Char siu (Chinese bbq pork)

    (8)
    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.


    5 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:
    (8)

    Reviews in English (7)

    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

    Great recipe! Taste was awesome. I followed the cooking time but would take the meat off the grill sooner. It was a bit dry but that is also due to using a pork loin. I might try using a different cut of port next time.  -  08 Jul 2017  (Review from Allrecipes US | Canada)

    by
    0

    Had no honey so used corn syrup instead. Turned out awesome!!  -  08 Jul 2017  (Review from Allrecipes US | Canada)

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