Chinese BBQ Pork (Char Siu Pork)

Category, CuisineDifficultyBeginner

Yields4 Servings
Prep Time10 minsCook Time18 minsTotal Time28 mins
THE INGREDIENTS
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
1

MARINATING TIME18 H

2

Place all the sauce ingredients into a microwave safe bowl. Heat the sauce until warmed through. Mix thoroughly and set aside to cool.

3

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.

4

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.

5

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.

6

Thinly slice the pork and place in sliced bread rolls. Top with the cucumber, spring onions, chilli, coriander, Sriracha, and Kewpie.

Ingredients

THE INGREDIENTS
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

Directions

1

MARINATING TIME18 H

2

Place all the sauce ingredients into a microwave safe bowl. Heat the sauce until warmed through. Mix thoroughly and set aside to cool.

3

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.

4

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.

5

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.

6

Thinly slice the pork and place in sliced bread rolls. Top with the cucumber, spring onions, chilli, coriander, Sriracha, and Kewpie.

Chinese BBQ Pork (Char Siu Pork)
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