Serves 6
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Sticky and sweet Cantonese-style roasted pork meets boiled broccolini for a simple yet delicious dish. Amp up the portion size for a glorious platter enough to feed the family, or keep it small and serve with rice for a flavourful weeknight meal. Don’t forget a splash of oyster sauce after the pork and veggies have been plated – it’s the one ingredient you need to tie it all together!


  • 1 kg pork neck (scotch fillet roast)
  • ⅓ cup (120 g) char siu sauce
  • ¼ cup (60 ml) dry sherry
  • 2 tbsps honey
  • 1 tsp five-spice powder
  • 500 g (1 pound) broccolini
  • ¼ cup (60 ml) oyster sauce
  • 2 tbsps sesame oil

Tie pork with kitchen string at 1 cm intervals. Combine pork, char siu sauce, sherry, honey and five-spice in large bowl; cover, refrigerate 3 hrs or overnight.


Cook pork on heated oiled barbecue (or grill or grill pan) until browned all over.


Place pork in deep disposable baking dish; cook in covered barbecue, using indirect heat, following manufacturer’s instructions, about 1 hr 20 mins. Cover pork; stand 10 mins before slicing thinly.


Meanwhile, boil, steam or microwave broccolini until tender; drain. Combine broccolini with oyster sauce and oil.


Serve pork with broccolini.

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