What does my brain immediately dream up when I see pork fillets displayed in the meat section of my local grocery shop? Chinese BBQ pork that is what! I saw these two fillets for sale and that was my first and only thought, this would be a plan that would NOT be waivered from.
So pork in hand I began preparations. I marinated the pork overnight, just to get that flavour and the redness into the pork (the flavour is great but I wanted that red ‘take away Chinese’ visual component also)
This was cooked in our hooded BBQ outside and aside from the whole thing catching alight in the process, it cooked beautifully. Bit of a fat fire in the bottom of the BBQ, nothing to really worry about although it did give me a few anxious moments hoping that my carefully prepared meal wasn’t going to end up as charcoal.
Chinese Barbeque Pork
1 kg pork fillet
2 star anise, crushed
1 tablespoon hoisin sauce
2 tablespoons light soy sauce
2 tablespoons brown sugar
2 tablespoons honey
1½ teaspoon dry sherry
2 teaspoons ginger, grated
1 large clove garlic
1½ teaspoons red food colouring
For the marinade, combine all ingredients together and mix well.
Pour over pork, cover and refrigerate overnight, turning occasionally if possible.
Barbeque pork, brushing with marinade, for around 15 minutes.
1 tablespoon of Chinese five spice powder can be substituted for the star anise.
I also put the marinade on the stove and reduced it, stirring in a few chopped green onions while the pork was cooking. We poured this over the pork and rice when we served it up.