Few sights are more mouthwatering than the racks of Char Siu hanging up in the window of restaurants in Chinatown, and it is surprisingly easy to recreate this at home. The main trick is to use the correct cut of pork – restaurant Char Siu is used making pork butts, as the Americans say, but this is difficult to find away from specialist Chinese butchers. The best substitute is to use pork tenderloin fillet, but make sure you choose a piece with a bit of fat still on it for best results. The marinade is simple enough, and while most restaurants would use red food colour, we replace this with beetroot powder which is both much better for you and looks just as good!
Ingredients300g strip of pork tenderloin fillet
2tbs honey (choose the best quality you can – we get ours from our friends at Oliveology on Borough Market or online at their respective website)
2tbs Beetroot powder
2tbs dark soy sauce
3tsp Chinese Five Spice Powder
1tsp Gochugaru (Korean chilli flakes)
1 cup water