Char Siu Pork-style honey-glazed BBQ pork

Ingredients

Marinade

• 800 g pork shoulder (or loin), cut into 3 cm thick strips
• 4 tbsp hoisin sauce
• 3 tbsp honey
• 3 tbsp soy sauce
• 2 tbsp rice wine (Shaoxing)
• 1 tbsp five-spice powder
• 2 tbsp brown sugar
• 4 garlic cloves, crushed
• 1 tsp red food colouring (optional, but traditional)

Glaze

• 2 tbsp honey
• 1 tbsp warm water

To serve

• Cooked jasmine rice
• Sliced cucumber
• Spring onion, sliced

Method

1. Marinate. Mix pork with all marinade ingredients. Massage in. Rest in the fridge, ideally overnight (minimum 4 hours).
2. Roast. Preheat oven to 220°C. Place pork on a rack over a tray. Roast 25 minutes.
3. Glaze. Mix glaze ingredients. Brush liberally on pork. Roast another 10 minutes.
4. Char. Switch to grill (or top heat). 3-5 minutes until edges char.
5. Rest. 10 minutes under foil.
6. Slice. Cut into 5 mm slices.
7. Serve. Over jasmine rice with cucumber + spring onion.

Tips

• Marinate overnight. The deeper the colour, the better the char siu.
• Baste every 10 minutes. That’s where the glaze builds.
• Rest before slicing. Juicy, not dry.