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.

(Serves 4)

INGREDIENTS

• 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

METHOD

• 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.