Iberico char siu


    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)

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Main serves 1

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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.


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


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.


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

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