Char siu

AT A GLANCE

  • Serves 4 people

  • 500 gm pork neck or shoulder
  • 160 gm (½ cup) hoisin sauce
  • 120 gm (1/3 cup) honey
  • 2 tbsp each light soy sauce and Shaoxing wine
  • 1 tbsp red fermented bean curd (see note)
  • ½ tsp five-spice powder
  • Few drops of red food colouring (optional)
  • Large pinch of white pepper
01   Cut pork lengthways into long 2cm-thick pieces and spike several times with a knife.
02   Mash red fermented bean curd and combine in a bowl with remaining ingredients.
03   Place pork and marinade in a large Ziploc bag and marinate in fridge for at least 2 days.
04   Transfer marinade to a saucepan and simmer over medium heat until slightly thickened (5-10 minutes).
05   Heat a woodfire barbecue or coal barbecue scattered with woodchips to low-medium heat. Cook pork, turning and basting occasionally with marinade, until cooked through and glazed (1-1½ hours).
06   Alternatively, preheat oven to 200C. Place pork on a wire rack placed over an oven tray and roast, basting occasionally with marinade, until cooked through and glazed (1 hour). Thickly slice and serve.

Note You'll need to begin this recipe at least two days ahead. Red fermented bean curd is available from Asian grocers.

Topics:

HONEY, MAIN, HOW-TO, CLASSIC DISH, SUMMER, MASTERCLASS, PORK, CHINESE

Recipe:

LISA FEATHERBY

Photography:

JAMES MOFFATT

Styling:

LISA FEATHERBY

FEATURED IN

Jan 2012

Jan 2012

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