Classic Cantonese Char Siu
- Preparation and cooking time
- Prep:
- Cook:
- Marinating 5 hours
- Easy
- Serves 3
Skip to ingredients
Main ingredient
- 3 pork shoulder steaks (Traditionally, the fatter the better!)
To marinate
- 3 pork shoulder steaks (Traditionally, the fatter the better!)
- 3 tbsp hoisin sauce (Or oyster sauce but you will need more honey because it is less sweet than hoisin sauce)
- 1/2 cube red beancurd (plus 3 tsp sauce from the tin)
- 1/2 tsp light soy sauce
- 1/2 tsp dark soy sauce
- 1 tsp Chinese cooking wine
- 2 cloves garlic, finely grated
- 3 tbsp honey
To roast
- 3 pork shoulder steaks (Traditionally, the fatter the better!)
- 3 tbsp hoisin sauce (Or oyster sauce but you will need more honey because it is less sweet than hoisin sauce)
- 1/2 cube red beancurd (plus 3 tsp sauce from the tin)
- 1/2 tsp light soy sauce
- 1/2 tsp dark soy sauce
- 1 tsp Chinese cooking wine
- 2 cloves garlic, finely grated
- 3 tbsp honey
- 3 tbsp honey
Method
step 1
Marinate pork shoulder steaks for 5 hours with all the sauces and seasoning.step 2
Preheat oven at 200°C. Remove any garlic mince on pork steaks to prevent burning.step 3
Place pork steaks on an oven shelf and roast for 30 minutes.step 4
Meanwhile, mix 3 tbsp of the remaining marinated sauce with 3 tbsp of honey (or until it gets thickened) to create honey glaze.step 5
Every 8 minutes, brush the honey glaze on the pork steaks so that the char siu gets evenly coloured.
