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Use the Kadai Fire Bowl as a warming focal point and as a grill
Char sui pork is one of the staples of the Chinese take-away but is so easy to make yourself on the BBQ, in this instance we have used a Kadai Indian Fire Bowl but it can just as easily be cooked in the indirect zone on any grill.
Ingredients:
- 2 pork tenderloin
- cold pressed rapeseed oil
Marinade:
- 2.5cm (1”) fresh ginger; grated
- 120ml (4fl oz) soy sauce
- 80ml (3fl oz) honey
- 80ml (3fl oz) tomato sauce
- 75g (2.5oz) brown sugar
- 60ml (2fl oz) rice wine
- 2 tbsp hoisin sauce
- 1 teasp Chinese 5-spice
- red food colouring (optional)
Chilli slaw:
- carrot
- red pepper; deseeded
- red onion
- chilli; deseeded
- red cabbage
- spring onion
- coriander
- lime juice
Combine all the marinade ingredients.
Place the pork in the marinade for about 2 hours. We didn't use the red food colouring which is why the cooked pork isn't as red as the char sui you get in the Chinese take-away.
Pre-heat the Kadai to a medium heat and cook the tenderloin in the indirect zone until the internal temperature hits 75C (167F), the safe temperature for pork and poultry. If you are buying well sourced pork with provenance from a reputable butcher you can cook it to 65C (149F), which would leave it rose in the centre, but if cooking supermarket pork cook to the safe temperature. Oil the grate first with half an onion dipped in rapeseed oil. Check using an instant read digital temperature probe. We have used lump-wood charcoal but you could just as easily use briquettes or cook over wood pellets in the Traeger or on any gas or electric barbecue.
If you want to cook the char sui quicker slice the raw pork thinly and cooked on an oiled griddle.
Finely slice all the slaw ingredients and dress with the lime juice.
Let the pork rest in a warm spot covered in foil and clean tea towels, then slice thinly and serve as part of a stir fry or in a wrap or pitta bread with lettuce, a sweet chilli sauce and the slaw.
