ReceptnaptárChar siu rice (barbecue pork with rice)
Char siu (叉燒, “fork-roasted”) is Cantonese barbecued pork: marinated in a honey and hoisin glaze and caramelised in the oven (traditionally in a roasting oven) until deep red-brown and sticky. Sliced over rice with the sauce, it is one of the best-loved Cantonese fast foods.
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Ingredients
Method
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- Mix the hoisin sauce, 2 tbsp honey, soy sauce, wine, five-spice, garlic and sesame oil.
- Cut the pork into long strips (about 4 cm thick), turn in the marinade, cover and refrigerate for at least 4 hours (ideally overnight).
- Preheat the oven to 220 °C (200 °C fan); put the meat on a rack over a roasting tin with a little water in it so the drippings do not burn.
- Roast for 25–30 minutes, turning halfway and brushing twice with the marinade.
- For the last 5 minutes brush with the remaining honey and caramelise under the grill setting; rest for 10 minutes.
- Slice thinly, arrange on the rice, spoon over the pan juices and serve with steamed greens.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Pork shoulder (neck) stays the juiciest; loin dries out quickly.
- The longer marinating makes it tastier.
- The honey glaze caramelises at the end, so watch it does not burn.
- Keeps in the fridge for 4 days; sliced it is also great in noodles and sandwiches.
Frequently asked questions
How does char siu get its red colour?
Traditionally with food colouring; hoisin and honey give a natural reddish-brown.
Where can I buy hoisin?
In Asian shops and the Asian aisle of larger supermarkets.
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- Braised pork with mustard greens
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