Char Siu

Preparation

1. Grind the whole spices
2. Mix the marinade ingredients
3. Slice the pork into 2cm thick slices and cover with the marinade. LEave for 24 hours
4. Place some foil in a metal baking pan
5. Stack the slices on top of each other. Hold in place with kebab skewers or similar
6. Wrap completely with the foil
7. Cook at 170°C for around 3-4 hours (until the pork reaches 85C)
8. Leave to cool
9. Slice into ½cm thick pieces (around 5cm long typically)
10. Use in other dishes or freeze in suitable quantities

Notes

Ingredients

• 1kg boneless pork shoulder
• Marinade
• 60g brown sugar
• 1tbsp fish sauce
• 2 tsp salt
• 1 tsp chinese five spice
• ¼ tsp white pepper
• ½ tsp sesame oil
• 1 tbsp dry sherry
• 2 tbsp light soy sauce
• 1 tbsp hoisin sauce
• 2 tsp molasses
• 1tbsp red miso
• 3 cloves finely minced garlic
• Sauce
• 2 tbsp honey
• 1 tbsp hot water

Equipment

Nutritional Facts

• Serving size: 209G
• (12% / 15%)   Calories: 306kcal
• (11%)Total fat: 6.3G
• (10%)   Saturated fat: 1.9G
• (10%)   Unsaturated fat: 3.6G
•     Mono: 2.6G
•     Poly: 1G
• (33%)   Cholesterol: 100mg
•   Trans Fat: 0G
• (7%)Total carbohydrates: 21G
•   Starch: 0G
• (60%)   Sugars: 18G
•     Sucrose: 0.5G
•     Glucose: 0.2G
•     Maltose: 0G
•     Lactose: 0G
•     Fructose: 0.2G
•     Galactose: 0G
• (1%)   Fibre: 0.3G
• (78%)Protein: 39G
• Salts
• (73%)   Sodium: 1.5G
• (21%)   Potassium: 722mg