Chinese BBQ pork or char siew is one of the favourite Chinese dishes. You will find the char siew hanging at the window of most Chinese restaurants, together with crispy skin pork, roast duck and roast chicken. For me, I would be like drooling when passing by the restaurants’ window (so would be my husband) 😀

Char siew is roasted pork meat, seasoned with hoisin sauce, honey, soy sauce and sugar. When roasted, the sugar gives a nice caramelised taste for the pork and the honey gives a shiny glaze to the meat. Red food colouring can be added to enhance the presentation. Char siew can be enjoyed with steamed rice or noodle, and also be used in many other dishes, such as char siew buns, pastry filled with char siew, fried noodle, fried rice, etc.

There are abundant char siew recipes you can find on the Internet, they are pretty similar with the main ingredients of hoisin sauce, honey, soy sauce and sugar. I just picked one of the many recipes; this recipe is from Lydia Teh, from her blog  ‘My Kitchen’. I chose pork loin as they are quite lean, and I roasted the meat instead of barbecuing it.

The result: absolutely irresistible!! It’s incredibly easy to make (seriously!!) and the result is finger licking good. I served the char siew with hot steamed rice and steamed broccoli . Absolutely satisfying 🙂 I still have some leftovers which I plan to make fried rice with for the next day 🙂

Chinese BBQ pork (Char siew)

(from the recipe by Lydia Teh, ‘My Kitchen’)

  • 1 kg pork fillets, trimmed and cut to fit the container

Marinade

  • 4 tablespoons hoisin sauce
  • 2 teaspoons soy sauce
  • 2 teaspoons sesame oil
  • 4 cloves garlic, minced
  • 4 tablespoons maltose or sugar
  • 2 tablespoons honey
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • red food colouring (optional). I didn’t bother to use it

Step 1. Combine all the marinade ingredients and pour over the pork fillets and massage the pork fillets so the meat will absorb the marinade. Place the fillets and marinade in airtight container(s) and put the container(s) in the fridge for at least overnight.

I prepared the pork fillets right away after getting them from the market and leave the container in the freezer (for up to 3 months). Place the container in the fridge 1 day before you cook them to thaw

Step 2. To roast the pork fillets, preheat the oven to 170°C. Prepare a baking rack on a baking tray lined with foil or baking paper. Place the pork fillets over the rack. Reserve the marinade. Roast for 45 minutes, turning the fillets halfway the cooking. Reduce the reserved marinade by letting it simmer in a small saucepan until it slightly thickens. Baste the fillets with the reduced marinade a couple times while cooking.

Step 3. After 45 minutes, take the fillets out of the oven and cover them with foil. Let them rest for 10 minutes, then cut them into thin slices. Serve with hot steamed rice and some greens.

It’s so irresistible…


xxx,
Inge

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