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Pork Char Siu Recipe

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Prep Time 5 mins
Marinade Time 1 d
Total Time 1 d 5 mins
Servings 3

Ingredients
  

  • 500 g pork most takeaways will use pork collar or shoulder but you can use any cut of pork - including chops, belly and ribs. For this recipe I used pork fillet.
  • 3 tbsp honey
  • 2 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 3 tbsp hoisin sauce
  • 1 tbsp shaoxing rice wine
  • 1 Taj brand frozen garlic/ginger block or 1 tsp garlic paste and 1 tbsp ginger paste
  • 3 tbsp brown sugar
  • 1 tsp five spice powder
  • 0.5 tsp MSG optional but will give the dish the moreish addictive Chinese takeaway taste
  • 0.5 tsp white pepper
  • 0.5 tsp red food colouring powder

Instructions
 

  • Combine all the ingredients, excluding the pork and add into a bowl and mix.
  • Add the pork and massage the marinade into the pork for 1 minute. If you are using food colouring, wear gloves!
  • Leave the pork in the fridge overnight to marinade.
  • Remove the pork from the marinade and add 3 tbsp of honey to the remaining marinade and then add to a frying pan on a low heat. Once the mix starts to bubble, cook for 2 minutes. This is your baste.

Air Frying

  • For the size and cut of pork I have used, I cooked for 15 minutes. This may not be applicable for the pork cut you are using. Please follow the guidance below.
  • Cook the pork at 180℃, using the cooked leftover marinade as a baste. You should baste every 1/3 of the cooking time.
  • The pork should be cooked to temperature as pork comes in various different sizes and weights. The internal temperature should be around 63℃ before leaving to rest for 5 minutes before carving.
    If you don't have a probe, slice the thickest part of the cut to see if the pork is cooked.

Oven Roasting

  • For the size and cut of pork I have used, I cooked for 15 minutes. This may not be applicable for the pork cut you are using. Please follow the guidance below.
  • Cook the pork at 190℃ on a roasting tray and rack, leaving space for air to get under the pork.
  • Using the cooked leftover marinade as a baste. You should baste every 1/3 of the cooking time. You should also turn the pork half way through the cooking time.
  • The pork should be cooked to temperature as pork comes in various different sizes and weights. The internal temperature should be around 63℃ before leaving to rest for 5 minutes before carving.
    If you don't have a probe, slice the thickest part of the cut to see if the pork is cooked.