Sticky Honey Char Siu Pork Shoulder

⏱ 100 min · Serves 4

Lacquered, mahogany-edged pork with a sweet-savoury glaze that caramelises to sticky perfection in a home oven. Marinate overnight, then let the oven do the work \u2014 and don't skip the final honey brush, that's where the magic happens.

Per serving: 625 kcal · 39.0g protein · 20.0g carbs · 43.0g fat

Ingredients

• 900g boneless pork shoulder, cut into 2 long strips about 6cm thick
• 3 tbsp hoisin sauce
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 2 tbsp Shaoxing rice wine (or dry sherry)
• 2 tbsp caster sugar
• 1 tbsp honey, plus 2 tbsp extra for glazing
• 1 tbsp fermented red bean curd paste (optional, for colour and depth)
• 3 garlic cloves, finely grated
• 1 tsp finely grated fresh ginger
• 1/2 tsp Chinese five spice
• 1/2 tsp white pepper
• 1 tbsp toasted sesame oil
• 1 tbsp hot water (for the glaze)
• 2 spring onions, finely sliced, to serve
• Steamed jasmine rice and blanched pak choi, to serve

Method

1. In a bowl, whisk together the hoisin, both soy sauces, Shaoxing wine, sugar, 1 tbsp honey, red bean curd (if using), garlic, ginger, five spice, white pepper and sesame oil.
2. Reserve 4 tbsp of the marinade in a small covered container for later glazing. Put the pork strips in a freezer bag or dish with the rest, massage well, and refrigerate at least 4 hours, ideally overnight.
3. Heat the oven to 200C/180C fan. Line a roasting tin with foil and pour in 1cm of water \u2014 this stops the drips burning and keeps things moist. Set a wire rack over the tin.
4. Lift the pork from the marinade, letting excess drip off, and lay on the rack. Roast for 25 minutes.
5. Turn the pork, brush generously with the reserved marinade, and roast another 20 minutes.
6. Mix the extra 2 tbsp honey with 1 tbsp hot water. Turn the oven up to 230C/210C fan. Brush the pork with honey glaze, roast 5 minutes, then turn, glaze again and roast a final 5\u20138 minutes until the edges are dark, blistered and sticky. Watch closely so it chars but doesn't burn.
7. Rest on a board for 10 minutes, then slice across the grain into thick slices. Scatter with spring onions and serve with rice and pak choi, spooning over any glaze from the board.