Sticky char siu roasted pork.
• ³ cup (120g) char siu (Chinese barbecue) sauce • ³ cup (80ml) oyster sauce • ½ cup (125ml) Chinese cooking wine (Shaoxing) • ³ cup (115g) honey • 1 teaspoon Chinese five-spice • 2 cloves garlic, crushed • 2 tablespoons finely grated ginger • ½ cup (90g) brown sugar • 1.8kg pork neck, halved lengthways • gai lan (Chinese broccoli), steamed, to serve • steamed white rice, to serve
STEP 1 Place the char siu sauce, oyster sauce, Chinese cooking wine, honey, five-spice, garlic, ginger and ¼ cup (45g) of the brown sugar in a large bowl and mix to combine. Add the pork and toss well to coat. Cover and refrigerate for 8 hours or overnight. STEP 2 Preheat oven to 180°C. Place the marinade and remaining brown sugar in a medium saucepan over medium heat. Bring to the boil and cook for 12–15 minutes or until reduced and sticky. Set aside. STEP 3 Place the marinated pork on a well-greased wire rack in a large oven dish. Pour 1cm of boiling water in the dish. Cook for 1 hour, basting every 20 minutes with the marinade, until dark golden brown and sticky. Serve pork with the remaining marinade, gai lan and steamed white rice. Serves 4–6.
“Fall head over heels for this beautifully marinated oven-roasted pork”