Char Siu 叉烧 (Cantonese Barbecued Pork)

Char Siu 叉烧 (Cantonese Barbecued Pork)

Serves 4-6

Note: For a less fat option, use pork butt/shoulder or pork neck. If your oven is not tall enough to hang the pork strips from hooks, roast them on a rack lined tray and rotate every time you baste for even browning. If you have a charcoal grill the results will be even more awesome. Some people are adverse to fish sauce - if you're one of them, replace with more soy sauce, but the flavor will not be the same. As with all marinated meat, the longer it gets the better, so start this recipe one day ahead.

1 kilogram (2.2 pounds) pork belly, cut into 3 long strips, rind removed
7 tablespoons brown sugar
2 tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoon garlic powder
4 tablespoons honey
3 tablespoons red fermented bean curd liquid only
1 tablespoon Chinese cooking wine (紹興花雕酒, Shao Hsing Hua Diao Jiu)
1 tablespoon sesame oil

In a small bowl, whisk all the marinate ingredients to combine well. Place the pork pieces into a zip lock bag, pour in the marinate and massage well to coat the meat. Place bag onto a plate or tray and refrigerate to marinate for at least 6 hours, preferably overnight.

When ready to roast, preheat oven to 200°C (convection fan on), with the wire rack on the top most shelf and a foil lined tray on the oven floor. Remove pork pieces and pierce one end with a S-hook each. Reserve the marinate in a bowl with a basting brush. Hang the pork strips from the wire rack over the drip tray and roast for 30-35 minutes, basting with the marinate every 15 minutes or so. Once pork is done, reduce the marinate liquid over medium heat on the stove for about 8-10 minutes. Slice the pork strips to serve, with the drippings from the roasting tray as well. It's best to slice only the amount you wish to serve. Store leftovers with the sauce to keep moist and reheat covered in a low oven for about 10-15 minutes. from http://pickyin.blogspot.sg/2013/02/char-siu-cantonese-barbequed-pork.html