Char sui pork

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Char sui pork
“These quick pickles add some zing,” says cook and tv personality Hayden Quinn.


2 x 350g pork loins

char sui marinade

½ cup (125ml) hoisin sauce
cup (115g) honey
¼ cup (60ml) soy sauce
¼ cup (60ml) shaohsing wine (Chinese rice wine)
3 tsp Chinese five spice
4cm piece ginger, grated
3 tsp sesame oil

quick chilli pickled cucumber

1 tsp chilli flakes
¼ cup (60ml) white vinegar
12 baby cucumbers (cukes), quartered


  1. For the marinade, combine all ingredients. Rub over the pork. Set aside to marinate for at least 30 minutes or overnight.
  2. Preheat oven to 180°C.
  3. For the pickle, in a small saucepan combine ¼ cup (60ml) water with chilli, vinegar, and 1 tsp salt. Bring to a simmer. Place cukes in a bowl then pour over hot liquid. Set aside to pickle.
  4. Heat oil in a large frypan over medium-high heat. Drain pork from marinade, then place in a frypan and cook for 5-6 minutes, turning until charred. Transfer to a baking tray and roast 10 minutes or until cooked.
  5. Place reserved marinade in a small saucepan with ¼ cup (60ml) water and bring to a simmer. Cook for 4-5 minutes. Remove pork from the oven and rest, lightly covered in foil, for 5 minutes. Slice then pour over the cooked marinade.
  6. Serve with pickles.

Credits: Delicious