sticky char siu roasted pork
- ⅓ cup (120g) char siu (Chinese barbecue) sauce
- ⅓ cup (80ml) oyster sauce
- ½ cup (125ml) Shaoxing (Chinese cooking wine)
- ⅓ cup (115g) honey
- ½ teaspoon Chinese five-spice
- 2 cloves garlic, crushed
- 2 tablespoons finely grated ginger
- 2 star anise
- 1 stick cinnamon
- ½ cup (90g) brown sugar
- 1.8kg pork neck, halved lengthways
- gai lan (Chinese broccoli), steamed, to serve
- Place the char siu sauce, oyster sauce, shaoxing, honey, five-spice, garlic, ginger, star anise, cinnamon and ¼ cup (45g) of the brown sugar, in a large bowl and mix to combine. Add the pork neck and toss well to coat. Cover and refrigerate for 8 hours or overnight.
- Preheat oven to 180°C (350°F). Place the marinade and remaining sugar in a medium saucepan over medium heat. Bring to the boil and cook for 12–15 minutes or until reduced and sticky. Set the marinade aside, discarding the star anise and cinnamon.
- Place the pork on a well-greased wire rack in a large roasting dish. Pour 1cm of boiling water into the dish+. Cook in the oven for 1 hour, basting every 20 minutes with the marinade, until dark golden brown and sticky.
- Serve with the remaining marinade and gai lan. Serves 4–6.
+ Make sure the pork isn’t touching the water. The water is there to help create steam while cooking.
Has anyone used this on a pork fillet?