Classic Cantonese Char Siu
Serves 3
Easy
Prep:
Cook:
Marinating 5 hours
A family recipe co-worked by me and my dad. Char siu, barbecued pork in English, is one of the signature dishes from my hometown Hong Kong. If Chinatown is not particularly close to your home, you can now try to recreate this lovely taste at home!
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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.
