Char Siu Pork
Love this. Can be eaten on its own, shredded and enjoyed in noodle or fried rice dishes. Also nice cutting it thick with Chinese greens and boiled rice. I like it in dumplings, bao buns and pancakes. Treat yourself and give this a go.
Char Siu Pork
Love this. Can be eaten on its own, shredded and enjoyed in noodle or fried rice dishes. Also nice cutting it thick with Chinese greens and boiled rice. I like it in dumplings, bao buns and pancakes. Treat yourself and give this a go.
Cooking Instructions
- 1
Cut pork in half to make two long strips. Mix all marinade ingredients in a bowl then transfer pork and marinade into ziplock bag or stain proof container and refrigerate for 24-48 hours (3 hrs bare minimum).
- 2
Preheat oven to 180 or 160 fan. Line a tray with foil and place a rack on top. Place pork on rack and set marinade aside. Roast for 30 minutes.
- 3
Pour reserved marinade into a saucepan and add extra honey. Bring to simmer over medium heat and cook for 2 minutes until syrupy. Remove from heat.
- 4
Remove pork from oven. Dab marinade all over, then turn. Baste then roast for a further 30 minutes. Remove pork and brush with marinade. Roast for further 20 minutes. If charring too soon, cover with foil.
- 5
Baste again on surface then bake for a further 10 minutes until caremalised and sticky. Meat should be tender but not falling apart, like with pulled pork. Allow to rest for 10 minutes before slicing.
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