SMOKY & SWEET CHAR SIU PORK

From: Hong Kong

This mood-enhancing protein feast comes from chef Johnny Lee of Pearl River Deli in Los Angeles. It’s inspired by the fast-casual Chinese barbecue shops of Hong Kong, where glistening cuts of roast pork hang in window displays. ‘My memories are eating this out of polystyrene boxes over rice,’

Lee says. ‘This recipe works with most cuts of pork, including loin, tenderloin and even ribs.’

INGREDIENTS SERVES 4

250G SUGAR 3 TBSP SALT 5 TBSP HOISIN SAUCE

2½ TBSP CHU HOU PASTE

80ML DARK SOYA SAUCE, PLUS

1 EXTRA TBSP 4 TBSP SHAOXING WINE

4 TBSP CHINESE FIVE-SPICE

1KG PORK BUTT, CUT INTO 1IN-THICK STEAKS

150ML HONEY

METHOD

In a large bowl, stir together the sugar, salt, 4 tbsp hoisin sauce, chu hou paste (add another 2½ tbsp of hoisin if you can’t find it), dark soya sauce, Shaoxing wine and Chinese five-spice. Don’t fret the sugar – the nutritious fat and protein in the pork will slow its absorption. Add the pork and marinate overnight, or for 3 hrs.

Prep your barbecue and place the pork over indirect heat, close the lid and cook until each steak registers 68°C on a meat thermometer, about 45 mins.

In a small pot, stir together the leftover hoisin, soya sauce, honey and 240ml water. Bring to a boil over a low heat and reduce until sticky. Cool to room temperature. Brush this glaze over the pork and serve.