I do love a good old piece of pork on my fork. And all the more when it is BBQ-ed to perfection with oodles of flavour. Just delicious. This pork will not disappoint. Feel free to try the marinade and method on chicken or even whole fish! It is delicious!
The Chinese know how to do BBQ, that is for sure. This is a salute to such a skill, though not strictly authentic...you will still be transported to Singapore or elsewhere as you smell this cooking. Enjoy.
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Need
- 50 Grams honey
- 30 Grams coconut sugar
- 30 Grams oyster sauce
- 50 Grams Chinese black vinegar
- 50 Grams Shaoxing wine
- 1 red chilli remove seeds for a milder flavour
- 3 cloves garlic
- 10 Grams fresh ginger peeled
- 1 Teaspoon five spice powder
- 30 Grams soy sauce
- 1-2 pork fillets (up to 2 kg)
Do
- 1
Place honey, sugar, oyster sauce, Chinese black vinegar, Chinese wine, chilli, garlic, ginger, five spice powder and soy sauce into Thermomix bowl and mix 20 sec/speed 8. Heat 4 min/60℃/speed 1 to form a syrup.
- 2
Marinate up to 2 kg of pork fillet slices for several hours. (I marinated for around 24 hours) Cook under a very hot grill until charred and fragrant. (Around 35-40 minutes). Rest before slicing as needed.
More
Serve on it's own as you would any other BBQ meat, or slice and serve with Char Siu BBQ Pork Wraps.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
