Char Siu is cantonese style BBQ pork, it is marinated in a sweet red paste then grilled to be juicy and tender. Can be used to eat alone or in noodles or rice dishes.
- 500g fillet of pork (approx weight)
- 2 tbsp. brown sugar
- 1/4 cup runny honey
- 1/4 cup black strap molasses
- 3 tbsp. teriyaki sauce
- 3 tbsp. soy
- 2 tbsp. red wine vinegar
- 1 tbsp. oil
- 2 tsp. 5 spice powder
- 1/2 tsp red food colouring (I use powdered colouring)
- 2 large cloves of garlic, grated and chopped
- Remove any sinew from the pork.
- Whisk all of the ingredients together and pour over the pork using a bowl or a bag, place into the fridge overnight.
- To cook, place the pork on a baking sheet with baking paper. Scrape the extra marinade into a saucepan.
- Pre-heat oven to 180 degrees.
- Cook the pork in the oven for 30 minutes.
- Whilst it is cooking, reduce the marinade to be a thick sauce.
- After 30 minutes brush more marinade over the pork, be generous.
- Place back into the oven and cook for a further 15 minutes, brushing the meat every 5 minutes.
- Serve alone, with rice or in noodles.
Notes: if you haven’t got the molasses, you can replace with Hoisin sauce, also remove the vinegar if using this option.
Check out my Singapore noodle recipe which uses this juicy Char Siu.