Char Siu / BBQ Pork

1. Prepare your pork ensuring the pieces are large enough to remain juicy but enough surface area to absorb the marinade. You can aid the absorption by stabbing a fork over the meat.

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2. In a glass bowl combine all the above ingredients and mix well. The food colouring is optional but it’s a visual spectacle once cut.

 

3. Pour the marinade over the pork and release all the air out of the bag and zip shut. Massage the meat in the bag to ensure the marinade is touching every part of the meat.

 

4. Place in the fridge for 24 to 48 hours. You can massage the meat when you think of it to circulate the marinade. 

 

5. After the marination period remove from bag (allowing any residual marinade to drip into the bag. Lay pork on a wire rack over a foil lined tray to catch the drips and place into an oven for 30 min at 160°c

 

6. While the meat is in for its first roast pour the marinade into a saucepan and simmer. You are only reducing part way so don’t over do it.

 

7. Remove the pork from the oven and baste the still watery marinade mixture over the pork, you can flip if you like. Before placing the tray into the oven pour some water into the tray this will assist in keeping the moisture up and prevent any drippings burning.

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8. Return to the oven for 30 min at 160°c.

 

9. Reduce the remaining marinade to a thicker consistency, if you reduce it too far you can always add some water and it will loosen back up.

 

10. Remove pork from oven and baste the thicker mixture onto the pork and return to the oven for the final time 20 min at 160°c. If you see the pork has already started caramelising you can lower the temperature to 140°c / 150°c

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11. Remove the pork after 20 min and cover with for foil for 10 min.

 

Time to cut and marvel the beauty!