Eat/Drink Royal China

by Neon London


Royal China’s Honey Roast Pork Puffs

A good dim sum restaurant is a right of passage. Any self respecting foodie will know that having a good one up your sleeve can open some serious doors in this world. I for one, have one trusted name when it comes to Cantonese cuisine in London and that my friends is The Royal China Group of restaurants.

You know you are in for something special when a restaurant has a “dedicated” team of dim sum chefs, and each order is freshly made that day. Thats right there is what I call dim sum dedication, something everyone should experience at some point.

For some of you getting to a Royal China Group restaurant may not be a possibility and this is where I come bearing good news. Behold Royal China’s Honey Roast Pork Puff recipe straight from the chefs themselves, allowing you recreate this Chinese classic from the comforts of home.

The recipe is simple, it’s tasty and its a real crowd pleaser. Just take my advice and keep some for yourself. I learnt the hard way that when these bad boys hit the table you blink and they’re gone.


For the Marinade:
3 garlic cloves, finely chopped
2 tbsp ginger, peeled and finely grated
4 tbsp light soy sauce
2 tbsp yellow (soy bean) bean sauce
2 tbsp honey
1 pinch sea salt
Freshly ground black pepper
260g pork tenderloin**

For the puffs:
490g ready-made rolled puff pastry
1 egg, beaten
Sesame seeds to sprinkle

In a large bowl, combine all the ingredients for the marinade. Add the pork, cover with plastic wrap and leave in the fridge to marinate for as long as possible, preferably overnight.

When ready to cook, preheat the oven to 180°C.

Remove the pork from the marinade and reserve marinade. Place the pork in a roasting pan and roast for 40 minutes or until internal temperature reaches 63°C.

While pork is roasting, bring reserved marinade to a boil in a small saucepan. Once the marinade has boiled you can take it off of the heat. Baste pork halfway through cooking with two tablespoons of marinade. Cool remaining marinade to room temperature.

When pork is done, remove from the oven and let rest for 15 minutes, then cut the pork into ½ cm cubes. Toss the cubed pork in enough of the reserved, cooled, marinade to coat. The pork mixture should be room temperature before filling the pastry.

Preheat the oven to 200°C.

Cut each sheet of puff pastry into six 7.5cm squares, for a total of twelve. Brush the edges of each square with beaten egg and then place a heaped teaspoon of the pork filling in the centre. Fold the square in half to create a triangular pastry. Tuck the triangle ends under to round off the triangular shape.

Place on a roasting tray lined with parchment paper and brush egg wash over the top, sprinkle sesame seeds over the top of the pastries and cook in the oven for 18-20 minutes until the pastry is golden. Serve immediately.

**Tip: There is enough marinade for up to 700g pork. Buy a whole pork tenderloin and cut off the 260g needed for this recipe. Marinate and roast both pieces and use the extra Char Sui to make delicious sandwiches, fried rice, or roast pork salad!

Royal China Pork Puff

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