Honey Roasted Char Siu 蜜汁叉燒

🧂 Ingredients

• 900 g Pork shoulder

  , butt or belly
• 30 g Red fermented bean curd

  aka nan ru, nam yu (approx. 2 small cubes or 1 large)
• 3 tbsp Red fermented bean curd brine

  or red yeast rice sauce aka anka sauce
• 2 tbsp Light soy sauce
• 1 tbsp Oyster sauce
• 20 drops Red food colouring

  (optional)
• 2 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
• 1 tbsp Hoisin sauce
• 4 tbsp Hoisin sauce

  for basting
• 4 tbsp Honey

  for basting

Instructions

• 1 Slice pork into strips of approx. 25mm or 1” thick and 50mm or 2” wide
• 2 Make marinade by combining together 30 g red fermented bean curd, 3 tbsp red
  yeast rice sauce, 2 tbsp light soy sauce, 1 tbsp oyster sauce, 20 drop red food
  colouring (optional), 2 tbsp sugar, 1 tsp rose essence wine and 1 tbsp hoisin
  sauce the red yeast rice is often not enough to give the meat too much of a red
  colour, so red food colouring will help enhance the red on the meat
• 3 Break apart red fermented bean curd and mix everything together. I find using
  disposable food-prep gloves is the easiest way
• 4 Cover the pork completely with the marinade
• 5 Place the pork into a zipper plastic bag and pour marinade into the bag
• 6 Lie the bag flat on one side and place into refrigerator for 24-48 hours. After
  10 hours, flip the bag to the other side for even marinating. Take the pork out
  of the fridge approx. 1-2 hours (depending on the ambient temperature of your
  home) before cooking to bring the pork to room temperature. I recommend
  marinating for 48 hours if you can wait.
• 7 Place the pork onto the baking rack
• 8 Prepare 4 tbsp hoisin sauce and basting brush
• 9 Apply half of hoisin sauce to the top of the pork
• 10 Place into oven, set temperature to low broil (230˚C or 450˚F) and bake on
  middle rack for 10 minutes
• 11 Turn the pork over, baste with the rest of the hoisin sauce and bake for 10
  minutes
• 12 Prepare 4 tbsp honey
• 13 Turn the pork over, baste with a coat of honey and bake for 5-8 minutes or until
  the edges are slightly charred
• 14 Turn the pork over, baste with the rest of the honey and bake for the last 5-8
  minutes
• 15 Check for doneness
• 16 Remove from oven and let rest for 5 minutes
• 17 Slice and serve

Nutrition Info