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Char siu pork with homemade marinade

Char Sui Pork recipe

Char siu is one of my favourite meals. It can be eaten in so many ways. My personal favourite is with chinese pancakes, slices of cucumber and spring onion. Spread the pancake with hoisin sauce (boiled up leftover marinade) add a little of each of the ingredients, roll up and devour.

Serves 6

  • Approx 750g pork tenderloin
  • 1 ½ tbs runny honey, mixed with 1 ½ tbs hot water

For the marinade

  • 3 tbs soy sauce
  • 2 tbs sake or dry sherry
  • 4 tbs hoisin sauce
  • 1 tsp chinese five spice powder
  • 1 tsp brown sugar
  • 1 tsp ground ginger
  • 1 tsp garlic powder
  • dash of red food colouring (optional, but gives a beautiful colour)

Clean the pork tenderloin by removing sinews etc, then prick all over with a metal skewer.

Mix the marinade ingredients together in a bowl then transfer to a freezer type plastic bag. Add the pork, tie a knot in the top of the bag then massage the marinade well into the pork. Leave in fridge overnight, massaging occasionally.

Preheat your oven to 200ºc. Half fill a deep roasting tin with water, put a wire rack on top and place the pork on the wire rack.

Roast for 15 minutes, then remove and baste with the marinade. Lower the oven temperature to 180ºc and roast a further 10 minutes.

Remove and baste with the honey and water mixture, then roast for a further 10 minutes. Let it rest and then slice thinly.

Meanwhile, pour the leftover marinade into a small heavy saucepan and bring to a boil, simmer for 2 minutess and serve with the pork.

I promise this will be the most succulent, tender, tasty pork you have ever eaten!

About Debs

Debbie Warner has written 7 posts on this blog.

An english girl, living in Spain & addicted to cooking.

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  1. This looks delicious! I’m picking up some pork today and will be making this asap! nom!

  2. Hi Matt, just came across this post. Thanks for posting my recipe for char siu pork. However, the photograph is not inorrect. It’s not the one that goes with my post. In fact, it’s not even one of my photographs!

    • Hi Debs – When I made the pork I took some photos and that’s what I’ve used here. As you already have the recipe on your blog, it’s nice to add a little variation!

  3. Hi Matt,

    Oh, I see thanks for the reply. Your pic looks fab BTW.

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