This Kitchen Confidence recipe brings takeaway-style flavour into an easy home-cooked version with a few chef-led touches that really lift the final plate.
Chef Ian uses pork tenderloin instead of the more traditional pork neck or collar, giving you a leaner, faster-cooking option, while still delivering that sticky, glossy char siu finish. Served with steamed rice, sesame seeds, bok choy seasoned with Spice Lab Asian Salt & Pepper, and finished with Saucy Wench Garlic & Eschallot Vinaigrette, this is simple food that still feels special.
Recipe
Serves: 2–4
Prep Time: 10 minutes
Marinating Time: 24–48 hours
Cook Time: 18 minutes
Resting Time: 5 minutes
Skill Level: Easy
Appliance: Ninja Foodi / Air Fryer
Ingredients
Char Siu Pork
- 1 pork tenderloin
- 2 tablespoons Lee Kum Kee Char Siu Sauce
- 2 tablespoons golden syrup
- Red food colouring
- Light spray oil
To Serve
Method / Instructions
Marinate the Pork
- Place the pork tenderloin in a container and spoon over the Lee Kum Kee Char Siu Sauce.
- Add a little red food colouring to the marinade at this stage if you want a brighter red finish on the pork.
- Turn the pork well so it is evenly coated, then cover with cling wrap and refrigerate.
- Marinate for at least 24 hours, although 48 hours is preferred for stronger flavour and better colour penetration.
Cook the Pork
- Preheat the Ninja on Air Fry mode to 185°C.
- Remove the pork from the marinade and lightly spray with oil.
- Place into the air fryer and cook for 10 minutes at 185°C.
- While the pork cooks, mix the golden syrup with enough red food colouring to create a bright red glaze.
- After the first cook, brush the pork generously with the glaze.
- Increase the temperature to 210°C and cook for a further 8 minutes.
- Brush again with the glaze during the second cook to build a sticky, caramelised finish.
- The pork should be glossy, lightly crisp on the outside, and firm to the touch. Take care not to overcook it, as pork tenderloin can dry out.
- Remove from the air fryer, cover loosely with foil, and rest for 5 minutes.
Cook the Bok Choy
- While the pork is resting, halve the bok choy lengthways and wash thoroughly.
- Heat a frying pan with a little oil over medium-high heat.
- Place the bok choy cut-side down into the pan and season with Spice Lab Asian Salt & Pepper.
- Cook for 2 minutes, then add a splash of water to the pan and cover with a lid to help the bok choy steam and soften.
- Cook for another 1–2 minutes, until just tender but still holding shape.
- Finish by brushing the bok choy with Saucy Wench Garlic & Eschallot Vinaigrette.
Serve
- Spoon steamed rice onto the plate and sprinkle with roasted sesame seeds.
- Slice the char siu pork on the diagonal and arrange over or beside the rice.
- Spoon over any juices released from the pork while resting.
- Top the pork with finely sliced spring onion.
- Add the bok choy to the plate and finish with a sprinkle of fried shallots.
Chef Tips / Skills Video Ideas
- Colour tip: if you want a brighter red colour on the pork, add a little red colouring to the marinade.
- Marinating matters: 24 to 48 hours gives the flavour time to work its way into the pork properly.
- Lean pork needs care: tenderloin is much leaner than pork collar or neck, so keep an eye on doneness.
- Glaze late for best finish: brushing during the second cook helps develop the sticky outside without burning too early.
- Resting juices matter: don’t waste them — pour them back over the sliced pork when serving.
- Bok choy cooks best fast: a quick fry plus a splash of water and a lid keeps it tender while holding freshness.
Plating / Serving Notes
Fan the sliced pork on the diagonal over steamed rice, scatter with spring onion, and finish with the resting juices. Sit the bok choy alongside and garnish with fried shallots. The sesame seeds on the rice give the plate extra texture and a tidy finish.
Optional Variations / Make-Ahead Hack
Make-ahead hack: marinate the pork 1 to 2 days ahead so it is ready to go when needed.
Variation ideas:
- Serve in bao buns with cucumber and spring onion
- Swap bok choy for choy sum or Asian greens
- Use leftover pork in fried rice or noodle bowls
Skill Focus / Techniques
- Marinating for flavour penetration
- Air fryer roasting
- Building a glaze for caramelisation
- Judging doneness in lean pork
- Resting meat before slicing
- Pan-steaming green vegetables
- Layering garnishes for flavour and finish
Final Thought from Chef Ian
Traditional Char Siu is usually made with fattier cuts like pork neck or collar, but pork tenderloin is a great option when you want something leaner and quicker to cook. The trick is simple — give it time in the marinade, glaze it properly, don’t overcook it, and make sure those resting juices go back over the sliced pork.
Chef Ian
Follow along with this You Tube link HERE
