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Chinese BBQ Pork (Char Siu Pork)

Difficulty: easy
Fuel Type:
  • People

    Serves 4

  • Prep Time

    10 min.

  • Marinating Time

    18 h

  • Barbecue Time

    18 min.

Ingredients
Instructions

the Ingredients

Bbq Chinese Pork

Sauce

  • ½ cup char siu sauce
  • 2 tablespoons hoisin sauce
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • ½ teaspoon Chinese five spice
  • ¼ teaspoon ground white pepper
  • 1 kilogram pork scotch, cut into four long strips
  • 2 tablespoons honey, warmed
  • 8 small rolls, split in half
  • 1 cucumber, julienned
  • 2 spring onions, finely sliced
  • 1 long red chilli, seeded, finely sliced
  • ½ bunch coriander, stems cut off
  • Hot chili-garlic sauce, such as Sriracha
  • Kewpie mayonnaise

Instructions

  • Place all the sauce ingredients into a microwave safe bowl. Heat the sauce until warmed through. Mix thoroughly and set aside to cool.
  • Set half the sauce aside. Place the remaining sauce in a large bowl and add the pork. Massage the sauce into the pork. Cover with cling film and return to the fridge. Leave the pork to marinate overnight.
  • Preheat your barbecue for 10 minutes for indirect cooking (refer to your included handbook for directions). Once the barbecue is preheated, leave on the high indirect cooking setting.
  • Cook the pork over indirect high heat, with the lid closed, for 8 minutes. Baste both sides of the pork with the remaining sauce and continue to cook for a further 8 minutes. Then baste the pork with the honey on both sides. Continue to cook the pork for another 2 minutes. Once the BBQ pork is cooked, remove from the barbecue. Leave to rest for a couple of minutes.
    Cook the pork over high heat, with the lid closed, for 8 minutes. Baste both sides of the pork with the remaining sauce and continue to cook for a further 8 minutes. Then baste the pork with the honey on both sides. Continue to cook the pork for another 2 minutes. Once the BBQ pork is cooked, remove from the barbecue. Leave to rest for a couple of minutes.
  • Thinly slice the pork and place in sliced bread rolls. Top with the cucumber, spring onions, chilli, coriander, Sriracha, and Kewpie.

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