Char Sui Pork On The Kadai Fire Pit

Char sui pork is one of the staples of the Chinese take-away but is so easy to make yourself on the BBQ, in this instance we have used a Kadai Indian Fire Bowl but it can just as easily be cooked in the indirect zone on any grill. Pre-heat the Kadai to a medium heat and cook the tenderloin in the indirect zone until the internal temperature hits 75C (167F), the safe temperature for pork and poultry. Check using an instant read digital temperature probe. We have used lump-wood charcoal but you could just as easily use briquettes or cook over wood pellets in the Traeger or on any gas or electric barbecue. Let the pork rest in a warm spot covered in foil and clean tea towels, then slice thinly and serve as part of a stir fry or in a wrap or pitta bread with lettuce, a sweet chilli sauce and a slaw. If you have any questions just call our team in The Barbecue Shop here in store on 015394 33434 or fill out the Enquiries form on our website. To see what BBQs, grills, smokers and accessories are available on line just follow the link, or call in store to view an even larger range: https://www.hayesgardenworld.co.uk/ca... Follow the link for recipes, hints, tips and more information on how to make the most of your BBQ and outdoor space: https://www.hayesgardenworld.co.uk/blog View our vast range of outdoor furniture by following the link: https://www.hayesgardenworld.co.uk/ca... Like us on Facebook: http://on.fb.me/1DWGKKA Follow us on Twitter: http://bit.ly/1DB2vxn Follow us on Google +: http://bit.ly/1GD7eBf