Chinatown Char Siu Roast Pork
Tender strips of roast pork shoulder coated in a glossy, savoury-sweet maltose glaze with charred, caramelised edges.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 480 kcal
Equipment
- •Baking tray
- •Wire rack
- •Pastry brush
- •Mixing bowl
- •Measuring spoons
- •Aluminium foil
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 24 g
- carbs
- 22 g
- fibre
- 1 g
- protein
- 42 g
- calories
- 480 kcal
Instructions
- 1
Whisk the hoisin, both soy sauces, Shaoxing wine, five-spice, sugar, garlic, ginger, red bean curd, and sesame oil together.
- 2
Coat the pork strips thoroughly in the marinade inside a large bowl.
- 3
Cover and chill the pork in the fridge for at least four hours or overnight.
- 4
Preheat your fan oven to 190°C and line a baking tray with aluminium foil.
- 5
Set a wire rack over the tray and arrange the pork strips evenly across the top.
- 6
Pour 200ml of boiling water into the base of the tray to catch drippings and prevent smoke.
- 7
Roast the pork for twenty minutes until the meat begins to brown.
- 8
Warm the maltose in a small pan until runny, then brush it generously over the pork.
- 9
Turn the pork strips over, baste with leftover marinade, and roast for fifteen minutes more.
- 10
Switch your oven to the grill setting and baste the pork with the remaining maltose.
- 11
Grill for three to five minutes until the glaze bubbles and the edges char lightly.
- 12
Rest the pork for ten minutes before slicing into thin pieces across the grain.
Chef's tips
Maltose is extremely thick and sticky, so warm the jar in hot water or microwave for ten seconds before measuring. Pork collar makes an even juicier alternative to shoulder due to its fine internal marbling.
Ingredient substitutions
- maltose → clear runny honey or golden syrup
- fermented red bean curd → a tiny drop of natural red food colouring with an extra tsp of hoisin
- Shaoxing rice wine → dry sherry
Storage
Keep leftover sliced pork in a sealed container in the fridge for up to three days.
Reheating
Reheat gently in a dry frying pan over medium heat or under a warm grill until piping hot.
Common mistakes to avoid
- •Forgetting water in the drip tray, which causes fallen sugar to burn and fill the kitchen with acrid smoke.
- •Baking pork directly on the tray surface rather than a raised rack, resulting in a soggy, boiled base.
- •Walking away during the final grill stage, which can quickly burn the sugary maltose coating.
Serving suggestions
Cooked Chinatown Char Siu Roast Pork?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from London
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
