Char siu pork tenderloin tacos with green sambal

Sticky char siu pork tenderloin is served in warm corn tortillas with a fresh, spicy green sambal and quick-pickled red onion. Chef Julie Lin brings her Malaysian-Chinese heritage to this fusion taco recipe, blending Cantonese barbecue flavours with Mexican street food. The result is an addictive balance of sweet, savoury and spicy that makes these pork tacos a standout comfort food classic.

By Julie Lin
From Saturday Kitchen Recipes

This char siu pork taco recipe scores a Nutri-Score A, reflecting its lean pork tenderloin, fresh herbs and vegetables balanced against the sweet marinade.

Per taco: approximately 261 kcal, 6g fat, 1g saturated fat, 28g carbs, 11g sugar, 24g protein, 3g fibre, 2g salt.

Method

1. Prepare the pork (15 mins plus marinating)
   Trim any sinew from the pork tenderloin and cut into large pieces or thick strips. In a large bowl, mix together the hoisin sauce, tomato ketchup, light soy sauce, dark soy sauce, honey, brown sugar, Shaoxing wine, oyster sauce, Chinese five-spice powder, grated garlic, grated ginger, sesame oil and white pepper. Add the pork and turn until every piece is thoroughly coated in this aromatic char siu marinade. Cover and pop it in the fridge for at least 4 hours, but ideally overnight – this is when the magic happens as the flavours penetrate deep into the meat.
2. Make the quick-pickled red onion (10 mins plus cooling)
   While the pork marinates, you can get the pickled onions ready. Finely slice the red onion and set aside. In a small saucepan, gently heat the rice vinegar, water, sugar and salt until everything dissolves. Pour this warm pickling liquid over the sliced onion and leave to pickle. Once cool, chill until you’re ready to serve – these pickled onions add a bright, acidic crunch that cuts through the rich char siu pork beautifully.
3. Preheat the oven (5 mins)
   When you’re ready to cook, heat your oven to 200C/180C Fan/Gas 6. This high heat will give your char siu pork that signature caramelised exterior.
4. Sear the pork (10 mins)
   Remove the pork from the marinade, making sure to reserve all that gorgeous excess marinade – you’ll need it for the glaze. Heat a large frying pan or griddle pan until very hot. Sear the pork pieces until they’re caramelised all over – this builds up those deep, savoury flavours that make char siu so irresistible. Don’t rush this step; a good sear makes all the difference.
5. Roast the pork (20-25 mins)
   Transfer the seared pork to a roasting tin and pop it in the oven. Cook until the centre reaches 70–72C on a meat thermometer – this ensures the pork is cooked through but still juicy. Remove from the oven and leave to rest while you make the glaze. Resting allows the juices to redistribute, giving you tender, succulent char siu pork.
6. Make the char siu glaze (10 mins)
   Pour the reserved marinade into a small saucepan. Bring to a full boil – this is crucial to kill any bacteria from the raw pork – then cook until it reduces to a thick, glossy glaze. This concentrated sauce is pure umami gold.
7. Glaze and slice the pork (5 mins)
   Slice the rested pork thinly and toss it through the char siu glaze, making sure every piece gets coated. The pork should look sticky, dark and utterly tempting.
8. Reheat the glazed pork (3-4 mins)
   When you’re nearly ready to serve, heat your large frying pan or griddle pan until very hot. Add the glazed pork and cook briefly, turning, until the edges are sticky and lightly charred. This final blast of heat gives you those irresistible caramelised edges.
9. Make the green sambal (5 mins)
   For the green sambal, put the fresh coriander (stalks and all), green chillies, garlic cloves, shallot, lime juice, rice vinegar, sugar, salt and neutral oil in a food processor or blender. Blitz until combined but still slightly textured – you want some bite, not a smooth purée. This vibrant green sambal brings fresh heat and herbal brightness to balance the sweet char siu pork.
10. Warm the tortillas (5 mins)
    Heat a large, dry frying pan or griddle pan until very hot. Warm the corn tortillas for about 30 seconds per side until they’re soft and lightly charred. This step is essential – warm tortillas are pliable and flavourful, while cold ones tear and taste bland.
11. Assemble and serve (5 mins)
    Fill each warm tortilla with the sticky char siu pork, spoon over a generous amount of the green sambal and top with the quick-pickled red onion and fresh coriander. Serve immediately with lime wedges for squeezing over. These char siu pork tacos are best enjoyed straight away while everything is warm and the flavours are at their peak.

Tips

• Marinate the pork overnight for maximum flavour penetration – the five-spice and garlic really develop over time
• Make the green sambal and pickled onions a day ahead to save time on serving day
• Use a meat thermometer to avoid overcooking – pork tenderloin dries out quickly past 72C
• Double the char siu glaze recipe and keep extras in the fridge for stir-fries or rice bowls
• These char siu pork tacos work brilliantly as party food – set out all the components and let guests build their own

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