Chinese BBQ Pork (Char Siu Pork)
People
Serves 4
Prep Time
10 min.
Marinating Time
18 h
Barbecue Time
18 min.
- People
- Serves 4
- Prep Time
- 10 min.
- Marinating Time
- 18 h
- Barbecue Time
- 18 min.
the Ingredients
Char Siu Sauce
- ½ cup ½ cup Char Siu sauce
- 2 tablespoons 2 Tbsp hoisin sauce
- 2 tablespoons 2 Tbsp soy sauce
- 1 teaspoon 1 tsp sesame oil
- ½ teaspoon ½ tsp Chinese five spice
- ¼ teaspoon ¼ tsp ground white pepper
- 1 kilogram 1kg pork scotch, cut into four long strips
- 2 tablespoons 2 Tbsp honey, warmed
- 8 8 small rolls
- 1 1 cucumber, julienned
- 2 2 spring onions, finely sliced
- 1 1 long red chilli, deseeded, sliced finely
- ½ ½ bunch of coriander, stems cut off
- Sriracha and Kewpie to serve
- Kewpie mayonnaise
Instructions
- 01 Place all the sauce ingredients into a microwave safe bowl. Heat the sauce until warmed through. Mix thoroughly and set aside to cool.
- 02 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.
- 03 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.
- 04 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.
- 05 Thinly slice the pork and place in sliced bread rolls. Top with the cucumber, spring onions, chilli, coriander, Sriracha, and Kewpie.
the Ingredients
Char Siu Sauce
- ½ cup ½ cup Char Siu sauce
- 2 tablespoons 2 Tbsp hoisin sauce
- 2 tablespoons 2 Tbsp soy sauce
- 1 teaspoon 1 tsp sesame oil
- ½ teaspoon ½ tsp Chinese five spice
- ¼ teaspoon ¼ tsp ground white pepper
- 1 kilogram 1kg pork scotch, cut into four long strips
- 2 tablespoons 2 Tbsp honey, warmed
- 8 8 small rolls
- 1 1 cucumber, julienned
- 2 2 spring onions, finely sliced
- 1 1 long red chilli, deseeded, sliced finely
- ½ ½ bunch of coriander, stems cut off
- Sriracha and Kewpie to serve
- Kewpie mayonnaise
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