Pork Jowl Char Siu 貴妃叉燒

🧂 Ingredients

• 600 g Pork jowl

  (approx. 3 pieces)
• 20 g Red fermented bean curd

  , aka nan ru, nam yu (approx. 1 ½ small cubes or ¾ large)
• 1 tbsp Red fermented bean curd brine

  or red yeast rice sauce aka anka sauce
• 1 tbsp Light soy sauce
• 2 tsp Oyster sauce
• 1 tbsp Sugar
• 1 tsp Rose essence wine

  aka mei kuei lu chiew this will give you authentic Cantonese char siu flavour but you can use any cooking wine
• 2 tsp Hoisin sauce
• 3 tbsp Hoisin sauce

  for basting
• 3 tbsp Honey

  for basting

Instructions

• 1 Pat dry jowl meat with paper towels
• 2 Make marinade by combining together 20 g red fermented bean curd, 1 tbsp red
  yeast rice sauce, 1 tbsp light soy sauce, 2 tsp oyster sauce, 1 tbsp sugar, 1
  tsp rose essence wine and 2 tsp hoisin sauce
• 3 Break apart red fermented bean curd and mix everything together. Cover the pork
  completely with the marinade. Marinate for 30 minutes
• 4 Place the pork onto the baking rack
• 5 Prepare 3 tbsp hoisin sauce and basting brush
• 6 Apply half of hoisin sauce to the top of the pork
• 7 Place into oven, set temperature to low broil (230˚C or 450˚F) and bake on
  middle rack for 7 minutes If your pork jowl is quite thin (1 cm or less), reduce
  the time to 5 minutes
• 8 Turn the pork over, baste with the rest of the hoisin sauce and bake for 7
  minutes If your pork jowl is quite thin (1 cm or less), reduce the time to 5
  minutes
• 9 Prepare 3 tbsp honey
• 10 Turn the pork over, baste with a coat of honey and bake for 2-3 minutes or until
  the edges are slightly charred
• 11 Turn the pork over, baste with the rest of the honey and bake for the last 2-3
  minutes
• 12 Check for doneness
• 13 Remove from oven and let rest for 2 minutes
• 14 Slice and serve

Nutrition Info