Monday, November 2, 2009

Char Sui Roast Pork Fillets

Tonight we had rice paper rolls again as a quick yet refreshingly tasty dinner, and to my thanks, after all the chopping of the salad everyone can make their own rolls filled with what they want. We enjoy hands on dinners especially me!!

Normally we would cook Chinese Roast Pork as a meat for rice paper rolls but we fancied something different so decided to try a Char Siu Sauce marinade. Char Siu is a traditional chinese barbecue sauce and goes well with all barbecued meats especially pork and pork ribs.

I reccommend allowing this to marinade overnight as the flavour penetrated the pork but that would be dependent on your time frame but well worth the foward planning. Ensure you baste with the reserved marinade during cooking to get an extra glossy coating on the fillets.

Char Sui Roast Pork Fillets

Serves: 8
Points per serve: 4

4 x 400g pork fillets, visible fat and sinew removed
1/4 cup honey
1/2 cup Char Siu Sauce
1 teaspoon garlic, crushed
1 teaspoon ginger, crushed

Place pork fillets in a shallow non metallic dish. Combine all marinade ingredients in a small jug and pour over pork fillets. Toss to coat, cover and refrigerate overnight.

Preheat oven to 180 degrees Celsius.

Line a shallow baking tray with foil. Place a rack over the tray. Remove pork fillets from marinade and reserve marinade. Place foil on rack and cook in oven for 30 minutes, turning and basting with reserved marinade frequently.

Remove from oven, place on a plate and cover with a foil tent. Allow to rest for 5 minutes. Slice diagonally in 1 - 2 cms thick slices and serve.

(click here for a printable version of this recipe)


Arlene Delloro said...

I got so excited when I read "char siu" in your title. I love pork this way and I've just taken two loins out to defrost for tomorrow. Sadly,however, I've never seen char siu sauce anywhere, so I guess it's back to an apricot mustard baste. Yours look wonderful!

Marnet said...

I am addictec to recipes thanks for sharing this blog on WW.
Will be popping in regularly.

Marnet said...

I forgot to tell you who I am..

Rilsta said...

Your char sui looks good and it is healthy removing all the fat! We usually leave the fat on while cooking so the pork doesn't get dry and then remove it before eating.