I’ve always been a fan of roast meats, especially roast duck and roast pork belly. If you follow me on instagram, I actually head to Golden Harvest Restaurant at Footscray for their roast duck and it’s the best roast duck I’ve had!

It’s usually a treat when we head there for dinner. A celebratory meal (:

Of course another favourite of mine is BBQ pork (char siew) and not just any char siew, specifically my mum’s. Ever since she made her version of BBQ pork, my brother and I have never liked any other versions that we had that is bought. Something that bothers my dad alot is the artificial red colouring of most of the store bought BBQ pork. And mum’s has no sign of that at all.

Tender and juicy pieces of BBQ pork that were cooked in an AMC pot! AMC pots are magic, really. And I’m a super lucky girl, cos whenever I am back for a holiday, mum would surely make her char siew for me. (:

So when I’m back here in Melbourne. Of course I miss mummy’s char siew and I decide to give it a shot, without the AMC pot. haha with my fingers ans toes crossed, I marinated the meat and baked it in the oven!

I have to say, it was close but it’s still lacking the same punch and kick as the one mummy makes. But for now this would have to do and we will just have to keep trying and altering the marinade until we get it spot on! But this definitely satisfied our cravings that night!

So here’s my take on BBQ pork, how do you usually make yours?

Homemade BBQ Pork (An original recipe of Food Made With Love)

400g pork fillet (or any tender cut)

2 tbs Lee Kum Kee Char Siew Sauce

1 tbs Hoisin Sauce

1 tbs oyster sauce

1 tsp dark soy sauce

2 cloves garlic, chopped garlic

1 tbs shao xing wine

1 tsp ground white pepper

1 tsp garlic salt

Steps :

1) Marinade the pork fillet with all the other ingredients listed above for at least 2 hours (even better overnight).

2) Preheat the oven to 180 degrees celcius. In a deep baking tray, place the marinated pork and pour 1/3 of the marinade on top of the pork. Cover the pork with baking paper to make sure the top doesnt burn (not yet anyways!). Bake for 20 mins and take it out to flip it to the other side.

3) Pour another 1/3 of the marinade on top and bake it for another 15 mins without covering this time.

4) Take it out and flip it for the last time, pouring the remaining marinade on top of the pork fillet and bake it for another 10 mins, or until tender.

5) For the last 5 mins, turn the grill on and allow the top of the pork fillet to char.

6) Allow the pork to rest for 10 mins before slicing it to thin pieces. Remember to scrape all the yummy sauce on the baking tray and serve it with the pork or on the side. ENJOY!

I prefer to have the sauce on my char siew. Have it with your choice of carbs. Of course mine is quinoa, how bout you?