Cantonese Glazed BBQ Pork — Guangdong Char Siu Pork
Cantonese BBQ pork shoulder marinated in a deep red lacquer of fermented bean curd, honey, hoisin, and five-spice, roasted until caramelised and sticky, served with steamed rice and blanched greens.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Mash 1 cube red fermented bean curd. Mince 2 garlic cloves. Combine bean curd, 2 tbsp hoisin, 2 tbsp honey, 1.5 tbsp light soy, 1 tsp dark soy, 1 tbsp Shaoxing wine, 0.5 tsp five-spice, garlic, and 0.25 tsp white pepper. Coat 400g pork shoulder strips thoroughly, refrigerate at least 4 hours or overnight.
Roast 1
Remove pork from fridge 20 minutes before cooking. Preheat oven to 220°C. Place strips on a wire rack over foil-lined tray. Roast 15 minutes at 220°C until edges begin to char.
Glaze 1
Flip strips, brush with 0.5 tbsp honey glaze, roast 10 minutes at 220°C until edges deepen in colour.
Glaze 2
Flip once more, brush with remaining 0.5 tbsp honey, roast 8 to 10 minutes at 220°C until deeply caramelised, lacquered, and lightly charred.
Rest
Remove from oven, rest 5 minutes. While resting, blanch 200g choy sum or bok choy in boiling water 1 minute, drain.
Rest and plate
Slice pork thickly. Arrange sliced pork over 400g steamed jasmine rice with blanched greens alongside. Serve immediately.
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