Skip to content
Subscribe
Facebook
X-twitter
Search
£
0.00
0
Basket
The best places to eat, stay, shop and visit in the South West
Barbecue
,
Mains
Char siu marinade
Whip up a batch of this char siu style marinade for your next barbecue
Chris Staines, chef proprietor at
The Ollerod
in Beaminster, shares the recipe for his char siu style marinade
www.theollerod.co.uk
You will need
Honey or maple syrup
2 tbsp
Tomato ketchup
2 tbsp
Hoisin sauce
2 tbsp
Soy sauce
2 tbsp
Garlic
2 cloves, finely chopped
Ginger
4 slices, finely chopped
Chinese five spice
2 tsp
Chinese rice cooking wine or dry sherry
2 tbsp
Method
Whisk all the ingredients until well combined.
For larger pieces of meat or fish marinate overnight, but for prawns or smaller pieces of meat an hour or two in the marinade should suffice.
You will need
Honey or maple syrup
2 tbsp
Tomato ketchup
2 tbsp
Hoisin sauce
2 tbsp
Soy sauce
2 tbsp
Garlic
2 cloves, finely chopped
Ginger
4 slices, finely chopped
Chinese five spice
2 tsp
Chinese rice cooking wine or dry sherry
2 tbsp
Method
Whisk all the ingredients until well combined.
For larger pieces of meat or fish marinate overnight, but for prawns or smaller pieces of meat an hour or two in the marinade should suffice.
Chris Staines
You may also like
Barbecue
,
Mains
Chimichurri monkfish
Mains
Samphire spaghetti
Mains
Spinach, broad bean and clotted cream quiche
Brunch
,
Mains
Breakfast pasties
Mains
Lamb bunny chow with roasted veggies
Mains
Stuffed cabbage leaves
Mains
Pheasant ragu
Barbecue
,
Mains
Whole red mullet with baked tomatoes, anchovies and cream
Mains
Falmouth fish pie recipe
Mains
Pan-fried hake with smoky baba ganoush
Barbecue
,
Mains
Harissa marinated barnsley chop
Barbecue
Smoky and the Wood Pit – dirty cote de boeuf
Mains
Pork pibil
Mains
Fish and tomato curry
Mains
Pan‑roasted cod with gnocchi, samphire, baby gem, and anchovy beurre noisette
Mains
Breaded crab and cod with beurre blanc sauce
Barbecue
,
Mains
Barbecued leg of lamb
Barbecue
Smoky and the Wood Pit – barbecue spider crab
Most popular recipes
Mains
Classic pan fried lamb’s liver
Baking
Plum pudding
Mains
Rick Stein’s fish and chips
Baking
Cinnamon buns
Baking
Devon cutrounds
Desserts
Lemon and lime posset
Food Lifestyle Awards 2025
Travel guides
News
Features
The Edit
Reviews
Shop
Recipes
Interviews
Competitions
Newsletter
About Food Lifestyle
Food Lifestyle Awards 2025
Travel guides
News
Features
The Edit
Reviews
Shop
Recipes
Interviews
Competitions
Newsletter
About Food Lifestyle
Food Lifestyle Awards 2025
Travel guides
News
Features
The Edit
Reviews
Shop
Recipes
Interviews
Competitions
Newsletter
About Food Lifestyle
Food Lifestyle Awards 2025
Travel guides
News
Features
The Edit
Reviews
Shop
Recipes
Interviews
Competitions
Newsletter
About Food Lifestyle
Facebook
X-twitter
Honey or maple syrup
2 tbsp
Tomato ketchup
2 tbsp
Hoisin sauce
2 tbsp
Soy sauce
2 tbsp
Garlic
2 cloves, finely chopped
Ginger
4 slices, finely chopped
Chinese five spice
2 tsp
Chinese rice cooking wine or dry sherry
2 tbsp
Whisk all the ingredients until well combined.
For larger pieces of meat or fish marinate overnight, but for prawns or smaller pieces of meat an hour or two in the marinade should suffice.