Char siu
Cantonese roast pork, red and glossy, with a sweet glaze of honey, soy sauce and five-spice. It hangs in the windows of the roast-meat shops and is eaten with rice or in buns.
Ingredients
- 800 g pork collar or neck, in thick strips
- 3 tablespoons of hoisin sauce
- 2 tablespoons of soy sauce
- 2 tablespoons of honey (plus more for brushing)
- 1 tablespoon of rice wine
- 1/2 teaspoon of five-spice
- 2 garlic cloves
- A few drops of red food colouring or red fermented tofu (optional)
How to make it at home
- Mix the hoisin, soy sauce, honey, wine, spices and crushed garlic.
- Marinate the pork in the mixture for at least 4 hours (ideally overnight).
- Roast it on a rack at 200 °C over a tray of water for 25 minutes.
- Turn it, brush with marinade mixed with honey and roast for 20 minutes more.
- Brush again with honey and grill for 3 minutes until caramelised. Slice.
The trick: Pork collar is ideal: it has just the right amount of fat.