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.
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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Chinese Pork Mince Char Siu
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.