Char Siu - 叉烧
roasted pork
Ingredients:
350g shoulder chop (2 pieces)
4 tbsp char siu sauce
1 tbsp oyster sauce
1/2 tbsp light soy sauce
1/4 tsp 5 spice powder (see recipe)
5 cloves garlic
4 cm jahe
1/2 tsp chili powder
2 tsp honey
Preparation:
Cut the garlic and jahe into thin slices. Mix all the ingredients, except the honey, well together and marinate the meat with it for at least 6 hours. (Put the meat in a resealable plastic bag. Add all the ingredients for the marinade. Squeeze out the air and close the bag. Rub around for an even coating.)
Take a baking tin and place a rack in it and fill it with water up to below the rack. Place the meat on the rack and bake it in the oven for 15 minutes at 200gr. Turn the meat over and brush it with the marinade again and bake it for 10 minutes. In the meantime, mix the honey with 2 tsp of marinade.
Increase the temperature to 220gr and brush the meat with the honey marinade and bake it for 5 minutes. Then turn the meat over and brush it with the honey marinade again and bake it for another 3 minutes.
Then let the meat rest for 5 minutes and then cut it into pieces and serve.