Chinese BBQ Pork aka Char Siu
Flavoursome, multi-layered honey sweet barbequed pork; most popular delicacy in Cantonese cuisine. Often served as cold cut, and used as filling for Char Siu Buns in dim sum restaurants.
3 - STEPS : MARINADE, OVEN ROAST AND GRILL.
- 4 pork shoulder steaks (marinate ahead for minimum 3 hours/overnight)
- 2-3 tbsp of Mei’s Miso & Plum Hoisin Sauce
- 2 tbsp of light soy sauce + 1 tsp of dark soy sauce
- 1 tsp of paprika (for the red colour)
- Drizzle of sesame oil
- 2 tbsp of honey + 1 tsp of warm water
METHODpre-heat oven at 180°C for keeping food warm
- Bring the marinated steaks to room temperature an hour before cooking.
- Place the chops in an oven proof ceramic tray cover with foil and roast in a preheated oven at 180°C for 25- 30 minutes.
- Take off foil and check. The steaks should look opaque and have a lot of cooking juice collected in the tray. Poke the steaks with a fork, if it goes in and out easy that means they are cooked. Take care to discard the excess juice into a heat proof bowl.
- Turn the heat up to 210°C and ready for basting. (for BBQ result you can transfer them to a grill on heat 4 at this stage)
- Baste the steaks with honey water and continue to roast for 2-3 minutes and let them catch a little but not burnt. Then flip on the other side and repeat the basting process for at least 2 times.
- When done, they should look sticky with a glossy shine. Turn off the oven, set them aside for 15 minutes before carving.
- Slice half a centimetre thick diagonally. Serve on rice or noodle soup.