Char Sui Pork

This dish is absolutely worth the marinating and candying time.


  • 100g Hoisin sauce
  • 100g Yellow Bean paste
  • 100g Sesame paste
  • 2 teaspoons of Chinese 5 spice
  • 2 tablespoons of honey
  • 3 tablespoons of soy sauce

The rest

  • 1 pork fillet
  • 1 litre of water
  • 500g sugar


Start by making the marinade:

Combine all the ingredients in a non-metal bowl and add the pork fillet. Make sure it is thoroughly coated.

Leave in the fridge over night (up to 2 days)

The following day, preheat the oven to the highest possible setting

Remove the pork from the marinade and shake the excess off

Place on a rack over a tray in the middle of the oven

Grill for 8 minutes (or until the outside is staring to char) and turn the oven to 160C

Bake for 15 minutes

In the meantime, pour the water and sugar into a saucepan and heat on a medium heat, until the sugar is dissolved, pour into a heat resistant bowl

Once the pork is done (internal temperature should be 63C), place it into the sugar syrup and leave at room temperature for 6 hours

Once ready to serve, warm through for 10 minutes in an oven preheated to 160C

Rest for a couple of minutes and slice

Serve with a few spoonfuls of the sugar syrup poured over the pork