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Barbecued Roast Pork Tenderloin (Char Shui)
This is a very easy yet tasty way to prepare pork tenderloin, you can serve this hot or cold and any leftovers are great chopped up in a sandwich the next day with a little BBQ sauce. I served ours over vegetable fried rice for very flavoursome dinner. It is also a very low carb recipe so if you served it with just veg instead of rice it is about 6g carbohydrates per serving.


1kg Pork fillet


2 Cloves garlic, minced
3 Slices ginger, 6 mm thick
1 Teaspoon sugar
Good pinch pepper
1 Teaspoon sesame oil
1 Tablespoon black bean sauce
1 Tablespoon hoisin sauce
1 Tablespoon shaoxing wine (Chinese rice wine)
1 Tablespoon light soy sauce
1/4 Teaspoon five-spice powder
1 Pinch of chinese red food coloring (I leave this out)
2 Teaspoons dark soy sauce


1 Tablespoon oil
2 Tablespoon golden syrup
2 Teaspoons light soy sauce


1. Mix all the marinade ingredients together in a dish, add the pork and marinate for at least 2 hours, turning occasionally.

2. Heat the oven to 180c.

3. Place the pork on a rack in the middle of the oven.

4. Place a pan with 6mm of water on the bottom rack in the oven and roast for 30 minutes.

5. Allow to rest for 10 minutes.

6. For the glaze, heat oil in saucepan over moderate heat, stir in golden syrup and soy sauce.

Spoon glaze over meat just before serving.

All photos taken by me unless otherwise stated.

Barbecued Chicken Breasts
This is a super quick, simple and easy recipe to throw together with a fantastic end result that the whole family will love. I will look forward to trying this on the BBQ in summer, but for now had to settle for cooking it inside, as it is only -4 degrees a little too chilly for cooking outside I think. I served mine over mash with a mix of fresh vegetables and it was delicious. The sauce is a mix of sweet and tangy with a hint of spice from the horseradish which is yummo. If you would like to read more reviews on this recipe pr view more photos please click here.


4 Boneless chicken breasts


1/4 Cup ketchup
3 Tablespoons cider vinegar
1 Tablespoon prepared horseradish
2 Tablespoons brown sugar (firmly packed)
1 Garlic clove (minced)
1/8 Teaspoon thyme
1/4 Teaspoon black pepper



1. In a small saucepan combine ketchup, cider vinegar, horseradish, brown sugar, minced garlic, thyme and black pepper; whisk together to mix ingredients.

2. Bring to a boil over medium/low heat. Cook about five minutes until thickened. Remove from heat.


1. Brush chicken breasts with sauce (both sides) and place in foil lined pan.

2. Broil or grill basting with remaining sauce until no longer pink in centre. Allow to stand five minutes before serving.

I served mine over mash with fresh vegetables.

All photos taken by me unless otherwise stated.