Chinese Barbecue Pork

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Chef Mark Gabrieau

2 Tbsp  sugar
2 Tbsp  soy sauce
2 Tbsp  hoisin sauce
2 Tbsp  rice wine
2 Tbsp  yellow bean paste
2 tsp  sesame oil
1 tsp  five-spice powder
2   garlic cloves, crushed
1 tsp  finely grated fresh ginger
1 kg (2 lb 4 oz)pork fillet
1 Tbsp  honey
1   cucumber, seeded and cut into long strips
4  spring onions (scallions) cut into long strips
125 ml  plum sauce

Mix the first batch of ingredients together with a ¼ tsp of pepper in a non-metallic bowl.  Add the pork and turn and turn it until it is thoroughly coated in the marinade, then cover and refrigerate it for at least two hours, or overnight.

Take the pork out of the fridge and let it come back to room temperature.  Drain the marinade into a small saucepan; add the honey and simmer it over low heat for 5 minutes, or until it has reduced slightly.  Preheat the char grill plate or heavy skillet to medium direct heat and cook the pork on the char grill plate orin the skillet for 20 minutes, or until it is caramelized and cooked through, turning and basting it with the honey marinade mixture in the last 5-8 minutes of cooking.  Allow the fillet to rest for 5 minutes before slicing.

Sliced pork can be served in warmed tortillas with cucumber, spring onion and plum sauce.

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