Char Siu

🥘 Ingredients

Marinating

• brown sugar
  1.5 tbsp
• five spice
  1 tsp
• hoisin sauce
  1/4 cup
• honey
  1/4 cup
• light soy sauce
  2 tbsp
• neutral oil
  1 tbsp
• pork scotch fillet or shoulder
  1.5 kg
• red food colouring (optional)
  2 tsp
• soy sauce
  1 tbsp

Roasting

• honey
  2 tbsp

🍳 Cookware

• tray
• rack
• saucepan

Marinating

1. 1

   Cut pork scotch fillet or shoulder into long strips, about 2 inches wide.

   pork scotch fillet or shoulder: 1.5 kg
2. 2

   Mix brown sugar , honey , hoisin sauce , light soy sauce , soy sauce , five spice , neutral oil , and red food colouring in a bowl.

   brown sugar: 1.5 tbsp, honey: 1/4 cup, hoisin sauce: 1/4 cup, light soy sauce: 2 tbsp, soy sauce: 1 tbsp, five spice: 1 tsp, neutral oil: 1 tbsp, red food colouring: 2 tsp (optional)
3. 3

   Place the pork and marinade in a stain proof container or ziplock bag. Marinate for ⏱️ 24-48 hours in the fridge.

Roasting

1. 1

   Preheat oven to 160C/320F.
2. 2

   Line a tray with foil and place a rack on top (recommended but not critical).
3. 3

   Remove pork from the marinade, saving the marinade. Place pork on the rack.
4. 4

   Roast for ⏱️ 30 minutes .
5. 5

   Meanwhile, pour reserved marinade in a saucepan and mix in honey . Bring to simmer over medium high and cook for ⏱️ 2 minutes until syrupy. Remove from heat.

   honey: 2 tbsp
6. 6

   Remove pork from oven. Baste both sides with marinade then roast for a further ⏱️ 30 minutes .
7. 7

   Remove pork from oven. Baste both sides again and roast for a further ⏱️ 20 minutes . If charring too quickly, cover with foil.
8. 8

   Baste both sides again then bake for a further ⏱️ 10 minutes until caramelised and sticky. Meat should be tender but not falling apart, like with pulled pork. Allow to rest for ⏱️ 10 minutes before slicing.