char siu- chinese barbecue porkrating:
Slow cooked sticky pork.
- 1.5 tbsp brown sugar
- 4 tbsp honey
- 4 tbsp hoisin sauce
- 2 tbsp light soy sauce
- 1 tbsp soy sauce
- 1 tsp five spice powder
- 2 tsp red bean curd (opti
- 1 - 1.5kg pork neck or shoulder
Mix the marinade ingredients together. Butterfly the pork and coat with the marinade. Stick in the fridge and leave for 24-48 hours.
Preheat oven to 160C (fan oven, 140C). Line a tray with foil and place a rack on top. Remove pork from the marinade (save the marinade, you'll need it later). Place the pork on the rack and stick in the oven for 30 minutes.
Put the marinade in a saucepan and simmer until it thickens.
After 30 minutes, take the pork out of the oven and brush/baste throughly with the marinade, then return the pork to the oven for another 20 minutes and repeat the marinade. Do this for a further 2 times. If it is looking like the marinade/pork is starting to blacken, cover with foil.
Remove pork from oven and allow to rest for 10 minutes, then slice- the meat should be tender and not falling apart. Serve with rice.