I cut out this Char Siew recipe from The Sunday Times some 16 years ago. The newspaper is still new, and sandwiched between the pages of my Violet Oon cookbook. It is a treasure.
Make your own char siew… use slightly fat meat, and burn the edges a little. You’ll wonder why you didn’t start earlier.
500g Pork shoulder, or Pork Fillet
1 tsp Salt
3 Tbs Sugar
1 Tbs Cooking Oil
1 Tbs Hoisin Sauce
1 Tbs Salted Soya Beans (crushed)
3 Tbs Soya Sauce
1 Tbs Shaoxing Wine
1 Tbs Ginger (grated)
125g Honey or Maltose
2 Shallots, finely chopped
- Pat the pork dry and leave it in the marinade for at least one hour in a ziplog bag.
- Preheat oven to 230ºC.
- Put the pork on a roasting pan and bake on a high-medium rack for 15 minutes before turning over.
- Roast until pork shows signs of burn on edges.
- Let the pork rest for at least 10 minutes before slicing.
- Serve with noodles, rice, or buns.