← Nouns Cooking · Chinese

Ingredients

• 1 kg boneless pork shoulder (pork butt), cut into strips about 5 cm thick
• 3 tbsp Hoisin sauce
• 2 tbsp Oyster sauce
• 2 tbsp light soy sauce
• 1 tbsp Dark soy sauce
• 2 tbsp Shaoxing wine
• 3 tbsp Brown sugar
• 1 tsp Chinese five-spice
• 3 cloves Garlic, finely grated
• ½ tsp White pepper
• 1 tsp Toasted sesame oil
• 2 tbsp honey or maltose
• 1 tbsp hot water

Method

1. Mix all the marinade ingredients in a bowl. Spoon about 3 tbsp into a small jar and keep it in the fridge for the glaze.
2. Put the pork in a bag or dish, coat it with the rest of the marinade and refrigerate for at least 8 hours, ideally overnight, turning once.
3. Heat the oven to 220°C (200°C fan) / 425°F. Line a roasting tin with foil, pour in a cup of water to stop drips burning, and set a rack on top. Lay the pork on the rack, letting the excess marinade drip off.
4. Roast for 25 min, then turn the strips over and roast for another 15 min.
5. Stir the honey and hot water into the reserved marinade. Brush it all over the pork and roast for a final 5–8 min, until sticky and charred at the edges. Watch closely, since honey burns fast.
6. Check the thickest piece reads at least 63°C / 145°F (shoulder is more tender nearer 70°C / 160°F). Rest for 10 min, then slice and serve with rice and greens.

Tips

• Leftovers keep 3 days in the fridge and are perfect for fried rice, noodles or char siu bao.
• Restaurants add red colouring or red fermented bean curd for the classic ruby edges; it is optional.

Sources

Written in our own words after cross-checking these recipes:

Omnivore's Cookbook Made With Lau The Woks of Life