CHAR SIU – HONEY ROASTED PORK
2 min readServes 10–12 as a starter, or 6–8 as a main course.
Preparation & cooking time: about 35 mins & marinating time.
Also called Barbecued Pork in some restaurants, partly because of its reddish brown and slightly charred look around the edges.
1kg (2¼lb) fillet of pork
2 tablespoons maltose or honey, dissolved with a little water
For the marinade:
1 tablespoon soft brown sugar
1 tablespoon yellow bean sauce 1 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 tablespoon Hoi Sin sauce
1 tablespoon oyster sauce
2 tablespoons brandy, whisky or rum
1 teaspoon sesame oil
Cut the pork into strips about 4cm (1½”) thick and 18–20cm (7–8″) long, and marinate, covered, for at least 8–10 hours, turning occasionally.
To cook: preheat the oven to 220°C/425°F/Gas 7, and place a roasting or baking tin filled with about 600ml (1 pint) boiling water at the bottom. Take the pork strips out of the marinade, drain them well and reserve the marinade. Put the tip of an S-shaped hook through one end of each strip, then hang the strips on the top rack in the oven, making sure they dangle freely.
Roast for 10–15 minutes, then baste with the marinade, reduce the heat to 180°C/350°F /Gas 4, and cook for a further 8–10 minutes. Remove the meat from the oven, let it cool down for 2–3 minutes, then brush the strips with themaltose or honey syrup, and lightly brown them under a medium hot grill for 4–5 minutes, turning once or twice.
To serve: cut the meat across the grain into thin slices, and make a sauce by boiling the marinade and the water and drippings from the baking tin together for a few minutes, then strain into a gravy boat. Serve hot or cold.
