Char Siu

Ingredients

Instructions

1. 1

   Preheat the oven to 220°C. Line a tray with foil for easy cleanup and set a wire rack over it. Cut the pork belly into 2 long strips of roughly equal thickness so they cook evenly; pat dry well so the marinade clings better.

2. 2

   In a bowl, mix the marinade until the sugar dissolves and the colour is evenly distributed. The mixture should be thick but brushable.

3. 3

   Rub the marinade all over the pork belly strips, coating every side thoroughly. Let stand at room temperature for 15 minutes to take the chill off and start absorbing flavour; for deeper flavour, turn the pork once halfway through the rest.

4. 4

   Arrange the pork on the rack, reserving any marinade left in the bowl. Roast for 15 minutes at 220°C to set the exterior and begin caramelisation.

5. 5

   Reduce the oven to 190°C. Brush the pork with the reserved marinade, turn the strips over, and roast for 10 minutes more. Brush again and roast another 8 to 10 minutes, until the edges are lacquered, the fat is rendered, and the thickest part reaches at least 68-70°C before resting.

6. 6

   Mix the finishing glaze, then brush it over the pork. Return to the oven for 2 to 3 minutes, watching closely, until glossy and lightly blistered. The glaze should bubble but not burn.

7. 7

   Rest the char siu for 8 minutes so the juices settle and the glaze firms slightly. Slice across the grain and serve warm.

Nutrition per serving

Notes

• •Using pork belly gives a richer, more succulent char siu than leaner cuts, but keep the strips narrow enough to cook through within the time limit.
• •If the surface darkens too quickly, tent loosely with foil for the last part of roasting.
• •Traditional shop-style char siu is often roasted on hooks; the rack-over-tray setup mimics that by letting hot air circulate around the meat.
• •Serve with steamed rice, gai lan, or noodles, and spoon any tray juices over the slices.

Background