About the Recipe
This delicious Chinese Char Sui pork recipe is one of Coach Tom's favourites. The tend, slow cooked pork melts in your mouth and tastes absolutely delicious.

Ingredients
For the GrillÂ
2x300g Pieces of Pork Neck FilletÂ
Other options include pork belly for extra fat or pork tenderloin for a leaner cut
For the MarinadeÂ
½ Thumb Sized Piece of Ginger, finely minced
2 Cloves Garlic, finely mincedÂ
½ tsp Five Spice Powder
½ tsp White Pepper
2 tsp Tomato Puree
2 tsp Dark Soy SauceÂ
2 tbsp Light Soy Sauce
2 tbsp Shaoxing Rice WineÂ
4 tbsp Hoisin SauceÂ
2 tsp Sesame OilÂ
4 tbsp HoneyÂ
Preparation
Base
Combine the marinade ingredients in a bowl. Massage the marinade into the pork, cover and marinate in the fridge for 1 hour to overnight for best results. (Can also be cooked straight away if impatient).Â
On the BBQ
Light the Barbecue and wait until the coals grow white hot. Set up a 2 zone grill by pushing the coals to one side.Â
Try and get the BBQ temperature as close to 150C as possible and BBQ for 1-1 ½ hours on the indirect heat until well charred on the outside.Â
Turn once and baste intermittently with any leftover sauce/ marinade until you get a good caramelised finish.Â
In the Oven
Place the meat on a grill tray. Reserve the marinade for basting. Preheat the oven to 160C and roast the pork for 1-1 ½ hours until well charred on the outside.Â
Turn once and baste intermittently with any leftover sauce/ marinade until you get a good caramelised finish.Â
The slower the cooking process the better the meat will become.