Char Siu Pork (Chinese BBQ Pork)
Ingredients
Marinade
- 1 1/2 tbsp brown sugar (white also ok)
- 1/4 cup honey
- 1/4 cup hoisin sauce
- 2 tbsp light soy sauce , or all purpose soy (Note 1)
- 1 tbsp soy sauce , just all purpose (or more light soy) (Note 1)
- 1 tsp Chinese five spice powder (Note 2)
- 1 tbsp oil (vegetable or canola) (Note 3)
- 2 tsp red food colouring , optional (Note 4)
Cooking
- 1.2 – 1.5kg / 2.4 – 3lb pork scotch fillet (aka collar neck, pork neck) OR pork shoulder (Note 5)
- 2 tbsp Extra Honey
Instructions
- 1
Marinade pork - Cut pork in half to make two long strips. (Note 5)
- 2
Marinade pork - Mix Marinade ingredients in a bowl.
- 3
Marinade pork - Place the pork and Marinade in a stain proof container or ziplock bag. Marinate 24 to 48 hours in the fridge (3 hours is the bare minimum).
- 4
To Roast - Preheat oven to 160C/320F.
- 5
To Roast - Line a tray with foil and place a rack on top (recommended but not critical).
- 6
To Roast - Remove pork from the marinade, save Marinade. Place pork on rack.
- 7
To Roast - Roast for 30 minutes.
- 8
To Roast - Meanwhile, pour reserved marinade in a saucepan. Mix Extra Honey into marinade. Bring to simmer over medium high and cook for 2 minutes until syrupy. Remove from heat.
- 9
To Roast - Remove pork from oven. Dab marinade all over, then turn. Baste then roast for a further 30 minutes.
- 10
To Roast - 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.
- 11
To Roast - Baste again on surface then bake for a further 10 minutes until caramelised and sticky. Meat should be tender but not falling apart, like with pulled pork. Allow to rest for 10 minutes before slicing.
- 12
To Roast - Serve with rice and steamed Chinese greens. See notes for more uses!
