Chinese Barbecue Pork Rice (Char Siu Fan)
Chinese Barbecue Pork Rice or Char Siu Fan is a popular way of serving seasoned and spiced up Cantonese barbecued pork (Char Siu) with rice and veggies.
- Prep time
- 45 min
- Cook time
- 50 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 1.5 kg pork fillets (trimmed)
- 2 bunches choy sum (washed and cut into 8cm in length)
- 2 tbsp extra virgin olive oil
- Steamed rice to serve
- 1/3 cup rice bran oil
- 50 ml water
- 2 tbsp gluten free light soy sauce
- 2 tbsp gluten free kecap manis
- 2 tbsp gluten free oyster sauce
- 2 tbsp gluten free hoisin sauce
- 4 tbsp medium dry sherry
- 2 tsp Chinese five spice powder
- 1 tsp ground paprika
- 1 tbsp honey
- 1/2 tsp salt
- 1 tsp ground white pepper
- 5 tbsp honey
- 1 tbsp dark brown sugar
- 50 ml water
- reserve sauce in baking tray after cooking the barbecue pork
- 2 tbsp corn starch (mix with 2 tablespoons (30ml) water)
- 75 ml water (or more if required)
Instructions
- 1
Combine and mix all the marinade in a large bowl and marinade the pork fillets. Place the marinaded pork in an airtight container or place and seal in a ziplock bag. Leave in the refrigerator overnight or for at least 4 hours.
- 2
Preheat fan forced oven to 170C or 340F. Line a deep baking tray with 2 layers of baking or parchment paper.
- 3
Add the pork fillets onto the non-stick large baking pan. Brush some of the marinade onto the top side of the pork and reserve the rest of the marinade for basting during roasting.
- 4
Roast the pork fillets in the oven for 25 minutes on each side, brush the reserved marinade half way through roasting each side of the pork fillets.
- 5
Prepare and mix the glazing sauce ingredients in a small bowl.
- 6
At the end of roasting each side, brush the honey glaze generously. Then roast at 160C or 320F for 3 to 5 minutes on each side.
- 7
Remove the pork fillets from the baking tray and place on a large plate to rest.
- 8
Carefully pour all the sauce in the baking tray through a fine sieve into a measuring cup.
- 9
Add the corn starch mixture and 75ml water for the sauce into the measuring cup, you need total of 400ml sauce mixture. Add more water if required.
- 10
Pour the 400ml sauce mixture into a small pot, mix well and bring to a boil. Turn off the heat once boiled. This is the serving sauce for the barbecue pork.
- 11
Heat up a medium pot half filled with water and bring to a boil. Turn the heat to low and briefly blanch the choy sum together with the extra virgin olive oil for 2 minutes or until the choy sum turns bright green in colour.
- 12
Thinly slice the barbecue pork.
- 13
Serve the barbecue pork together with the sauce, some blanched choy sum and steamed rice.