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Char Siu / Chinese Barbecue Pork Roast

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Every time we buy pork, I make it the traditional way as my boys love it. I have been trying out some new recipe for a change. Browsing through my ‘to-do list’, I was reminded of the Chinese Barbecue Pork Roast by Recipetineats. With the recipe in hand, all I had to do was, to make sure I had all the ingredients in hand. Thankfully, I did.
One thing I realised along the way was that this recipe requires a lot of patience. Why so? The pork needs to be marinated for 24 hours ideally, for best results. I didn’t want to compromise on the flavour. Hence opted to wait for 24 hours plus the cooking time. 🙂
Having seen a lot of cookery shows which highlight ‘Crackling’, D came and told me, “Mama, make sure the skin is crackling”. Unfortunately that was not to be. The meat turned out to be really juicy and flavourful, but the crackling never happened. I need to try and ace that, but another time 🙂
Ideally tenderloin is the best portion to be used for the roast.

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Char Siu / Chinese Barbecue Pork Roast
Here is the recipe of juicy and flavourful Chinese Barbecue Pork Roast. The best portion to use would be the Tenderloin.
Servings
Ingredients
For the Marinade
Servings
Ingredients
For the Marinade
Instructions
  1. Take the the ingredients for marinade in a sauce pan.
  2. Simmer the mixture for 30 seconds and allow to cool.
  3. Meanwhile, make incisions on the pork.
  4. Pour the cooled marinade and make sure to coat the pork with the marinade.
  5. Refrigerate the marinated pork for 3 to 24 hours. The longer you keep, the better.
  6. Bring the pork to room temperature before cooking.
  7. Line the baking tray with aluminium foil.
  8. Preheat oven at 160C.
  9. Place the marinated pork on the baking tray.
  10. Bake the pork for approximately 40 minutes, basting generously with leftover marinade, in between.
  11. Please note that the time taken to cook varies according to the cut and portion size of the meat you are using.
  12. Once the meat is cooked, cook the meat on Grill mode for 5 minutes for a charred effect.
  13. Rest the meat for 10 minutes.
  14. Slice and serve with accompaniments of your choice.
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