Chinese New Year – Hong Kong Char Sui

Chinese New Year – Hong Kong Char Sui

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With Chinese New Year upon us it seemed like a great opportunity to cook this incredible quick and simple Char Sui Pork from Jeremy Pang’s new cookbook Hong Kong Diner. Jeremy gifted me a copy of this beautiful book at the official launch and last Autumn and I have to say it’s an awesome read with some very tasty dishes!!

To help your Chinese New Year celebrations you have to try this, but if you can’t marinade overnight then a few hours will still give the pork great flavour!


  • 2 x 300g pieces of pork neck fillet (swapsies: pork belly slices for extra fat, or as I have done here, pork fillet for a leaner finish and slightly quicker cooking time!)
  • 1/2 a thumb-size piece of ginger, grated
  • 2 cloves of garlic, grated
  • 1/2 tsp five-spice
  • 1/2 tsp white pepper
  • 2 tsps tomato puree (tomato paste)
  • 2 tsp dark soy sauce
  • 2 tbsp light soy sauce
  • 2 tbsp Shaoxing rice wine
  • 4 tbsp hoisin sauce
  • 2 tsp pure sesame oil
  • 4 tbsp honey


  1. Mix the ginger and garlic with the rest of the marinade ingredients in a bowl large enough to hold the pork you have chosen to cook. Massage the marinde into the pork neck fillets, the cover and put into the fridge to marinate for at least 1 hour, or overnight for best results (though this dish can be cooked immediately if you’re too hungry to wait!)
  2. Preheat your BBQ for 160c indirect roasting heat with the lid down and vents open as applicable.
  3. Place a tray on the bottom layer and fill with water. The water will heat and release steam to keep the pork nice and juicy, and will also catch drips of the sweet and sticky marinade and keep your grill clean!
  4. Place the pork on the grill over the tray and brush with a little extra of the marinade, before closing the lid to begin cooking.
  5. Part way through the cooking, swap the pork around as the pork nearest the coals (left) in this setup will cook slightly quicker than the piece further away (right). Swapping them mid-cook will ensure they cook at roughly the same time. When you swap them around, give a second baste with the remaining marinade and close the lid.
  6. Close the lid and cook to an internal core temperature of 65c for well-sourced pork, or 75c if you like your pork a little more well done. The slower the cooking process, the more succulent the meat will become.
  7. Rest in a warm place for 20 minutes before slicing and serving with rice and greens.

Happy Year of the Dog!

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