HONG KONG CHAR SIU

Image credit: www.pupswithchopsticks.com
HONG KONG CHAR SIU
Image credit: www.pupswithchopsticks.com
This glossy, salty-sweet roast pork dish is one of the most famous and ubiquitous dishes in Hong Kong. It can be found on every street corner and each restaurant claims to have the best secret recipe for their Char Siu. The meat is marinated for hours and roasted until tender so when you take your first bite you are treated to the sweetness of the sauce, followed by a slightly charred flavour and finally the joy of the succulent meat. You MUST give it a try!
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HONG KONG CHAR SIU
Image credit: www.pupswithchopsticks.com
This glossy, salty-sweet roast pork dish is one of the most famous and ubiquitous dishes in Hong Kong. It can be found on every street corner and each restaurant claims to have the best secret recipe for their Char Siu. The meat is marinated for hours and roasted until tender so when you take your first bite you are treated to the sweetness of the sauce, followed by a slightly charred flavour and finally the joy of the succulent meat. You MUST give it a try!
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 5
Rating: 2.6
You:
Rate this recipe!
Print Recipe
Ingredients
  • 2 x 300g pieces of pork neck fillet or this can be swapped with pork belly slices for extra fat or pork fillet for a leaner finish
The marinade
  • 1/2 thumb sized piece of ginger, finely chopped
  • 2 cloves garlic, finely chopped
  • 1/2 tsp five spice
  • 1/2 tsp white pepper
  • 2 tsp tomato paste or puree
  • 2 tsp dark soy sauce
  • 2 tbsp Light soy sauce
  • 2 tbsp Shao Xing rice wine
  • 4 tbsp hoisin sauce
  • 2 tsp Sesame oil
  • 4 tbsp honey
Instructions
Preparation
  1. Finely chop the ginger and garlic, then massage all of ‘The Marinade’ ingredients into the pork neck fillets. This dish can be cooked immediately if you’re too hungry to wait, or ideally cover and leave in the fridge to marinate for at least 1 hour or overnight for best results
Cooking
  1. Place the meat on a grill tray, reserving the marinade to baste whilst cooking. Preheat the oven to 150°C and roast the pork for 1 – 1 ½ hours until well charred on the outside, turning once and basting intermittently with the sauce to get a good caramelised finish on the meat. The slower the cooking process, the more succulent the meat will become.
  2. If barbecuing instead of roasting, get your barbecue temperature as close to 150°C as possible and then barbecue for 1 – 1 ½ hours until well charred on the outside. Baste as you would in the oven for more flavour and caramelisation.
Tip
  1. For a quick dinner, you may also cook this quickly in a preheated oven at 180°C for 20 minutes on either side, turning once to char both sides of meat and basting every 10 minutes or so for added depth of flavour.
Notes

Image credit: www.pupswithchopsticks.com

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