Char Siu......the glazed red roasted pork hanging on the restaurant windows of China towns throughout the world. Often served along with roast duck and pork belly on a bed of rice or noodles. You will also more than likely find Char Siu in most Chinese takeaways in dishes like special Chow Mein or young chow fried rice. However it's never as delicious as when it's hot out of the oven in a Hong Kong barbecue restaurant.....or when it's made yourself!
- 1 pork fillet (ensure any fat is left on)
- Sesame oil-1 tea spoon
- Honey-2 tea spoons
- Light soy sauce-2 table spoons
- Roast red pork seasoning (available in Asian supermarkets)
This is one of the easiest meats to prepare and cook as it only takes 5 ingredients. In a mixing bowl place the pork fillet, sesame oil, soy sauce, honey and seasoning mix along with half a cup of water. Mix well, cover and marinade over night or for a minimum of 2 hours.
After the meat has been marinaded ensure the pork is allowed to come to room temp before placing on the grill. You want to set your grill to medium as if it's too hot the pork will easily burn due to the sugar in the honey.
Place the meat on the grill and brush the left over marinade over the pork.
Close the lid of your bbq so the meat roasts as well as grills. Cook the pork for about 12-15 mins turning minimal times to ensure the heat is retained and the meat continues to roast. It's important to keep an eye on the meat after 10 minutes as the low fat content of the pork fillet means it could easily over cook.
Remove the pork from the grill and test it is cooked and ever slightly blushing.Rest for 5-8 mins then cut into thin slices.
I usually serve with basmati rice and plum sauce.