Chinese Pork Mince Char Siu - Flaevor Salty Sweet Umami Sauce
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Pork Recipes

Chinese Pork Mince Char Siu

A modern twist on a classic Chinese dish

by Justina Sullivan

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Table of Contents

  • Chinese Pork Char Siu is a Popular Flame-Grilled Pork Dish ‘Char Siu’ Meaning ‘Fork Roasted or Burnt’.
  • Minced Pork is a Great Substitute for Homemade Char Sui
  • Recipe: Chinese Pork Mince Char Siu

Chinese Pork Char Siu is a Popular Flame-Grilled Pork Dish ‘Char Siu’ Meaning ‘Fork Roasted or Burnt’.

You may have seen various pieces of Char Sui hanging in the windows of Chinese restaurants, usually with a stronger red hue (although many chefs add red food colouring to achieve the deep, sticky-looking colour). To make traditional Pork Char Sui, whole pieces of pork loin are held on a large fork and caramelised over a barbecue fire with a marinade of hoisin sauce, soy, honey, rice wine and five-spice. In this adapted recipe for Chinese Pork Mince Char Siu, a twist on the classic restaurant dish becomes an achievable home-cooked meal that retains the same delicious flavour.

Chinese-Pork-Mince-Char-Sui-Easy-Recipe

Minced Pork is a Great Substitute for Homemade Char Sui

Minced pork is used instead of loin or belly for speed and convenience. Once the ingredients are ready, it only takes a few minutes to stir-fry the mince and vegetables, then mix with the delicious umami salty-sweet sauce. Served with rice it’s a fantastic meal to whip up in less than 30 minutes. Feel free to add any extra vegetables you like to the dish – broccoli, beans or courgettes would all go well.


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Recipe: Chinese Pork Mince Char Siu


Chinese-Pork-Mince-Char-Sui-Recipe
Print Recipe

Chinese Pork Mince Char Siu

A tasty twist on the classic flame-grilled Chinese pork dish, this Chinese Pork Mince Char Sui is a fast and flavoursome alternative with hoisin-soaked pork, carrots, peppers served ontop of rice and garnished with spring onion and chopped peanuts.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Servings: 4

Ingredients

  • 500gm pork mince
  • Vegetable oil
  • 2 cloves garlic, minced
  • 2cm knob of ginger, minced
  • 1 red pepper, halved and sliced into thin strips lengthways
  • 1 medium carrot, halved and sliced into thin strips lengthways
  • 1 birds eye red chilli
  • 180g of long-grain rice (1.5 cups)

Char Sui Sauce

  • 40ml hoisin sauce
  • 40ml soy sauce
  • 30ml honey
  • 30ml Chinese Shaoxing wine or sherry
  • 3/4 tsp Chinese 5 Spice Powder
  • 1 tsp cornstarch

Garnish

  • 2 spring onions, halved and sliced into thin strips lengthways
  • 1/2 cup roasted peanuts or cashew nuts, chopped

Instructions

  • Cook rice according to packet instructions.
  • Mix together hoisin sauce, honey, soy, shaoxing wine and five-spice powder. Mix cornstarch into a tablespoon of water and add it to the soy sauce mixture. This is your char siu sauce.
  • Heat oil in a frying pan, at garlic and cook gently for 30 seconds. Next, add pork mince and cook on high heat until nice and browned. Remove from pan at set aside.
  • Add carrots and peppers and cook on high heat for 1–2 minutes, adding a small splash of water halfway through to create steam. Be careful not to over-cook, vegetables in a stirfry should always have 'bite' rather than be soft and cooked all the way through.
  • Add pork mince back to the pan, combine with vegetables and stir through char siu sauce.
  • Cook for 30 seconds, combining well. Remove from heat.
  • Serve char siu pork on top of rice. Garnish with spring onions and chopped peanuts or cashew nuts.

Notes

For a non-traditional but delicious addition, fry some eggs until crispy around the edges and with a soft yolk and serve with the pork mince char sui.

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