Char Siu

Cook like the pros with this traditional Chinese dish, char siu (fork roasted) pork. This easy marinade will ignite your taste buds and have family and friends begging for more.

Char siu is a Chinese staple and is one of those dishes you mix and forget for 24 hours. Then its as simple as leaving in the oven for 1.5 hours to roast. Super easy and super tasty and goes really well in Sliver and Bite's Fried Rice

Just a Sliver Tutorial

4 min

Real time tutorial

13 min

Prepare your pork ensuring the pieces are large enough to remain juicy but enough surface area to absorb the marinade. You can aid the absorption by stabbing a fork over the meat. In a glass bowl combine all the above ingredients and mix well, the food colouring is optional but it’s a visual spectacle once cut.

Pour the marinade over the pork and release all the air out of the bag and zip shut. Lay zip lock bag on the bench and massage to ensure the marinade is touching every part of the meat.

Place in the fridge for 24 to 48 hours.

After the marination period remove from bag to a wire rack over a foil lined tray to catch the drips and place into an oven for 30 min at 160°c While the meat is in for its first roast pour the marinade into a saucepan and simmer.

You are only reducing part way so don’t over do it. Remove the pork from the oven and bast the still watery mixture over the pork, you can flip if you like.

Before placing the tray into the oven pour some water into the tray this will assist in keeping the moisture up and prevent any drippings burning.

Back into the oven for 30 min at 160°c. Reduce the remaining marinade to a thick reduction, if you reduce it too far you can always add some water and it will loosen back up.

Remove from oven and bast the thicker mixture onto the pork and return to the oven for 20 min at 160°c if you see the pork has already started caramelising you can lower the temperature to 140°c / 150°c