Thursday, April 19, 2012

COOKING: Cantonese BBQ Pork

Don't you just love that BBQ pork that you get in Asian restaurants that is moist on the inside and glazed dark red on the outside, and sliced delectably on your plate??

Well - I found this packet in the Supermarket..... and decided to give it a go.

Now - I must confess "packet" food usually scares me. Just check out the amount of salt, sugars, preservatives and assorted other chemicals that you cannot pronounce...... scary right!?! I justified this purchase by saying it is not an everyday occurrence, in fact it is rare event, so my internal organs will forgive me.  Sometimes we tired cooks need a little break huh???

I managed to get 800 grams of Pork Fillet at a great price (on sale) yay!

And I trimmed off any obvious fat or membrane.

 Along with this packet sauce - I added extra Dark Soy Sauce (2 Tbspns), 1 Tbspn Honey, and 1 Tbspn chopped garlic from a jar. I added the contents of the sauce packet and mixed all this around in the glass baking dish.

Turn the fillets and refrigerate overnight - turning the fillets when you remember.

Next day - preheat the oven to 200 degrees C (400 F). Roll the fillets once more in the marinade. Find a baking tray and cover with foil. Place a rack on the tray and lay the fillets onto the rack. Place into the oven. Roast 35 minutes - with REGULAR basting. I think I basted every 8-10 min.

Done. Cover with foil while finishing the glaze.

In a small saucepan, scrape the leftover marinade into the pan and add 2-3 Tbspns water. Bring this to the boil and let boil for a minute or so.

Put the pork on a board and slice on an angle with a sharp knife.

Use this glaze to pour over the sliced pork. I served the pork with stir-fryed veggies and steamed rice.

It was a hit. And it was SO EASY!!!!!

All requested that this is cooked again in the future!  

And to my Pork loving Friend will love this!


  1. My son-in-law is Cantonese so he tests all the Chinese food I make. I did a crockpot recipe for Cantonese pork a while back and it did get the "thumbs up", but it was fussy to make. I like this idea and am going to see if I can find that packet here!

  2. Definitely one I will be trying I just love my pork!

  3. Oooh, you have succeeded in making char siu, Poots. I actually like siu yuk which is cooked the same way but has skin, fat and lean meat. It's more moist....but I usually don't eat the sinful parts. Well, sometimes, the skin...;)