Char siu pork

Char siu pork

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
2 pork tenderloins, each about 250–350 g

For the marinade

Quantity Ingredient
2 garlic cloves
4 tablespoons clear honey
4 tablespoons hoisin sauce
4 tablespoons kecap manis, (sweet soy sauce)
4 tablespoons shaoxing rice wine
1 teaspoon sesame oil
1 teaspoon chinese five-spice powder

To serve

Quantity Ingredient
Chilli, coriander and mint salad

Method

  1. For the marinade, peel and crush the garlic. Place in a small saucepan with the rest of the ingredients and bring to a simmer over a low heat. Simmer for 4–5 minutes, remove from the heat and allow to cool.
  2. Trim the tenderloins of fat and sinew and place them in a large plastic food bag with half of the cooled marinade, reserving the remainder for cooking the pork. Massage the marinade into the pork and leave for at least 2–3 hours, or ideally overnight, in the fridge.
  3. Heat the oven to 230ºC.
  4. When ready to cook, lift the tenderloins out of the marinade, reserving the marinade, and place on a wire rack set over a roasting tin lined with foil.
  5. Roast in the oven for 10 minutes, then lower the oven setting to 190ºC and continue to roast for 10–15 minutes, turning and basting the pork with the reserved marinade every 5 minutes, until cooked. For a more barbecued flavour, place the pork under a hot grill for the last 5 minutes of cooking, basting and turning to develop an even colour.
  6. Remove the pork to a board and leave to rest for 5 minutes, before cutting it into slices 3–5 mm thick. Serve with the chilli, coriander and mint salad.

Note

  • You can use 1.2 kg pork belly in place of tenderloin. Remove the skin from the pork and cut the belly into 5 cm-thick slices to marinate. Pork belly requires a longer, slower cooking, so reduce the oven setting to 140ºC and roast for 2 hours, or until tender. Turn and baste the pork with the reserved marinade frequently, to ensure an even, sticky coating.
Tags:
Leiths School of food and wine
cookery course
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