Char sui barbecue pork

Serves: 4
Preparation time: 10 minutes
Cooking time: 30 minutes


  • 500g pork fillet, trimmed
  • 4cm piece ginger, grated
  • 2 cloves garlic, finely chopped
  • 50ml soy sauce
  • 50ml rice wine or mirin
  • 2 spring onions, shredded
  • 2 tbsp brown sugar
  • 1 tbsp hoi sin sauce
  • 2 tbsp yellow bean sauce
  • 1 tbsp vegetable oil
  • 60ml agave nectar
  • ¼ tsp white pepper
  • 240g rice

For the greens

  • 300g choi sum/pak choi or tenderstem broccolli
  • 1 tsp ground nut oil
  • 2 cloves garlic sliced
  • 1 red chilli sliced
  • 2 tbsp oyster sauce


How to make Char Sui barbecue pork

  1. Using a sharp knife, make slashes along the pork fillet. Starting with the spring onions and ginger combine all the remaining ingredients in a pestle and mortar and marinade the pork for 2-3 hours, or overnight if you can.
  2. Pre-heat the oven to 200°C. Drain the pork from its marinade and place on a rack set over a roasting tin half-filled with hot water. Cook the pork for about 25 minutes – after 15 minutes, turn the meat over so it colours on all sides. Baste regularly with the extra marinade left behind in the bowl.
  3. Heat the groundnut oil in a wok and stir-fry the garlic and chilli for 30 seconds . Add the greens and stir-fry until it begins to wilt. Take off the heat and add the oyster sauce