CHAR SIU PORK
Serves
two • 1 x 250 gram pork neck fillet
• ¾ cup hoisin sauce
• ½ cup dark soy sauce
• 1/3 cup rice wine
• 1/3 cup honey
• 1 tablespoon brown sugar
• Sesame oil, to baste
1. Combine all ingredients except pork fillet in a bowl and mix well.
2. Pour the marinade over the pork fillet in a shallow dish and turn a
few times to ensure the pork fillet is evenly coated in the marinade.
Cover and refrigerate overnight.
3. Preheat oven to 210 degrees Celsius. Place a wire rack inside a roasting
tin and then pour hot water into the roasting tin until it reaches just
below the wire rack.
4. Remove pork fillet from marinade, allowing any excess marinade to drip off
before placing on the wire rack. Roast for 10 minutes and then reduce heat to
160 degrees Celsius and roast for a further 30 – 40 minutes, basting frequently
with sesame oil.
5. Slice thinly to serve.
96 Pindara Magazine 2017
