This was my second attempt at making char siew based on this same recipe.
It may be a great for a pork dish but it is still far from one of those mouth-watering char siew I have tasted before. One adjustment I hope to make the next time round is to replace honey with maltose and see if it helps.
- 500g pork armpit a.k.a 不见天 (or pork belly if you prefer a fattier version or pork loin for a leaner version)
- 1 thumb ginger and 2 cloves garlic (minced together with food processor)
- For Marinade:
- 2 tbsp soya sauce
- 2 tbsp hoisin sauce (or oyster sauce)
- 1 tbsp five spice powder
- 2 tbsp honey
- 2 tbsp chinese cooking wine
- 1 tsp white pepper
- Optional: Add red food colouring or red bean curd for the red colour of char siew sold in most restaurants.
- Heat up everything for the marinade and bring to a boil with low fire. Stir regularly until thick and sticky.
- Leave aside to cool.
- Mix in the minced ginger and garlic.
- Marinate the pork (which you can cut into strips or smaller pieces if desired) overnight.
- Pre-heat oven to 200°F.
- Line baking tray with aluminium foil.
- Cook for 30 min, turning over half way and brushing remaining marinade every 10 min.