If you’ve ever had Char Siu Pork in a restaurant, you’re going to be blown away at how good it tastes when you make it at home! With Lunar New Year around the corner, there’s no better time to try making it. It’s deeply savoury, sweet and perfectly spiced. Pork scotch is our favourite cut for Chinese BBQ Pork as the thin strips of fat running through the meat keep it tender and juicy, allowing for the outside to become sticky and caramelised.
1.2kg Pork scotch
2 garlic cloves, minced
¼ brown sugar
1 tsp white pepper
½ tsp five spice powder
1 tbsp Shaoxing wine
1 tbsp soy sauce
2 tbsp hoisin sauce
2 tbsp honey
1 tsp salt
Cut the pork scotch lengthways into 3 pieces, which should be around 5-6 cm in width.
In a small bowl combine all of the marinade ingredients.
Place pork in a dish that will snuggly fit the pork and pourhalf of the marinade over the top, ensuring that all sides are coated. Refrigerate overnight. Keep remaining marinade in a container in the fridge until cooking.
Preheat the oven to 180 degrees celsius.
Line a tray with foil, then place a metal rack over the top, which will allow the pork to cook more evenly.
Place pork on the metal rack with as much room in between each piece as possible.
Pour 1 cup of water into the tray, avoiding the pork. This will stop the marinade from burning in the bottom of the pan.
Place the pork in the preheated oven for 20 minutes.
Turn the pork over and rotate the pan and cook for another 20 minutes.
Turn the oven up to 210 degrees celsius and baste with the marinade. Cook for 15 minutes, keeping an eye on the pork so that it doesn’t burn. If there is no water left in the tray, top it up with ½ cup.
Flip pork and baste the other side and cook for another 15 minutes or until caramelised.