Char Siu Pork

Pardon my French, but Char Siu pork is the shit. It’s Chinese style barbeque pork, commonly used in stir fries and as a part of other dishes, but which is delicious on its own too (albeit probably not that balanced a diet :) It is characterised by its deep red appearance, and is dead easy to make.
As a poorer alternative you could make this dish with pork chops too, but frankly it’s not in the same league, so get tenderloin!

Note that marinating times for this dish vary drastically from 30mins to 24 hours+, but I think 2 hours is sufficient.


  • ~1 1/2lb pork tenderloin (should serve 4)

for the marinade:

  • 4 tablespoons soy sauce
  • 2 tablespoons rice wine, or sweet sherry (will taste different though)
  • 2 cloves garlic – minced
  • 1 teaspoon fresh ginger
  • 4 tablespoons hoisin sauce, or char siu sauce if you have it
  • 2 tablespoons honey & 2 tablespoons sugar
  • or

  • 4 tablespoons sugar


Combine the marinating ingredients with the tenderloin, mix thouroughly and leave to marinate in the fridge for a couple of hours. If you have a beast of a tenderloin you might want to cut it in half, but most people should be fine! Be sure to reserve any excess marinade for basting.

  • Preheat the oven to 450°F
  • Place the pork on a roasting rack above a tray of shallow water
  • Cook for 15 minutes
  • Reduce the oven heat to 325°F, remove the pork and turn over, basting well
  • Cook for a further 20-30 minutes, basting regularly (don’t be shy, coat it on there)
  • When the edges have turned nicely crispy, remove from the oven and cut into very thin slices

Serve with vegetable fried rice/chow mein, or use as part of a larger meal.

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