Sticky Oven Char Siu Pork Shoulder

⏱ 90 min · Serves 4

Glossy, honey-lacquered Cantonese barbecue pork with caramelised edges and juicy, five-spice-scented meat. No special barbecue needed \u2014 just an oven, a rack and a little patience while it marinates.

Per serving: 528 kcal · 43.0g protein · 29.0g carbs · 26.0g fat

Ingredients

• 800g 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 honey, plus 2 tbsp extra for glazing
• 1 tbsp caster sugar
• 1 tbsp red fermented bean curd paste (optional, for colour and depth)
• 1 tsp Chinese five-spice powder
• 3 garlic cloves, finely grated
• 1 tsp finely grated fresh ginger
• 1 tbsp toasted sesame oil
• 1/2 tsp white pepper
• 2 spring onions, finely sliced, to serve
• 1 tsp toasted sesame seeds, to serve
• Steamed jasmine rice and blanched pak choi, to serve

Method

1. Whisk together the hoisin, both soy sauces, Shaoxing wine, 2 tbsp honey, sugar, bean curd paste (if using), five-spice, garlic, ginger, sesame oil and white pepper in a bowl.
2. Reserve 4 tbsp of the marinade in a small pan for later basting. Put the pork strips in a food bag or dish with the rest, massage well, and chill for at least 4 hours, ideally overnight.
3. Heat the oven to 180C fan / 200C / 400F. Line a deep roasting tray with foil and pour in 1cm of water \u2014 this stops the drips burning. Sit a wire rack over the top.
4. Lay the pork on the rack, shaking off excess marinade. Roast for 25 minutes.
5. Meanwhile, add the extra 2 tbsp honey to the reserved marinade and warm gently until syrupy, about 2 minutes.
6. Flip the pork, brush generously with the glaze and roast 20 minutes more. Brush again, then roast a final 10-15 minutes until the edges are darkly caramelised and a probe reads 70C.
7. Grill (broil) for 2-3 minutes if you want more char, watching closely so the sugars don't burn.
8. Rest 10 minutes, then slice across the grain. Spoon over any remaining glaze, scatter with spring onion and sesame seeds, and serve with rice and greens.