Char Sui Pork On The Kadai Fire Pit

Описание: 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.

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