Char Sui Pork

Ingredienser

• 3 pounds (1300g) boneless pork shoulder

• 3 tablespoons (37g) brown sugar

• 1.5 teaspoon (3g) Chinese five spice

• 2 tablespoons (30g) shaoxing rice wine or sherry

• 1 tablespoon (14g) dark soy sauce reg fine

• 2 tablespoon (38g) hoisin sauce

• 1 tablespoon 14g red bean curd or fermented black bean curd

• 1 teaspoon (6g) sesame oil

• 2 teaspoons (10g) fine sea salt

• *optional but necessary for color - Slightly over 1/8 tsp of red food coloring

• For Glaze:

• 3 tablespoons (44ml) marinade

• 3 tablespoons (44ml) honey

Vejledning

1. Cut pork into flat pieces 2 in thick or 5-6 cm

2. To make the marinade, toss all the ingredients in a sauce pot, warm up and let cool.

3. Set aside 3 tbsp 44 mm of marinade in container for roasting day. Marinade meat overnight.

4. On roasting day, preheat oven to 425 F. To the marinade, add 3 tbsp or 44 ml of honey. Set up a baking sheet with foil wrapped on the bottom with a little water to prevent fully scorching the drippings with a rack on top.

5. Place pork on top of rack and cook in the oven for 20 minutes on side. Flip another for 20 minutes while basting, and then flip/baste while roasting for five more minutes with a total of three basting sessions.

6. Take out of the oven and rest for 10 minutes. Slice and serve as needed