char siu pork

How To Make char siu pork

• 1

  Combine all ingredients in a shallow bowl; whisk well. Place pork in a re-sealable plastic bag and add 2/3rds of the marinade; reserve 1/3rd for basting the next day. Close the bag and massage sauce into meat until well coated. Place bag in a pie plate and transfer to the fridge for 24 hours, flipping occasionally. Refrigerate the reserved marinade as well.
• 2

  Preheat oven to 400ºF. Remove basting sauce and meat from the fridge. Place pork on a wire rack sitting on a baking sheet lined with foil. Transfer to the preheated oven, pour water in the pan and roast for 1 hour.
• 3

  30 minutes later, flip meat over, add more water if needed, rotate the pan and cook for the remaining 30 minutes.
• 4

  When time is up, carefully remove the pan from the heat and baste pork with reserved marinade. Return to the oven and cook for 10 minutes.
• 5

  10 minutes later, carefully remove from the heat, flip meat and baste it again. Return the pan for an additional 10 minutes.
• 6

  When time is up, remove from the heat and brush on the remaining marinade. Let the pork sit for 20 minutes before slicing.
• 7

  Note: Transfer the unused cooked pork to the fridge if using in the next 48 hours otherwise freeze for later use.
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