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Char Siu Pork

September 10, 2019



Who remembers Ainsely Harriot and Keith Floyd on BBC? High octane conversation, bright cooking sets and some pretty visible on-air sloshing – my brother, Sanj, made this a family viewing every week. He’s quite the advocate for things he gets behind.

In later years, with Sanj going off to Bristol Uni and a the vast majority of his friends being from Hong Kong, Singapore and Malaysia – he advocated for a whole new way of eating. Is it any surprise that he became a lawyer. His mates new off beat places to go get dimsum, salted roast pork belly and when they couldn’t find it, they made it. Not as easy to do in a pre-instagram, pre-internet world.

 

 


This way of eating continues to influence all off us in the family, mum, me, my kids. I recently made char siu pork for us at a family dinner. His reaction was so overwhelming to it (it can go either way with him), that I felt this warranted a recipe share. This char siu is deep and sticky, lacquered in honey, soy sauce, ginger and spices. Go with Pork Boston Butt or Pork Shoulder – the collagen is on point making it moist and more forgiving than tenderloin if its overcooked. I make this so often now that its just always in my fridge. Left overs are a fab addition to ramen noodle soups or thin slices thrown between good slices of bread  and a wipe of mustard.





Ingredients


Base Ingredients

2 lb. pork shoulder roast/ Boston Butt

Marinade

  • 1 tsp. beetroot powder
  • ¼ cup hoisin sauce
  • ¼ cup brown sugar
  • 2 tsp. sambal sauce
  • 2tbsp. soy sauce
  • 1 tbsp. Oyster Sauce
  • 1 tbsp. Sesame oil
  • 1 tsp. Chinese 5 spice powder
  • White pepper
  • 3 cloves garlic

Drizzle Sauce

  • 1 tbsp. hot water
  • 1 tbsp. Honey
  • Remaining Marinade

Serve with Cucumber wedges/ scallions or Lettuce leaves

Method

Heat oven at 375 degrees

  • Cut the shoulder in to 3 long loins – make 6-8 incisions
  • Combine with all marinade ingredients and leave in refrigerator overnight
  • Line roasting pan with foil with a ¼ cup of water. Place greased grill over the top (this will prevent burning of dropping marinade and make clean up easier)
  • Remove from marinade. Roast in oven on a try with foil set over a rack – takes about 45 mins. Baste every 15 mins with the honey mixture and cook for about 20 minutes – it should spring back when you poke it. Bring remaining marinade to boil
  • Set to broil. Serve over rice and drizzle some caramelized sauce over the top

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Asian  / Fish & Shellfish  / Food Types  / Gallery Images  / Meat Mains  / Poultry Mains  / World Cuisine

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