Char Sui Pork

This is a great Chinese pork dish to serve with fried rice or stir fried noodles. I prefer to use Chilli bean sauce instead of the usual Red bean curd in this recipe, which gives the dish a bit more zing.



4-500g     Pork fillet, skinned, but in one whole piece


For the marinade

4          Garlic cloves, finely chopped

2 tbs     Ginger, finely chopped

1 tsp     Five spice powder

1 tbs     Chilli bean sauce

1 tbs     Light soy sauce

1 tbs     Dark soy sauce

1 tbs     Hoi sin sauce

2 tbs     Honey

1 tbs     Rice wine

1 tsp     Sesame oil

1 tsp     Red food colouring


Preparation & Cooking

Simply combine all of the marinade ingredients in a bowl until using a metal spoon until well mixed. Add 2/3 of the marinade to a freezer or sandwich bag, and place the pork fillet into the bag. Squish the marinade around the pork until its well coated, and then leave in the fridge for at least a few hours, or overnight if you can. Reserve the remaining 1/3 of the marinade in a bowl for later.


When you are ready to cook the pork, pre-heat the oven to 210°C. Remove the pork from the marinade and scrape off any excess marinade. Discard the rest of the marinade from the bag. Place the pork in an oiled baking tray at the top of the oven, and begin to cook. After 10 minutes, baste the pork with the reserved marinade, and then turn down the oven to 180°C, and continue to cook for a further 25-30 minutes, basting every ten minutes.


Remove from the oven, and allow to rest for 10 minutes before slicing across the grain of the pork into thin slices. Serve decorated with finely sliced spring onions.