Tag Archives: bbq

How to Make Chinese BBQ Pork (Char Siu) หมูแดง

Recipe adapted from https://www.pim.in.th/one-dish-food/412-kao-moo-daeng

– 600g Pork Tenderloin

– 2 Cinnamon Sticks

– 2 Star Anise

– 1 Tbsp Garlic, minced

– 1/4 tsp White Pepper Powder

– 4 Tbsp Sugar

– 3 Tbsp Tomato Paste

– 2 Tbsp Oyster Sauce

– 2 Tbsp Soy Sauce

– 1 1/2 Salt

– Red Food Colour (or Red Yeast Rice Powder, or Beetroot Powder)


600 กรัม หมูสันใน

2 อบเชย

2 โป๊ยกั๊ก

1 ชต. กระเทียมสับ

¼ ชช. พริกไทยป่น

4 ชต. น้ำตาล

3 ชต. ซอสมะเขือเทศ (เราใช้ tomato paste ค่ะ เข้มข้นกว่าซอสมะเขือเทศ)

2 ชต. น้ำมันหอย

2 ชต. ซีอิ๊วขาว

1 ชช. เกลือ



Chinese BBQ Pork (Char Siu)

Course Main Course, Side Dish
Cuisine Chinese, Thai
Keyword BBQ, Chinese, Pork
Prep Time 4 hours
Cook Time 1 hour
Servings 2 people


  • 600 g Pork Tenderloin
  • 2 Cinnamon Sticks
  • 2 Star Anise
  • 1 Tbsp Garlic minced
  • 1/4 tsp White Pepper Powder
  • 4 Tbsp Sugar
  • 3 Tbsp Tomato Paste
  • 2 Tbsp Oyster Sauce
  • 2 Tbsp Light Soy Sauce
  • 1 1/2 Salt


  • In a large bowl, mix together cinnamon sticks, star anise, garlic, white pepper powder, sugar, tomato paste, oyster sauce, light soy sauce and salt
  • (Optional) Add red food colouring or red yeast rice powder or beetroot powder. Add small amounts at a time until the desired shade of red is achieved
  • Using a fork poke holes all over the pork tenderloin
  • Cut the pork tenderloin into portions and add the pork into the sauce mixture from above. Coat all the pieces evenly
  • Cover and place in the fridge for atleast 4 hours.
  • Add the pork pieces to a pot. High heat
  • Add the marinade to the pot and just enough water to come up half way to the pork pieces
  • Bring to boil
  • Flip the pork pieces, Turn heat down and simmer
  • Ocasionally flip the pork pieces over to get even colouring
  • Cook until the sauce is thick and surypy. Take off the heat.
  • Place the pork pieces on a wire rack
  • Grill for 15-20 minutes until the edges are lightly charred
  • Cut and serve


Pitt Cue Co, Soho

Promise me, if you go to Pitt Cue Co you will go for a 30 minute run. Promise!

Pitt Cue Co specialises in American styled smoked & barbecued meat. Everything seems to be served with dripping, and everything is delicious. Very unhealthy, but very very very very very satisfying.

It’s a very small establishment, with a few seats upstairs, and maybe 15-20 more space downstairs. They’re normally very busy – but we got there on a Sunday just as they opened so we got a table immediately. There was a queue by the time we left. No, they don’t take reservations.

  • The waitress ran through the menu & specials with us. Everything sounds so yum I almost drooled while listening.
  • Grilled sourdough bread & dripping. If you’re a health freak you probably had a heart attack just looking at this picture. RIP. The salty dripping is heavily drizzled on top of the freshly baked sourdough. Bread is amazingly light & fluffy, tastes fantastic with the dripping. Pure evil. Pure goodness.

  • Their signature pulled pork (tender strips of pork – must’ve been cooked for ages & ages) with a piece of toasted sourdough and a side of bone marrow mash (creamy potato mash topped with bone marrow butter, and drizzled with, you guessed it, delicious dripping). Ah-mazing.

  • Smoked lamb neck (from the specials board) – smoked lamb neck, finished in the grill, serves on top of dripping. Below the crispy skin is a layer of fat, before you get to the tender morsels of meat. Juicy meat. Massive portion. We struggled to finish this, but we got there in the end. Served with a dollop of mild mustard and a side of green chilli slaw.

  •  Close-up photos of the pulled pork and lamb neck

Menu, location, etc: http://www.pittcue.co.uk/