Sticky Char Siu Pork

Char siu is a marinade and a patient oven, and almost nothing else. What makes the difference between pale pork and that glossy mahogany crust is going back to baste it every ten minutes near the end, so the honey has time to catch without burning.

1. 1

   Mix the hoisin, soy, wine, garlic, five spice and sugar with half the honey. Hold back the rest of the honey, it is for glazing at the end.

   For this step

   • 3 tbsp hoisin sauce
   • 3 tbsp (63 g) honey
   • 2 tbsp Shaoxing wine or dry sherry
   • 4 cloves garlic
   • 1 tsp five spice powder
   • 2 tbsp (25 g) caster sugar
2. 2

   Coat the pork strips thoroughly, cover, and leave in the fridge for at least 4 hours. Overnight is noticeably better.

   For this step

   • 800 g pork shoulder
3. 3

   Heat the oven to 200C fan. Sit the pork on a rack over a tray with a splash of water in the bottom, which stops the drips from smoking.

   For this step

   • 800 g pork shoulder
4. 4

   Roast for 25 minutes, then turn the strips over and roast for another 10.

5. 5

   Warm the reserved honey with a spoonful of the marinade and brush it over the pork. Return it to the oven for 5 minutes, then brush and return twice more.

   For this step

   • 800 g pork shoulder
   • 3 tbsp (63 g) honey
6. 6

   Rest for 10 minutes on a board before slicing across the grain into thick coins.

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