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By Nigella Lawson

Published 1998

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This, to borrow from Dr Jonathan Miller, is not quite char siu, it’s just char siu-ish.

I’ve given a couple of different marinades for this basically Chinese-influenced barbecued pork. The first is adapted from Tiger Lily: Flavours of the Orient by Rani King and Chandra Khan; the second is just something I did with the ingredients I had lying about in the fridge.

In both instances, the pork – a tenderloin weighing jus