Chinese Roast Pork (Char Siu)

Juicy on the inside, crispy on the outside, fresh and fragrant. This way of preparing pork will beautifully complement cooked rice. Not only will it look good, but the taste will also be unforgettable.

Details

  • Preparation Time: 190 minutes
  • Cooking Time: 45 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

Marinade

  • 2 spoons Alcohol, Dessert wine

  • 1 spoon Soy sauce, tamari

  • 1 spoon Soy sauce, shoyu

  • 2 spoons Sugar, white

  • 3 pods Garlic, fresh

  • 0.5 spoons Hoisin sauce

  • 0.5 teaspoons Spices, caraway seeds

  • 600 g Meat, pork, ribs

  • 2 spoons Honey

Steps

  1. Rinse the meat thoroughly under running water and dry it with a paper towel. Cut it into 4 equal pieces. Alternatively, you can ask your butcher to cut it for you. Peel the garlic, rinse it, crush it with a knife, and finely chop it. In a large bowl, add light and dark soy sauce, chopped garlic, rice wine, five-spice powder, sugar, and hoisin sauce. Mix everything well until the sugar is completely dissolved. Submerge the pork pieces in the marinade, then cover the bowl and place it in the refrigerator. Marinate for at least 3 hours.

  2. Preheat the oven to 160°C. Line a baking tray with parchment paper and arrange the marinated pork pieces on it. Place the tray in the preheated oven and bake for 20 minutes. Then, remove the tray from the oven, flip the meat, and brush it with honey. Return the tray to the oven and bake for an additional 25 minutes to create a crispy crust.

  3. Remove the tray from the oven, transfer the pork to a cutting board, and slice it into 1 cm thick strips. Arrange the strips over rice or serve the rice as a side dish. Serve the prepared dish at the table.

Nutrition Information (Per 100g)

  • Calories: 159.2 kcal
  • Fat: 5.14 g
    • Saturated Fat: 1.71 g
  • Carbohydrates: 5.14 g
    • Sugars: 3.42 g
  • Protein: 18.26 g
  • Fiber: 0 g