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Char siu and chilli glazed pork

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Ramp up the flavour on your next dinner with this char siu and chilli glazed pork recipe. The fresh broccoli, sticky glaze and steamed rice make for a delicious combo.

  • Serves4
  • Cook time2 hour 20 minutes
  • Prep time15 minutes, (+ 15 mins resting time)


  • ⅓ cup (80ml) char siu sauce
  • 2 tbs sriracha chilli sauce
  • 2 tbs soy sauce
  • 3 garlic cloves, crushed
  • 2 tsp freshly grated ginger
  • 2.3kg Coles Australian Pork Forequarter Boneless Roast
  • Steamed jasmine rice, to serve
  • Steamed Chinese broccoli, to serve
  • Coriander sprigs, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 200°C. Combine the char siu sauce, chilli sauce, soy sauce, garlic, ginger and 2 tbs of water in a jug. Place the pork in a large ceramic or glass dish. Pour over two-thirds of the sauce mixture and turn to coat.

  2. Step 2

    Place the pork in a roasting pan. Pour 1 cup (250ml) of water into base of the pan. Cover. Roast pork for 2 hours or until pork is cooked through. Uncover and bake, brushing occasionally with remaining sauce mixture, for a further 20 mins or until browned on top. Transfer pork to a plate. Cover with foil and set aside for 15 mins to rest. Thickly slice.
  3. Step 3

    Serve the pork with rice, Chinese broccoli and coriander.

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