Char Siu - Chinese Style Sticky Pork
Recipes for | Home & Restaurant
by Nadine Lloyd
2 tablespoons grape seed oil – (plus extra if required)
2.2lb (1kg) pork belly or pork shoulder – cut into medium/thick slices
3-4 green spring onions – thinly sliced
Sticky rice or Coconut Steamed Bao – to serve
Char Siu Sauce:
½ cup low-sodium soy sauce
½ cup hoisin sauce
¼ cup pure homey
2-3 tablespoons sweet chili sauce
2 tablespoons compact light brown sugar
1½ - 2 teaspoons Chinese five spice
2 tablespoons ginger powder
1 tablespoon garlic powder
1 teaspoon onion powder
½ teaspoon cayenne pepper – optional
1 teaspoon red food coloring – optional
1-2 teaspoons cornstarch – to thicken the sauce
Char Siu Sauce:
Using a large bowl, whisk all the Char Siu sauce ingredients together until fully incorporated.
Fold the pork meat through the Char Siu sauce.
Make sure to fully coat the pork.
Massage the sauce into the meat for 3 minutes.
Cover the bowl with plastic wrap and refrigerate for 3-5 hours, (or overnight).
Preheat the oven to 392°F (200°C)
Generously spray a baking tray with grape seed oil.
Evenly layer the marinated pork meat into the tray.
Brush a small quantity of the remaining Char Siu sauce over the meat. (Retain the majority for later)
Carefully turn the pork pieces and fry for a further 15-20 minutes, or until lightly charred around the edges.
Place the remaining Char Siu marinade into a small non-stick saucepan.
Add the cornstarch to the saucepan.
Slowly cook, over medium heat, for about 5-6 minutes.
Frequently whisk until the sauce slightly thickens.
Set aside to cool.
Slice the pork into bite-sized pieces.
Lightly brush with the Char Siu sauce marinade from the saucepan.
Serve on a bed of rice or steamed Bao.
Pour extra sauce over.
Garnish with freshly sliced spring onions.