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Char Siu Chinese Roast Pork

(0)
1 Hrs 15 Min
 
portions
8 %

Carbs

30 %

Fats

13 %

Proteins

per 100 g Total Recipe
Gross weight 100 g 1188 g
Energy 1484 kJ / 355 kcal 17619 kJ / 4212 kcal
Sat. fat 11 g 126 g
Unsat. fat 14 g 162 g
Fibre 1 g 3 g
Salt 112 mg 1326 mg
Author: Marc van Hussen
Units:
 
  • 1 kg
    Pork - Collar Joint
  • 42 ml
    Maltose
  • 35 g
    Hoisin sauce
  • 30 g
    Sugar
  • 30 ml
    Shaoxing wine (Chinese cooking rice wine)
  • 18 g
    Garlic
  • 15 ml
    Tap water
  • 11 g
    Fermented Tofu (Red bean curd)
  • 4 g
    Chinese Five-spice powder
  • 4 ml
    Sesame oil
  • 1.2 kg
    Total recipe weight

Equipment

1 x Ziplock bag , 1 x Chefs knives , 1 x Plastic cutting boards , 1 x Mixing Bowl , 1 x Charcoal patio grills
Method

Preparation time

20 Min

Cooking time

45 Min

Show pictures

1

Divide the Pork collar into 20-25 cm long cuts of 3 cm thick by 6 cm wide. leave the fat on.

2

Place the sugar and the five spice powder into the mixing bowl.

3

Crush, peel and finely chop the garlic cloves and add to the bowl.

4

Add the remaining ingredients and mix together well. Keep 30g of the sauce separate in the fridge for the final baste.

5

Put the meat and the Marinade into the Ziplock bag, squeeze out the air and make sure the sauce is well distributed around the meat. 

Marinade for 24hrs.

6

Next day :)..... Fire up the charcoal grill. Take the pork from the fridge, keep the Marinade for basting the meat.

7

Place the pork on the roster and turn regularly. When the meat starts to colour, baste it evenly on all sides. Repeat the basting a number of times.

8

When the meat is done, take it from the grill and do a final baste with the uncontaminated marinade you set aside earlier. Allow to rest for 5-10 minutes.

9

Cut the meat into slices and serve with Jasmine rice, chow mein or simply in a bun with some pickle.

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