Char Siu Pork: On the fire
A staple of china town restaurant windows, there are few more beautiful things than a properly roasted slab of char siu. Use pork collar if you can as this has the perfect balance of juicy meat and flavoursome fat. Loin tends to dry out.
Ingredients
- 2.5kg pork collar cut into 4 strips
Marinade:
- 2 tbsp hoisin sauce
- 1 tbsp oyster sauce
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce
- 2 tbsp Shaoxing wine
- 2 tbsp honey
- 2 tbsp brown sugar
- 1 tsp Chinese five-spice powder
- 1 clove garlic, minced
- 1 tsp sesame oil
- A few drops of red food colouring
Method
Mix all of the ingredients together and add the pork. Leave to marinate for 6 hours or ideally overnight.
Light your Somerset Grill and hang the pork on meat hooks from the pulley bar. Remember that the marinade has sugar and honey is susceptible to burning if you don’t keep an eye on it. Keep the pork turning by adjusting the hooks and cook until it hits 65°c. Rest for 10 minutes and serve with plain jasmine rice and steamed pak Choi with oyster sauce.
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Recipe by Luke at High Grange Devon in collaboration with Somerset Grill
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