Char Siu BBQ PorkMake on Drop
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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Our newest (FREE to Insiders) course Shelf Control will get your pantry and fridge in order this February! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 50 Grams Honey BUY
- 30 Grams Coconut Sugar
- 30 Grams oyster sauce
- 50 Grams Chinese black vinegar
- 50 Grams Shaoxing wine
- 1 Red Chillie(s) remove seeds for a milder flavour
- 3 Garlic Cloves
- 10 Grams Fresh Ginger peeled
- 1 Teaspoon five spice powder
- 30 Grams Soy Sauce
- 1-2 pork fillets (up to 2 kg)
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.
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.
Serve on it's own as you would any other BBQ meat, or slice and serve with Char Siu BBQ Pork Wraps.