“Classic Chinese BBQ pork, aka charsiu with garlic choi sum, steamed rice and complete with that signature red colour. So easy to make at home, just a bit annoying to clean up post roasting in the oven”

  • 600 g pork fillet, or pork shoulder steaks
  • 4 tbsps soy sauce
  • 3 tbsps honey
  • 1 tbsp brown sugar, or some more honey
  • 2 tbsps hoisin sauce
  • 1 tbsp vegetable oil
  • 1 tsp Chinese five spice powder
  • ½ tsp red food colouring
  • Remaining marinade sauce
  • 1 tbsp honey
  1. Mix all the sauce ingredients together and marinate the pork fillet for at least 6 hours, or better overnight. If possible 48 hours is ever better!
  2. When you’re ready to roast, preheat the oven to 170ºC. Prepare a tray with a wire rack, line the bottom with aluminum foil, and place the pork fillet on the rack.
  3. Roast this for 45 mins. While this is cooking, add the honey to the remaining marinade and reduce this sauce on the stove until thickened.
  4. After 40 mins, take the pork out of the oven and brush all over with the reduced marinade sauce as glaze. Continue to roast for another 10 mins or so which should be enough to cook all the way through. The end bits may be slightly charred, that’s normal!
  5. Remove from the oven and rest for 10 mins before slicing. If you have some leftover glaze, drizzle over and serve with steamed rice and stir-fried vegetables. Enjoy!!!
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This Recipe Belongs To Julie Resnick

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