Char siu roast pork

Ingredients

For 8 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml. Use metric quantities where stated. Times and servings are indicative.

• 1.36 kg boneless pork shoulder
• 1/4 cup sugar
• 2 tsp salt
• 1/2 tsp five-spice and 1/4 tsp white pepper
• 1/2 tsp sesame oil
• 1 tbsp Shaoxing wine, 1 tbsp soy and 1 tbsp hoisin
• 2 tsp molasses
• 3 minced garlic cloves
• 2 tbsp honey and 1 tbsp hot water
• Water for the roasting tray

Step-by-step method

1. Cut pork into 5–7 cm thick strips. Mix sugar, salt, spices, sesame oil, wine, soy, hoisin, molasses and garlic.
2. Reserve 2 tbsp marinade; coat pork with the rest and refrigerate both separately for 8 hours.
3. Set pork on a rack above a tray of water; roast at 245°C for 10 minutes.
4. Reduce to 190°C and cook another 15 minutes; turn and roast for 15 more minutes.
5. Mix reserved marinade, honey and hot water; brush pork and roast for 10 more minutes, until cooked.
6. Rest for 10 minutes before slicing.