Char Siu Pork Scotch Fillet

Serves: 4 • Total time: 30 minutes + overnight marinating time

Sauce:

2 teaspoons ginger, grated

2 garlic cloves, minced

½ cup honey

⅓ cup soy sauce

⅓ cup hoisin sauce

3 teaspoons oyster sauce

1½ tablespoons brown sugar

2 teaspoons Chinese five spice

1 teaspoon white pepper

1½ teaspoons salt

1 teaspoon red food colouring

½ teaspoon bicarb soda

2 teaspoons corn flour

1½ teaspoons sesame oil

800g pork scotch fillet

Salt and white pepper, to taste

EVOO spray

To make the sauce: Place all the sauce ingredients into a saucepan and place over medium heat. Stir until well combined and bring to a simmer. Simmer for 5 minutes, stirring frequently. Remove from the heat and set aside to cool. Reserve ¼ cup of the sauce in a small container and refrigerate.
Season the pork with salt and pepper and place into a container or zip lock bag. Pour the remaining sauce over the pork, seal the container or zip lock bag and, shake until the pork is evenly coated. Place in the fridge and allow to marinate overnight.
Preheat the oven to 180°C.
Line a roasting pan with foil and place a wire rack on top. Lightly spray with EVOO and add a small amount of water to the bottom of the pan.
Place pork on the wire rack and pour marinade on top. Place in the oven and roast for 40 minutes, basting halfway with some of the reserved sauce.
Remove the pork from the oven and baste with the remaining marinade. Switch the oven to grill and increase the temperature to high. Return pork to oven and grill until golden brown and a little charred in spots (approximately 10 minutes). Remove from the oven and allow to rest for 5–10 minutes.
Slice pork and arrange onto a serving dish, then drizzle with the pan juices…Enjoy!!

Make it GF: Substitute the soy sauce with GF soy sauce, the hoisin sauce with GF hoisin sauce and the oyster sauce with GF oyster sauce.

Leftover suggestion: Use left over pork belly to make Pork Bahn Mi Sliders.