the high sugar content, the pork would burn if roasted directly on a tray.
  6. Place the pork on the rack and cook in the oven for 20 minutes.
  7. Meanwhile add the additional 1 tbsp honey to the reserved marinade and warm through in a pan until bubbling. After the meat has been cooking for 10 minutes, baste with the reduced sauce and quickly add the pork back to the oven. Repeat this after 5 more minutes, and again at the end of the cooking time.
  8. Let the meat rest for 10 minutes before slicing it into rounds, 0.5-1cm thick.
  9. Serve with rice, steamed greens and any leftover sauce drizzled on top.
Char siu Chinese roast pork

Char siu Chinese roast pork

This sweet, sticky pork is the perfect way to celebrate Chinese new year. You can use a pork shoulder cut in two down the middle or a pork tenderloin. If you use a shoulder you may need to increase the cooking time slightly.


The secret to this recipe is the long marinating time. I have marinated this pork up to three days in the fridge, and it allows the flavours to deeply penetrate into the flesh of the pork. Traditionally the pork would be tinged red using fermented red bean curd, but this can be difficult to get hold of and more frequently red food colouring is used instead. The colouring is optional, but it does add a lovely jewelled-hue to the glossy, lacquered exterior.

PREP 30 minutes
TOTAL 8 hours
favorite
print
like
Serves
US | METRIC

INGREDIENTS

  • 1 pork tenderloin fillet (around 500 g)
  • 4 tbsps of honey (3 for the marinade, one for the glaze)
  • 4 tbsps of hoisin sauce
  • 2 tbsps of dark soy sauce
  • 1 tbsp of light soy sauce
  • 2 tbsps of rice wine
  • 1 tsp sesame oil
  • 4 garlic cloves, grated
  • 1 tsp Chinese five-spice powder
  • ½ tsp red gel food colouring
  1. Mix together the marinade ingredients (note only 3 tbsps honey required for marinade). Once mixed, put 4 tbsps of the mixed marinade to one side (this will become the glaze and can be kept separately in the fridge until its time to cook) and pour the rest all over the pork.
  2. Marinate the pork in the fridge for at least overnight but up to 3 days in a zip lock bag, the longer the better. Keep turning and rotating to ensure an even coverage.
  3. Take the pork from the fridge 30 minutes before cooking, to allow it to come up to room temperature. This stops the meat from contracting too much when heated.
  4. Preheat the oven to 200℃
  5. Line a baking tray with foil and set up a wire rack on top. We will roast the pork on the rack so that the heat can flow beneath, but the surface contact is reduced with the tray. Because of the high sugar content, the pork would burn if roasted directly on a tray.
  6. Place the pork on the rack and cook in the oven for 20 minutes.
  7. Meanwhile add the additional 1 tbsp honey to the reserved marinade and warm through in a pan until bubbling. After the meat has been cooking for 10 minutes, baste with the reduced sauce and quickly add the pork back to the oven. Repeat this after 5 more minutes, and again at the end of the cooking time.
  8. Let the meat rest for 10 minutes before slicing it into rounds, 0.5-1cm thick.
  9. Serve with rice, steamed greens and any leftover sauce drizzled on top.