Char siu (Chinese bbq pork)

    (13)
    3 hours 40 min

    Char siu literally means fork roast. 'Char' being fork and 'siu' being roast - named after the traditional cooking method for the dish: long strips of seasoned boneless pork are skewered with long forks and placed in a covered oven or over a fire. This is best cooked over charcoal but you can roast it in the oven with a tray of water underneath to create steam and keep the pork moist.


    26 people made this

    Ingredients
    Serves: 4 

    • 2 pork fillets
    • 120ml soy sauce
    • 80ml honey
    • 80ml ketchup
    • 75g brown sugar
    • 60ml Chinese rice wine
    • 2 tablespoons hoisin sauce
    • 2 tablespoons red bean curd
    • 1 teaspoon Chinese five-spice powder (optional)

    Method
    Prep:15min  ›  Cook:1hr25min  ›  Extra time:2hr marinating  ›  Ready in:3hr40min 

    1. Slice pork fillets into strips about 3 to 5cm long; place in a large resealable food bag.
    2. Stir soy sauce, honey, ketchup, brown sugar, rice wine, hoisin sauce, red food colouring and Chinese five-spice powder together in a saucepan over medium-low heat; cook and stir until just combined and slightly warm, 2 to 3 minutes. Pour the marinade into the bag with the pork, squeeze air from the bag and seal. Turn bag a few times to coat all pork pieces in marinade.
    3. Marinate pork in the fridge, 2 hours to overnight.
    4. Preheat a barbecue for medium-high heat and lightly oil the grate.
    5. Remove pork from marinade and shake to remove excess liquid. Discard remaining marinade.
    6. Cook pork on preheated barbecue for 20 minutes. Put a small container of water onto the grill and continue cooking, turning the pork regularly, until cooked through, about 1 hour.

    Notes:

    Red food colouring can be used in place of the red bean curd.

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    Reviews & ratings
    Average global rating:
    (13)

    Reviews in English (12)

    CarolineCrosby
    0

    This looks lovely, plan to cook it tomorrow.. it says you can use red food colouring instead of red bean curd.. anyone know how much food colouring? or just til the mixture looks red?! Having trouble finding red bean curd. thanks  -  10 Sep 2017

    by
    3

    We have made this a number of times. We always cooked it in the oven rather than the grill. When we forget to put it in to marinate early enough, we have cooked in the oven, in the marinade. Then we remove it and broil it to give it a glaze. Thanks for the great recipe.  -  15 Feb 2016  (Review from Allrecipes US | Canada)

    by
    0

    This was delicious! I cooked half of a pork loin roast so I cut this recipe in half. Next time I’ll cut the pork loin in 4ths the long way. Pieces we’ve had in restaurants always seemed smaller diameter than ours. I marinated the pork in a gallon bag for about 28 hours. I followed it exactly except for two changes: 1st I left out the red food coloring. 2nd, I did not have any Rice Wine so I substituted Apple Cider Vinegar per a substitution link online. My husband was thrilled with the flavor. I don’t recall tasting the 5 spice in restaurant BBQ pork but we really enjoyed this.  -  04 Dec 2017  (Review from Allrecipes US | Canada)

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