This is a recipe for the lovely, sticky, red-coated pork that you see hanging in Chinese restaurant windows. Char siu is of Cantonese origin where skewers of pork are marinated in a honey, hoisin sauce and then roast in oven to charred, savoury and sticky sweet perfection.
This recipe smells divine as it cooks and is so easy to make. If there is a pork recipe that defines Chinese cooking, I think char siu would be it! And let’s face it, who doesn’t want an excuse to eat pork.
- 1 tbs peanut oil
- 2 tsp sesame oil
- 1/2 cup of hoi sin sauce
- ¼ cup of light soy sauce
- ¼ cup dry sherry or Chinese shoasing wine or rice wine vinegar
- 1L of chicken stock
- 1kg of pork belly – bones removed
- 2 tbs honey
- 1 tsp Chinese five-spice
- 1 tbs red fermented bean curd – available from Asian grocers
- 3 drops of red food colouring (optional)
- A large pinch of white pepper (optional)
- Serve with steam rice, steamed Asian greens and top with fried shallots
- Set your pressure cooker to sauté. Add the soy sauce, sherry, stock, bean paste, food colouring, pepper, Chinese-five spice and ¼ cup of hoisin sauce. Allow to cook for five minutes or until slightly thickened.
- Score the top of the pork cutting through the skin in straight lines at 1-1.5cm intervals. Add the pork to the pressure cooker, turn to coat and submerge in the sauce – dependent on the size of your pressure cooker you may need to cut the pork in half.
- Set your pressure cooker and allow to cook for 30 minutes on medium heat.
- Remove the pork from the pressure cooker, allow to mildly cool and cut into 18 even-sized pieces. Reserve the cooking liquid.
- Combine the honey, sesame oil, ¼ cup of hoi sin sauce and ¼ cup of cooking liquid in a bowl and set aside.
- Heat the peanut oil in a frying pan over a medium heat. Add the pork and cook for 5-10 minutes, brushing with honey mixture every minute, until golden brown and well coated.
- Meanwhile, place 1 cup of the cooking liquid in a small saucepan over medium-high heat, bring to the boil and reduce to simmer for 3-5 minutes or until slightly thickened and almost syrupy.
- Serve the Char Siu pork with steam rice, steamed Asian green and sauce; top with crispy shallots.
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