Char siu
Cantonese Roast Pork with a Maltose Glaze
Char siu is pork shoulder marinated overnight in sugar, five-spice, hoisin and soy and roasted until caramelised, then glazed with maltose.
The recipe marinates 1.4 kg of pork shoulder for at least 8 hours, roasts it on a rack above water at 245°C for 10 minutes then 190°C, flips at 25 minutes, bastes at 40 minutes and roasts 50 minutes in all.
Ingredients
For the marinade
- 1.4 kg boneless pork shoulder, with fat
- 50 g granulated sugar
- 2 tsp salt
- 1/2 tsp five-spice powder
- 1/4 tsp white pepper
- 1/2 tsp sesame oil
- 1 tbsp Shaoxing rice wine
- 1 tbsp soy sauce
- 1 tbsp hoisin sauce
- 2 tsp molasses
- 1/8 tsp red food colouring, optional
- 3 garlic cloves, minced
For the glaze
- 2 tbsp maltose or honey
- 1 tbsp hot water
- 2 tbsp of the reserved marinade
Method
- Cut and marinate Cut the pork into chunks of 5 to 8 cm and mix with the marinade. Set aside 2 tbsp of the marinade. Cover and chill overnight, or for at least 8 hours.
- Set up the oven Heat the oven to 245°C with a shelf in the upper third. Line a tray with foil, set a metal rack on it, put the pork on the rack and pour about 350 ml water in the tray below.
- Roast Roast at 245°C for 10 minutes, then lower to 190°C. At 25 minutes flip the pork, top up the water if needed and turn the tray round. Roast for another 15 minutes.
- Baste Mix the reserved marinade with the maltose and hot water. At 40 minutes baste both sides and roast for a final 10 minutes.
- Finish After about 50 minutes the pork must be cooked through, with no pink, and caramelised. Check every 10 minutes and lower the heat if it burns. Rest for 10 minutes before slicing.
Food safety
Pork must be cooked through, with no pink and juices running clear. Check that the thickest piece reaches at least 75°C. A 245°C oven and the hot tray burn: use oven gloves.
Check every 10 minutes; the sugar burns quickly.