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       Madeleine Philippe

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 Madeleine Philippe
Cancer Foundation (Aus) Inc

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Please note that all spoonful measures are flush not heaped spoonfuls.   Join our mailing list for latest recipes and newsletter.    Share  

Char Siu (Barbecue Pork) Share   Air Mauritius
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  1. 900 grams fillet of pork,

  2. 225 grams Hoi Sin sauce,

  3. 2 tablespoons Shao Hsing rice wine or brandy,

  4. 1 teaspoon sesame oil,

  5. 3 tablespoons honey.

char sui Chinese bbq pork
Please note that all spoonful measures are flush spoonfuls.


  1. Cut the pork into strips about 20 cms by 4 cms.

  2. Marinate with the Hoi Sin sauce, wine and sesame oil in a shallow dish under cover for at least 12 hours. Optional: a little red colouring.

  3. Place a baking pan filled with about 3 cups boiling water at the bottom of a preheated 220 degrees centigrade oven. Take the pork strips out of the marinade and drain (reserve the marinade). Place the meat flat on a greased wire rack and roast on the top shelf of the oven for 15-20 mins, allowing the juices to drip into the pan of water. Baste with the marinade, reduce the oven temperature to 180 degrees centigrade and continue roasting for a further 20-25 minutes.

  4. Remove the meat from the oven and brush with the honey (thinned down with a little water); then return the meat to the oven and cook for another 4-5 minutes to crisp the outside a little and give it a rich colour.

  5. When the meat is quite cool, slice across the grain just before serving; this preserves the flavour and moist texture. Bring the marinade to a boil with the drippings and water in the baking pan; simmer gently for a few minutes and strain into the jug to serve with the meat. For health conscious persons, serve with hot chilli sauce instead of this gravy.

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Designed and compiled by Madeleine and Clancy Philippe. Information contained in this homepage is given as supplied and in good faith. No responsibility is taken for any losses or misgivings which may arise from the use of any supplied information. Results are very dependent upon cooking skills and as such, we cannot guarantee perfect results from the use of our recipes for everyone. We welcome emails bringing to our attention any inaccuracies or suggestions for improvement.