Char siu pork

    (4)
    5 hours

    Make a sweet and savoury version of Chinese barbequed (char siu) pork with a honey and mirin (sweet rice wine) marinade. Serve as a main dish or include in an Asian-inspired buffet.


    3 people made this

    Ingredients
    Serves: 3 

    • 2 tablespoons honey
    • 2 tablespoons hoisin sauce
    • 2 tablespoons dark soy sauce
    • 1 whole star anise pod, crushed
    • 1 pinch Chinese five-spice powder
    • 1 tablespoon aji mirin (sweet rice cooking wine), or more to taste
    • 1 (450g) boneless pork loin roast

    Method
    Prep:10min  ›  Cook:50min  ›  Extra time:4hr  ›  Ready in:5hr 

    1. Combine honey, hoisin sauce, dark soy sauce, star anise, five-spice powder and mirin in a glass measuring cup. Set microwave oven for 60 percent power and heat in microwave oven for 22 seconds. Stir mixture and pour into a large resealable food bag. Add pork loin to the bag, knead to coat meat with marinade and refrigerate at least 4 hours or up to two days.
    2. Preheat barbecue for medium heat and lightly oil the grate.
    3. Remove pork roast from bag and wrap meat tightly in foil. Discard used marinade.
    4. Cook on the preheated barbecue until coked through, about 50 minutes. Let meat stand for 10 minutes before slicing.

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    Reviews & ratings
    Average global rating:
    (4)

    Reviews in English (4)

    by
    3

    I've marinated it for two days, it tastes nice, but nothing like Char Siu - the easiest correction Icould think of would be, add much more honey into the marinade.  -  23 Jun 2013  (Review from Allrecipes US | Canada)

    by
    2

    Didn't have anise or aji mirin, or dark soy sauce. I substituted white rice wine and normal soy sauce instead. I doubled the sauce so that the pork was completely covered in a tub and marinated for 2 days. Hubby loved it!  -  18 Aug 2013  (Review from Allrecipes US | Canada)

    by
    2

    I quadrupled the marinade to do a couple of pounds of pork tenderloin. Next time I will let it marinate for 2 days, but after one day it was very good. Thanks for sharing!  -  08 Mar 2013  (Review from Allrecipes US | Canada)

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