Char siu, or barbecue pork, is used in everything from steamed buns to fried rice. It is also a good substitute for duck in the Peking duck recipe or simply wrapped up in Chinese cabbage leaves.
- 1 pork fillet weighing around 300 g (10 oz), trimmed of fat and sinew
- 2.5 cm (1 in) piece ginger, finely chopped
- 2 cloves garlic, fi nely chopped
- 1 tbsp hoisin sauce
- 1 tbsp light soy sauce
- 1 tbsp tomato sauce
- 1 tbsp Shao Xing wine
- 1 tbsp shaved palm sugar
- 1 tbsp honey
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time 2 hours or overnight
With a sharp knife make shallow diagonal slits across the surface of the pork at 2 cm (¾ in) intervals. Combine the ginger, garlic, hoisin, soy, tomato sauce, Shao Xing wine and palm sugar in a bowl and add the pork. Marinate in the refrigerator for at least 2 hours (or overnight).
Heat a grill or barbecue to medium heat and add the pork. Cook, turning and basting with leftover marinade, for 15 minutes or until the juices run clear when tested with a skewer. By this stage the surface should be nicely charred. Brush the pork with honey just before taking it off the heat.
Recipe from Lotus: Asian Flavours by Teage Ezard with photographs by Greg Elms. Published by Hardie Grant Books.