Hong Kong Style Char Siu Pork

Ingredients

800g pork shoulder steaks or pork neck fillet, cut into long strips

1 thumb-size piece of ginger, finely chopped

3 cloves garlic, finely chopped

The Marinade

1/2 teaspoon Chinese five spice

1/2 teaspoon white pepper

1 tablespoon tomato paste

2 teaspoons dark soy sauce

2 teaspoons sesame oil

2 tablespoons Shaoxing rice wine

2 tablespoons light soy sauce

4 tablespoons hoisin sauce

4 tablespoons honey

PREPARATION

Method

1. Cut the pork into long strips if needed to mimic traditional char siu shape.

2. Finely chop the ginger and garlic and rub directly over the pork.

3. In a bowl, combine five spice, white pepper, tomato paste, dark soy, sesame oil, Shaoxing rice wine, light soy, hoisin sauce and honey. Mix until smooth and glossy.

4. Pour the marinade over the pork and massage thoroughly so every surface is coated. The texture should be sticky and thick.

5. Cover and marinate overnight if possible. Even 30 minutes will give good flavour, but longer develops deeper colour and taste.

COOKING

To cook in the oven:

6. Preheat the oven to 180°C. Place the pork onto a roasting tray lined with foil.

7. Roast for 30 to 40 minutes, turning once halfway through.

8. Finish under the grill for a few minutes to develop charred edges and caramelisation.

For low and slow cooking:

9. Roast at 150°C for 1½ to 2 hours until tender and slightly charred at the edges.

For barbecue cooking:

10. Cook over indirect heat with charcoal positioned to the sides. Allow the pork to roast gently, turning occasionally, until caramelised and cooked through.

11. Rest for 5 to 10 minutes before slicing.

Slice thinly and serve with steamed rice or alongside stir fried greens.

School of Wok Tips

 Pork shoulder or neck fillet gives the best balance of fat and flavour.

 Do not overload with five spice. It is powerful and should be used sparingly.

 Honey creates the signature caramelised glaze.

 Finish under high heat briefly to develop authentic charred edges.

FAQs

Why is restaurant char siu bright red?

Many restaurants use red food colouring. This recipe achieves colour naturally through

tomato paste and dark soy.

Can I cook this on a barbecue?

Yes. Indirect heat works best to avoid burning the glaze.

Can I use pork tenderloin?

Yes, but it will be leaner and cook faster, so monitor closely to avoid drying out.