Recipe by Nagi from Recipe Tin Eats: https://www.recipetineats.com/chinese-barbecue-pork-char-siu/
Time: 2 day marinade / 1.5 hours cooking
Servings: 6 lunches
Rating: 5/5
INGREDIENTS
Marinade
1 tsp brown sugar
1/4 cup honey
1/3 cup hoisin sauce
3 tbs soy sauce
1 tbs canola oil
Meat and baking
2.5-3lb pork shoulder (or scotch fillet, collar neck, pork neck)
2 tbs honey
INSTRUCTIONS
Marinade
1. Mix the marinade together.
2. Cut pork in half to get 2 long thin slices (more surface area for marinating).
3. Place marinade and pork into a ziploc bag. Marinate for 24-48 hours in the fridge. I flipped the bag every 12 hours to ensure even coating.
Baking
4. Preheat oven to 320 deg F.
5. Line a baking sheet with foil and a non stick cooking mat. All the marinade will caramelize on the baking sheet.
6. Place pork on the baking sheet, roast for 30min. Save the remaining marinade.
7. While roasting, heat the remaining marinade and extra honey in a saucepan. Simmer for 2 min until syrupy and remove from heat.
8. Remove pork from oven, cover in marinade, flip, baste, and cover in marinade.
9. Roast for another 30m in, then 20 min, and then 10 min. Repeat step 8 between each roasting time.
10. If charing, cover with foil. At the end, the surface should be caramelized and sticky. Meat is tender but not falling apart.
11. Rest for 10 min, then slice.
Thoughts
Absolutely delicious and just as I remembered it from the store. This pairs wonderfully with steamed rice and veggies.
