Print this recipe
Char Sui Pork
Serves 4
time: 20 minutes
Cooking time: 30 minutes
Fan Assisted Grill 200°C
900g (1lb) pork fillets
For the marinade:
5 cm (2 in) piece of fresh root ginger, peeled and finely grated
2 large cloves of garlic, peeled and crushed
10ml (2 tsp) soft brown sugar
5ml (1 tsp) five spice powder
30ml (2 tbsp) chilli oil
30ml (2 tbsp) Hoi sin sauce
30ml (2 tbsp) dark soy sauce
15ml (1 tbsp) rice wine or dry sherry
30ml (2 tbsp) clear honey
To serve:
6 spring onions, shredded
Iceberg lettuce, broken apart to form cups
Trim any membrane fat from the outside of the pork fillets.
Place all the marinade ingredients in a shallow ovenproof dish and mix well. Lay the pork in the marinade and
spoon over until well coated. Cover and place in the refrigerator for at least 2 hours but preferably overnight.
Preheat the Fan Assisted grill to 200°C.
Place the pork fillets in the dish under the fan grill and cook with the door closed for 20 – 30 minutes, turning and basting occasionally until brown and sticky. Transfer the pork fillets to a board and carve diagonally in thin slices.
To serve, allow your guests to help themselves to a lettuce cup and fill it with the Char Sui Pork, cucumber and spring onion. Lastly, drizzle with a little plum sauce.
Tip: You will see Char sui pork added to many dishes served in Chinese restaurants. Try shredding the pork and add to fried rice or noodles dishes.
