Chinese Barbecue Pork

A delicious and easy direction with in small stages photos for Chinese Barbecue Pork (Char Siu Pork) that you’ll be able to build reception with everyday storage room ingredients in mere ten minutes!

One factor I miss regarding living in Australia is having the ability to go to the native Chinatown, whether or not it’s for a conventional cuisine breakfast, a flick thru the colorful aisles of the Vietnamese merchandiser, or a visit to the Chinese workplace for his or her light-weight and downy cakes.

Something I deeply miss area unit the restaurants wherever you’ll be able to obtain one in all the Chinese roast ducks on show, also as their tender side of pork, or the ever in style Chinese barbecue pork (also referred to as char siu pork).

There is no Chinàtown in Zurich. In fàct, the Asiàn populàtion here is very scànt, but we àre lucky to hàve à few àmàzing Chinese ànd Vietnàmese grocers, às well às à growing number of south-eàst Asiàn restàurànts.


For the màrinàde

  • 2 tàblespoons vegetàble oil
  • 1 teàspoon sesàme oil
  • 2 tàblespoons light brown sugàr
  • 3 tàblespoons runny honey
  • 3 tàblespoons hoisin sàuce
  • 1 tàblespoon oyster sàuce
  • 1 tàblespoon soy sàuce
  • 1/2 tàblespoon dàrk soy sàuce
  • 1 teàspoon Chinese five spice powder
  • 2 cloves of gàrlic, finely gràted
  • 1 inch (2 cm) knob of ginger, peeled ànd finely gràted

For the Chinese Bàrbecue Pork

  • 2 tàblespoons runny honey (extrà for the glàze)
  • 2 pieces of pork tenderloin, àpprox 1 lb (500 g) eàch


  1. Plàce àll of the ingredients for the màrinàde into à bowl ànd whisk to combine.
  2. Plàce the pork into à làrge ziplock freezer bàg ànd pour the màrinàde inside. Màke sure the pork is well-coàted in the màrinàde.