A favourite Cantonese roast that is a must try if you visit a Cantonese eatery in Asia! The meat is juicy and with great savoury and sweet flavours.
Char Siew 叉烧(Chinese Honey Roast Pork)
Ingredients
Marinade
Glazing
Instructions
Marínate the meat
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Mix well all wet ingredients in a bowl. Add in rest of ingredients and generously coat the meat in the marinate. Cover the bowl. Leave meat to marinate in the refrigerator for at least 8 hours up to 2 days, covered.
Roast the meat
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1. Take the meat out from the refrigerator and let the meat warm to room or ambient temperature (about 30-60 minutes, depending on weather).
2. Pre-heat oven 220 degrees Celcius. If your oven maximum can reach 250C, use 250C. Roast meat one side for 15 minutes.
3. Remove meat from oven. Dredge meat and let the leftover marinate coat the meat generously then roast the meat on the flip side for 15 minutes. If the top of the meat starts to char, you may cease roasting or the meat may over cook and become tough.
If the meat appears juiceless and tough, it could be cause your meat has insufficient marbling and fats to be roasted. It is also a sign that the meat is already cooked and requires no further roasting. If so, proceed to the glazing step.
Glazing
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1. Reduce oven temperature to 130C. Remove the meat from the oven and coat meat generously with the rest of the marinate. Let the meat rest.
2. Meanwhile, mix the glazing sauce in a separate bowl well. Once the meat has absorbed the marinate coating well (the surface of the meat will dry up a little), coat the meat generously with the glazing sauce and let it rest while waiting for the oven to reach 130C.
3. Coat the meat generously with the glazing sauce. Return to the oven and let it glaze for 5 minutes. Remove from oven.
4. Repeat step 3 for 3 times, totalling 15 minutes, or until a satisfied layer of charring is achieved on your meat.
5. Remove from oven and give the meat a final coating of glazing sauce. Let the meat rest for 5 minutes. Slice and serve warm.
