Char Siu (Chinese marinaded roast pork)
Ingredients
1kg pork shoulder steaks, thicker ones are best
Marinade:
2tbspn light soy sauce
1 tspn dark soy sauce
1 tbspn chinese cooking wine or dry sherry
1 tbspn honey
1 tbspn brown sugar
2 tbspn oyster sauce
1 tbspn hoisin sauce
1/2 tspn Chinese 5 spice powder
1/4 - 1/2 tspn white pepper
1 tspn salt
1 tspn garlic powder/granules
1 piece sliced thumb sized ginger grated (or 1 tspn ginger powder)
Optional - 5 drops red food dye
Basting mixture:
2 tbspn of reserved marinade
1 tbspn honey
Method
Mix all marinade ingredients together
Reserve 2 tbspns of marinade before adding to pork
Put pork into a plastic food bad
Add remaining marinade and make sure pork is fully coated
Marinade pork for minimum if 4 hours, but preferably over night
Heat oven to 140⁰C
Remove pork from marinade, place in dish and put in oven
Cook for 1.5 hours
Mix reserved marinade with honey
Remove pork from oven and turn up temperature to 200⁰C
Place pork on a shallow tray
Coat pork in basting mixture
Return pork to oven once up to temperature
Cook for further 10-15 minutes, removing pork every 5 minutes, turning it and re-basting it
Remove from oven
Goes well with fried rice, or salad and baked potato
Can be eaten cold
