Name: Classic Cantonese Char Siu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 3
Cuisine: Chinese

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 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.