Char Siu
Meaning “suspended over fire”, this barbeque pork has a really authentic flavour and will give you a real insight into the depth of Cantonese cuisine.
Preparation:
- Combine the marinade ingredients and marinade the meat in the fridge for at least 6 hours.
- Preheat the oven to 220’C/425’F/ Gas mark7. Place a baking dish with 625ml of water in the bottom of the over to create a steamy environment. Drain the pork from its marinade. Put an S-shaped meat hook through one end of each strip and hang from the top rack.
- Cook for 10-15 mins, then baste with the marinade. Reduce the heat to 180’C/350’F/Gas mark4 and cook for 8-10 mins. Cool for 2-3 minutes, then brush with the honeyed water and lightly brown under a grill for 4-5 minutes, turning to give a charred look around the edges.
- Slice the meat. Add 185ml of cooking liquid (from the tray at the oven bottom) to the marinade. Bring to the boil and cook for 2 minutes. Strain and pour over the pork.
Useful tip:
“Traditionally we sit down to a meal at a round table as this is considered the most auspicious shape, since it allows good energy to flow smoothly... more