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.
2 lb. pork shoulder roast/ Boston Butt
- 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
- 1 tbsp. hot water
- 1 tbsp. Honey
- Remaining Marinade
Serve with Cucumber wedges/ scallions or Lettuce leaves
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