Char Siu - Chinese Roast Pork

3:10 pm on 25 May 2012


  • 4 pork fillets


  • 300 ml sweet dark soy sauce
  • 100 ml sweet sherry - Shaoxing wine
  • 100 ml hoisen sauce
  • 2 tbsp liquid honey
  • 1 tsp chilli powder
  • 2 tsp grated ginger
  • 2 tsp chopped garlic


  • 100 g palm sugar
  • 100ml water
  • 2 tsp grated ginger
  • chilli to taste

Simmer for about 10-15 minutes or until it becomes slightly thick and syrupy


Place all the marinade ingredients in a bowl and mix well.

Add the pork fillet and massage the marinade into the pork ensuring all the meat is well covered.

Cover and refrigerate over night,

Place the pork on a rack over a tray in a pre-heated hot oven (200c) for about 6-8 minutes.

Remove and brush a coating of the marinade onto the pork and replace into the oven.

Repeat this process twice, meaning the pork is in the oven for a total of about 18-20 minutes.

Remove and cool to room temperature.

Brush with the syrup and set aside to dry a little before slicing thinly and serving.

Serving suggestions

-On rocket and blue cheese salad.

-In fried rice.

-In crusty baguette with bitter lettuce and fresh tomatoes.

-On a salsa of charred sweet corn and shallots in virgin olive oil.

From Afternoons with Jesse Mulligan

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