BBQ Pork (Char Siu) With Spring Onion Oil & Ginger Sesame Noodles

by Zarina
BBQ Pork (Char Siu) With Spring Onion Oil & Ginger Sesame Noodles

Juicy, succulent pork tenderloin mixed in a rich, sweet and sticky marinade then roasted in the oven to perfection resulting in the most melt-in-your-mouth tender and umami bursting char siu everrrrrr!!  

I used the @pureetyathome char siu marinade glaze, which had authentic flavours and added sesame oil, Shaoxing rice wine, soya sauce, hoisin sauce, oyster sauce, molasses, garlic and honey… this combination of spices transforms the tenderloin into such gorgeously sticky and savoury deliciousness.

Served up with some Hong Kong style spring onion oil drizzled on top and ginger & sesame noodles with some garlic braised Pak Choy, the most stunningly satisfying dinner!! 😍

BBQ Pork (Char Siu) With Spring Onion Oil & Ginger Sesame Noodles

BBQ Pork (Char Siu) With Spring Onion Oil & Ginger Sesame Noodles

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 800g Pork Tenderloin (I used 2 x 400g), do not trim the fat
  • 1 tsp Sesame oil
  • 1 tbsp Shaoxing rice wine
  • 1 tbsp Soya Sauce
  • 1 tbsp Hoisin Sauce
  • 1 tbsp Oyster Sauce
  • 2 tsp Molasses
  • 4 Garlic cloves, crushed
  • 50g Sugar
  • 2 tsp Salt
  • 40g Char Siu Marinade glaze @pureetyathome
  • (or 4 tbsp store-bought jarred concentrated char siu marinade)
  • 3 tbsp Honey
  • GARNISH: Sliced red chillis
  • 4 tbsp Spring onions, white parts only, finely chopped
  • 3 tbsp Ginger minced
  • 100ml Neutral oil
  • 0.5 tsp Salt
  • 2 tsp Soya
  • 400g Noodles
  • 1 Knob fresh ginger (about 4-5 inches) peeled, chopped fine
  • 8 Garlic cloves finely chopped
  • 8 Spring Onions thinly sliced 
  • 3 Carrots cut into thin strips
  • 120ml Neutral oil
  • 4 tbsp Soya sauce
  • 2 tbsp Rice vinegar
  • 2 tsp Sesame oil
  • 1 tsp Black pepper
  • 0.5 tsp Sugar
  • Flaked Sea salt



  1. In a large bowl, combine the sesame oil, Shaoxing wine, sesame oil, soya sauce, hoisin sauce, oyster sauce, molasses, garlic, sugar, salt and char sui marinade. Mix well to combine.
  2. Remove 2 tbsp of the marinade into a small bowl, set aside
  3. Add the pork tenderloins to the bowl with the marinade and mix well. Cover and refrigerate for at least 2 hours but preferably overnight
  4. Preheat the oven to 280°C 
  5. Place an oven rack on top of an oven tray with the marinated pork on top, pour 2 cups of water into the oven tray and roast in the oven for 25 minutes.
  6. After 25 minutes, turn the oven temperature down to 180°C, rotate the pan, top up the water in the bottom tray and roast for a further 15 minutes.
  7. Now make the basting sauce by mixing the reserved 2 tbsp of the marinade with the honey, loosen with 1-2 tbsp water.
  8. Baste the pork with the sauce, flip again, baste the other side and roast for another 15-20 minutes or until the internal temperature reaches 75°C, careful not to burn the edges, but they should be slightly charred.
  9. Remove the tray from the oven and baste with any remaining marinade. Rest the meat for 10 minutes.
  10. Slice and serve with a drizzle of spring onion oil, ginger sesame noodles and your choice of greens


  1. Mix all ingredients in a bowl and mix well, set aside until ready to serve


  1. In a bowl, add the ginger, garlic, and 2/3 of the spring onions
  2. In a small saucepan over medium heat, warm the oil for a few minutes, then turn off the heat and add the ginger/ garlic/ spring onion mix as well as the sliced carrots
  3. Let the mixture infuse a few minutes, then stir in the rest of the spring onions 
  4. Add the soya sauce, rice wine vinegar, black pepper, sesame oil, sugar and salt, mix well
  5. Meanwhile, cook noodles according to package directions, then drain and toss with the sauce
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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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