Char Siu (Chinese Roast Pork)

    Char Siu (Chinese Roast Pork)

    69saves
    9hr10min


    4 people made this

    About this recipe: Also known as Chinese barbecued pork. Pork is marinated overnight and then roasted to perfection. Serve sliced over rice, topped with the juices. It also works well as a sandwich filler. If you want a more authentic red colour, add a few drops of red food colouring.

    Ingredients
    Serves: 4 

    • 1 (675g) pork shoulder joint, excess fat removed and cut into 4x4cm thick strips
    • 1-2 cloves garlic, crushed
    • 1/2 teaspoon finely chopped ginger
    • 4 tablespoons dark brown soft sugar
    • 1 tablespoon dark soy sauce
    • 1 tablespoon shaoxing wine
    • 2 teaspoon fermented red bean curd (nam yiu)
    • 1 teaspoon sesame oil
    • 3 petals star anise

    Method
    Prep:20min  ›  Cook:50min  ›  Extra time:8hr marinating  ›  Ready in:9hr10min 

    1. Make the marinade by mixing together the garlic, ginger, sugar, soy sauce, shaoxing wine, fermented red bean curd, sesame oil and star anise.
    2. Place the pork into a large flat dish and pour over the marinade. Gently massage the meat with the marinade for about 1 minute, cover with cling film and chill for overnight.
    3. Preheat the oven to 140 C / Gas 1.
    4. Place a wire rack on top of a baking tray and lay the marinated pork on top. Bake for 30 minutes, turning half way.
    5. Turn up the temperature to 200 C / Gas 6 and continue to cook for an additional 20-25 minutes or until the pork is cooked all the way through and juices run clear or the internal temperature is 71 degrees C.
    6. Allow to rest for about 10 minutes before slicing. Serve over a bowl of steaming rice with the juices poured over the top. Enjoy!

    Cook's note

    When you're trimming the fat off the pork, don't go overboard. You need to leave a significant amount of fat on to keep the meat juicy.

    Ingredients

    Shaoxing wine and fermented red bean curd can be purchased in Oriental speciality stores.

    See it on my blog

    Check out this recipe on honeyandspice

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