Char Sui Pork Fillet

Cook time 40 minutes + overnight marination
Servings 4


2 pork fillets, cut in half
70ml hoisin sauce
70ml ketchup
70ml Shaoxing rice wine vinegar
2 tbs. light soy sauce
1 tsp. Chinese 5 Spice
1 knob ginger, finely grated
3 drops sesame oil

Char Sui Pork Fillet


Place all the ingredients, apart from the pork into a bowl and stir to combine. Pour a quarter of the marinade into a small pot and gently simmer for 5 minutes until slightly thicker and fragrant. Reserve.

Pour the rest of the marinade into a plastic container with the pork fillets and ensure they are evenly covered. Refrigerate overnight.

Preheat the oven to 150C.

Place pork into a baking dish and cook for 35-45 minutes in the oven. Remove from the oven and heat a BBQ or grill. Sear the meat on each side for a 1-2 minutes, basting with the reserved marinade.

Allow the meat to rest briefly before slicing and serving with either plain rice or your favourite fried rice and Asian greens.