Lyndey Milan’s Quick And Easy Char Siew Pork Recipe

Char Siew Pork

Lyndey Milan’s Quick And Easy Char Siew Pork Recipe is tasty and only takes only 10 minutes. making it a family favourite. Char Siew Pork is one of the wonders of traditional Chinese cuisine. Many recipes include red bean paste or you can add a little tomato sauce.

Preparation time 10 minutes
Cooking time Cooking 25 minutes + 10 minutes resting
Serves 2

1 pork fillet, approx 400g

2 cloves garlic, crushed
2 teaspoons brown sugar
1 tablespoon soy sauce or kecap manis
1 tablespoon dry sherry
11/2 tablespoons hoi sin sauce
2 teaspoons honey
1/2 teaspoon Chinese 5 spice powder

Combine marinade ingredients and smother pork for one hour or longer.
Pre-heat oven to 200°C.  Place pork on rack on a baking tray and cook for 25 – 30 minutes  or until firm to the touch and dark on the outside. Baste a couple of times during cooking with marinade and reserve remainder.
Remove pork from oven, cover loosely with foil and rest 10 minutes. Slice and serve with noodles and a steamed Asian green like baby bok choy or choy sum and noodles flavoured with marinade. Any excess marinade can be heated and poured over the pork.
To accompany char siew pork, saute a finely sliced carrot in a tsp of sesame oil in a stir fry pan. Cover 350g packet fresh Singapore noodles (thin egg noodles) with boiling water in a bowl or jug. When carrot is soft add 4 sliced mushrooms and 6 chopped green shallots. Stir-fry for a minute or two more, then add drained noodles and 2 tbs char siew marinade. Stir through and serve immediately with pork.

Click here for some other exquisite pork dishes. 

Written by Lyndey Milan

Lyndey Milan, OAM, Australian home cook hero, combines a thirst for life and a sense of fun with a love of good food and sparkling shiraz.
A familiar face on television and in print, she has been instrumental in changing the way Australians think and feel about food and wine for thirty years.
Hospitality of the table is her catchphrase, as evidenced by her numerous television appearances, nine best-selling books and countless culinary appearances over the years as she maintains her position at the forefront of Australian cuisine. Since 2011 Lyndey has hosted eight television series including Lyndey Milan’s Taste of Australia which won Best Food TV at The Gourmand World Awards in 2016.. The accompanying book won BEST TV Chef Cookbook in the World in English & Best Culinary Travel book in Australia in The Gourmand World Cookbook Awards 2015. In the Best of the Best judged at the Frankfurt Book Fair she came 3rd overall in the last 20 years!
She is an experienced traveller, hosting bespoke international tours and cruises.
In 2014 Lyndey was awarded an OAM in the Australia Day Honours List for services to hospitality, the food and wine industry and the community and in 2012 was made Vittoria Legend in the Sydney Morning Herald Good Food Guide Awards. In 2019 she was honoured as Legend of the Vine by Wine Communicators Australia.
She is also the Food editor of More at

How To Make Classic Mayonnaise, Aioli, Rouille and Tartare Sauce

How To Make Classic Mayonnaise, Aioli, Rouille and Tartare Sauce

Bill Granger's Delicious Plum & Vanilla Compote

Bill Granger’s Delicious Plum & Vanilla Compote