Ingredients
- About 550g Pork Tenderloin/Fillet
- 1 tbsp Light Soya Sauce
- 1 tbsp ABC kecap Manis
- 1 tbsp Dark Soya Soya
- 1 tbsp Oyster Sauce
- 1 tbsp Sesame Oil
- 1 tbsp Chinese Wine
- 1 tbsp Raw Sugar
- 1 tbsp Honey
- 1 tsp Minced Garlic
- 1 tsp Rose Water
- 1 tsp White Vinegar
- 1/2 tsp Red Food Colouring
- 2 tbsp Capers for garnishing
- Few Green Oak Lettuce Leaves for garnishing
- Few young coriander for garnishing
- 2 tbsp Water
- Some cornstarch water for thickening the Char Siew Sauce
Method
- This recipe is surprisingly yummylicious as the pork stays juicy and tender. This recipe is also dedicated to those who love eating less sweet and Super Lean Pork Char Siew.First, a five minutes job, under the running tap water, clean and remove all slimy tissues of the Pork Tenderloin/Fillet, drain out the water, and tap dry with a kitchen paper towel. Get a zip lock bag and place the meat inside. Next, measure all ingredients accordingly and add them to the zip lock bag. Seal up the zip lock bag and start massaging the Pork fillet with the ingredients you have just added inside. Make sure the Pork Tenderloin/Fillet has mixed well. Put the marinated meat to sit overnight in the fridge.
- (Next Day) - Drain the excess sauce from the zip lock bag, then pour out the excess sauce into a small sauce pot and set aside. Next, put the marinated Pork Tenderloin/Fillet into the Air Fryer. Spray a good layer of any cooking oil on the surface of the meat, set the air fryer to 200 degrees Celsius or 400 degrees Fahrenheit, and grill for 10 mins.
- After 10mins, turn over the Pork Tenderloin/Fillet, spray another layer of cooking oil on the surface of the meat, and grill for another 10 mins at 200C or 400 F.
- Turn over the Pork Tenderloin/Fillet one more time and use a brush to run through a thin layer of honey on the meat, then lower the temperature to 160C or 320 F, and grill for the last 5 mins. The lovely Char Siew aroma eventually filled the whole house. Cool the Char Siew before slicing the meat onto a plate and garnish with some green oak lettuce, coriander, and capers.
- Lastly, a five minutes job to heat the excess Char Siew sauce in the saucepot. Add 1 to 2 tbsp of water to the sauce to reduce the salty taste. Bring to a boil and add a little cornstarch water to thicken it. Serve the Char Siew together with the sauce. Bon Appétit!!!
Product used in recipe
- Lee Kum Kee - Light Soy Sauce
- Yeo's - Pure Sesame Oil
- ABC - Sweet Soy Sauce
