Char siu pork

Sticky-roast pork, with its glossy dark glaze, is another of Ching-He Huang's scrumptious, simple-to-make dishes
By Ching-He Huang
Char siu pork
  • Rating:
  • Serves: 2
  • Cook Time: 40 minutes
  • Prep Time: 10 minutes plus 2-3 hrs marinating
  • Effort: easy

Ingredients

Main

  • 500 g pork fillet
  • 4 cm piece ginger, grated
  • 2 cloves garlic, finely chopped
  • 50 ml light soy sauce
  • 50 ml rice wine
  • 2 spring onions, shredded
  • 3 tbsp brown sugar
  • 1 tbsp hoi sin sauce
  • 2 tbsp yellow bean sauce
  • 1 tbsp vegetable oil
  • 60 ml honey
  • 1 pinches black pepper

Method

1. Using a sharp knife, make slashes along the pork fillet.

2. Combine all the remaining ingredients, and marinade the pork for 2-3 hours, or overnight if you can.

3. Pre-heat the oven to 180C/gas 4. Drain the pork from its marinade and place on a rack set over a roasting tin half-filled with hot water.

4. Cook the pork for about 40 minutes - after 20 minutes, turn the meat over so it colours on all sides. Baste regularly with the extra marinade left behind in the bowl.

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