Char Siu Pork
Sticky, crimson red Char Siu Pork – just like you get from the Chinese Barbecue meat shops! Also called Chinese BBQ Pork, it’s finger licking good and you’re going to be shocked how easy it is to make the Char Siu sauce that’s used to marinade the pork.
Author: Recipetineats/Photo credit to recipetineats.com
Ingredients
- 1½ tbsp brown sugar (white also ok)
- ▢1/4 cup honey
- ▢1/4 cup hoisin sauce
- ▢2 tbsp light soy sauce , or all purpose soy (Note 1)
- ▢1 tbsp soy sauce , just all purpose (or more light soy) (Note 1)
- ▢1 tsp Chinese five spice powder (Note 2)
- ▢1 tbsp oil (vegetable or canola) (Note 3)
- ▢2 tsp red food colouring , optional (Note 4)
- COOKING:
- ▢1.2 – 1.5kg / 2.4 – 3lb pork scotch fillet (aka collar neck, pork neck) OR pork shoulder (Note 5)
- ▢2 tbsp Extra Honey
Instructions
- Cut pork in half to make two long strips. (Note 5)
- Mix Marinade ingredients in a bowl.
- Place the pork and Marinade in a stain proof container or ziplock bag. Marinate 24 to 48 hours in the fridge (3 hours is the bare minimum).
- TO ROAST:
- Preheat oven to 160C/320F.
- Line a tray with foil and place a rack on top (recommended but not critical).
- Remove pork from the marinade, save Marinade. Place pork on rack.
- Roast for 30 minutes.
- Meanwhile, pour reserved marinade in a saucepan. Mix Extra Honey into marinade. Bring to simmer over medium high and cook for 2 minutes until syrupy. Remove from heat.
- Remove pork from oven. Dab marinade all over, then turn. Baste then roast for a further 30 minutes.
- Remove pork from oven. Brush with marinade again, then turn, brush with marinade and roast for a further 20 minutes. If charring too quickly, cover with foil.
- Baste again on surface then bake for a further 10 minutes until caramelised and sticky. Meat should be tender but not falling apart, like with pulled pork. Allow to rest for 10 minutes before slicing.
- Serve with rice and steamed Chinese greens. See notes for more uses!
