Char siu pork
Pork shoulder marinated overnight in hoisin, soy, honey and five-spice, then roasted and basted until sticky, glazed and charred at the edges.
Method
- 1
Cut the pork along the grain into long strips about 5 cm thick.
- 2
Mix the hoisin, soy sauce, dark soy sauce, 2 tbsp honey, Shaoxing wine, sugar, five-spice, garlic, sesame oil and white pepper in a bowl.
- 3
Set aside 3 tbsp of the marinade in a covered cup for basting, then turn the pork in the rest until well coated.
- 4
Cover and refrigerate overnight, or for at least 8 hours, turning the pork once or twice.
- 5
Heat the oven to 200°C. Pour 2 cm of water into the roasting tin and set the rack over it.
- 6
Lay the pork on the rack, letting excess marinade drip off, and roast.
- 7
Stir the remaining 2 tbsp honey into the reserved marinade to make the glaze. Turn the pork and brush it all over.
- 8
Roast until the edges begin to darken, topping up the water in the tin if it runs low.
- 9
Turn the pork, brush again and roast until sticky and charred in places, and the centre reads 70°C on a thermometer.
- 10
Brush with a final coat of glaze and roast until it bubbles.
- 11
Rest the pork, then slice it across the grain.
Notes
- Keep water in the tin throughout. It stops the dripping glaze from burning and smoking.
- For the traditional red edge, mash 1 tbsp fermented red bean curd into the marinade.
Equipment
Roasting tin, Wire rack that fits over the tin, Mixing bowl, Pastry brush, Kitchen thermometer