Name: Char Siu Pork
Prep time: PT-497730H55M59S
Cook time: PT-497730H55M59S
Yield: 6
Cuisine: Chinese
Ingredients: 2 tsp garlic powder; 1.5 tsp Chinese five spice; ¼ 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; 1 kg (2.2lbs) boneless, rindless, pork shoulder joint; 2 tbsp hoisin sauce; 2 tbsp honey; 2 tbsp water

Ingredients

Scale

2 tsp garlic powder
1.5 tsp Chinese five spice
¼ 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
1 kg (2.2lbs) boneless, rindless, pork shoulder joint
2 tbsp hoisin sauce
2 tbsp honey
2 tbsp water

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Instructions

Combine the marinade ingredients in a large bowl.
Cut the pork into 4 or 5 chunks, each about the size of a 250g block of butter, making cuts with the grain.
Use a fork to poke holes in all sides of the pork pieces to tenderize them and help the marinade penetrate.
Introduce the pork into the marinade, ensuring all pieces are well coated. Use gloves or tongs to avoid staining from the food dye.
Cover the bowl with cling film and marinate in the fridge for a minimum of 4 hours (up to 24 hours).
Remove the pork from the fridge about an hour before cooking to allow it to reach room temperature.
Preheat the oven to 190C/375F (fan). Line a baking tray with foil and place a wire rack on top. Pour a cup of boiling water into the tray.
Position the pork on the wire rack and roast in the oven for 15 minutes.
After 15 minutes, mix the basting ingredients and brush 1/3 of it onto the pork. Return it to the oven for another 15 minutes.
Brush the pork with half of the remaining baste and return it to the oven for a further 15 minutes.
To char the pork, brush with the remaining baste and increase oven temperature to 230C/450F (fan). Roast for 10 more minutes, or optionally broil for 2-3 minutes, watching carefully.
If the top is very charred, you can flip the pork, baste, and cook for an additional 10 minutes to char the underside as well.
Let the pork rest for 10 minutes prior to slicing and serving.

Notes

For best flavor, marinate overnight if possible.
Adjust the amount of red food gel for desired color intensity.
Resting the meat is crucial for juiciness before slicing.

Author: Sarah
Prep Time: NO DATA
Cook Time: NO DATA
Category: Main Dishes
Method: Oven
Cuisine: Chinese

Nutrition

Serving Size: 100g
Calories: 250
Sugar: 8g
Sodium: 520mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 25g
Cholesterol: 70mg