Char siu (Chinese bbq pork)

    Char siu (Chinese bbq pork)

    Recipe photo: Char siu (Chinese bbq pork)
    6

    Char siu (Chinese bbq pork)

    (6)
    3hr40min


    1 person made this

    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.

    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:
    (6)

    Reviews in English (5)

    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

    Excellent restaurant quality dish. I also cooked the marinade and made it into a sauce. Served over fried noodles. Perfect! Thank you for sharing!  -  23 May 2017  (Review from Allrecipes US | Canada)

    by
    0

    this was so delicious.. i cut this down to 3 servings for 8 chicken thighs.. i mistakenly added 3 tablespoons of chinese five spice instead of 3/4 tsp bc all i saw was the "chinese" and thought it was the five spice not the rice wine.. doh! it still came out very good.. had to sub bbq sauce for the hoisin and left out the red food coloring.. we had enough marinade to soak some wings in as well.. very tasty.. so glad i tried this.. ty for the recipe  -  30 Apr 2017  (Review from Allrecipes US | Canada)

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