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| Char Siu Pork, sliced & ready to eat |
A classic chinese dish. Those (my wonderful readers I mean) who are already familiar with The Spanish Wok will know just how much I love Char Siu, I sometimes wonder if I could actually eat it for breakfast, lunch, dinner and supper every day!!!!
My cooking method is a little different to most, but I promise you this way provides the most succulent, moist, delicious piece of pork you will ever have eaten. Please give it a try and come back to let me know what you think, I'd love to hear from you.
This dish is a firm favourite in our household and it can be used in so many different dishes. Subscribe or follow The Spanish Wok and be the first to view more recipes including this delicious pork dish in the future.
Approx 750g pork tenderloin
1 1/2 tbs runny honey, mixed with 1 1/2 tbs hot water.
Marinade:-
3 tbs soy sauce
2 tbs sake or dry sherry
4 tbs hoisin sauce
1 tsp chinese five spice powder
1 tsp brown sugar
1 tsp ginger powder
1 tsp garlic powder
dash red food colouring (optional, but gives an authentic & beautiful colour)
Combine all marinade ingredients and put into a plastic freezer type bag.
Clean pork tenderloin by removing sinews etc, prick all over with a metal skewer and add pork to marinade in bag. Tie knot in top and massage marinade well into pork.
Leave in fridge overnight, massaging occasionally.
Preheat oven to 200c. Half fill a deep roasting tin with water and place a wire rack on top.
Remove pork from marinate (reserve marinate and set aside for later) and place on wire rack over the water bath.
Roast for 15 mins, remove and baste with marinate. Lower oven temperature to 180c and roast a further 10 mins.
Remove and baste with honey/water mixture. Roast a further 10 mins.
Let it rest and slice thinly.
Meanwhile, pour marinade into a small heavy saucepan and bring to a boil, simmer 2 mins and serve with pork.
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16 comments:
It sounds super delicious and it is a dish that everyone loves. I know my family surely will. I hope you have a great day. Blessings...Mary
This Char siu pork is available in Hong Kong and I loved its taste! Loved the picture, absolutely mouth-watering!
Thanks Mary and Purabi, hope you try my recipe soon. Please come back with your thoughts if you do, enjoy, xx
YAY! You've carried on blogging! Fab news, will now bookmark you :)
Like the new look very much xx
Thanks Az, welcome to my new home, xx
I'm printing this out to remind me to try it. Have tried Char Siu but it tends to be dry. Sounds like you have the solution.
Hi envierecipes, thank you. Enjoy & pls come back with your result.
This sounds great...will definitly try it. Barb xx
Thanks Barbar, enjoy, xx
hi bibs just found your site, lovely! will be trying your fab sounding chinese curry sauce, so hard to find a good one. hope life in spain is good, living the dream. very happy for you.
Hi Cas, thanks for stopping by and leaving your lovely message.
Pls do try the chinese curry sauce and come back to let me know your thoughts on it.
Char sui pork is something I really miss from the UK Chinese restaurants as I haven´t found it in any Spanish Chinese restaurants so far! I made this yesterday and it was absolutely delicious...lovely ,tender Chinese pork! This is a keeper and I´ll be making this again and again!Thanks for sharing!
Hi Tracey, thanks for trying the recipe and so glad you enjoyed it. Please let me know if you blog it and provide a link back to me too.
I have just made this tonight and it was absolutely gorgeous
I am having a dinner party next week, and wanted to try it out first.
Also your chinese curry sauce is a favourite of mine, i make it at least once a week
Thankyou so very much
You are welcome Anon.
If you love Char Siu, try out the Bao too. Plus there's lots more chinese recipes on site, more coming very soon too.
Thanks for commenting on my recipes it's much appreciated.
Hi Debs! I finally got rot to blogging about your lovely Char Siu Pork recipe,although the post is short and sweet!! Here´s a link to it:http://thewanderingpit.blogspot.com.es/2013/04/char-siu-pork.html.Thanks for a great recipe BTW!
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