Iberico char siu

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Author
Yields1 Serving
 ½ tbsp light soy sauce 1½ tbsp dark soy sauce ½ tbsp rice wine or white wine 10 tbsp hoisin sauce 1 tsp sesame oil 3 tbsp soft brown sugar 1 garlic clove (roughly chopped) 1 tsp bicarbonate of soda 400g pork shoulder (or belly, sliced with the grain)
1

Start the night before. In a large bowl, mix all the marinade ingredients with the pork. Add water to the mix until almost submerged. Cover and chill overnight.

2

The next day, preheat the oven to 180C/350F/gas mark 4.

3

Line a baking tray with non-stick paper and set a wire rack on top. Arrange the pork on the rack, leaving at least 2cm between each strip. Roast the pork for 40 minutes.

4

Drizzle with honey and leftover marinade before carving. When carved, finish with a few drops of light soy sauce.

CategoryCuisine

Ingredients

 ½ tbsp light soy sauce 1½ tbsp dark soy sauce ½ tbsp rice wine or white wine 10 tbsp hoisin sauce 1 tsp sesame oil 3 tbsp soft brown sugar 1 garlic clove (roughly chopped) 1 tsp bicarbonate of soda 400g pork shoulder (or belly, sliced with the grain)

Directions

1

Start the night before. In a large bowl, mix all the marinade ingredients with the pork. Add water to the mix until almost submerged. Cover and chill overnight.

2

The next day, preheat the oven to 180C/350F/gas mark 4.

3

Line a baking tray with non-stick paper and set a wire rack on top. Arrange the pork on the rack, leaving at least 2cm between each strip. Roast the pork for 40 minutes.

4

Drizzle with honey and leftover marinade before carving. When carved, finish with a few drops of light soy sauce.


Iberico char siu