Char Siu - Chinese Barbecue Pork

By drinkfairy

Ingredients

• 1 1/2 1 1/2 1/2 tbsp brown sugar (white also ok)
• 1/4 1/4 1/4 cup honey
• 1/4 1/4 1/4 cup hoisin sauce
• 2 2 1) tbsp light soy sauce (Note 1)
• 1 1 1) tbsp soy sauce (Note 1)
• 1 1 2) tsp five spice powder (Note 2)
• 1 1 3) tbsp oil (vegetable or canola) (Note 3)
• 2 2 4) tsp red food colouring , optional (Note 4)
• 1.2 1.5 1.2 1.5kg 2.4 3lb 5) / 2.4 - 3lb pork scotch fillet (collar neck, pork neck) OR pork shoulder (Note 5)
• 2 2 2 tbsp hone

Details

Servings 8
Adapted from recipetineats.com

Preparation

Step 1

Mix Marinade ingredients in a bowl.

Cut pork in half horizontally to make two long, flat, thin pieces (better flavour penetration).

Place the pork and Marinade in a stain proof container or ziplock bag. Marinate 24 to 48 hours (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 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. Allow to rest for 10 minutes before slicing.

Serve with rice and steamed Chinese greens. See notes for more uses!