Char Sui

By Hester

The reason for rasting the pork over a pan of water is that when the water heats up, it creates steam that circulates around the pork and moderates the oven temperature as well both prevents the pork from drying out.

Ingredients

• 1 1/2 lbs. boneless pork butt
• 1/4 cup hoisin sauce
• 1/2 cup soy sauce
• 2 Tbsp. sugar
• 1 Tbsp. rice wine
• 1 Tbsp. vegetable oil
• 1 1/2 tsp. salt
• 1/4 cup honey

Details

Servings 4

Preparation

Step 1

Cut the pork into long strips, 2" wide. Score each strip of meat with 3 or 4 shallow diagonal cuts for better absorption of the marinade.

Make the marinade: Combine the hoisin sauce, soy sauce, sugar, rice wine, oil and salt. Add the pork and turn to coat. Cover and refrigerate for 1 hour.

Preheat oven to 375F. Remove the pork from the marinade; reserve the marinade and add it to the honey.

Place the strips of pork on a wire rack in a baking pan. Pour water into the pan just below the level of the rack.

Roast for 20 minutes. Turn the strips over, brush them with the honey marinade and continue to roast until the pork is no longer pink when cut in the thickest part, about 20 minutes. Cut into slices, serve hot or cold.