Char siu pork traybake with sticky rice
Pork shoulder steaks glazed in a sweet, savoury hoisin marinade and roasted until charred at the edges.
- Time1 hr
- LevelEasy
- Costabout £1.91 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Mix the hoisin, soy, honey, vinegar, five spice and garlic. Rub it all over the pork in a bowl and leave for 20 minutes, or overnight in the fridge.
20 min - 2
Heat the oven to 200°C (180°C fan). Lay the pork on a lined tray and roast for 25 minutes, brushing with the leftover marinade halfway.
25 min - 3
Meanwhile, cook the rice following the packet instructions.
12 min - 4
Toss the pak choi in the oil and add to the tray for the last 8 minutes.
8 min - 5
Rest the pork for 5 minutes, then slice. It should be dark, sticky and a little charred. Serve with the rice and the sticky juices.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.