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Char siu – Chinese barbecued pork

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Char siu – Chinese barbecued pork

Course Main Course
Cuisine China
Keyword Pork
Servings 3

Ingredients

  • 1 pork fillet

Marinade

  • 5 tbsp soya sauce light
  • 3 tbsp soya sauce dark
  • 5 tbsp runny honey
  • 3 tbsp sugar
  • 1 tsp five spice powder
  • ½ glass Chinese rice wine sherry will do if you can’t find any
  • 3 tbsp Hoisin sauce
  • 1 piece ginger thumb-sized, crushed
  • 5 cloves garlic crushed

Glaze

  • 2 tablespoons runny honey
  • 1 tablespoon soya sauce dark
  • 1 tablespoon vegetable oil

Instructions

  1. Mix all the marinade ingredients together and warm through in a saucepan until the sugar has all dissolved. Pour the warm marinade over the pork, and leave for at least eight hours in the fridge.
  2. To cook the char siu, heat the oven to 210° C and place the meat, basted with some of its marinade, on a rack over a roasting tin with a couple of centimetres of water in it.
  3. Roast for 20 minutes, then baste again on both sides, turn the meat over and reduce the heat to 180° Roast for another ten minutes, then baste and turn again, and roast for a final ten minutes.
  4. Transfer the meat to a plate, empty the tin of water and line it with foil. Place the meat and rack back on the tin, then brush it liberally with the glaze and put it under the grill for about five minutes, until the glaze is glossy and starting to catch at the edges. Turn the meat, glaze again and put back under the grill until the other side is also glossy and starting to caramelise. Serve with rice

Recipe Notes

http://www.gastronomydomine.com/2006/11/03/char-siu-chinese-barbecued-pork/
Published on 3rd November 2006 by Liz Lipton

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