Char Siu (Roast Pork)
This recipe is easy when using some Wong She & Co. char siu marinade - all the hard work is done and all you need to do really is marinate and then roast! It is great with rice and veggies, or you could slice it up and make your own char siu bao (will add recipe for bao bread soon!). It isn't bright red like you would buy in the BBQ store, but that is just food colouring - feel free to add for authenticity!
Ingredients
- 500 g pork belly can use pork shoulder
- 2 cloves garlic finely chopped
- 1 spring onion to serve
- 50 ml Wong She & Co. marinade
Instructions
- Begin day before to marinate the pork. Prepare the Pork. Cut the pork into 5 cm strips. (again if you are using other cuts of pork try for this sort of size strip and that they are all similar in size so they will roast in the same time)
- Marinate the Pork. Stir garlic into your marinade then pour over pork. Massage the marinade into the pork - either using your hands or put it in a plastic ziplock bag and massage. Put it in the fridge overnight to marinate. If you don’t have that time 5-6 hours will be enough but the longer the better.
- Heat your oven. Turn your oven on to 240C or220C fan forced and bring your meat to room temperature. To prepare the roasting pan - line the pan with a sheet of aluminium foil and place a roasting rack on top. This will allow the hot air to circulate around the meat and not get your roasting pan unbearably sticky and burnt. Remove your meat from the marinade and drain off excess (you will need this for basting). Place your meat on the rack and onto the middle shelf of the oven. Place a cupful of water on the shelf below and roast for 20 minutes. Baste every 6-7 minutes with remaining marinade. Flip the pork over and reduce oven to 180 C (160C fan-forced) and cook for another 15 minutes or so. The outside should be lovely and caramelised and crisp.
- As an added extra (totally unnecessary but to add the extra punch) you could make a sauce similar to the sauce you get at the BBQ shop with any juices left in the bottom of the roasting pan by mixing it with some soy sauce, sugar, sesame oil and water in a pot and then pouring over your sliced pork. In HK they undoubtedly add a pinch of MSG - fully OK with me!
