About this recipe: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.
2 pork fillets
120ml soy sauce
75g brown sugar
60ml Chinese rice wine
2 tablespoons hoisin sauce
2 tablespoons red bean curd
1 teaspoon Chinese five-spice powder (optional)
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Slice pork fillets into strips about 3 to 5cm long; place in a large resealable food bag.
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.
Marinate pork in the fridge, 2 hours to overnight.
Preheat a barbecue for medium-high heat and lightly oil the grate.
Remove pork from marinade and shake to remove excess liquid. Discard remaining marinade.
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.
Red food colouring can be used in place of the red bean curd.