Sticky Chinese BBQ Pork (Char Siew)

Method13 steps

1. 1

   Step 1: Pat the pork dry with disposable paper. Prepare a clean board and utensils for the cooked pork; do not rinse raw meat.

   Uses 700 g pork neck

2. 2

   Step 2: Make alternating partial cuts to open the pork into one long continuous zigzag strip, with three or four sections as the cut permits. Leave the connecting ends intact.

   Uses All 700 g pork

3. 3

   Step 3: In a food-safe container, mix the salt (1 1/4 tsp), sugar (4 TBsp), light soy sauce (2 tsp), 70–80 ml water, dark soy sauce (3/4 tsp) and sesame oil (1 tsp) until the sugar dissolves. Keep the maltose separate for the glaze.

   Uses 1 1/4 tsp Salt · 4 TBsp Sugar · 2 tsp Light Soy Sauce · All 70–80 ml marinade water · 3/4 tsp Dark Soy Sauce (Also known as Cooking Caramel) · 1 tsp Sesame Oil

4. 4

   Step 4: Coat the pork thoroughly with the marinade, cover and refrigerate for at least 7 hours, or overnight, turning it occasionally.

   Earliest char siew marinade check · 420 minUses All prepared raw pork · All mixed marinade

5. 5

   Step 5: Preheat the turbo broiler to 240°C. Keep the pork refrigerated until the cooker is ready, then lift it onto a rack with a drip tray below. Keep the used marinade for the separate boiling and glaze steps.

   Uses Pork lifted from its marinade; liquid kept separately

6. 6

   Step 6: Cook the first face at 240°C for about 10–15 minutes, checking from 10 minutes. Prepare the glaze while it cooks, and watch that the meat does not scorch.

   Turn char siew after first face · 10 minUses All lifted pork, separate from retained marinade

7. 7

   Step 7: Turn the pork over and cook its second face for about 10 minutes, then use the prepared glaze in the basting step.

   Check second char siew face · 10 minUses All pork from the first face

8. 8

   Step 8: While the pork grills, put all the remaining used marinade in a small saucepan and bring it to a full boil before using it as glaze. Watch closely to prevent overflow.

   Uses Actual liquid remaining after lifting the pork

9. 9

   Step 9: Strain the boiled marinade into a clean heatproof bowl, removing and discarding the cooked scum.

   Uses All boiled marinade

10. 10

    Step 10: Stir all 3–4 tbsp maltose into the hot strained marinade until dissolved. If needed, heat gently in the saucepan until the glaze is sticky enough for brushing. Keep a clean serving portion separate before basting the pork.

    Uses All strained liquid, excluding discarded scum · All 3–4 tbsp maltose

11. 11

    Step 11: Brush one face with the prepared glaze and cook for a few more minutes until glossy and lightly charred at the edges. Turn, brush and repeat on the other face, watching closely. Continue until the thickest pork reaches at least 63°C / 145°F. Do not reuse glaze contaminated by the basting brush as table sauce.

    Uses All pork after the second face · Glaze drawn for basting; clean serving remainder kept separate

12. 12

    Step 12: Lift the cooked pork to a clean board and let it rest for at least 3 minutes before slicing.

    Finish char siew rest · 3 minUses All pork, separate from any glaze left over

13. 13

    Step 13: Slice the rested char siew and share between five portions. Serve hot, with the clean reserved glaze if desired. Ready-cooked wonton noodles, crispy garlic and properly stored prepared garlic oil are optional accompaniments. Refrigerate leftovers promptly in shallow containers within 2 hours, or within 1 hour above 32°C / 90°F.

    Uses All rested pork · Uncontaminated serving glaze held before basting, if desired · Optional ready-cooked noodle accompaniment · Optional ready crispy garlic garnish · Optional ready garlic-oil garnish