International

Char Siu Pork Fillet

Char siu is a super tasty Cantonese roast pork and this recipe shows you how to make the marinade yourself - it's truly easy and so yummy!

Easy
5
10 mins + overnight + 1hr prep
1 hour cook

2x 400g New Zealand pork fillets

1 1/2 Tbsp brown sugar
1 clove garlic, crushed
1/4 c honey
2 Tbsp oyster sauce
1/4 c hoisin sauce
3 Tbsp light soy sauce
1 Tbsp red wine
1 Tbsp white wine
1 tsp Chinese five spice powder
1 Tbsp canola oil
1 tsp sesame oil
2 tsp red food colouring (optional)
2 Tbsp extra honey (for Day 2)

Thanks to Basil and Lime for this delicious recipe!

Ingredients

2x 400g New Zealand pork fillets

1 1/2 Tbsp brown sugar
1 clove garlic, crushed
1/4 c honey
2 Tbsp oyster sauce
1/4 c hoisin sauce
3 Tbsp light soy sauce
1 Tbsp red wine
1 Tbsp white wine
1 tsp Chinese five spice powder
1 Tbsp canola oil
1 tsp sesame oil
2 tsp red food colouring (optional)
2 Tbsp extra honey (for Day 2)

Thanks to Basil and Lime for this delicious recipe!

Nutrition

No items found.
01
Marinate the pork overnight

Mix all the marinade ingredients, apart from the extra honey, in a large glass container.
Place the pork in the container, covering it with the marinade. Leave in the fridge overnight.

01
02
Rest and then cook the pork

Before cooking, remove pork from the fridge and allow to rest for 1 hr.
Preheat the oven to 160ºC. Line a large oven dish with foil and place a grill rack on top.
Reserving the marinade in the container, carefully place the pork fillets on the rack, leaving a space between each strip of meat. Place in the oven and roast for 25 mins.

02
03
Thicken the marinade


In a saucepan, heat the remaining marinade with the extra honey until slightly thickened.

03
04
Baste the pork in stages

Dress the pork on both sides with another layer of marinade. Roast for another 20 mins. If the marinade drippings are starting to burn on the foil, pour some water into the bottom of the tray.
Dress the pork with marinade again and turn the pork over. Roast for 15 mins. Dress the pork with a final layer of marinade. Turn the oven up to 190ºC and roast for a further10 mins, or until the marinade has caramelised.

04
05
Serve


Allow the meat to rest for 15 mins before slicing. Serve over rice, with a salad, or try our Char Siu Bao Buns for something a bit different - recipe here.

05
Learn more about roasting
Learn more about Roast

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International

Char Siu Pork Fillet

Char siu is a super tasty Cantonese roast pork and this recipe shows you how to make the marinade yourself - it's truly easy and so yummy!

10 mins + overnight + 1hr prep | 1 hour cook
Easy
5

2x 400g New Zealand pork fillets

1 1/2 Tbsp brown sugar
1 clove garlic, crushed
1/4 c honey
2 Tbsp oyster sauce
1/4 c hoisin sauce
3 Tbsp light soy sauce
1 Tbsp red wine
1 Tbsp white wine
1 tsp Chinese five spice powder
1 Tbsp canola oil
1 tsp sesame oil
2 tsp red food colouring (optional)
2 Tbsp extra honey (for Day 2)

Thanks to Basil and Lime for this delicious recipe!

01
Marinate the pork overnight

Mix all the marinade ingredients, apart from the extra honey, in a large glass container.
Place the pork in the container, covering it with the marinade. Leave in the fridge overnight.

02
Rest and then cook the pork

Before cooking, remove pork from the fridge and allow to rest for 1 hr.
Preheat the oven to 160ºC. Line a large oven dish with foil and place a grill rack on top.
Reserving the marinade in the container, carefully place the pork fillets on the rack, leaving a space between each strip of meat. Place in the oven and roast for 25 mins.

03
Thicken the marinade


In a saucepan, heat the remaining marinade with the extra honey until slightly thickened.

04
Baste the pork in stages

Dress the pork on both sides with another layer of marinade. Roast for another 20 mins. If the marinade drippings are starting to burn on the foil, pour some water into the bottom of the tray.
Dress the pork with marinade again and turn the pork over. Roast for 15 mins. Dress the pork with a final layer of marinade. Turn the oven up to 190ºC and roast for a further10 mins, or until the marinade has caramelised.

05
Serve


Allow the meat to rest for 15 mins before slicing. Serve over rice, with a salad, or try our Char Siu Bao Buns for something a bit different - recipe here.