A Chinese classic that couldn’t be easier to master, this char siu pork delivers glossy, caramelized perfection. Sweet, smoky and full of flavour, it’s a guaranteed barbecue winner! Don’t skip the crisp, garlicky pak choi on the side – it’s the fresh balance that really makes this dish.
Wine suggestion: We made this dish during Grenache Month and opened what turned out to be a fantastic pairing: Edetaria’s via Edetana Red , a red blend from Terra Alta, Catalonia, made with Garnatxa Fina and Garnatxa Peluda—two local Garnacha clones known for their balance of freshness and complexity. The wine’s soft spice, red fruit, and smooth texture echoed the sweet-savory glaze of the char siu pork beautifully. Its vibrant acidity brought out the juiciness in the meat, while the subtle earthy and herbal notes in the wine complemented the five-spice and caramelized edges of the pork. If you’re looking for a bottle that can handle bold flavors while adding its own depth, this one’s a winner.
Char Siu Pork – serves 4
- 2 pork tenderloin fillets, trimmed
FOR THE MARINADE:
- 1 tbsp vegetable oil
- 2 cloves of garlic, finely grated
- 2.5cm piece of ginger, finely grated
- 2 tsp sesame oil
- 3 tbsp runny honey
- 2 tbsp soft light brown sugar
- 4 tbsp hoisin sauce
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- ½ tbsp dark soy sauce
- 1 tsp Chinese 5-spice powder
- ½ tsp white pepper
FOR THE PAK CHOI:
- 4 pak choi, halved lengthways
- 2 cloves of garlic, finely chopped
- 3 tbsp light soy sauce
- 2 tbsp olive oil
- ½ tsp white pepper
To make the marinade, heat the oil in a saucepan, then add the garlic and ginger and cook for 2 minutes. Add the sesame oil, honey, sugar, hoisin, oyster and soy sauces, 5-spice powder and pepper. Mix well and cook until slightly thickened. Remove from the heat and leave to cool completely.
Put the pork into a large dish. Add the sauce and massage well so it is really well coated. Cover and leave to marinate in the fridge for at least a couple of hours or ideally overnight.
Get your barbecue ready to cook on over direct heat and indirect heat.
Lay the pak choi, cut side up, on a tray. Mix the garlic, soy, olive oil and white pepper together in a small bowl, then spoon over the pak choi.
Remove the pork from the pork from the marinade, reserving the marinade left in the dish. Put the pork over the hottest part of the barbecue and cook for 6 to 8 minutes, turning ofetn and basting with the marinade.
When the pork is cooked, transfer to a tray and leave to rest for 5 minutes.
Meanwhile, transfer the pak choi to the barbecue over indirect heat – with the stems towards the direct heat as they take longer to cook. Cook, turning often and basting with the soy marinade for a few minutes or until charred and tender. Spray with a little water as it cooks to stop it from drying out.
Slice the pork and serve on a platter with the pak choi.
(Original recipe from The BBQ Book by Tom Kerridge, Bloomsbury: Absolute, 2025.)
Jono & Jules do food & wine 