Char Siu Pork Recipe
Sticky, glossy Char Siu Pork with tender meat, caramelised edges and that irresistible savoury-sweet Chinese barbecue flavour.
Servings: 6 people
Ingredients
Marinade:
- 2 tsp garlic powder
- 1.5 tsp Chinese five spice
- ΒΌ tsp white pepper
- 3 tbsp low sodium soy sauce light or all-purpose
- 5 tbsp (50g) light brown sugar
- 3 tbsp hoisin sauce
- 2 tbsp rice wine shaoxing
- 1/4-1/2 tsp red food gel optional (the amount depends on how red you want it)
Pork and Basting ingredients:
- 1 kg (2.2lbs) boneless, rindless, pork shoulder joint
- 2 tbsp hoisin sauce
- 2 tbsp honey
- 2 tbsp water
Instructions
- Mix together the marinade ingredients in a large bowl.2 tsp garlic powder, 1.5 tsp Chinese five spice, 1/4 tsp white pepper, 3 tbsp low sodium soy sauce, 5 tbsp (50g) light brown sugar, 3 tbsp hoisin sauce, 2 tbsp rice wine, 1/4-1/2 tsp red food gel
- Chop the pork into 4 or 5 pieces - each about the size of a 250g( 1/2 pound) block of butter. Cut with/along the grain (so when you slice it for serving, you'll be slicing across the grain).1 kg (2.2lbs) boneless, rindless, pork shoulder joint
- Take the pork pieces and stab lots of times with a fork on all sides. This helps to tenderize the pork, without flattening it. It also helps the marinade to penetrate the pork better.
- Add the pork to the marinade and mix the pork around in the marinade to completely cover it (you may want to use gloves or a set of tongs so you don't get red food dye on your fingers).
- Cover the bowl with clingfilm and place in the refrigerator to marinate for at least 4 hours (up to 24 hours).
- Remove the pork from the refrigerator about an hour before you want to cook it, to let it come closer to room temperature.
- Preheat the oven to 190C/375F (fan). Line a baking tray with foil and top with a wire rack. Pour 240ml (a cup) of boiling water into the bottom of the tray.
- Add the pork to the wire rack and place in the oven for 15 minutes.
- After 15 minutes, mix together the basting ingredients. Brush the pork pieces with 1/3 of the baste. Place back in the oven for 15 minutes.2 tbsp hoisin sauce, 2 tbsp honey, 2 tbsp water
- Brush again with half of the remaining baste. Place back in the oven for a 15 minutes.
- To finish, we want to caramelize and char the pork a little more. Brush on the remaining baste and turn up the oven to 230C/450F (fan). Cook, uncovered for a final 10 minutes (alternatively, place under a hot grill/broiler for a 2-3 minutes).
- Allow to rest for 10 minutes before slicing and serving.
Video
Nutrition
Calories: 555kcal | Carbohydrates: 23g | Protein: 40g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 144mg | Sodium: 620mg | Fiber: 1g | Sugar: 19g
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