叉烧

Char Siu

Char siu, or barbecue pork, is a Cantonese speciality that can be seen hanging in Chinese restaurants. Char siu means ‘suspended over fire’ and is traditionally dyed a red colour.

serves 4

MARINADE

1 tablespoon rock (lump) sugar

1 tablespoon yellow bean sauce

1 tablespoon hoisin sauce

1 tablespoon oyster sauce

1 tablespoon red fermented tofu

1 tablespoon Chinese spirit (Mou Tai) or brandy

½ teaspoon roasted sesame oil

750 g (1 lb 10 oz) centre-cut pork loin, trimmed and cut into four 20 cm (8 inch) strips

2 tablespoons maltose or honey, dissolved with a little water

To make the marinade, combine the ingredients. Add the pork to the marinade and leave in the fridge for at least 6 hours.

Preheat the oven to 220°C (425°F). Put a baking dish with 600 ml (21½ fl oz/2½ cups) boiling water in the bottom of the oven. Drain the pork, reserving the marinade. Put an S-shaped meat hook through one end of each strip and hang from the top rack.

Cook for 10–15 minutes, then baste with the marinade. Reduce the heat to 180°C (350°F) and cook for 8–10 minutes. Cool for 2–3 minutes, then brush with the maltose and lightly brown under a grill (broiler) for 4–5 minutes, turning to give a charred look around the edges.

Cut the meat into slices. Add 185 ml (6 fl oz/ ¾ cup) cooking liquid to the marinade. Bring to the boil and cook for 2 minutes. Strain and pour over the pork.

Hanging the char siu to roast above a tray of water creates a steamy atmosphere which helps keep the meat moist.