Char Siu (Chinese BBQ Pork)
Char siu is Cantonese honey roast pork, lacquered red-gold on the outside and juicy within. The key is fatty pork shoulder, which stays moist in a very hot oven, and a long marinade of hoisin, oyster sauce, soy and five spice. Traditionally the strips hang to cook on all sides. Eat it cold, or dice it into buns, noodles and rice.
Instructions
Cut the pork shoulder into long strips about 1 inch (2.5 cm) wide and 6 inches (15 cm) long. Strips this shape hold together well when they hang in the oven.
Prick the meat all over with a fork. This helps the marinade soak in and makes the pork more tender.
Stir the dark soy sauce, light soy sauce, oyster sauce, Shaoxing rice wine, honey, hoisin sauce and five spice together in a bowl to make the marinade.
Lay the strips in a tray and pour the marinade over them, turning the pork until every piece is fully coated. Cover the tray tightly with cling film and refrigerate for 8 to 24 hours.
Heat the oven to 230°C (420°F). Put a pan lined with aluminium foil on the bottom shelf to catch the drippings.
Hang the strips from hooks in the oven, or lay them on a rack. If your oven is small, cook them in two or three batches.
Roast for 20 minutes, basting at least twice, until the pork is cooked through and the outside has turned golden red with a layer of glaze.
Let the pork cool while still hanging or on a wire rack, and keep it off other meat and flat surfaces so the glaze does not stick. Once cool, cover and refrigerate until needed.
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