叉燒Char Siu (Cantonese Barbecued Pork)

Prep 20 min·Cook 45 min·Rest 12h 15m

1. 1You're here
   Step 1.

   Cut the pork along the grain into strips about 5 cm wide and 3–4 cm thick. With the tip of a knife, prick the strips all over.

   1 kg Pork shoulder butt (梅頭), well marbled

   Knife work

   Mum's tip媽媽小貼士

   Even thickness means every strip is done at the same time. Thicker than 4 cm and the outside burns before the centre is cooked.
2. 2
   Step 2.

   Mix the sugar, salt, light and dark soy, hoisin, mashed fermented bean curd, rose wine, five-spice, white pepper and garlic until the sugar is mostly dissolved.

   80 g Sugar1 tsp Salt2 tbsp Light soy sauce1 tbsp Dark soy sauce2 tbsp Hoisin sauce1 piece Red fermented bean curd, mashed with 1 tbsp of its liquid1½ tbsp Rose wine (Mei Kuei Lu Chiew)½ tsp Five-spice powder¼ tsp White pepper4 cloves Garlic, finely minced

3. 3
   Step 3.

   Massage the marinade into the pork, cover and refrigerate, turning once or twice.

   1 kg Pork shoulder butt (梅頭), well marbled

   Marinate

   Mum's tip媽媽小貼士

   At least 6 hours; 12–24 hours is best. The salt and sugar need time to reach the centre of a thick strip.
4. 4
   Step 4.

   Take the pork out 30 minutes before roasting. Heat the oven to 220°C (200°C fan, gas 7). Pour 2 cm of hot water into a roasting tray lined with foil and set a rack over it.

   1 kg Pork shoulder butt (梅頭), well marbled

   Mum's tip媽媽小貼士

   The water stops the dripping sugar from burning and smoking out the kitchen, and the steam keeps the meat moist.
5. 5
   Step 5.

   Pour the leftover marinade into a small pot. Warm the maltose with the honey and hot water, stirring, until it is a loose, brushable syrup.

   60 g Maltose1 tbsp Honey2 tbsp Hot water

   Sauce making / reducing

   Mum's tip媽媽小貼士

   Maltose is rock-hard when cold. Stand the jar in hot water for a few minutes and scoop with a wet spoon.
6. 6
   Step 6.

   Hang the strips on roasting hooks from the top shelf, or lay them on the rack, and roast for 20 minutes.

   1 kg Pork shoulder butt (梅頭), well marbled

   20 minRoast
7. 7
   Step 7.

   Meanwhile boil the leftover marinade for 2 minutes until slightly thick. Turn the pork, baste with it and roast 15 minutes more.

   1 kg Pork shoulder butt (梅頭), well marbled

   15 minSauce making / reducingRoast

   Mum's tip媽媽小貼士

   Boiling makes the raw-meat marinade safe to brush on cooked meat.
8. 8
   Step 8.

   Brush the pork generously with the maltose glaze on all sides. Turn the oven to its hottest setting or the grill and roast 5–8 minutes, until the glaze bubbles and the edges char in spots.

   1 kg Pork shoulder butt (梅頭), well marbled60 g Maltose1 tbsp Honey

   6 minRoast

   Mum's tip媽媽小貼士

   Watch closely: sugar goes from charred to burnt in a minute. Done when the centre reaches 68–70°C.
9. 9
   Step 9.

   Brush once more with glaze for shine, then rest for 10 minutes before slicing.

   1 kg Pork shoulder butt (梅頭), well marbled60 g Maltose

   10 min

   Mum's tip媽媽小貼士

   Resting lets the juices settle, so they stay in the meat instead of on the board.
10. 10
    Step 10.

    Slice across the grain about 5 mm thick and serve with rice and a spoonful of the pan juices.

    1 kg Pork shoulder butt (梅頭), well marbled

    Knife work