Chinese Char Sui Pork

• Slice the pork shoulder into chunks about 2 inches thick. I leave them large enough to be skewered easily without breaking when barbecuing.
  1 1/2 lbs pork shoulder
• In a large bowl, add the hoisin, dark soy, rice wine, toasted sesame oil, white pepper, five spice, salt, sugar, molasses and minced garlic and thoroughly stir to combine.
  ½ tbsp dark soy sauce, ½ tbsp rice wine, ½ tbsp hoisin sauce, 1 tsp molasses, 2 pinch five spice powder, ½ tsp toasted sesame oil, 2 cloves garlic
• Pour about 2 – 3 tbsp of the marinade into a separate container for later and put to one side.
• Add the sliced pork and massage the marinade to make sure the pork is fully covered. Cover the dish with plastic wrap/clingfilm an place in the fridge ideally overnight. A minimum of 6 – 8 hours is needed for the flavours to fully come out.
• When ready to cook, remove the pork from the fridge and allow to come to room temperature. Preheat your oven to 250C/480F/Gas Mark

Oven Cooking

• Line a deep side baking tray with foil and place a metal rack on top. Add the pork to the wire rack leaving space between each piece.
• Add the water to the baking tray without touching the pork. See Note1.
• Place the baking tray into the preheated oven in the upper half and cook/roast for 10 minutes before reducing the temperature to 190C/375F/Gas Mark for a further 15 minutes.
• While waiting add the marinade you put to one side into a mixing bowl together with the honey. This will be the mixture we baste the pork with to keep it lovely and moist.
  1 tbsp honey
• After the full 25 minutes has passed remove the tray and turn the pork slices over and add more water if needed. Place back in the oven for a further 15 minutes but keep an eye on it to make sure it doesn’t burn.
• After 15 minutes remove from the oven, baste the pork well, turn it over again and pop it back into the oven for the last 10 minutes.
• The pork should be cooked through and the outer texture should be slightly caramelised for that crisp yet soft texture. If you have a meat thermometer, the pork should be at least 155F.
• If the pork is not as caramelised as you like, turn a grill/broiler on high and pop the pork under it for a minute or two but do not leave it unattended.
• Once your happy, cover the pork with foil and leave for 10 minutes to relax before serving.

Barbecuing

• Light the bbq and while waiting place the wooden skewers into water to prevent them from catching light.
• As in the oven method, remove the marinated pork and bring to room temperature before preparing and/or cooking.
• When ready to cook, skewer the pork pieces evenly on the skewers and place on the bbq racks or suspend the skewers if your bbq has the ability.
• Keep an eye on the pork and turn them over to make sure they don’t burn. Baste with the marinade every time to maintain moisture.
• As the bbq is a more intense heat, the pork will be cooked within 10 – 15 minutes each side but this depends on the heat of your bbq. Remember to keep basting the pork.
• When the pork is cooked, remove from the heat and serve. Leave the pork on the skewers to make it easier to pick up and saves on washing up.