Char siu pork
Char siu is roasted pork with a rich, sweet-spiced glaze. Marinating seasons the meat, while several thin coats of glaze create its characteristic glossy crust.
Additional 12 h — marinating
How to make it
Prepared 0 of 6 steps
Prepare the pork
Cut the pork neck lengthways into strips about 4 cm thick. Remove only tough membranes, leaving the marbled fat in place. Pat the meat dry so that the marinade can cling evenly to the surface.
Mix the marinade
Mash the red fermented bean curd with the minced garlic. Add the soy sauce, hoisin, wine, sugar, five-spice powder and half the honey. Mix until smooth, crushing any remaining bean curd lumps.
Marinate in the refrigerator
Cover the pork with the marinade in a sealed container and refrigerate for 12 hours. Turn occasionally if convenient. Do not marinate at room temperature.
Preheat the oven
Preheat the oven to 200 °C. Place a rack over a pan with a small amount of water for catching drips. Arrange the meat on the rack, allowing excess marinade to drain; set aside any raw marinade separately.
Bake and glaze
Bake for 20 minutes, turn over, and bake for another 15–20 minutes. Bring the remaining marinade to a boil in a pan and simmer for 3 minutes. Mix with the remaining honey and 40 ml of water, and glaze the meat twice near the end of baking.
Check and slice
The centre of the pork must reach at least 63 °C. If the glaze is still pale, use the grill for 2–3 minutes, watching constantly. Rest the pork for 10 minutes, then slice across the grain.
Little hint
The sugary glaze scorches quickly, so use the grill only at the end. Marinade that has touched raw pork must be brought to the boil before it is reused.
Frequently asked questions
What should I watch out for when cooking?
The sugary glaze scorches quickly, so use the grill only at the end. Marinade that has touched raw pork must be brought to the boil before it is reused.
How should I prepare the ingredients?
Cut the pork neck lengthways into strips about 4 cm thick. Remove only tough membranes, leaving the marbled fat in place. Pat the meat dry so that the marinade can cling evenly to the surface.
