This Char Siu Pork recipe from 2014 Masterchef winner Ping Coombes is a Chinatown favourite. Traditionally, this dish would be served up sliced over rice with a side of steamed greens, but you can also serve with noodles or in steamed buns. Don't forget to read our tips further down, including marinating the pork the day before, to allow time for the sauce to penetrate better into the meat.
Using a small sharp knife stab the meat all over to allow easy penetration to the meat.
Blitz garlic and ginger in a small blender or use a pestle and mortar.
Mix ginger and garlic with everything else for the marinade. Whisk to mix well.
Pour marinade over the meat and leave overnight for best results or at least 1 hour in room temperature.
Preheat oven 190 C Fan.
Take the meat out of the fridge at least ½ hr before roasting.
Line a tray with foil and place a rack on top. Place the marinated meat on top of the rack. Retain the marinade.
Roast meat for 20 minutes, turn the meat to the opposite side and baste with leftover marinade.
Return to the oven for 10 minutes. Turn the meat over and baste. Return to the oven for a further 10 minutes.
Remove pork and glaze with golden syrup all over to achieve a sticky shiny exterior. Rest for at least 10 minutes. Slice as desired.
Meanwhile, you can heat the leftover marinade with 4 tbs of water for about 4 - 5 minutes till thick and glossy and serve with char siu over rice or pancakes.
Use a small blender to blitz garlic and ginger so it is finer and save chopping
Do it the day before eating so the marinade penetrates better into the meat.
Use a rack so airflow circulates and create an evenly roasted char siu.
Line the tray with foil so it can catch the meat juices and you can discard the foil and not spend ages scrubbing the pan.
Retain some char siu to make Yong Chow Fried Rice or Char Siu Puffs or double the recipe.
PREP TIME: 60 MINS | COOK TIME: 45 MINS
