Char char char siu pork

Today was the end of a 4 day Easter weekend. The weather was rainy and we wanted something delicious to cheer us up. More importantly, I wanted leftovers to take into work the next day. We defrosted a piece of pork loin we previously purchased (with a yellow sticker i.e. reduced). James figured that by having me present when cooking, it would make the char siu pork more authentic. This recipe is relatively easy and the taste pay off to effort is high.

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Ingredients (4 portions)

  • 500 g tenderloin pork
  • 1 tbsp brown sugar
  • 0.5 tsp five spice powder
  • 0.5 tsp salt
  • 1 tbsp rice wine (we used cooking sake as we didn’t have this to hand)
  • 1.5 tbsp soy sauce
  • 1 tbsp oil
  • 0.5 tsp sesame oil
  • 0.5 tsp worcester sauce
  • 1.5 tbsp hoi sin sauce
  • 1 tbsp tomato ketchup
  • 1 tbsp honey
  • few drops red food colouring

Method

  1. Put the all ingredients except pork in a saucepan and bring to simmer for a minute, set aside and let it cool.
  2. Place the pork and marinade in a tupperware and place in the fridge a few hours, preferably overnight.
  3. Take the pork out of the fridge and bring it to room temperature.
  4. Preheat oven to 180C/350F. Line a baking tray with foil and place a rack on top (rack is recommended but not critical).
  5. Remove pork from the marinade (save the marinade for basting).
  6. Place the pork on the rack and tuck the thin end of the the tenderloin underneath so the whole piece is roughly the same thickness.
  7. Roast for 25 minutes or until the internal temperature is 145 – 160F/ 65 – 70C. Around halfway through roasting, baste with the marinade.
  8. When the pork is cooked, baste it by pouring on the marinade and use a blow torch to get a charred and caramelised effect. Do this on side of the pork quite a few times then turn around and do on the other side.
  9. Allow to rest for 10 minutes before slicing.
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Stage 1 – the marinade
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Stage 2 – roasting the pork
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Stage 3 – blow torching the glaze