dinner · dairy-free
Honey-glazed char siu
Cantonese barbecue pork cured with sugar and five-spice, marinated overnight in hoisin, roasted on a rack and finished with a sticky honey glaze.
- Time
- 75min
- Steps
- 6
Ingredients
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Allergens
Contains wheat, soy and molluscs.
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Shopping list
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Equipment
You'll need: Oven.
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Method
-
1
Rub the pork with the sugar, salt, five-spice and white pepper. Refrigerate 4 hours.
-
2
Mix the hoisin, soy, oyster sauce, Shaoxing, bean curd and garlic. Coat the pork and marinate overnight.
-
3
Heat the oven to 200°C (400°F). Set the pork on a rack over a foil-lined tray with a little water in it.
-
4
Roast 25 minutes, flip and baste with leftover marinade, and roast 15 minutes more.
-
5
Brush generously with the honey glaze and roast or broil 5-8 minutes until sticky and charred at the edges.
-
6
Rest 10 minutes and slice.
