Char siu is basically pork fillet or tenderloin, cooked Chinese style in a barbeque sauce. It’s a dry dish, as opposed to saucy, but is very flavoursome, and very simple to cook. It tastes best having been given loads of time to marinate – 48 hours if you can manage it.

Apologies for the rubbish photos – unfortunately they all came out blurry, except for these two, which are less than fabulous. But you get the idea.


1 pork fillet/tenderloin, about 500g
4 tablespoons soy sauce
2 tablespoons tomato ketchup
2 tablespoons mirin
2 tablespoons honey
2 tablespoons sweet chilli sauce
2 tablespoons dark brown sugar

Stir the marinade ingredients together.

Slice the tenderloin down the middle length-ways, leaving you with 2 long strips of meat. Put each strip of meat into a separate freezer bag, and pour half of the marinade into each bag. Seal the bags and squish the meat to coat. Leave in a flat dish in the fridge to marinate for as long as possible.

When you’re ready to cook, preheat the oven to 220 Celsius and line a roasting tin with foil. This is important, because the sugars in the marinade will burn and be tricky to scrub off your roasting pan.

Drizzle a little olive oil onto the foil. Remove the pork from the freezer bags and reserve the leftover marinade for basting later.

Blast the tenderloins for 15 minutes at the high heat, then reduce the temperature to 160, and cook for a further 20-30 minutes, basting with the leftover marinade every five minutes or so. (Remember that the marinade has had raw pork in it so the marinade cannot be used to glaze the pork post-cooking, but must in itself be cooked!)

Check that the pork is cooked all the way through. I prefer to have no pinkness in my pork, but still like it to be juicy and tender.

Remove from the pan and slice as thinly as you can.

Serve over noodles or rice, and stir fried veg with a little honey and soy sauce. Nyom!