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Char Siu Pork Fillet

No: Dairy / Egg / Nuts - Contains: Gluten - *Variation: Can be made without Gluten

Char Siu Pork Fillet, also known as Chinese BBQ Pork, is a popular Asian BBQ dish. With its sticky sweet glaze it is sure to be a favourite at your next BBQ. It is commonly served in a steamed bun or alongside rice and noodles. It's fantastic when paired with the Cold Chilli Noodles in this issue. If you have any leftovers (although unlikely), this BBQ Pork goes perfectly in a vegetable broth with lots of Asian greens and vermicelli noodles.

Preparation Time 5 minutes + marinating time Cooking Time 30 minutes Serves 6 Cannot be frozen

Ingredients

2 pork fillets, approximately 300g each

Sauce: 2 Tbsp honey 2 Tbsp Hoisin sauce (*check for GF if required) 2 Tbsp salt reduced soy sauce (*use tamari for GF) 1 Tbsp oyster sauce (*check for GF if required) 1 Tbsp sesame oil 1/2 Tbsp rice wine, optional 1/2 tsp Chinese five spice

Method

1. Place pork fillets into a separate bowl. 2. Place honey (2 Tbsp), Hoisin sauce (2 Tbsp), soy sauce (2 Tbsp), oyster sauce (1 Tbsp), sesame oil (1 Tbsp), rice wine (1/2 Tbsp) and Chinese five spice (1/2 tsp) into mixer bowl. Speed 5 / 5 seconds. 3. Pour marinade over meat. Cover with clingfilm and refrigerate 6+ hours or overnight. 4. Fire up the BBQ. 5. Place pork fillets into a BBQ safe tray. Set marinade aside as we will baste this throughout the cooking process. 6. Cook the pork fillets at approximately 180C for 25 minutes. You will need the hood down for this. Halfway through, baste your pork fillets with a little of the marinade. 7. Once cooked, add some more marinade to the pork. 8. Quickly grill the pork on all sides to cook the marinade through but to also char the outside of the pork slightly. 9. Allow to rest for 10-15 minutes before slicing. Serve with Cold Chilli Noodles.

This recipe can be found in The BBQ Issue, including any associated images, videos and links.