Char sui pork

Char sui pork

By
From
Ben's BBQ Bible
Serves
6
Photographer
Billy Law

Most people would be familiar with the lovely red strips of pork or duck hanging in the windows of Cantonese restaurants in Chinatowns around the world. It really is quite an easy thing to make yourself, and it’s fantastic with simple greens and steamed rice. I’ve eaten it in Hong Kong with fried eggs.

The pork neck in this recipe is a cut from the top portion of the shoulder. It’s good for this dish as it has a reasonable fat content.

Ingredients

Quantity Ingredient
1.5kg pork neck, fat left on

Char sui marinade

Quantity Ingredient
60ml honey
60ml dark soy sauce
1 teaspoon chinese five-spice
2 garlic cloves, crushed
2cm piece fresh ginger, finely chopped
2 tablespoons shaoxing rice wine or sherry

Method

  1. Cut the pork neck so it’s a similar thickness all the way through (your butcher could do this for you). Immerse the pork in the cold marinade and leave to marinate in the refrigerator overnight, turning once or twice.
  2. Remove the pork from the refrigerator and allow it to come to room temperature. Drain and reserve the marinade.
  3. Prepare your barbecue for indirect cooking over a medium heat. Pour 1 litre water into the drip tray underneath the grill, to help maintain moisture within the barbecue, topping it up as you cook. If using a gas barbecue, place a wire rack over a large roasting tray and add 1 litre to the tray. Turn on the outer gas burners for indirect cooking.
  4. Place the pork on the grill racks, put the lid on the barbecue and cook for around 2 hours. Maintain the heat at a medium level by adding a handful of coals every hour. Turn the pork from time to time. If the edges start to blacken or darken too much, just rotate the pork or leave the lid ajar to lower the heat.
  5. To make the marinade, place the honey and soy sauce in a saucepan and bring to the boil. Remove from the heat, add the remaining ingredients and allow to stand until cold.
  6. Bring the marinade to the boil in a saucepan and reduce to a thick glaze. Just prior to removing the pork from the barbecue, brush it with the glaze and then allow to rest for 15 minutes. Thinly slice the pork before serving.
Tags:
bbq
barbecue
outdoor
grill
entertaining
party
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