Char Siu Pork

⇐ Recipes from cookery books Thįt Xá Xí

My comments: Really good! Even if kitchen ends up full of blue smoke!

I have made with a smaller piece which works well too. The larger piece is cut into 4 smaller ones anyway

Ingredients

1kg boneless pork shoulder, trimmed of excess fat

marinade

2 cloves garlic, minced

2 tbsp sugar

½ tsp chinese 5 spice powder

3 tbsp hoisin sauce

2 tbsp honey

1½ tbsp Shaoxing wine (or dry sherry)

1 tbsp dark soy sauce

2 tsp sesame oil

Method

1. Cut the pork into four pieces lengthways - approx 15cm long, 5cm thick
2. To make the marinade, whisk together the marinade ingredients. Add the pork and coat evenly. Cover in clingfilm and refrigerate for 6-8 hours, turning the pork several times
3. Remove pork from fridge 45 minutes before cooking. Preheat oven to 245℃. Line a baking sheet with foil and place a rack on it. Put pork on rack, spaced out about 3cm apart. Keep the marinade
4. Roast, basting every 10 minutes with the remaining marinade. To baste, take piece of pork with tongs and roll around in marinade and return to rack.
5. The pork is done when it looks glazed, slightly charred and registers 63℃ on a temperature thermometer
6. Remove from oven and allow to rest 10 minutes. Thinly slice across the grain and serve warm or at room temperature
7. Can be frozen suggest fully, tightly wrapped, and reheated in microwave - or used in fried rice etc

Vietnamese cooking Andrea Nguyen

thit xa xi

chinese