Meat

Char Siu Pork

Char siu pork is traditionally cooked on a barbecue, but oven instructions are also provided here for convenience. It's packed with flavour and beautifully tender, which makes it perfect to serve in bao buns or simply with rice and stir-fried vegetables.

Serves 2-3

Difficulty

Easy

Preparation Time

Over-night

Cooking Time

1 to 2 hours

Bob's Kitchen Recipe Card

Ingredients for 2-3 Servings

600g

Pork shoulder, skin removed, cut into 2 thick lengths
For the Marinade
3cm

Piece of fresh root ginger, peeled and finely chopped
2

Garlic cloves, finely chopped
½ tsp

Chinese five-spice powder
1 tsp

Paprika
2 tsp

Tomato paste or purée
2 tbsp

Dark soy sauce
1 tbsp

Light soy sauce
2 tbsp

Shaoxing rice wine or dry sherry
4 tbsp

Hoisin sauce
2 tsp

Sesame oil
4 tbsp

Honey

Approximate Times

Preparation :

Over-night
Cooking :

1 to 2 hours

Method

Notes

The slower the cooking process, the more succulent the meat will become so you can also cook the meat at 140°C/Fan 110°C/Gas ½ for 3–4 hours. However, for a quicker dinner, you can also cook this quickly at 200°C/Fan 180°C/Gas 6 for 15–20 minutes on each side to char both sides of meat and basting every 10 minutes for added depth of flavour.