Hong kong char siu

Hong kong char siu

By
From
Hong Kong Diner
Serves
4-6
Photographer
Kris Kirkham

Ingredients

Quantity Ingredient
2 x 300g pieces of pork neck fillet, (swapsies: pork belly slices for extra fat, or pork fillet for a leaner nish)

The marinade

Quantity Ingredient
1/2 a thumb-size piece of ginger
2 garlic cloves
teaspoon five-spice
1/2 teaspoon white pepper
2 teaspoon tomato puree
2 teaspoons dark soy sauce
2 tablespoons light soy sauce
2 tablespoons shaoxing rice wine
4 tablespoons hoisin sauce
2 teaspoons pure sesame oil
4 tablespoons honey

Method

  1. Finely chop the ginger and garlic, then mix with all the rest of the marinade ingredients in a small bowl. Massage the marinade into the pork neck fillets, then cover and put into the fridge to marinate for at least 1 hour, or overnight for best results (though this dish can be cooked immediately if you’re too hungry to wait).
  2. Place the meat on a grill tray, reserving the marinade for basting. Preheat the oven to 160°C and roast the pork for 1–1 1/2 hours, until well charred on the outside, turning once and basting intermittently with the sauce to get a good caramelized finish on the meat. The slower the cooking process, the more succulent the meat will become.
  3. If barbecuing instead of roasting, get your barbecue temperature as close to 150°C as possible and barbecue for 1–1 1/2 hours, until well charred on the outside. Baste as you would in the oven for more flavour and caramelization.

Tip

  • For a quick dinner, you can also cook this in a preheated oven at 200°c for 20 minutes on either side, turning once to char both sides of the meat and basting every 10 minutes or so for added depth of flavour.
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