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Char Sui Pork Fillet


  • 2 pork fillets, cut in half
  • 70ml hoisin sauce
  • 70ml ketchup
  • 70ml Shaoxing rice wine vinegar
  • 2 tbsp. Kikkoman Naturally Brewed Less Salt Soy Sauce
  • 1 tsp. Chinese 5 Spice
  • 1 knob ginger, finely grated
  • 3 drops sesame oil

Kikkoman sauce used in this recipe

1hr 15mins
Cook time
Prep time

Char Sui Pork Fillet


  1. Place all the ingredients, apart from the pork into a bowl and stir to combine.
  2. Pour a quarter of the marinade into a small pot and gently simmer for 5 minutes until slightly thicker and fragrant. Reserve.
  3. Pour the rest of the marinade into a plastic container with the pork fillets and ensure they are evenly covered. Refrigerate overnight.
  4. Preheat the oven to 150C.
  5. Place pork into a baking dish and cook for 35-45 minutes in the oven. Remove from the oven and heat a BBQ or grill. Sear the meat on each side for 1-2 minutes, basting with the reserved marinade.
  6. Allow the meat to rest briefly before slicing and serving with either plain rice or your favourite fried rice and Asian greens.
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