Char Sui Pork, Chinese Barbecue Pork is a delicious recipe, full of flavor. It’s sticky, sweet and slightly caramelised and goes perfect with a bowl of ramen, fried rice or simply eaten on it’s own as an appetizer!
The original method of cooking this would be to put the meat on skewers and then cook over a flame so you get a charcoal effect on the outer. Of course not many of us have an industrial Chinese kitchen, so here, I have adapted the cooking method to suit most of our kitchens!
If you were to go to South East Asia, you would most likely come across seeing char sui hanging up in the windows of many ‘sui mei’ restaurants and eateries (such as in the photo below).
It is common to order a piece of the char sui and have it alongside some roast duck or soy chicken. In some parts of Asia, such as in Thailand, you would most likely have char sui served in a bowl of noodle soup, or perhaps in Malyasia, you would have char sui served in slices over steamed rice, with some chicken or duck and then a lovely sauce poured over.
Which ever way you decide to serve this, it will taste delicious!
For this recipe, I have used Pork tenderloin as my choice cut of pork. It is common to use a fattier cut, so the fat can burn a little, but I just prefer tenderloin! You use what you prefer.
Prep Time: 10 minutes
Cook Time: 25 – 30 Minutes
Serves: 4 – 6
1 1/2 lbs or 700 g whole pork fillet (tenderloin)
2 tbsp honey
1/2 cup or 100 ml hoi sin sauce
1 Tablespoon Brown Sugar
1/2 teaspoon Five Spice Powder
1 tsp oyster sauce
1 tbsp dark soy sauce
1 tbsp crushed yellow or red bean curd
2 tbsp rice wine
1 tsp of sesame oil.
1. Firstly, depending on the thickness of your fillet, you may need to cut in half. It is best to have the thickness around 2 inches thick, so you can see in the photo, I sliced my piece of pork length ways. This will help to cook the pork quicker and also not burn or dry out.
3. Pour a shallow layer of water in the bottom of a roasting tin. I also like to line the tin with some heavy duty foil so it is easier to clean later. Place a roasting rack or wire cooling rack in the tin and put the meat on top, reserving the marinade. Brush some of the marinade over the pork.
4. Roast at 425 F or 220 C for 15 minutes, basting again half way through with the reserve marinade and turning the meat. Then place the meat under a HOT broiler / grill brushing over a little marinade. Turn often, whilst brushing more marinade so as to get a good glaze over the meat.
This is often served as part of a Chinese meal alongside other dishes. You can also add the pork, choped in to cubes to fried rice, or add slices in to a bowl of noodles (in broth). Which ever way you want to serve this, it will be delicious!