Char Siu

Barbecue pork with a lacquered sweet glaze.

Ingredients

• 1 kg Pork shoulder
• ¼ cup Honey
• 3 tbsp Sweet bean sauce
• 3 tbsp Soy sauce
• 2 tbsp Rice wine
• 1 tsp Five-spice powder
• 5 cloves Garlic
• 3 tbsp Sugar
• 2 tbsp Red fermented bean curd
• 1 tsp Salt

Method

1. Cut the pork — Cut into long strips about 5 cm thick so every piece gets glaze.
2. Marinate — Combine all the seasonings except the honey and marinate the pork at least 8 hours, ideally overnight.
3. Roast — Cook at 200°C for 25 minutes on a rack with water in the tray beneath to catch drips and keep it moist.
4. Glaze — Brush with honey mixed with a little marinade and roast 10 minutes more.
5. Glaze again — Repeat the glazing twice so the surface lacquers and chars at the edges.
6. Char Siu is ready — Rest 10 minutes, slice thickly, and serve with rice.

More Hong Kong recipes

• Wonton Noodle Soup
• Egg Tarts