Chinese Barbecue Pork (Char Siu) 🇨🇳

Cantonese Barbecue Pork, or 'Char Siu', is surprisingly easy to make at home, with results as good as those you see hanging by the window of Chinese BBQ houses.  'Char Siu' means 'fork roasted', referring to the traditional method of marinating long strips of pork with a rich sauce, which are then skewered on special forks and roasted.  During the cooking process, the meat is glazed several times with the marinade, giving it a glossy and slightly charred look.  Pork shoulders are most commonly used as their fat content contributes to flavour.  I prefer pork fillets for their natural tenderness and they also come in perfect size and shape for the purpose.  The addition of fermented red bean curds in the marinade gives the meat a signature red colouring.  (A little beetroot powder or a few drops of food colouring has the same effect.)  I choose to omit in this recipe.  Slices of the succulent pork go brilliantly with buns, rice or noodle dishes.  They also freeze well, and it is always handy to have a few parcels of them in the freezer.

Serves 4-5

INGREDIENTS

• 2 pork fillets (about 420g / 15 oz each)
• 3 tablespoons Chinese Shaoxin wine
• 2 tablespoons Hoisin sauce
• 1 teaspoon Chinese five spice powder
• 2 tablespoons brown sugar
• 3 tablespoons light soy sauce
• 1 teaspoon dark soy sauce
• 2 tablespoons honey

METHOD

1. Place pork fillets in a non-reactive container (glass, ceramic, plastic or stainless steel) with Shaoxin wine, Hoisin sauce, five spice powder, brown sugar, light soy sauce and dark soy sauce.  Cover, and let the meat marinade for at least 3 hours or overnight in the refrigerator.  Turn the meat over half way through.  (Or you can use a ziplock bag for marinating.)
2. Line a large roasting tray with foil and place a rack on top of the tray.
3. Remove pork fillets from the marinade and place them on the rack.  Reserve the marinade.
4. Place the pork in a preheated 180°C/350°F oven to roast.
5. Transfer the reserved marinade to a small saucepan.  Add honey and simmer over  low heat for 2 minutes until thick and syrupy, stirring occasionally.  Remove from heat.  
6. After the pork has been roasting in the oven for 30 minutes, remove and brush it generously with the marinade to glaze.  Turn the meat over and brush the other side with the marinade.  Return the pork to the oven and roast for another 30 minutes.
7. Remove the pork from the oven.  Brush the meat once again on both sides with the marinade.
8. Let the pork rest for 10 minutes before slicing.  Serve with any leftover marinade and pan juice.