Cook and Scale
Char Siu Roast Pork
4 servings · 50 min total
Sticky, deeply caramelised Cantonese barbecue pork tenderloin glazed with hoisin, honey, and five spice, sliced over steamed rice.
Ingredients
- 800 g pork tenderloin
- 3 tbsp hoisin sauce
- 2 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp shaoxing wine
- 1 tsp Chinese five spice
- 3 garlic, minced
- 1 tbsp brown sugar
- 1 tsp sesame oil
- 400 g white rice, to serve
- 2 spring onion, sliced
Contains: Gluten, Soy, Sesame
Allergen info is best-effort — please verify yourself.
Method
- 1.
Whisk the char siu marinade — Whisk the hoisin sauce, soy sauce, honey, shaoxing wine, five spice, garlic, brown sugar, and sesame oil together to make the marinade.
- 2.
Marinate the pork — Coat the pork tenderloin thoroughly in the marinade and refrigerate for at least 2 hours, or overnight for best flavour.
- 3.
Set up for roasting — Preheat the oven to 200°C. Lift the pork from the marinade, reserving the liquid, and set it on a rack over a lined tray.
- 4.
Roast and baste the pork — Roast for 25 minutes, basting with the reserved marinade every 8 minutes, until deeply caramelised and cooked through.
- 5.
Rest, slice, and serve — Rest the pork for 5 minutes, then slice thinly and serve over rice, scattered with spring onion.