CHAR SIU (CHINESE BARBECUE PORK)
- 1 1/2 tbsp brown sugar (white also ok)
- 1/4 cup honey
- 1/4 cup hoisin sauce
- 2 tbsp light soy sauce (Note 1)
- 1 tbsp soy sauce (Note 1)
- 1 tsp five spice powder (Note 2)
- 1 tbsp oil (vegetable or canola) (Note 3)
- 2 tsp red food colouring , optional (Note 4)
- 1.2 – 1.5kg / 2.4 – 3lb pork scotch fillet (collar neck, pork neck) OR pork shoulder (Note 5)
- 2 tbsp honey
Mix Marinade ingredients in a bowl.
Cut pork in half horizontally to make two long, flat, thin pieces (better flavour penetration).
Place the pork and Marinade in a stain proof container or ziplock bag. Marinate 24 to 48 hours (3 hours is the bare minimum).
Preheat oven to 160C/320F.
Line a tray with foil and place a rack on top (recommended but not critical).
Remove pork from the marinade, save Marinade. Place pork on rack.
Roast for 30 minutes.
Meanwhile, pour reserved marinade in a saucepan. Mix honey into marinade. Bring to simmer over medium high and cook for 2 minutes until syrupy. Remove from heat.
Remove pork from oven. Dab marinade all over, then turn. Baste then roast for a further 30 minutes.
Remove pork from oven. Brush with marinade again, then turn, brush with marinade and roast for a further 20 minutes. If charring too quickly, cover with foil.
Baste again on surface then bake for a further 10 minutes until caramelised and sticky. Allow to rest for 10 minutes before slicing.
Serve with rice and steamed Chinese greens. See notes for more uses!