This popular dish can be seen in restaurant windows in any Chinatown in Asia and also in the bigger cities outside of Asia, such as San Francisco, Toronto, Montreal, Sydney, Paris, London, etc.

The red colour on the pork comes from food colouring. It’s not necessary and doesn’t affect the taste. Then again, since we eat with our eyes, I guess its use is warranted

Ingredients

• 2 tbsp hoisin sauce
• 2 tbsp ground yellow bean sauce
• 4 tbsp light soy sauce
• 1 tbsp Shaoshing
• 1/2 tsp salt
• 5 tbsp sugar
• 1 tsp garlic powder
• 1 tsp minced ginger
• 1 tsp five spice powder
• 2 star anise
• Chili sauce (optional)
• 1kg boneless pork cutlet (1 whole piece)

Method

Step 1

Cut meat along the grain into 4-5 strips, about 5cm in width

Step 2

Mix all ingredients for the marinade (everything except the pork). Add the meat and allow to marinate for at least 3 hours, preferably overnight.

Step 3

Preheat oven to 190 degrees Celsius Remove the meat from the marinade (save the marinade) and roast the meat in the top third of the oven for 25-30min. The char siu is done when you stick a toothpick into the meat and the juice that runs out is clear Rest the pork for 15 minutes before slicing.

Step 4

Boil the marinade and cook until liquid is reduced by half. Strain the reduced marinade to remove the spices and any lump.

Step 5

Slice the meat thinly, against the grain Plate up the pork slices nicely on a plate Pour the sauce over the meat

Serve with plain, steamed rice, congee (rice soup) or in a banh mi (Vietnamese sandwich)